I reworked a classic into an Apple Butter Old Fashioned Cocktail that hides one unexpected pantry ingredient and begs a second look.
I adore how a simple twist can feel like a secret, so I made an Apple Butter Old Fashioned Cocktail that sneaks apple butter into a classic, giving it a silky depth that makes bourbon sing. It’s the kind of Fall Old Fashioned Cocktail that’ll make you pause, you know?
The smell is surprising, sweet and a bit woodsy, and the mouthfeel is almost dessert like without being cloying. I swear I tried to keep it subtle, but it kept asking for attention.
If you like old drinks with a modern nudge, this one will get you curious.
Ingredients
- Bourbon: warm oak, high alcohol calories, no fiber or protein, gives bold backbone.
- Apple butter: thick apple concentrate, some fiber, mostly sugars, adds cozy sweetness.
- Maple syrup: pure sugar, lots of carbs, tiny minerals, very sweet, balances bourbon.
- Angostura bitters: concentrated bitter aromatics, negligible nutrition, a couple dashes cut sweetness.
- Orange bitters: bright citrus lift, aromatic oils, tiny flavor boost, not sweet.
- Orange peel: zested oils give fresh citrus scent, no real nutrition, makes glass smell.
- Apple slice: adds crisp visual, small fiber and vitamin if eaten, pairs with spice.
Ingredient Quantities
- 2 oz bourbon
- 1 tbsp Apple butter
- 1/4 oz pure maple syrup or 1/2 tsp simple syrup
- 2 dashes angostura bitters
- 1 dash orange bitters optional
- large ice cube
- orange peel for garnish
- thin apple slice for garnish
How to Make this
1. Add 1 tbsp apple butter, 1/4 oz pure maple syrup (or 1/2 tsp simple syrup), 2 dashes Angostura bitters and 1 dash orange bitters if using into a mixing glass or small bowl.
2. If the apple butter is thick, add a splash (about 1/4 oz) of warm water or warm a metal spoon and scrape the apple butter while stirring, to help it dissolve. Don’t worry if it looks stubborn, it will loosen.
3. Stir or whisk the mixture until smooth and slightly runny, scraping the sides so there are no big clumps.
4. Pour in 2 oz bourbon and give it a brisk stir to combine the flavors.
5. Add a handful of ice to the mixing glass and stir 20 to 30 seconds until well chilled and slightly diluted. If you prefer, you can shake hard with ice then double strain, but stirring keeps the texture silky.
6. Place one large ice cube in a rocks glass.
7. Strain the cocktail over the large ice cube, using a fine strainer if you shook it, or a regular julep strainer if you stirred.
8. Express an orange peel over the drink to release the oils, rub the peel on the rim, and drop it in. Add a thin apple slice as a garnish on the rim or on a pick. Serve and enjoy.
Equipment Needed
1. Mixing glass or small bowl (for dissolving the apple butter and bitters, a bowl works fine if butter is stubborn)
2. Jigger or measuring spoons (2 oz, 1 tbsp, 1/4 oz amounts)
3. Bar spoon or small whisk (to stir or whisk until smooth)
4. Metal spoon or small heatproof spoon (warm slightly to help loosen apple butter)
5. Ice scoop or tongs (for adding ice to the mixing glass and the glass)
6. Large ice cube mold (for the single big ice cube)
7. Julep strainer and fine mesh strainer (use fine if you shook the cocktail)
8. Rocks glass (for serving)
9. Paring knife or vegetable peeler and small cutting board (for orange peel and thin apple slice)
10. Cocktail pick or toothpick (to skewer the apple slice as a garnish)
FAQ
Apple Butter Old Fashioned Cocktail Recipe Substitutions and Variations
- Bourbon: try rye whiskey for a spicier finish, apple brandy or Calvados to push the apple note, or dark rum if you want a deeper molasses sweetness.
- Apple butter: swap with thick applesauce reduced with a pinch of cinnamon and brown sugar, apple jam, or pear butter for a milder fruit flavor.
