Apple Cider Cocktail In A Fresh Apple Cup | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Apple Cider Cocktail In A Fresh Apple Cup | The Nibble Webzine Of Food Adventures
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RECIPE: Apple Cider Cocktail In A Fresh Apple

We love the creativity and fun of this apple cider cocktail, served in a fresh apple.

The recipe was developed by Eastern Standard Provisions, which sells the soft pretzels in the photo as well as the French Toast Sugar used for the rim.

(Here’s our review of their yummy line of soft pretzels in classic and unusual shapes.)

We like this apple cider cocktail with brunch or as an after-dinner drink or dessert substitute.

The sweet sugar rim is satisfying instead of dessert, and of course, the apple should be eaten when the drink is gone.

Don’t want a vanilla-cider cocktail? Here are some other options to use an apple cup:

  • Appletini.
  • Plain cider or hard cider.
  • Mulled cider, the venerable “cup of good cheer.”
  • Diet option: apple-flavored club soda.

    Ingredients For 6 Drinks

  • French Toast Sugar (from Eastern Standard Provisions, or substitute cinnamon sugar*)
  • 6 apples, hollowed†
  • 2 shots apple pie liqueur (substitute apple schnapps)
  • 2 shots vanilla vodka†
  • 1 cup unfiltered apple juice
  • 1/2 teaspoon allspice
  • Maple syrup to for sugar rim
  • Ice cubes
  • Optional garnish: cinnamon sticks

    1. POUR the French Toast Sugar onto a clean plate, and wet rim of the apple cups with maple syrup. Place the rim apple cup into the sugar and twist to coat the rim.

    2. FILL a shaker with ice, apple pie liqueur, vanilla vodka, apple juice and allspice. Shake well.

    3. POUR the cider cocktail into apple cups, garnish with cinnamon sticks, and enjoy!

    Cinnamon sticks and cassia sticks (here’s the difference; also see the photos) are pricey.

    We really don’t like using them because they’re a garnish that isn’t eaten; it just gets thrown away unless you know that you can wash and reuse them.

  • Simply rinse the cinnamon sticks under hot water, then pat dry and allow them to thoroughly dry on a paper towel.
  • When you’re ready to use them again, run a grater lightly over the surface to restore the flavor and aroma. You can do this 4 or 5 times before you need to discard the stick.
  • But wait: don’t throw it out just yet. Re-grate the surface to see if there’s any aroma left. If so, toss it into a bowl of potpourri, or at the bottom of your kitchen trash can.
  • Even if it no longer has aroma, it can still look snappy in a dish of potpourri.
    You can substitute star anise, or an orange orange peel curl, for the cinnamon‡‡ sticks.


    [1] An edible drinks glass: first drink up, then eat the apple (photos #1 and #2 and recipe © Eastern Standard Provisions).

    [2] Eastern Standard Provisions French Toast Sugar is one of several flavored sugars they sell to top pretzels (there are flavored salts, as well).

    Ambrosia Apples
    [3] Ambrosia apples are slow to brown (photo © Stemilt Growers).

    [4] Gala is another apple variety that is slow to brown. See the footnote† (photo © Good Eggs).


    *To make cinnamon sugar, thoroughly combine 1/2 cup granulated sugar and 2 tablespoons cinnamon. To approximate Eastern Provisions’ French Toast Sugar, use vanilla sugar instead of table sugar, and substitute 2 tablespoons of the vanilla sugar with 2 tablespoons of maple sugar.

    †Chose a red apple variety with low or no browning: Ambrosia, Cameo, Cortland, Empire, Gala. Here’s why apples turn brown.

    ‡ A substitute for vanilla vodka is 1 cup regular vodka and 1 teaspoon vanilla extract.

    ‡‡ You’re probably buying cassia, not real cinnamon. Check out the difference.


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