Apple Cider Shrub Old Fashioned — Fall Whiskey Cocktail with Tang

How to Make Apple Cider Shrub Old Fashioned — Fall Whiskey Cocktail with Tang

1. 1

   Step 1: Make a quick apple cider shrub

   Combine the apple cider and brown sugar in a small saucepan and warm over medium heat, stirring until the sugar fully dissolves (about 4–6 minutes). Remove from heat, let cool 5 minutes, then stir in the apple cider vinegar. Taste and adjust—if it’s too sharp, add a touch more cider; if too sweet, add a splash more vinegar. Strain into a jar and chill briefly (or use at room temperature for a quicker finish).

   For this step

   • 2 cupsApple cider
   • 1/2 cupApple cider vinegar
   • 3/4 cupLight brown sugar (packed)
   
2. 2

   Step 2: Measure and combine cocktail ingredients

   In a mixing glass or shaker, add 2 oz bourbon per cocktail (here using total amount for 4 servings), 3/4 oz shrub per cocktail (approx. 3 oz from the batch), and 2 dashes of Angostura bitters per cocktail (total shown above). Add a generous amount of ice to the mixing vessel to chill the drink efficiently.

   For this step

   • 8 ozBourbon (or rye whiskey)
   • 8 dashesAngostura bitters
   • 2 cupsIce
   
3. 3

   Step 3: Stir to chill and dilute

   Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted—this integrates the shrub and softens the alcohol edge. Taste and add a touch more shrub or a dash more bitters if you prefer it tarter or spicier.
   
4. 4

   Step 4: Strain over ice

   Place a large ice cube or a few large cubes in each rocks glass. Strain the stirred cocktail into the glasses, aiming for one balanced cocktail per glass. The large ice keeps the drink from over-diluting while maintaining chill.
   
5. 5

   Step 5: Garnish and serve

   Garnish each drink with a thin apple slice and a cinnamon stick for aroma and visual warmth. Serve immediately and encourage guests to stir the cinnamon stick into the drink for extra spice as it steeps.

   For this step

   • 4 slicesThin apple slices (for garnish)
   • 4 sticksCinnamon sticks (for garnish)
   

1. Combine the apple cider and brown sugar in a small saucepan and warm over medium heat, stirring until the sugar fully dissolves (about 4–6 minutes). Remove from heat, let cool 5 minutes, then stir in the apple cider vinegar. Taste and adjust—if it’s too sharp, add a touch more cider; if too sweet, add a splash more vinegar. Strain into a jar and chill briefly (or use at room temperature for a quicker finish).
2. In a mixing glass or shaker, add 2 oz bourbon per cocktail (here using total amount for 4 servings), 3/4 oz shrub per cocktail (approx. 3 oz from the batch), and 2 dashes of Angostura bitters per cocktail (total shown above). Add a generous amount of ice to the mixing vessel to chill the drink efficiently.
3. Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted—this integrates the shrub and softens the alcohol edge. Taste and add a touch more shrub or a dash more bitters if you prefer it tarter or spicier.
4. Place a large ice cube or a few large cubes in each rocks glass. Strain the stirred cocktail into the glasses, aiming for one balanced cocktail per glass. The large ice keeps the drink from over-diluting while maintaining chill.
5. Garnish each drink with a thin apple slice and a cinnamon stick for aroma and visual warmth. Serve immediately and encourage guests to stir the cinnamon stick into the drink for extra spice as it steeps.