APPLE CINNAMON ALMOND BOURBON SMASH

Apple Cinnamon Almond Bourbon Smash

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1/4 cup JUSTIN’S® Cinnamon Almond Butter
  • 4 ounces bourbon
  • 1 lemon, sliced into quarters
  • 5 ounces apple cider
  • Ice
  • Dash of Angostura bitters (optional)
  • Garnish: apple slices and rosemary sprigs

DIRECTIONS

To make the Cinnamon Almond Butter infused bourbon, combine the almond butter and bourbon in a jar and freeze at least 12 hours. Strain through a fine-mesh sieve.

To make the cocktail, muddle the lemon quarters in the bottom of a cocktail shaker. Add the Cinnamon Almond Bourbon, and apple cider. Fill shaker with ice and shake for 30-45 seconds.

Strain into two glasses filled with fresh ice. Top with a few drops of bitters, and garnish with apple slices and fresh rosemary springs. Enjoy!

INGREDIENTS
  • 1/4 cup JUSTIN’S® Cinnamon Almond Butter
  • 4 ounces bourbon
  • 1 lemon, sliced into quarters
  • 5 ounces apple cider
  • Ice
  • Dash of Angostura bitters (optional)
  • Garnish: apple slices and rosemary sprigs
DIRECTIONS

To make the Cinnamon Almond Butter infused bourbon, combine the almond butter and bourbon in a jar and freeze at least 12 hours. Strain through a fine-mesh sieve.

To make the cocktail, muddle the lemon quarters in the bottom of a cocktail shaker. Add the Cinnamon Almond Bourbon, and apple cider. Fill shaker with ice and shake for 30-45 seconds.

Strain into two glasses filled with fresh ice. Top with a few drops of bitters, and garnish with apple slices and fresh rosemary springs. Enjoy!

Great Summer Recipes
Almond Butter BBQ Chicken Pizza on a round metal pan with one piece on a separate white plate on a white marble background

If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.

Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.

Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.

Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!

 

Peanut Butterbeer on clear cup with handle on a rectangular golden serving tray on a light brown top with a black background

This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.

 

Cinnamon Almond Butter Snickerdoodles on a cooling rack with Justin's peanut butter jar and white cloth on a wood background

Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.