Apple Cider Sour with Gravenstein Apple Balsamic

There are some flavors that just taste like fall. Crisp apples, warming spices, a little tang of citrus—those notes always remind me of orchard visits and chilly evenings by the fire. I’ve been playing with ways to bring that feeling into a glass, and it turns out that a splash of our Gravenstein Apple Balsamic Vinegar is the secret.

The Gravenstein apple is a hard‑to‑find varietal from Northern California, prized for its ambrosia perfume and crisp, sweet‑tart flesh. The resulting balsamic captures that balance beautifully; it’s an incredible addition to soda water or reduced as a glaze for pork or chicken. I figured if it works in club soda, why not try it in a cocktail? The answer is this apple cider sour—a grown‑up version of apple cider with just enough tang to keep it from being cloying.

Here’s how it comes together: combine a good splash of bourbon (or apple brandy), fresh apple cider, lemon juice and a spoonful of maple syrup in a shaker. Add a half‑ounce of our Gravenstein Apple Balsamic, then shake vigorously with ice. The balsamic lends a subtle sweet‑tart note that echoes the apple cider; it makes the drink taste bright and complex without overpowering it. Strain into a glass over fresh ice and garnish with thin apple slices and a dusting of cinnamon. On weekends I’ll add an egg white and shake it dry for a velvety foam on top—pure indulgence.

If you prefer a mocktail, leave out the bourbon and top the mixture with sparkling water. You can also swap the maple syrup for honey or a splash of our Maple Balsamic for extra depth. This cocktail pairs beautifully with a cheese board or a slice of upside‑down apple cake (see the blog for that recipe!). It’s simple enough for a weeknight but special enough to serve at your next gathering.

If you’re curious about using balsamic in drinks, stop by the shop for a taste. I think you’ll be surprised at how versatile this bottle is—salad dressings, glazes and now cocktails. Let me know if you give this cider sour a try. I’d love to hear how you make it your own.

Thanks for reading,
Tracey