- Pure maple syrup or simple syrup: use honey syrup (1:1 honey and hot water), agave nectar, or brown sugar syrup (1:1 brown sugar and water) to keep sweetness and body.
- Angostura or orange bitters: replace with another aromatic bitters like Peychaud’s, try a spiced or chocolate bitters for warmth, or skip the orange bitters and add a tiny splash of Cointreau or an extra citrus twist for brightness.
Pro Tips
1. Warm the apple butter a little or stir in a splash of warm water so it breaks up easily, then whisk until smooth. dont blast it with heat though or you’ll lose some of the fresh apple aroma, let it cool a bit before adding the bourbon.
2. Stir when you want a silky, velvety texture, shake if you like a brighter, airier drink. If you shake, double strain through a fine mesh to catch any bits so the sip stays smooth.
3. Use one big clear ice cube, it melts way slower and keeps the balance without watering things down. To make clearer ice at home freeze plain water in a small cooler top down so it pushes the cloudy stuff to the bottom then cut it out.
4. Protect the thin apple slice and boost aroma by brushing it lightly with simple syrup or a squeeze of lemon, and thread it on a pick so it doesnt flop away. Always express the orange peel over the glass to hit the surface with oils then rub the rim for a nicer first sniff.
Apple Butter Old Fashioned Cocktail Recipe
I reworked a classic into an Apple Butter Old Fashioned Cocktail that hides one unexpected pantry ingredient and begs a second look.
1
servings
170
kcal
Equipment: 1. Mixing glass or small bowl (for dissolving the apple butter and bitters, a bowl works fine if butter is stubborn)
2. Jigger or measuring spoons (2 oz, 1 tbsp, 1/4 oz amounts)
3. Bar spoon or small whisk (to stir or whisk until smooth)
4. Metal spoon or small heatproof spoon (warm slightly to help loosen apple butter)
5. Ice scoop or tongs (for adding ice to the mixing glass and the glass)
6. Large ice cube mold (for the single big ice cube)
7. Julep strainer and fine mesh strainer (use fine if you shook the cocktail)
8. Rocks glass (for serving)
9. Paring knife or vegetable peeler and small cutting board (for orange peel and thin apple slice)
10. Cocktail pick or toothpick (to skewer the apple slice as a garnish)
Ingredients
2 oz bourbon
1 tbsp Apple butter
1/4 oz pure maple syrup or 1/2 tsp simple syrup
2 dashes angostura bitters
1 dash orange bitters optional
large ice cube
orange peel for garnish
thin apple slice for garnish
Directions
- Add 1 tbsp apple butter, 1/4 oz pure maple syrup (or 1/2 tsp simple syrup), 2 dashes Angostura bitters and 1 dash orange bitters if using into a mixing glass or small bowl.
- If the apple butter is thick, add a splash (about 1/4 oz) of warm water or warm a metal spoon and scrape the apple butter while stirring, to help it dissolve. Don’t worry if it looks stubborn, it will loosen.
- Stir or whisk the mixture until smooth and slightly runny, scraping the sides so there are no big clumps.
- Pour in 2 oz bourbon and give it a brisk stir to combine the flavors.
- Add a handful of ice to the mixing glass and stir 20 to 30 seconds until well chilled and slightly diluted. If you prefer, you can shake hard with ice then double strain, but stirring keeps the texture silky.
- Place one large ice cube in a rocks glass.
- Strain the cocktail over the large ice cube, using a fine strainer if you shook it, or a regular julep strainer if you stirred.
- Express an orange peel over the drink to release the oils, rub the peel on the rim, and drop it in. Add a thin apple slice as a garnish on the rim or on a pick. Serve and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 1
- Calories: 170kcal
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 40mg
- Carbohydrates: 11g
- Fiber: 0.5g
- Sugar: 9g
- Protein: 0.3g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 10mg
- Iron: 0.1mg
