Apple and whiskey are one of the better flavor pairings in the cocktail world. The oak, caramel, and vanilla notes in bourbon or rye mix with the tartness and sweetness of apple juice (even better, apple cider), reinforcing each other in a way that is natural, not forced.

This is a two-ingredient highball that earns its place on a fall menu when you want something SUPER easy to mix at home or for a party. Simply pour, stir, and drink.

Which whiskey

Bourbon is the classic choice here, and it works beautifully. The caramel and vanilla notes in a good bourbon, something like Maker’s Mark, Four Roses, or Buffalo Trace, are a natural match for apple. The sweetness in both aligns without either one becoming overly sweet.

Rye whiskey is worth trying if you want something drier and spicier. The pepper notes in rye cut through apple’s sweetness and make the drink more interesting. Rittenhouse or Pikesville are good picks.

Irish whiskey, lighter and smoother, makes a more subtle version that works well if the apple juice is very tart.

The apple juice

The same rule applies to the Gin Apple Highball and Vodka Apple recipes: fresh-pressed cloudy apple juice is dramatically better than shelf-stable clear juice. The difference in apple flavor is significant, and whiskey is assertive enough that it needs something fresh that hasn’t been sitting in a warehouse for a few years.

If you’re using shelf-stable juice, because let’s face it, most of us have it in our cupboard, add a squeeze of lemon to bring up the acidity.

Cocktail Ratios

Start with 2 oz of whiskey and 4 oz of apple juice. Whiskey is more assertive than vodka, so it holds its own against the sweetness of the apple juice more naturally. If you want the whiskey to be more present, pull back to 3 oz juice.

Garnish

A cinnamon stick is an easy choice. It adds warmth and aroma as it sits in the drink. An apple fan on the rim looks good and takes about 30 seconds to make with a sharp knife or a mandoline slicer.

Check out more garnish ideas in my cocktail garnishes guide.

3-Ingredient Orchard Upgrade

Add half an ounce of fresh lemon juice before topping with apple juice. The citrus acidity tightens the drink and balances the sweetness of both the bourbon and the apple juice. A cinnamon stick in the glass adds warmth as you drink.

A citrus juicer makes sure you get every last drop of lemon juice from your lemons.

Mocktail Version

Fresh-pressed apple juice with sparkling water, a squeeze of lemon, and a cinnamon stick. Use a 3:1 ratio of apple juice to sparkling water.

Non-alcoholic whiskey can work here, too. The caramel and warm spice notes in NA whiskey play with apple juice better than most non-alcoholic spirits and mixers.

Batching for fall gatherings

This is an easy punch to batch. Mix 1 cup of bourbon with 4 cups of fresh apple juice and refrigerate. Serve over ice with a cinnamon stick in each glass. Add a splash of sparkling water to each glass at serving time for a bit of effervescence.

You can store this cocktail in mason jars in the fridge for up to three days.

Whiskey and bourbon cocktails to try next:

• Apple Cider Bourbon Smash
• Lapsang Maple Sour
• Cinnamon Pear Sour

More 2-Ingredient Bourbon and Whiskey Cocktails:

• Bourbon Cola
• Bourbon & Soda
• Bourbon & Sweet Tea
• Whiskey Apple
• Whiskey Coffee
• Whiskey Coke
• Whiskey Ginger
• Whiskey Lemonade

Whiskey and Apple Juice

Serves 1

Ingredients

• 2 oz bourbon or rye whiskey
• 4 oz apple juice (fresh-pressed preferred)
• Cinnamon stick or apple slice, for garnish

Instructions

1. Fill a highball glass with ice.
2. Add whiskey.
3. Top with apple juice and stir gently.
4. Garnish with a cinnamon stick or apple slice.

3-Ingredient Orchard Version

Ingredients

• 2 oz bourbon or rye whiskey
• ½ oz fresh lemon juice
• 4 oz apple juice (fresh-pressed preferred)
• Cinnamon stick and apple slice, for garnish

Instructions

1. Fill a highball glass with ice.
2. Add whiskey and lemon juice.
3. Top with apple juice and stir gently.
4. Garnish with a cinnamon stick and apple slice.