Fall In Love With Bourbon This Season

15 Sep 2021 Fall In Love With Bourbon This Season

With the leaves starting to change and the air feeling crisp we are embracing all fall has to offer. In addition to the typical seasonal activities of apple picking and leaf peeping, we are excited to spend more time in the kitchen baking and sipping on delicious autumn cocktails while we do so. At the top of our list is a Spiced Bourbon Cider recipe (see below) that features our Old Port Bourbon

Speaking of our Bourbon, we recently discovered how well it goes with fall pairings like apples. We started adding it to our favorite baked apple recipe for a delicious and festive dessert. 

Spiced Bourbon Cider


4 oz apple cider
2 oz Liquid Riot Old Port Bourbon
pinch freshly grated ginger
pinch freshly grated cloves
1 teaspoon fresh lemon juice
6 drops Angostura bitters
Dried apple slice for garnish


In a shaker filled with ice, pour in cider, bourbon, ginger, cloves, and lemon juice. Shake well. Rim the glass with cinnamon sugar and strain the mixture into an ice-filled rocks glass, and top with bitters.

Yield: Serves 1

Bourbon Baked Apples


1 cup old-fashioned oats
1 cup walnuts, chopped
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup maple syrup
2 Tbsp. lemon juice
2 Tbsp. olive oil
6 Gala or Honeycrisp apples
1/2 cup apple juice or water
1 oz Liquid Riot Old Port Bourbon


Center a rack in the oven and heat to 375 degrees. In a medium bowl, stir together oats, walnuts, spices, and salt. Stir in maple syrup, Bourbon, lemon juice, and oil until oats are evenly coated, then set aside. Grease a 9×13″ baking dish. Use a paring knife to cut around the stem of each apple to remove the core, being careful not to cut all the way through to the bottom. Scoop out any remaining bits of the core with a small spoon or melon baller (opening should be 1 1/2 to 2″ wide), then transfer apples to the baking dish. Spoon oat mixture into apples, then pour apple juice into the baking dish. Bake until apples are tender and topping is browned, 30 to 40 minutes. Let cool 5 minutes before serving. We suggest serving with vanilla ice cream on the side.

Yield: Serves 6

Photography by Lauren Lear