Get Bucked On A Horse Recipe

Prepare cinnamon syrup (make ahead)

Combine equal parts granulated sugar and water (e.g., 1 cup sugar + 1 cup water) in a small saucepan with 2–3 cinnamon sticks. Heat gently until sugar dissolves, simmer 3 minutes, then cool and refrigerate. Strain out cinnamon sticks before using.

Make peach purée (if using fresh peaches)

Peel and pit 1 ripe peach, chop and blitz in a blender until smooth. Strain if desired for a silkier texture. Measure out 1 oz for the cocktail.

Build the cocktail

In a mixing glass or shaker, add 2 oz George Dickel Rye, 1 oz peach purée (or nectar), 2 oz apple cider, 0.5 oz cinnamon syrup, 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters.

Chill & dilute

Add the large ice cubes to the mixing glass. Stir for 20–30 seconds until well-chilled and slightly diluted (aim for about 25–30% dilution by eye/feel).

Strain & serve

Strain the cocktail into a rocks glass over one large fresh ice cube (or into a pre-chilled coupe if preferred).

Optional floater

If you want extra warmth and aroma, gently float 0.25 oz additional rye (or a complementary bourbon) on top by pouring over the back of a bar spoon.

Garnish with a thin apple slice tucked on the rim and a whole or dried cinnamon stick laid across the glass.

Grate a light dusting of fresh nutmeg over the top for extra autumn warmth, if desired.

Serve immediately while warm-spiced aromas are prominent.