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Dutch Apple Pie Cocktail

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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10 ounces cloudy apple cider (nonalcoholic), heated

4 ounces calvados (apple brandy from Normandy France) 

2 ounces Demerara Sugar Syrup, recipe follows

1 ounce lemon juice 

1 teaspoon ground cinnamon 

6 dashes bitters 

Brown rock candy stirrers, for garnish

Demerara Sugar Syrup:

1 cup demerara sugar


  1. Add the apple cider, calvados, Demerara Sugar Syrup, lemon juice, cinnamon and bitters to a tea pot and stir thoroughly. Pour into tea cups on saucers and garnish with rock candy stirrers.

Demerara Sugar Syrup:

Yield: 1 1/2 cups
  1. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Cook’s Note

Optional: Soak a small box of golden raisins in calvados for 24 hours prior to use. Then, use the calvados to make the cocktail and serve the raisins on the side as a snack with the cocktail.