Boozy Apple Cider Slushie


Our frozen apple cider cocktail is a fun boozy slushie recipe for not-so-cool autumn nights—or if you simply love the flavors of fall.

Hands On Time:
30 mins
Total Time:
18 hrs
10 serves

Some fall seasons can be 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!


  • 3 cups (24 oz) apple cider or juice

  • 1 ½ cups (12 oz) bourbon

  • ¾ cup brown sugar-cinnamon simple syrup* (recipe below)

  • ¼ cup (2 oz) fresh lemon juice

  • 5 cups (40 oz) dry hard cider, to finish

  • Apple slices, for garnish


  1. 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.

  2. 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.

    Hard Cider Slush
    Part slushie, part serious cocktail, this cider- and bourbon-spiked treat is guaranteed to get even the most self-serious “grown-ups” grinning. Prep the shaved ice the night before and when it comes to party time, all you’ll have to do is scoop and pour. Get the recipe: Hard Cider Slush. J Muckle; Styling: Rebekah Peppler

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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