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Ginger Beer Apple Cider Cocktail - Crisp, Spicy, and Refreshing

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Apple cider: Unfiltered, fresh cider works best for flavor and body.
  • Ginger beer: Choose a strong, spicy brand for more kick; go with a milder one if you prefer smooth and sweet.
  • Bourbon or dark rum (optional): Either spirit complements apple and ginger beautifully.
  • Fresh lemon or lime juice: Just a squeeze brightens the whole drink.
  • Maple syrup or honey (optional): For balancing tartness if your cider is sharp.
  • Angostura bitters (optional): Adds depth and a subtle spice note.
  • Ice: Big cubes or crushed, depending on your preference.
  • Garnishes: Apple slices, cinnamon stick, lemon or lime wedge, and a thin slice of fresh ginger if you want more aroma.

Method
 

  1. Chill your glassware. Pop highball or rocks glasses in the freezer for 5 minutes. Cold glasses help keep the bubbles lively.
  2. Fill with ice. Add ice to each glass. Big cubes melt slower and preserve flavor, but any ice works.
  3. Add the spirit (if using). Pour 1.5 ounces of bourbon or dark rum into the glass. Skip this step for a zero-proof version.
  4. Pour in the cider. Add 3 ounces of apple cider. If your cider is very sweet, you can scale back slightly and add more citrus.
  5. Squeeze in citrus. Add 0.5 ounce of fresh lemon or lime juice. Lemon is cleaner; lime gives a slightly tropical tang.
  6. Sweeten to taste (optional). Stir in 0.25–0.5 ounce of maple syrup or honey if you want extra richness.
  7. Add bitters (optional). Two dashes of Angostura bitters help balance the sweetness and deepen the flavor.
  8. Top with ginger beer. Pour 3–4 ounces of ginger beer over the top. Pour gently to keep the fizz.
  9. Give a light stir. Use a bar spoon or straw to mix without knocking out too many bubbles.
  10. Garnish and serve. Add an apple slice, a cinnamon stick, and a lemon or lime wedge. A thin fresh ginger slice boosts aroma if you like more spice.