Apple Pie Cocktail

5 from 5 votes

Apple Pie Cocktail

This apple pie cocktail blends creamy vanilla ice cream with spiced apple cider and flavored spirits for a drink that tastes like dessert. It’s cozy, sweet and perfect for fall. Dress it up with pie crust cut-outs for a festive touch.

Prep Time14

Cook Time5

Infuse1

Total Time1 19

Course: Drink

Cuisine: American

Keyword: apple, cocktail

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

To Infuse the Cider

½ Gallon apple cider
2 cinnamon sticks

For a Single Mixed Drink

½ Cup apple cider
1 Ounce Fireball or similar cinnamon-flavored whisky
1 Ounce vodka vanilla-flavored
½ Cup vanilla ice cream

For Rimming

1 Wedge lemon
1 Teaspoon brown sugar

Optional Pie Crust Garnish

1 Package pie crust refrigerated, ready-to-bake

Optional Garnish

1 cinnamon stick

Instructions

Infuse the Apple Cider

Unscrew the lid to the apple cider and drop two cinnamon sticks directly into the container.
Replace lid and return to the refrigerator until ready to use. The longer the cider sits, the more cinnamon-flavored it will become. I recommend infusing overnight, at least.

Create Pie Crust Cut Outs for Garnish (Optional)

Open the package of pie crusts and remove one of the two crusts from the box. If it has been refrigerated, allow it to set out on the counter to soften for 15 to 20 minutes.
Preheat your oven to 450°F. While the oven is preheating, line a baking sheet with parchment paper.
Once the crust has softened, carefully unroll the dough. If you notice any tears or cracks in the dough, softly press them down with your fingertips, molding them back together.
Using cookie cutters of your choice, cut out several shapes. Waste less pie crust by cutting out the shapes close together. Gently place the cut-outs on the parchment and discard the scrap dough.
Bake for 5 to 7 minutes, or until browned. Keep an eye on them, as the time they need to bake will depend on their size. The smaller pieces will brown much faster.

For a Single Mixed Drink (See Notes for a Pitcher)

Swipe a lemon wedge around the edge of a 9- to 10-ounce glass. Dip the damp rim into a shallow plate of light brown sugar. Allow brown sugar to set-up for a minute or so. Then, add a ½ cup scoop of your favorite vanilla ice cream to the glass.
In a cocktail shaker, combine infused apple cider, cinnamon whisky, and vanilla vodka. Shake until combined and pour over ice cream in prepared glass.
If you wish, add a cinnamon stick and/or pie crust cut-outs for a garnish.

Notes

Infuse overnight: Let the cider sit with cinnamon sticks for deeper flavor.
Chill the glass: A cold glass helps the ice cream melt more slowly.
Serve immediately: This cocktail is best enjoyed as soon as it’s assembled.

Instructions for a Batch (makes 16 servings):

½ Gallon) jug infused apple cider (instructions above)
2 Cups cinnamon whisky (such as Fireball)
2 Cups vanilla-flavored vodka
½ Gallon vanilla ice cream
brown sugar for rimming
lemon wedge for rimming
cinnamon sticks for garnish (optional)
pie crust cut-outs for garnish (instructions above)

In a large drink dispenser or punch bowl, add infused cider, cinnamon whisky and vanilla-flavored vodka. Stir to mix.
*If using a drink dispenser or large pitcher: Serve drinks over an ice cream scoop in brown sugar-rimmed glasses. Garnish with a cinnamon stick.
*If using a punch bowl: Scoop the ice cream directly into the punch bowl with the apple pie cocktail. Serve in brown sugar-rimmed glasses and garnish with a cinnamon stick.

Nutrition

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