NERO HONEYCRISP BOURBON SMASH
PREP TIME
5 Minutes
COOK TIME
SERVES
1
LEVEL
Easy
ABOUT THE RECIPE
When the first apples of autumn arrive, this is the cocktail I want to pour.
A little crisp Honeycrisp, warm bourbon, fresh citrus, and ginger come together with a touch of Nero IGP Certified Balsamic Vinegar of Modena for unexpected depth. Finished with a smoky cinnamon stick, it’s warm, bright, and quietly sophisticated—the kind of cocktail made for lingering at the table as the evening settles in.
INGREDIENTS
¼ cup apple cider
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon apple butter
2 ounces bourbon of your choice
1 teaspoon Nero IGP Certified Balsamic Vinegar of Modena
2–3 ounces ginger beer, to top
Honeycrisp apple slices, for garnish
1 cinnamon stick, for garnish
Small sprig of fresh thyme, optional
PREPARATION
SHAKE
In a cocktail shaker, combine the apple cider, orange zest, orange juice, apple butter, bourbon, and Nero.
Fill with ice and shake well until chilled and thoroughly combined.
POUR
Fill a short, ribbed crystal tumbler with fresh ice. Strain the bourbon mixture over the ice.
Top with ginger beer and gently stir once.
GARNISH
Garnish with thin Honeycrisp apple slices, a cinnamon stick, and a small sprig of thyme.
For a more aromatic finish, lightly smoke the cinnamon stick before placing it in the glass, allowing its warm fragrance to rise over the cocktail.
ANCHORED HOMESTEAD NOTE
I prefer Angel’s Envy Bourbon and Fever-Tree Light Ginger Beer for this cocktail. The bourbon’s notes of vanilla, ripe fruit, and maple complement the Honeycrisp apple and Nero beautifully, while the lighter ginger beer keeps the finish bright and balanced.
A little Nero adds depth without making the cocktail taste overtly like balsamic—it simply rounds out the apple, bourbon, and citrus with subtle richness and acidity.