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Make Me a Cocktail

Nightmare on Bourbon Street
Cocktail recipe

Rating

4.4 / 5
Nightmare on Bourbon Street is a sparkling, spiced bourbon and apple cocktail named for New Orleans' most famous party street.... ... more Nightmare on Bourbon Street is a sparkling, spiced bourbon and apple cocktail named for New Orleans' most famous party street. Bourbon is shaken with cloudy apple juice, lemon, a little maple syrup, freshly grated ginger and a pinch of cinnamon, then poured over ice in a cinnamon sugar-rimmed glass and topped with sparkling hard apple cider. It tastes like autumn in a glass: warming spice and oak from the bourbon, crisp orchard fruit from the two kinds of apple and a gentle heat from the ginger, all kept light and lively by the cider. Adjust the maple syrup to taste, and finish with a cinnamon stick, a sprig of rosemary and a few thin apple slices for a fragrant garnish.
Recipe source
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Half Baked Harvest
Base ingredient
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Bourbon
Calories
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286 calories
Garnish
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Cinnamon sugar rim, cinnamon stick, rosemary sprig and apple slices
Alcohol content
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8.72% | 2.55 units *

Tags

Bourbon ingredient icon
Bourbon cocktails

Method
How to make a Nightmare on Bourbon Street

Serves 1 · Takes 5 minutes
Bourbon 45 ml, Cider 150 ml (Sparkling apple cider), Apple juice 60 ml (Cloudy), Lemon juice 30 ml (Freshly squeezed), Maple syrup 1.5 teaspoons, Ginger 1 teaspoon (Freshly grated), Cinnamon Pinch (Ground)
Rim a highball glass with cinnamon sugar and fill it with ice
Add the bourbon, apple juice, lemon juice, maple syrup, ginger and cinnamon to a shaker with ice
Shake to combine
Strain into the prepared glass
Top with the hard cider
Garnish with a cinnamon stick, a rosemary sprig and apple slices
~ Use 1 to 2 teaspoons of maple syrup depending on how sweet your cider is. A quarter teaspoon of ground ginger can stand in for fresh. ~

Power tips
Elevate the Nightmare on Bourbon Street with these master mixologist tips

Control dilution: shake the bourbon + apple juice + lemon + maple + ginger + cinnamon hard for ~8–10 seconds with large, cold cubes, then fine-strain. You want integration and aeration, but not a watery base—especially because the sparkling cider will add lift and additional dilution as it melts the highball ice.
Make the ginger work for you: microplane fresh ginger directly into the shaker, then double-strain (Hawthorne + fine sieve). This gives bright, spicy ginger aromatics without fibrous bits that can dull the texture and kill carbonation once topped. If you want extra punch, briefly "muddle" the ginger into the maple in the tin before adding ice—syrup extracts ginger oils efficiently.

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Learn more about some of the mixology terms used in this cocktail

·  Rim  ·  Highball  · 

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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