Bourbon Maple Cider

Celebrating the first official day of Fall with fresh apple cider from a local Michigan orchard. I suppose a more patient person would have made an autumn simple syrup but I took a chance that the acid in the lemon and natural sugars in the cider would help tame the splash of raw maple syrup…it worked!

  • 1.5 oz. bourbon (Maker’s 46)
  • 2 oz. fresh apple cider (Wasem’s Fruit Farm)
  • 1/4 oz. fresh squeezed lemon juice
  • 1/8 oz. dark amber maple syrup
  • dash of cayenne pepper

 

Combine all ingredients in a shaker with ice and strain into a coupe. Sprinkle a dash of cayenne pepper.

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