Here’s a visual reminder of why this is the best time of year.
Figs. Apples. Bourbon. And yes — cinnamon sugar.
For me, autumn officially marks cinnamon sugar season. I secretly think it could be year-round, but once the air turns crisp I want to hibernate, sip cozy drinks and snack on anything spiced.
I have a long-time blog crush on Kayley of The Kitchen McCabe — she makes the most inventive shrubs and her photography is stunning. Every time I see one of her recipes I want to make it right away.
Shrubs have been on my to-do list for years; they’ve felt like a small step toward making kombucha at home, and this apple obsession pushed me over the edge. I’ve been collecting every apple cocktail and mocktail I can find, and this shrub was the perfect place to start.
If you’re wondering what a shrub is: it’s essentially a fruit syrup made with vinegar instead of water. If you’ve read this blog even briefly you know I adore vinegar — especially in drinks and with pickled or briny flavors. My partner doesn’t share that love, but I happily embrace it.
I grated fresh apple and added a handful of mint to the sugar-and-vinegar mixture. The mint was an inspired choice — my herbs have been exploding in late summer and I’m always glad to use them. I have mint, basil, sage, lemon balm, chives, lavender and a bit of rosemary; any would pair nicely with apple, but mint felt right for this drink.
After the shrub sat in the fridge for about 24–48 hours, I strained it and used it to build a cocktail with maple syrup, bourbon, fresh figs and seltzer. The figs were particularly juicy and flavorful — I felt like moving to figville.
This drink feels warm and autumnal even served cold, with a refreshing hint from the mint. It’s also very customizable: use more or less seltzer, swap ginger ale or ginger beer for fizz, or adjust the bourbon to taste. It’s the kind of recipe that’s perfect for sharing while bingeing a cozy TV marathon and eating fresh figs.
Apple Mint Shrub for a Maple Fig Bourbon Soda
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cocktail, is easily multiplied
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Ingredients
mint apple shrub
- 1 1/2 cups freshly grated apple
- 1/4 cup fresh mint
- 3/4 cup brown sugar
- 3/4 cup apple cider vinegar
maple fig bourbon soda
- 1 1/2 ounces mint apple shrub
- 1/2 ounce maple syrup
- 2 ounces bourbon
- 2 ounces seltzer, or more or less, your preference
- 2 figs, sliced
- cinnamon sugar for the rim
Instructions
mint apple shrub
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Place the grated apple and mint in a large bowl. Add the brown sugar and apple cider vinegar, stirring to combine. Cover tightly and refrigerate for 24 to 48 hours. Strain through a fine-mesh sieve, pressing the fruit to extract the liquid. Store the shrub in a sealed container in the refrigerator.
maple fig bourbon soda
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Rub a little maple syrup on the rim of a glass and dip it in cinnamon sugar. Fill the glass with crushed ice. Add the mint apple shrub and maple syrup, stir, then pour in the bourbon and stir again. Add sliced figs and top with seltzer (or ginger ale/ginger beer). Adjust sweetness and fizz to taste and serve.
Notes
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Why is this so delicious? Because it balances bright apple and mint with sweet maple, ripe figs and the warmth of bourbon — everything that makes fall feel like a hug in a glass.