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A classic Thanksgiving cocktail with a twist: Spiked Apple Cider from Wild Folklore

November 20, 2018
Spiked apple cider with toasted marshmallow for Thanksgiving

Ready for your new favorite Thanksgiving cocktail? Our friend Alyson of Wild Folk Flower Apothecary is back again this month (remember her spooky October creation?) to share another lovely libation, this time a fall spiced spiked apple cider cocktail…with a few delicious surprises. Get ready to turn the festivities up a notch this Thursday! Alyson, take it away…

How to make spiked apple cider for a classic Thanksgiving cocktail

A Classic Thanksgiving Cocktail

This aromatic fall cocktail is meant to be enjoyed on Thanksgiving but is truly an anytime autumn delight. It is a twist on a traditional spiked apple cider, with a pear chamomile simple syrup and toasted marshmallows. You can enjoy it hot or cold, depending on how you like your drinks.

Spiked apple cider Thanksgiving cocktail

If you saw the October flower-infused cocktail, you know I like to include a flower into everything I create. Chamomile is my flower of choice for this concoction which has long been associated with patience—maybe something we could all use while waiting for the turkey to cook. The word Chamomile comes from the Greek meaning “ground apple,” because of its apple-like fragrance, making it a perfect match with apple cider. And toasted marshmallows, because, why not? Cheers!

Spiked apple cider with toasted marshmallows

Spiked Apple Cider Recipe with Toasted Marshmallows

Spiked Cider
6 oz spiced apple cider
3 oz of bourbon
1.5 oz of chamomile pear simple syrup
marshmallows for garnish (I like Wondermade Apple Cinnamon Marshmallows)
sliced apples or pears

Combine cider, bourbon and chamomile pear simple syrup in a cocktail shaker and give it a few good shakes. Pour over ice. Using a brûlée torch, lightly toast your marshmallows. Garnish with sliced apples and enjoy!

For a warm drink: Heat cider over the stove until warm. Slowly pour in simple syrup and bourbon. Pour into mugs and repeat steps for garnishing.

Chamomile Pear Simple Syrup
1 large bartlett pear, diced
1/2 cup of granulated sugar
1 cup of water
1/2 cup of dried chamomile flowers

In a small pot, add pear, sugar and water and bring to a boil. Once boiling, reduce to a low simmer and add chamomile flowers. Steep mixture for 30 minutes, then strain with a mesh strainer over a heat-proof jar or bowl, reserving the liquid.

Photography & Styling: Alyson Brown of Wild Folk Flower Apothecary