Rating: 3.5 stars
71 Ratings
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  • 4 star values: 14
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 9
  • 71 Ratings

This fall is especially warm, right? Or are we just making excuses to drink this spiked apple cider slushie? Either way, this frozen cocktail is a seasonal stunner. You make a boozy granita using a mixture of bourbon, apple cider, and a super easy spiced brown-sugar syrup. Then you freeze and scrape, freeze and scrape until you reach, er, “slushie” texture (you know what we mean). It’s pretty garnished with a slice of apple but cinnamon sticks would add another fragrant dimension. Cheers to the season!

Rebekah Peppler

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
18 hrs
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the apple cider, bourbon, simple syrup, and lemon juice in a 9-inch by 13-inch pan (preferably metal or glass). Freeze mixture, uncovered, for 4 hours. Use the tines of a fork to stir the mixture, scraping up and dispersing any icy bits. Return the pan to the freezer and continue to freeze, stirring every few hours, until the mixture is completely frozen and similar in texture to shaved ice. Cover pan in plastic wrap and keep frozen until ready to serve.

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  • To serve, break up any larger pieces of ice that have formed and spoon the mixture into lowball or punch glasses. Top with an equal amount of dry cider and garnish with apple slices.

Chef's Notes

To make the brown sugar-cinnamon simple syrup:

Combine ¾ cup light brown sugar, ¾ cup water, and 1 teaspoon ground cinnamon in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Refrigerate syrup in a covered container for up to 2 weeks. Makes ¾ cup.

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