Apple Cider Moscow Mule (with Spiced Cinnamon Syrup)
This Apple Cider Moscow Mule takes the bright, fizzy classic you know and dresses it up for fall with sweet, tangy apple cider, homemade cinnamon syrup, and a fiery ginger beer finish. Served ice cold in a copper mug, it smells like an orchard on a crisp October afternoon and drinks as easily as lemonade.
Other mule cocktail recipes to try: Cranberry Moscow Mule, Pineapple Coconut Moscow Mule, and Watermelon Moscow Mule Cocktail
Your traditional Moscow Mule is made with vodka, ginger beer, and lime juice, and you’ll most likely see it served in a copper mug, which makes the cocktail look great and keeps it nice and cold. For this rendition, I made a few small tweaks to bring this cocktail into Fall. The great thing about a Moscow mule is its versatility. With such a simple “base” of ingredients, the world is your oyster.
A great cocktail is all about balance, and this one hits every note. Apple cider brings fruity sweetness and a little tartness, fresh lemon juice sharpens the edges, and the spiced syrup layers in the flavor of real cinnamon sticks. Ground cinnamon and nutmeg add an aroma that hits you the moment you lift the mug, and ginger beer ties it all together. The vodka stays in the background, adding strength without stealing the spotlight from the apple and spice. Make the syrup once, keep it in the fridge, and you’re five minutes away from a bar-quality drink any night of the week.
What you’ll love about this cocktail recipe:
Ingredients you’ll need to make an Apple Cider Moscow Mule:
- Sugar: The base of the spiced syrup. Plain granulated sugar dissolves cleanly, so the cinnamon flavor comes through without competing notes.
- Water: Turns the sugar into a pourable syrup. Equal parts sugar and water make a classic simple syrup that mixes easily into cold drinks.
- Cinnamon sticks, ground cinnamon, and ground nutmeg: The spice team. Cinnamon sticks steep into the syrup for a sweet, rounded cinnamon flavor, while a dash each of ground cinnamon and nutmeg goes straight into the shaker for an aroma you smell before the first sip.
- Vodka: The clean, neutral liquor. It adds strength without covering up the apple and spice. A good mid-shelf vodka is all you need. My go-to is Tito’s.
- Fresh lemon juice: A little acid keeps the drink bright. It balances the sweetness of the cider and syrup so the cocktail finishes crisp and not too sweet.
- Apple cider: The star of the show. Fresh, unfiltered apple cider brings a sweet-tart orchard flavor and a slightly golden color.
- Ice: Keeps the mule frosty from the first sip to the last. Use plenty, since a full mug of ice melts more slowly than a few cubes.
- Ginger beer: The fizzy, spicy finish. It’s what makes a mule a mule, adding a sharp ginger bite and bubbles that lift all the other flavors.
- Apple slices and cinnamon sticks (for garnish): They add a fresh apple scent and a cinnamon aroma with every sip, and they make the drink look as good as it tastes.
How to make an Apple Cider Moscow Mule (with Spiced Cinnamon Syrup):
Make the spiced syrup. In a small saucepan, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves (about 3-5 minutes). Add the cinnamon sticks, cover, and simmer on low for 10 minutes to infuse the syrup with spice.
Cool and strain. Take the pan off the heat and let the syrup cool completely, about 30 minutes. Remove the cinnamon sticks and store the syrup in an airtight jar in the refrigerator.
Shake the cocktail. In a cocktail shaker (paid link), combine the vodka, ground cinnamon, nutmeg, lemon juice, apple cider, and spiced syrup. Shake for about 15 seconds to blend.
Build and top. Fill a copper mule mug with fresh ice, strain in the cocktail, and top with ginger beer.
Garnish and serve. Finish with apple slices and a cinnamon stick, and serve right away while the bubbles are lively.
Tips
Cocktail Tips & Tricks
- Shake hard to blend the spices. Ground cinnamon and nutmeg don’t dissolve, so a vigorous 15-second shake spreads them evenly through the cider instead of leaving clumps on top. Never shake the ginger beer; add it at the end to keep its bubbles.
- Pick the right cider. Fresh, unfiltered apple cider from the produce section gives the most apple flavor. Clear apple juice works if that’s all you have, but it’s sweeter and thinner, so cut the syrup back to Ā¼ ounce.
- Taste your ginger beer first. Brands range from mild and sweet to fiery and sharp. If yours is very spicy, start with 3 ounces; if it’s sweeter, add a little extra lemon juice to keep the drink balanced.
- Make it a mocktail. Skip the vodka and add an extra ounce of apple cider and a little more ginger beer. The spiced syrup and fresh lemon keep it tasting like a real cocktail.
- Try a bourbon or spiced rum swap. Bourbon turns this into a Kentucky-style mule with caramel and vanilla notes, while spiced rum leans into the cinnamon and nutmeg. Both are great on a chilly evening.
