As the leaves turn the colors of Braeburns and Jonagolds, so do our preferences for fruits and vegetables shift with the season—and it’s not all pumpkin and spice. One of the most quintessential flavors of fall is apple, especially apple cider—a warm, fragrant drink that captures the taste of the harvest.
Apple is the perfect flavor for autumn cocktails, and nothing captures that flavor like fresh-pressed juice from the real thing. Apple cider is also relatively easy to make at home, and there’s nothing like the way its aroma fills a room. (Note that I’m referring here to what most North Americans call “cider,” the cloudy, unfermented juice often enjoyed in the fall, not the moderately alcoholic kind.)
Even unfermented cider varies widely. Your choices of apples, if and how you sweeten, and whether you add spices all make a world of difference, and these decisions can take a boring juice to the outer limits, elevating it as a beverage—and as an ingredient.
Choosing the Right Apples
Apples come in all sizes, colors, and flavors. When it comes to homemade apple cider, choosing your apple varieties—much like choosing your base grains for a spirit—plays a crucial role in determining the flavor of your final product.
I recommend selecting a mix of sweet and tart apples for a well-rounded flavor. Varieties such as Fuji, Honeycrisp, and Granny Smith work wonderfully together. Heirloom varieties such as Bramley or Baldwin, depending on your region, can introduce unique flavors and complexity. Check out your local orchards to find out which types are grown in your area and get recommendations from growers on the best varieties for fresh cider.
Using a mix of apples can enhance the cider’s aroma and flavor, making it a rounder and more enjoyable drink. Experimenting with different combinations allows you to craft an apple cider that perfectly suits your palate and seasonal preferences. As a general rule, you’ll need about 20 pounds (nine kilos) of apples to make about a gallon (four liters) of cider. Whether you choose to juice or smash them will affect how many apples you need, so have extra on hand. If you don’t use them for the cider, you can always bake them into a pie—or dehydrate them for garnish.
Many fresh ciders are unsweetened, but mine calls for sugar—which you can adjust to taste. You can also add spices either when making the cider or when mixing cocktails. An unspiced cider is more versatile, allowing more flavor control when mixing, but you might like both—my recommendation is to make a batch of each, both spiced and unspiced.
Spiced Apple Cider
For the unspiced version, simply leave out the spices.
Makes: 1 gallon (3.8 liters)
Equipment needed: Large stockpot, knife, potato masher, fine mesh strainer or cheesecloth, and bottles or jars for storage. Optional: a juicer or blender.
Ingredients
20 lb (9 kg) apples, washed and chopped, with cores, stems, and all
3 cinnamon sticks, whole
1 tsp nutmeg
Peels of 2 oranges
6 cloves
2 vanilla beans, split
1 tsp allspice berries
1 cup maple syrup or brown sugar (adjust for sweetness as desired)
Water
A Word on Sugar: Maple vs. Brown
The choice of sugar, if you add it, can significantly influence the flavor of your homemade cider.
Brown sugar imparts a rich, caramel-like sweetness. Its molasses content adds depth and complexity, enhancing the apple flavors while contributing to a warmer, more robust taste. That can make the cider feel more comforting, reminiscent of autumnal desserts, and it pairs well with the natural tartness of the apples.
On the other hand, maple syrup brings a distinct, earthy sweetness that can elevate the cider in a different way. Its unique flavor notes—slightly woody and floral—add an intriguing twist. Maple tends to enhance the brighter, “crisp” flavors, creating a more refreshing experience.
So, if you’re looking for a richer, more indulgent cider, go for brown sugar. If you prefer a lighter, more nuanced flavor with a hint of nature’s sweetness, maple syrup is ideal. Either choice results in a delicious cider, but the flavor journeys are distinctly different.
The Process
If you’re making both a spiced and an unspiced batch, divide the apples, orange peel, and sugar in half. Reduce the spices by half and cook one batch without them.
Add all ingredients to the pot over medium heat and cover with water to about 2 inches (5 cm) above the raw ingredients. Bring to a boil and simmer covered for about 2 hours, then remove the orange peels and cinnamon sticks. Using the potato masher, mash the ingredients well and simmer, covered, for another hour.
After cooking, taste the mixture and, if desired, adjust by adding more spices or sugar. Add the cooked ingredients to a blender and blend well or liquify. Strain the mixture through the strainer or cheesecloth—if you like, you can save the solids and add them to muffins—and allow the liquid to cool.
Store the juice in sealed jars or bottles in the refrigerator for up to two weeks. Be sure to properly label and date your batches.
Spiked Cider
Of course, you can drink your homemade apple cider by itself, without any added alcohol—also an excellent option for any guests who don’t drink. But spiked apple cider is quick and easy to make, very enjoyable as the weather cools, and ideal for serving large crowds over the holidays. (Naturally, you can also ferment your cider.)
When spiking it, choosing the right spirit can elevate the apple cider and enhance its flavors.
Rum, and especially aged rum, is a classic choice. If you’re using spiced cider, be aware that mixing in spiced rum can cause the spice to become overpowering. Rum can also kick up the overall sweetness.
