Spiced Apple Cider Mojito

Spiced Apple Cider Mojito

A few weeks ago, I helped teach a cooking class, and one of my responsibilities was to make drinks for everyone. I opted for hot mulled cider and spiced apple tea. The cider was a huge hit! It got me thinking about a nice autumn cocktail. I don’t drink alcohol anymore since it does a number on my tummy. I found, however, an excellent non-alcohol spirit called Aplós.  

It is a plant-based, organic, non-alcoholic citrusy spirit infused with 20 mg of broad-spectrum hemp. It is intended to give the same uplifting and calming effects as alcohol, but without the ill effects of alcohol. I don’t know about you, but it sounded like the perfect base for an autumn cocktail recipe!

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Spiced Apple Cider Mojito

  • Author: Stephanie Bosch



For the spiced simple syrup:

  • 1 cup water
  • 1 cup vegan organic cane sugar
  • 2 whole star anise
  • 2 cinnamon sticks

For the spiced salty sugar rim:

  • 1 part cinnamon
  • 1 part sugar
  • 1/2 part kosher salt (optional, but recommended)


  • 2 cups apple cider
  • 1 ounce freshly squeezed lime juice
  • 2 ounces of Aplós, or other alcohol free spirit
  • 1 1/2 ounces spiced simple syrup
  • San Pellegrino


  • Sprigs Mint as garnish
  • cinnamon sticks as garnish
  • slices apple as garnish
  • slices lemon as garnish
  • star anise as garnish
  • Ice


To make cinnamon simple syrup:

  1. Combine ingredients in a small saucepan and bring to a boil over medium heat.
  2. Reduce heat to low and let simmer for 5 minutes, or until it begins to thicken.
  3. Remove from heat, strain anise and cinnamon sticks, and pour syrup into a glass jar to cool.
  • For cocktails:
  1. In a cocktail shaker or glass measuring cup, combine the apple cider, lime juice, Aplós, and simple syrup. Mix well.
  2. Garnish glasses by rolling the lip of the glass in the simple syrup and carefully rolling in the salty sugar rim mix.
  3. Add ice to four highball glasses and strain mojitos evenly into each glass. Top with Pellegrino and garnish with apples, arils, and mint leaves.
  4. Serve!