Try this Sparkling Maple Bourbon Cider recipe.
- Carbohydrate 5.778 g
- Cholesterol 0 mg
- Fat 0.162 g
- Fiber 2.53799989700317 g
- Protein 0.648 g
- Saturated Fat 0.02106 g
- Serving Size 1 1 Serving (54g)
- Sodium 1.62 mg
- Sugar 3.24000010299683 g
- Trans Fat 0.08694 g
- Calories 11 calories
Step-by-step
- Divide maple syrup and bourbon between two 16oz glasses then stir and fill each glass to the top with ice.
- Divide cider between glasses then garnish with a lemon wedge, if desired, and serve.
Substitution Mechanics
Swapping genuine maple syrup for commercial pancake syrup radically alters the drink profile by introducing corn syrup solids and artificial flavorings that coat the palate differently. Real grade A maple syrup provides a clean, woody sweetness that integrates smoothly into ethanol at room temperature. Stir the syrup and bourbon together vigorously for 15 seconds before adding ice to ensure complete dissolution, as viscous sugars resist mixing once chilled. Use 16-ounce highball glasses packed solidly with ice cubes measuring roughly one inch across to minimize dilution rates while maintaining rapid cooling. Pour the hard cider down the inside edge of the glass at a 45-degree angle to preserve maximum carbonation bubbles.
Storage Parameters
Prepared cocktail bases combining maple syrup and bourbon without carbonation can be sealed in glass containers and refrigerated for up to 48 hours. Add the hard cider only immediately prior to service to prevent flat, oxidized beverages lacking effervescence. Garnish with lemon wedges cut to precise 1/8-inch thickness to release essential oils cleanly when squeezed over the foam.