Whiskey is another classic choice. A well-aged bourbon can add some woodiness and oak, a single-malt might accentuate fruit flavors, and a rye can bring a spicier kick.
Brandy is another fantastic option, especially for a cozy fall vibe. Brandy’s rich, fruity character enhances the apple notes, making it perfect for those who enjoy a somewhat sweeter spiked cider.
Vodka is an option but not my favorite. Its profile can get lost in cider’s assertive character, but maybe that’s the point for some—it adds a boozy kick but not additional flavors.
Spiked & Spiced Cider
1½ oz rye whiskey (or your spirit of choice)
4 oz Spiced Apple Cider, preheated on a stove
1 dehydrated orange slice
Add the spirit and cider to a mug and stir. Garnish with the orange slice.
Hot vs. Cold
When it comes to enjoying apple cider in cocktails, the drink’s temperature—hot or cold—can dramatically alter the experience and flavor dynamics.
One of the benefits of serving cider hot is that it can enhance the aromatic qualities of the spices and the apple itself, filling your space with inviting scents—and, as we know, aroma is essential to the flavor experience. Warm drinks also help to create a certain atmosphere, making each sip feel cozy, turning an ordinary occasion into an extraordinary one.
On the flip side, chilled apple-cider cocktails—mixed with spirits such as vodka or gin—offer crisp, refreshing alternatives. For example, a cider spritz with a splash of club soda or ginger beer can brighten those apple flavors, offering a fresh alternative on a warmer day.
Whether hot or cold, either option offers unique ways to enjoy the classic taste of apple. Feel free to experiment and decide which you prefer for various occasions.
Cider Spritz (pictured at top)
1 oz Spiced Apple Cider, chilled
½ oz vodka or London Dry gin
¼ oz Vanilla Bean Syrup (see below)
Prosecco, chilled
1 cinnamon stick
Add the cider, spirit, and syrup to a cocktail shaker with cubed ice. Shake well and strain into a large wine glass over ice. Top with chilled prosecco and garnish with the cinnamon.
Vanilla Bean Syrup
1 vanilla bean, split
1 cup water
1 cup brown sugar
1 tsp lemon juice
Place the vanilla bean in a warm pot, cover it with water, and simmer for 2–3 minutes. Remove the bean and add the sugar and lemon juice. Stir until the sugar is dissolved, then let the mixture cool. Store in the refrigerator for 2–3 weeks.
Hot Blooded
4 oz Spiced Apple Cider, hot
2 oz bourbon
1 oz Spicy Syrup (see below)
2 dashes chocolate bitters
1 orange peel
1 slice of apple, freshly cut
Add all the ingredients except the orange peel and apple slice to a mug and stir. Garnish with the orange peel and apple slice.
Spicy Syrup
1 tsp cayenne powder
1 tsp cinnamon
1 tsp ginger
1 cup brown sugar
1½ cup hot water
Stir all ingredients until the sugar is dissolved. Store in the refrigerator for up to 2 weeks.
Apple Cider Old Fashioned
This recipe takes the classic old fashioned and turns it into a fall fan favorite.
With the spiced apple cider, you’re not only adding the season to the glass, but you’re also enhancing the flavors of a well-chosen whiskey. Try a bourbon whose flavor is baking spice–forward; or choose a whiskey that has more berries and jam in the profile and taste how it complements the apple cider’s sweetness, spice, and acidity.
2 oz whiskey
1 oz apple cider
2 dashes orange bitters
1 slice of apple, freshly cut
Add all ingredients except the apple slice to a mixing glass with cubed ice and stir until the mixing glass is cold. Strain over a large cube in an old-fashioned glass. Garnish with the apple slice.
Gin & (Apple) Juice
Another favorite combination is apple cider with a heavily floral gin, which might incorporate botanicals such as elderflower, chamomile, or lavender, bringing a light and aromatic essence to cocktails. These notes add an elegant complexity that enhances the drinking experience. The delicate, fragrant qualities of floral gin can lift the overall flavor profile of a drink.
Apple cider offers a robust, natural sweetness and fruity tartness that perfectly complement the floral notes of gin. The cider’s sweetness can soften the gin’s more potent botanicals, allowing the flavors to blend together rather than compete. Add an aromatized wine to the mix and hear the angels sing.
Floral & Fruit
1.5 oz floral-forward gin
1 oz Lillet Blanc
3 oz chilled apple cider
½ oz egg white (or alternative such as aquafaba or Fee Foam)
1 slice apple, dehydrated
Add all ingredients except the apple slice to a cocktail shaker with cubed ice and shake well. Strain into a stemmed cocktail glass and garnish with the dehydrated apple.
Homemade apple cider isn’t just a cozy beverage on its own—it’s also a fantastic ingredient that can enhance the flavors of your favorite fall cocktails. With a bit of time and creativity, you can savor the essence of autumn in every glass. So, grab your apples, celebrate the harvest, and toast to the comforts of the season.