Best Bourbon Cider Recipes

BOURBON APPLE CIDER AND HONEY GLAZED PORK CHOPS

Steps:

• Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
• Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
• Stir 3 tablespoons whiskey into apple cider glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops into a baking dish; brush with the apple cider glaze.
• Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

APPLE GINGER PIE WITH CIDER-BOURBON SAUCE

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

BOURBON CIDER MOP SAUCE

Steps:

• Melt the butter in a saucepan. Add the cider, sugar and pepper to bring to a boil. Remove the pan from the heat and stir in the bourbon. Correct the seasoning, adding salt, to taste.

CIDER-BOURBON COCKTAIL

Steps:

• Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake until well chilled. Strain and divide cocktail between two coupes or lowball glasses. Garnish with apple slices.

APPLEWOOD SMOKED TURKEY BREAST WITH CIDER BOURBON GRAVY RECIPE - (4.6/5)

Steps:

• Before beginning, make sure your bourbon, water and chicken stock are cold. To make the brine, combine the the salt, syrup, sugar, peppercorns, bourbon and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours. Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly. Preheat your smoker to 300-325°F, adding your wood chips to the burner. In a bowl, combine the sugar, paprika, chili powder, garlic powder, salt, pepper, onion powder and cumin, mixing well to combine. Gently lift the skin of the turkey and rub the melted butter all over the meat. Use it all up! I use both my hands and a spoon to drizzle it down in spaces that I can't reach. Take the spice rub and rub it all over the meat as well, underneath the skin. Rub the rest of it all over the outside of the skin, covering the turkey. Combine the water and bourbon in a glass and pour it into the water pan of the smoker. Place the turkey in the smoker (I like to do it breast side down so the juices run down into it) and shut the door. Our smoker recommends smoking poultry for 20 to 30 minutes per pound, so I smoked this turkey for about 3 1/2 hours. Read the suggestions on your smoker and according to your turkey size, adjust the cook time. If desired, you can baste your turkey with melted butter while smoking, but I find that opening up the door to my smoked releases a good amount of heat, thus lowering the temperature. Once the turkey is finished, be sure to let it rest for about 20 minutes before slicing. About 30 minutes before the turkey is finished, begin the gravy. Heat the olive oil in a large saucepan over medium heat. Add the shallots and the apple with the salt and pepper, stirring to coat. Cook for 5 minutes, stirring occasionally until the shallots and apple are soft. Add in the garlic and the turkey neck and brown it on all sides, cooking for about 5 minutes per side. Increase the heat to medium-high and pour in the bourbon. Stir continuously, scraping any brown bits from the pan and cook until almost all of the bourbon evaporates - you just want a thin layer of it left in the pan. Add in the cider and bring it to a simmer. Pour the cold broth into a shaker bottle or jar. Add the flour on top, place the lid on the shaker and shake continuously for at least 30 seconds until the flour is incorporated. Remove the neck from the pan and begin to whisk the cider continuously. Slowly pour in the stock and flour while whisking and continue to stir for at least 10 to 15 minutes while the gravy thickens. Don't stop stirring or it will burn! Carve your turkey as desired and serve it with the gravy. I find that this gravy reheats well also - simply add it to a saucepan over low heat with a drop of water or stock and heat it, stirring occasionally, until it liquifies again.

APPLE CIDER AND BOURBON PUNCH

Steps:

• Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)
• Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.
• Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.

BOURBON CIDER SOUR

Steps:

• Combine the bourbon, apple cider, orange juice, and simple syrup. Stir.
• Serve with an apple slice.

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
• Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly.
• For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
• In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
• In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms.
• Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
• Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.

HOT BUTTERED BOURBON AND CIDER

Steps:

• Bring first 5 ingredients to simmer in medium saucepan. Remove from heat; cover and let steep 15 minutes. Add 2 tablespoons chilled butter to saucepan; bring to simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into large measuring cup. Divide hot cider among 4 mugs. Cut 1 tablespoon butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

MAPLE-BOURBON CIDER

Steps:

• Fill four glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously. Strain into glasses and top each with a pinch of cayenne pepper, if desired.

CREAMY BOURBON APPLE CIDER FLOAT

Steps:

• Drop ice cream into the bottom of a champagne flute. Pour in bourbon; add cider slowly. Garnish with a sprinkle of cinnamon.

HOT BUTTERED BOURBON AND CIDER

Steps:

• Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes.
• Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat.
• Stir in bourbon and lemon juice. Strain into a large measuring cup.
• Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

BOURBON CIDER MOP SAUCE

Steps:

• In a medium saucepan, melt butter.
• Add cider, sugar and pepper.
• Stir occasionally until it comes to a boil.
• Remove from heat.
• Stir in bourbon.
• Mop ribs every hour.

BOURBON-CIDER GLAZE SAUCE

Steps:

• Combine ketchup and bourbon in a small saucepan over medium-high heat.
• Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
• Remove sauce from heat and stir in black pepper; set aside to cool.

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE RECIPE - (4.3/5)

Steps:

• Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F. Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry. In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms. Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels. Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches. Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side. Butter Bourbon Dipping Sauce: 1/2 cup sugar 2 tablespoons butter, cut into pieces 2 tablespoons water 2 tablespoons bourbon 1/4 teaspoon cider vinegar 1/8 teaspoon fine sea salt 2 tablespoons heavy cream In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down

BOURBON CIDER TWIST

Steps:

• Add the apple cider, bourbon, and the lime juice to a pitcher and stir. Pour over ice. Serve with a lime wedge.

BOURBON CIDER CHICKEN THIGHS WITH POTATOES

Steps:

• Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).
• Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.
• Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.
• Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.
• Serve chicken and potatoes with sauce on the side.

PARADISE APPLE (THANKSGIVING COCKTAIL RECIPE WITH BOURBON, APPLE CIDER, AND RIESLING)

Steps:

• To make the fig-infused honey syrup, warm honey, dried figs, and ½ cup water in a small saucepan over medium-low heat, stirring to completely dissolve honey. Keep warm 10 minutes, lowering heat if needed to avoid coming to a simmer. Do not let boil. Remove from heat, let cool, covered, 10 minutes. Pour fig mixture into a blender and blend until smooth, about 1 minute. Strain through a fine-mesh strainer into a resealable jar. Makes enough syrup for about 10 drinks; store refrigerated for up to 2 weeks.
• To make the cocktail, add bourbon, riesling, St-Germain, apple cider, lemon juice, and fig-infused honey syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into a stemmed cocktail glass, coupe, or small wine glass. Garnish with apple slice (or dehydrated apple slice) and serve up.

MAPLE-CIDER BRINED TURKEY WITH BOURBON-CIDER GRAVY

Steps:

• epicurious blows