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Recipe Collection

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The JFE Apple Barrel

The JFE Apple Barrel Related:   drinks, North America, pareve, Rosh Hashanah, Sukkot, Thanksgiving

Prep time: 5 mins or less

Cook time: None

Yield: 1 cocktail

This lovely apple and whisky cocktail for Rosh Hashanah is a variation on a drink we call The Johnny Appleseed. It is best with a dry English cider, something more akin to a white wine than a sweet hard cider, but you can use whatever you have on hand, just adjust for sweetness. While a smooth peppery rye with vanilla and caramel undertones would be ideal in this drink, you can use your whisky of choice. Keep in mind that corn-based whiskeys, like bourbon, tend to be sweet. Before serving this cocktail to your guests, try it out with a variety of ciders and whiskies to find the right combination for your taste.


  • 1 ounce Catoctin Creek Roundstone Rye Whisky or rye of your choice
  • 2 ounces dry English cider
  • 2 hefty pinches brown sugar (use less if you choose a sweeter cider)
  • Dash of bitters (Angostura and Peychaud’s are classics, but there are lots of brands available)
  • 1 Granny Smith apple, sliced
  • Ice


  • Add whisky, cider and brown sugar to a cocktail shaker with ice. Shake gently over your sink, as the carbonation in the cider will want to escape. Strain into a chilled martini glass or rocks glass with ice. Add a dash of bitters and an apple slice for garnish.

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