Make-Ahead and Storage Tips
- Make ahead: The spiced cinnamon syrup can be made up to 2 weeks in advance. For a party, stir together the vodka, ground spices, lemon juice, apple cider, and syrup in a pitcher (paid link) and refrigerate for up to 24 hours. Stir before serving, pour over ice, and top each mug with ginger beer.
- Storage: Keep the syrup in a sealed jar in the refrigerator for up to 2 weeks. Discard it if it turns cloudy or develops an off smell. Don’t store finished mules; once the ginger beer is added, the drink goes flat and watery as it sits.
Frequently Asked Questions
What does an Apple Cider Moscow Mule taste like? It tastes like a crisp, sparkling glass of spiced apple cider with a kick. The apple cider brings sweet-tart fruit flavor, the cinnamon syrup and nutmeg add baking-spice notes, and the ginger beer finishes with a spicy, fizzy bite. Fresh lemon keeps it bright and refreshing instead of overly sweet.
Do I need a copper mug to make a Moscow Mule? No. A copper mug is traditional because metal holds the cold and keeps the drink frosty, but a highball glass or any tall glass works just as well. Fill it with plenty of ice to keep the cocktail cold.
What’s the difference between apple cider and apple juice in this cocktail? Apple cider is raw, unfiltered apple juice. It’s cloudy and tastes fresher and more tart, which gives the mule a true orchard flavor. Apple juice is filtered and pasteurized, so it’s clear, sweeter, and milder. You can use either, but cider gives the best balance with the ginger beer and spice.
This Apple Cider Moscow Mule is perfect for any time of the year! Spicy ginger paired with fall flavors of apple, cinnamon, and nutmeg is just about all you need.
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Apple Cider Moscow Mule (with Spiced Cinnamon Syrup)
Apple Cider Moscow Mule with homemade spiced cinnamon syrup, vodka, and ginger beer. A crisp, easy fall cocktail ready in 5 minutes!
- Total Time: 50 minutes
- Yield: 1 1x
Ingredients
Spiced Cinnamon Syrup:
- 1 cup granulated sugar
- 1 cup water
- 4 cinnamon sticks
Cocktail:
- 2 oz vodka
- 1 dash (about 1/8 teaspoon) ground cinnamon
- 1 dash (about 1/8 teaspoon) ground nutmeg
- 1 dash (about 1/2 teaspoon) fresh lemon juice
- 3 oz apple cider
- 1/2 oz spiced cinnamon syrup
- Ice
- 3 to 6 oz ginger beer, to taste
- Apple slices and 1 cinnamon stick, for garnish
Get Recipe Ingredients
Instructions
- Dissolve the sugar. Combine the sugar and water in a small saucepan. Bring to a boil over high heat, stirring until the sugar fully dissolves and the liquid turns clear, about 3-5 minutes.
- Infuse the syrup. Add the cinnamon sticks. Reduce the heat to low, cover the pan, and simmer for 10 minutes. The syrup will look thin while hot but will thicken slightly as it cools.
- Cool and store. Remove the pan from the heat and let the syrup cool completely to room temperature (about 30 minutes). Discard the cinnamon sticks. Pour the syrup into an airtight container and refrigerate until ready to use.
- Shake the cocktail. Add the vodka, ground cinnamon, ground nutmeg, lemon juice, apple cider, and Ā½ ounce of the spiced syrup to a cocktail shaker (paid link). Seal and shake for 15 seconds.
- Pour over ice. Fill a copper mule mug (or a tall glass) with ice. Pour the cocktail over the ice.
- Top with ginger beer. Top off with 3-6 ounces of ginger beer, using less for a stronger apple-cinnamon flavor and more for a lighter, fizzier drink.
- Garnish and serve. Tuck a few apple slices into the mug, add a cinnamon stick, and serve immediately.
Notes
Shake hard to blend the spices. Ground cinnamon and nutmeg don’t dissolve, so a vigorous 15-second shake spreads them evenly through the cider instead of leaving clumps on top. Never shake the ginger beer; add it at the end to keep its bubbles.
Pick the right cider. Fresh, unfiltered apple cider from the produce section gives the most apple flavor. Clear apple juice works if that’s all you have, but it’s sweeter and thinner, so cut the syrup back to Ā¼ ounce.
Taste your ginger beer first. Brands range from mild and sweet to fiery and sharp. If yours is very spicy, start with 3 ounces; if it’s sweeter, add a little extra lemon juice to keep the drink balanced.
Make it a mocktail. Skip the vodka and add an extra ounce of apple cider and a little more ginger beer. The spiced syrup and fresh lemon keep it tasting like a real cocktail.
Try a bourbon or spiced rum swap. Bourbon turns this into a Kentucky-style mule with caramel and vanilla notes, while spiced rum leans into the cinnamon and nutmeg. Both are great on a chilly evening.
Use the leftover simple syrup in other ways. A single batch of spiced cinnamon syrup makes enough for about two dozen cocktails, and it’s just as good stirred into coffee, tea, or lemonade.
Nutrition
- Serving Size: 1 cocktail made with 4Ā½ oz ginger beer
- Calories: 255
- Sugar: 31 g
- Sodium: 15 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg