The result? Fall bliss, in a sip! It comes out tangy and balanced, beautifully pairing the spicy notes of tequila and citrusy lime with the sweet cider. Top it off with a cinnamon sugar rim, and every sip is a delight. Alex and I have served this so many times to rave reviews. It’s the perfect signature fall cocktail or winter drink—and you can make the pitcher variation if you’re serving a crowd!
Unfiltered vs filtered: Apple cider is sold unfiltered, which has the pulp and sediment, and filtered, which is basically like apple juice. For the best flavor and color for this drink, choose unfiltered! It works with filtered, but it doesn’t have quite the same balanced flavor. Pasteurized vs unpasteurized: Pasteurizing apple cider makes it more shelf stable. If it’s unpasteurized, it can turn into hard cider or apple cider vinegar over time, so you should drink it within 2 weeks. Unpasteurized cider has more risk of bacteria, so we recommend pasteurized.
Use a lime wedge to wet the wedge of the glass. Cut a notch in it, then run it around the edge of the glass. You can do a thicker band, like you see in the photos. Mix up a plate of cinnamon and sugar. You don’t even have to measure: any quantity will do. Place the outer edge of the glass in the sugar and rotate. Make sure the outer edge is evenly coated (not the inside).
5 from 4 reviews This apple cider bourbon cocktail highlights this natural flavor pairing, or try fireball and apple cider or apple cider and whiskey. If you’re looking for drinks that are simple for entertaining, try an apple cider mule or spiked apple cider.
