Cider Bourbon Slush Recipe: The Frosty Fall Cocktail You’ll Make on Repeat

Forget fancy mixology. You want a drink that tastes like autumn, punches like a bourbon, and looks like it belongs on the ‘gram. This Cider Bourbon Slush Recipe does all three—without a bar cart full of tools.

It’s cold, cozy, and dangerously easy to batch for a crowd. Imagine apple orchard vibes with a bold, oaky backbone and a frosty finish. If you can use a freezer and measure a few liquids, you’re about to become the hero of every fall hangout.

What Makes This Recipe So Good

This drink hits the sweet spot between refreshing and warm—you get spiced apple flavor with a slow bourbon burn, finished as a slushy that keeps its chill.

It’s basically a seasonal cocktail and dessert fusion. No bartender needed.

Fast setup, slow payoff: Mix in minutes, freeze overnight, enjoy all weekend.
Balanced flavor: Apple cider + lemon juice + ginger beer keep it bright, while cinnamon and bourbon make it cozy.
Batch-friendly: Scales like a champ for parties or tailgates.
Customizable sweetness: Dial it up or cut it down—your call.
Texture goals: Scoopable slush that drinks like a dream and looks the part.

What Goes Into This Recipe – Ingredients

Apple cider (4 cups): Unfiltered, not apple juice. The cloudy, real stuff brings body and depth.
Bourbon (1 to 1½ cups): Choose a mid-proof (90-100) with caramel/vanilla notes.
Don’t waste the top shelf.
Fresh lemon juice (1/2 cup): Brightens and balances the sweetness.
Maple syrup or simple syrup (2–4 tablespoons, to taste): Optional, depending on your cider’s sweetness.
Ground cinnamon (1/2 teaspoon) or 1 cinnamon stick: Warm spice backbone.
Ginger beer (12 ounces): For topping and texture when serving; adds bite and effervescence.
Orange zest (1 teaspoon, optional): Adds citrus perfume that plays well with bourbon.
Pinch of salt: Enhances flavor, keeps sweetness in check.
Garnishes: Apple slices, cinnamon sticks, star anise, orange peel twists.

Cooking Instructions

Mix the base: In a large bowl or pitcher, whisk together apple cider, bourbon, lemon juice, maple syrup (if using), cinnamon, orange zest (optional), and a pinch of salt.
Taste and adjust: Sip a small spoonful. If it’s too sweet, add a splash more lemon. If it’s too tart, add a touch more syrup.
You’re aiming for balanced and bold.
Freeze: Pour into a shallow, freezer-safe container (9×13 pan or similar). Freeze for 6–8 hours, ideally overnight. Stir once or twice during freezing if you remember—helps that slushy texture.
Scrape and fluff: Use a fork to scrape the frozen mixture into fluffy ice crystals.
Transfer to a container with a lid if serving later.
Serve it up: Scoop slush into chilled glasses, filling them about 3/4 full. Top with chilled ginger beer to loosen and add fizz. Stir gently.
Garnish and flex: Add a thin apple slice, a cinnamon stick, or an orange twist.
Take the pic. You earned it.

Preservation Guide

Freezer life: The slush base keeps 2–3 weeks in an airtight container. Alcohol helps prevent it from turning into a brick.
Texture tune-up: If it hardens, let it rest at room temp for 10–15 minutes, then scrape again.
No ginger beer in the freezer: Always add the fizzy stuff right before serving to prevent flat, sad slush.
Make-ahead for parties: Freeze in two containers for faster thaw-and-scrape right before guests arrive.

Why This is Good for You

Look, it’s a cocktail—not a kale smoothie—but it still brings a few perks.

Apple cider offers polyphenols and antioxidants, especially if it’s unfiltered. Lemon juice adds vitamin C and brightness that keeps the drink from veering into sugar-bomb territory.

Moderation-friendly: The slush and fizz slow your sipping, making it easier to pace yourself.
Less added sugar: You control the sweetness. Plenty of ciders are sweet enough solo, IMO.
Satisfying flavors: Warming spices (hi, cinnamon) may support healthy blood sugar responses in small amounts.

Pitfalls to Watch Out For

Using apple juice instead of cider: It’ll taste flat and too sweet.
You want real cider for body and flavor.
Overproof bourbon overload: High-proof whiskey can dominate and mess with freezing texture. Stick to 90–100 proof.
Skipping the acid: Without lemon, the drink turns cloying. That brightness is non-negotiable.
Freezing in a deep container: A deep bowl takes forever to freeze.
Use a shallow pan for faster, better crystals.
Adding ginger beer before freezing: The carbonation dies in the freezer. Save it for the pour.

Different Ways to Make This

Spiked-chai version: Swap ground cinnamon for 1 chai tea bag steeped in warm cider (10 minutes), then cool before mixing.
Smoky maple: Use a splash (1/2 ounce) of mezcal with bourbon for campfire vibes. Boost maple syrup by 1 tablespoon.
Pear twist: Replace 1 cup cider with pear nectar.
Top with dry ginger ale instead of ginger beer for a lighter finish.
Zero-proof slush: Skip bourbon; use 1/2 cup strong black tea plus 1/2 teaspoon vanilla extract. Still top with ginger beer (or NA ginger beer).
Spicy kick: Add 2–3 coins of fresh ginger to the mix before freezing, then remove before serving. Or rim glasses with chili-sugar.
Herbal edge: Muddle fresh rosemary or thyme in the base, strain, then freeze.
Garnish with a tiny sprig for aroma points.

FAQ

Can I use whiskey instead of bourbon?

Yes. Rye whiskey will make it spicier and drier; Irish whiskey will be softer and lighter. Scotch isn’t ideal unless you like smoke in your apple pie.

Bourbon’s vanilla-caramel notes are the classic fit here.

How do I make it less sweet?

Use a tart cider, skip added syrup, and add an extra tablespoon of lemon juice. When serving, top with club soda instead of ginger beer for a drier finish.

How do I scale this for a crowd?

Double or triple everything and freeze in multiple shallow pans. Set out a self-serve station with chilled ginger beer, garnishes, and a big scoop.

Guests can assemble their own slush cocktails—zero bottlenecks.

Can I make it without freezing overnight?

Short on time? Blend the base with a few cups of crushed ice until slushy. It won’t have the same silky texture, but it’ll still slap.

Chill the base first for best results.

What’s the best bourbon to use?

Pick a solid mid-range bottle with some sweetness: Four Roses Small Batch, Buffalo Trace, Wild Turkey 101 (if you like a touch stronger), or Bulleit. Save the fancy single barrels for sipping neat.

How do I keep apple slices from browning?

Toss them in a little lemon juice or a 1:1 mix of water and lemon juice. Pat dry before garnishing so they don’t water down your slush.

Is this safe to refreeze?

Yes.

Since it’s a frozen cocktail with alcohol, refreezing is fine. The texture may shift slightly; just scrape it again to re-fluff before serving.

Final Thoughts

This Cider Bourbon Slush Recipe is the rare party trick that’s as simple as it is impressive. Mix, freeze, fluff, and top—it’s a system you can run on autopilot.

The flavor’s seasonal, the vibe is celebratory, and the cleanup is minimal. Keep a batch in the freezer all fall and watch your place become the unofficial after-hours spot. Cheers to a cocktail that hustles as hard as you do, FYI.