Cinnamon Apple Cider, Whisky Included

With apple-picking season upon us, pick up some fresh cider, grab your favorite high-corn bourbon, and make a cocktail that tastes like apple pie. Created by Angela Leverman, bartender at The Ritz-Carlton, San Francisco, the Shuzu Cider combines all the delicious, layered flavors of the classic dessert. A brown sugar-cinnamon syrup enhances bourbon’s vanilla and caramel notes that pair perfectly with rich apple cider. Tart yuzu juice adds an exotic hint that balances the sweetness to round out the drink.

Both refreshing and warming, you can enjoy this cocktail all autumn, no matter if summer lingers or if temperatures cool off quickly.

Shuzu Cider

• 2 oz. Woodinville (or other high-corn bourbon)
• 1 oz. spiced brown sugar cinnamon syrup (recipe below)
• 1 oz. yuzu juice
• 3 oz. apple cider
• Cinnamon stick for garnish

Add bourbon, syrup, and yuzu juice to a shaker with ice. Shake vigorously for 15 seconds. Pour into a snifter filled with ice and top with apple cider. Garnish with a cinnamon stick.

Spiced Brown Sugar Cinnamon Syrup

• 1 apple, sliced
• 3 cinnamon sticks
• 11 oz. water
• 1 1/2 cups brown sugar

Combine apple, cinnamon sticks, and water in a pot over medium-high heat. Once mixture reaches a boil, remove from heat, stir, and let steep 4 hours. Add brown sugar, stir well to incorporate, and refrigerate overnight. The next morning, strain into an airtight container. Keep refrigerated for up to 3 weeks.