What to drink this weekend: Caramel Apple Cocktail

I am so backed up on posting here on W&W. I have a book review, some cider to talk about, and a few other things half written, but there are things happening (good things) that are keeping me from putting the time into the website I want to at the moment. I have been committed to keeping up the weekly East Coast Wine news, though.

So I thought I'd once again mine through the old cocktails I created for the now-defunct MNN, and re-discovered a perfect one for the chill that is now in the air for many of us - the caramel apple cocktail. This fall-flavor inspired drink has a bit of sweetness to it, and I'd now classify it the way I do an espresso martini - as a dessert drink. But, feel free to be a rule breaker and drink it whenever and however you want.

With just an once of bourbon and a half ounce of orange-flavored liquor, dare we also call this a session cocktail?


  • 1 oz bourbon

  • 1/2 oz orange-flavored liqueur

  • 2 oz apple cider

  • 1/2 oz cinnamon simple syrup

  • 1/4 oz fresh lemon juice

  • ginger ale

  • Caramel sauce for rimming the glasses

  • Cinnamon sticks or caramel-coated apple wedges for garnish

How to make

  1. Coat the rim of a martini or coupe glass with caramel sauce.

  2. Add bourbon, orange-flavored liqueur, apple cider, cinnamon simple syrup, and lemon juice to a shaker, fill with ice. Shake and strain into cocktail glass. Then add ginger ale to top it off. Garnish.

  3. Put a sweater on and drink it outside as you watch the leaves fall.

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