Don’t unplug that blender just yet. The problem with so many of today’s autumnal cocktails is that they ignore one important fact: Fall can be damn balmy. Our bourbon slushie bridges the seasons with apple cider, cinnamon-vanilla syrup and a heaping scoop of ice to help stave off Indian summer.
3⁄4 oz Cinnamon vanilla syrup*
Combine all the ingredients into a blender with cubed ice and blend until smooth.
Pour into a Moscow Mule mug.
Garnish with an apple slice and a cinnamon stick.
*Cinnamon-vanilla syrup: In a saucepan, bring 2 cinnamon sticks, 1 tsp vanilla extract, 3/4 cup water and 3/4 cup turbinado sugar to a boil. Stir until the sugar dissolves. Let sit for 10 minutes. Strain into a sealed container and refrigerate for up to 1 month.