I Make Martha Stewart's 3-Ingredient Cocktail for Every Holiday Party

One of the biggest lessons I've learned after years of holiday entertaining is that the host deserves to enjoy the party too. I love the ritual of shaking cocktails for a small group—it's fun and a little theatrical—but for big holidays like Thanksgiving and Christmas, I'd rather be celebrating with my guests.

That's why Martha Stewart's Cider-Bourbon Cocktail has become one of my holiday essentials. It's a crowd-pleasing, low-effort drink that solves the holiday hosting dilemma, as it only requires three main ingredients and can be made in advance.

How To Make Martha's Cider-Bourbon Cocktail

When it's just my husband and me, I stick to the shaken version. The proportions for two drinks are easy to remember: 3/4 cup apple cider, 1/3 cup bourbon, and two tablespoons of fresh lemon juice. I fill a cocktail shaker with ice, then add the cider, bourbon, lemon juice, and (optionally) a couple slices of fresh ginger. I shake until the outside of the shaker is cold to the touch, about 30 seconds, then I strain it into two chilled glasses and garnish with a crisp apple slice.

For a bigger crowd, a pitcher keeps things simple. I stir together three cups of cider, one cup of bourbon, and about six tablespoons of lemon juice in a large pitcher. I then add a few slices of ginger for a hint of spice, and chill until ready to serve. When it's time to serve, fill each glass halfway with ice, then pour the chilled cocktail over it. Garnish with a fresh apple slice.

The Difference Between Individual Cocktails and a Pitcher

The main thing to keep in mind is that making a big-batch cocktail isn't the same as shaking one to order, and that all comes down to the power of dilution. When a cocktail is shaken with ice, it's not just getting cold; water from the melting ice is added, which balances the strength and concentration of the spirits.

The result is a perfectly crisp, cold drink with a slightly lighter body. The downside? I'm stuck making drinks one at a time, and if I'm hosting more than a handful of people, I'll be behind the bar all night. 

For a happy medium, I like to add a splash of filtered water to the pitcher. Start with 1/4 cup and adjust to taste, up to 3/4 cup or about 18 percent of the total volume. Stir it well, chill thoroughly, and serve it over ice. 

The Ice Cube Upgrade

Speaking of ice, Martha also recommends making cider ice cubes. To do this, pour apple cider into ice cube trays or large ice molds and freeze overnight. When I'm ready to serve, I pop a few cubes into each glass and pour over the chilled cocktail. As the ice cubes melt, they release more cider, keeping the drink cold and flavorful from beginning to end. 

This festive fall drink is like a permission slip to relax. After ditching the shaker and letting the cider cubes do the heavy lifting, all that's left for you to do is toast to a job well done.