Kentucky Burnt Apples Cocktail


Our Smoked Apple Butter is a natural for a bourbon-based cocktail. Here, bourbon and smoked apples are topped off with a spicy wheat beer.

Makes 1 cocktail


1 1/2 ounces bourbon (such as Buffalo Trace)
3/4 ounce apple liqueur (such as Berentzen)
1/2 ounce cane syrup (such as Depaz)
1 ounce lemonade
1 tablespoon Jar Sessions Smoked Apple Butter
wheat beer of your choice (suggestions from Julius White, Vie bar manager: BuckleDown Party Pillow or Two Brothers Ebel's Weiss)


In a tumbler or pilsner glass, stir the bourbon, apple liqueur, cane syrup, lemonade and apple butter well. Top with a splash of beer and a few ice cubes.

Extra credit: Garnish with thinly sliced apples and lemon twist.

Seasonal variation for summer, as served at Vie’s BBQ Week 2018: Swap out the apple liqueur for a raspberry one (such as St. George Raspberry Liqueur) and use a raspberry wheat beer, such as Pollyanna Summerly.

Cocktail created by Mike Page; photo (by Jeff Kauck | and recipe from The Preservation Kitchen cookbook, page 213