Simply fall, simply delicious, and just plain simple to make, try this Apple Cider & Gin Cocktail this fall. Pair it with Butternut Squash Soup for a bowl and goblet of fall comfort. Yes, I am drinking it from a goblet. Yes a goblet does make it that much better.

Apple Cider & Gin Cocktail served in a goblet with a lemon wedge.

Sometimes when I create a food pairing, the drink comes first and other times the food comes first. This Apple Cider & Gin Cocktail and Butternut Squash Soup pairing was one where the food came first. I LOVE butternut squash soup… Like a lot. I make sure to have it a couple times every year because it is incredibly satisfying. I was eating my joyful bowl of Butternut Squash Soup one night and then it hit me, a drink pairing would make Butternut Squash Soup that much better.

So when I was thinking about which cocktail to pair with Butternut Squash Soup I had a couple criteria. First and foremost, it had to make the amazing soup better. I wanted something that I could throw together quickly that would compliment the flavors of the soup. Second, it had to be an easy cocktail. I didn’t want to create a difficult cocktail with this incredibly easy soup. I love this soup partly because it is so easy to make. Third, I wanted the soup to be the star, BUT the cocktail had to be great on its own. Finally, it had to be a cocktail that worked with the season. I love fall, and I wanted an easy to make fall cocktail. A cocktail that embraced even the laziness of fall because of how easy it is.

I must say, considering all the criteria I had for this I feel like I nailed this cocktail. This Apple Cider Gin Cocktail is easy, fall flavored, great on its own but better with Butternut Squash Soup. Seriously, this simple and delicious cocktail is perfect for the soup.

Recipe Notes & Substitutions

Gin– For the gin, any kind you like will work. For this recipe I prefer to use one that has a heavier spice component of lavender, clove and juniper. Also, I steer towards a dry or dryer gin, rather than a sweeter one. There will already be nice sweetness from the apple cider so the gin does not need additional sweetness. That being said, if what you have is sweet go with it and increase the lemon juice or decrease the apple cider a tad. Start with reducing by 1/4 oz and go from there. You can sub in vodka or bourbon.whiskey if you prefer these spirits, they just may not pair as nicely with the soup. Whiskey/bourbon may even overwhelm some of the delicate notes of the soup but it still works.

Apple Cider– I just used the apple cider purchased form the the grocery store (its a chain so not a fresh local cider). Basic cider worked well, if you can get a local or fresh pressed cider awesome! Do not use apple juice and expect the same results. Apple cider has more flavor and body than apple juice, I do not see apple juice as a suitable substitute. What about fermented apple cider? If you want have at it, but it’ll make it considerably more boozy and go with a sweet one. Also if using a carbonated cider, fair warning do not shake it in the cocktail shaker; it will explode.

Lemon– Use lemon juice not lime. Lime will still work but will bring a different flavor profile. I always lean towards fresh lemon juice, but if you prefer the pre-squeezed kind use it.

Angostura Bitters– These are the orange bitters. Can you sub this out? Yes, I would caution what types of bitters using and make sure it complements the flavors of the soup (i.e. spice/clove/cinnamon, citrus, lavender/herbaceous would all work). Don’t have bitters? Fine leave it out, but the cocktail will be missing that little something. Bitters help enhance flavors and just make everything pop a bit more.

Butternut Squash Soup paired with the Apple Cider & Gin Cocktail

Why this Apple Cider & Gin Pairing Works… In my mind.

The velvety creamy quality of the butternut squash needs a nice and refreshing cocktail. Refreshing cocktails help cut through the richness of the dish and bring the nice acidity. That is exactly what the Apple Cider & Gin Cocktail does. To be refreshing with a rich food I need either bubbles or high acidity. For this cocktail the acidity comes from two different sources. First the lemon cuts through the heavy cream and beautiful velvety quality of the butternut squash. But apples also have some nice acidity to them. Don’t believe me? Think about how nicely tart a green apple is. All kinds of apples still have nice acidity it is just hidden by more sugar.

The apple cider in the cocktail also brings a sweetness that pairs perfectly with the butternut squash. Apple and squash are an incredible combination. First off, one thing I have always kept with me from a wine pairing class I took in college (yeah I know, incredible right?! My favorite class I ever took!) is what grows together goes together. Now I think this is a very common saying in the wine industry ingeneral, but it is a great base thought I always keep with me.

Apples and squash grow in similar areas/climates and therefore they are likely to pair together nicely. Both bring a beautiful fall sweetness. While apples may be sweeter than squash, caramelized butternut squash brings beautiful sweetness and flavors. Caramelization adds depth to the soup that apple cider sweetness perfectly matches. Caramelizing squash is done a couple ways, but my favorites are by roasting in the oven or being patient sautéing. Not to mention that apples are a perfect pairing with the sautéed onions and garlic in the soup.

Finally, the alcohol was deliberately chosen. While bourbon could definitely/whiskey could work, it is heavy. I wanted the soup to shine, and gin felt like a great way to make sure that happened. Gin has incredible botanicals, and every gin is a little different. THe botanicals do something fun, they interact with other ingredients. I know the response to this is obviously, BUT based on what other ingredients you put with the botanicals they get highlighted in different ways. The botanicals in the gin work so well with the sage and the clove that is in the butternut squash soup. This helps enhance the earthiness and spice in an extremely pleasant way that highlights but doesn’t overwhelm. Gin along with apple bridges the cocktail and soup to create an amazing pairing.