That crisp coolness is finally in the air and I’m finally comfortable enough saying that Autumn is here. Autumn means apples, pumpkins, and long evenings on the couch sipping tea or a nice hot cocktail.
Bourbon Apple Cider
- 5 oz apple cider
- 2 oz bourbon
- 1 apple, thinly sliced
- 1 tsp. honey
- 1/8 tsp cinnamon
In a sauce pot combine cider, apple slices, honey and cinnamon, bring contents to a boil and then simmer for five minutes. Strain mixture (save apple slices for garnish) and add bourbon. Pour into glasses, garnish with apple slices. Serve warm.
This reminds me a lot of the Honey Bourbon Toddy, and why shouldn’t it? Both are hot drinks and share the majority of their ingredients. Where the Toddy has water this has apple cider but other than that, and lemon juice, the two drink are almost identical. This is certainly a drink you want to sip, the bourbon is very noticeable with a nice apple crisp taste as it rolls down your throat. Sit down, relax, sip from this drink and let the season sink into you as you sink into it.
It’s supposed to be fall right now, the produce department of our local Co-op certainly reflects the change of the season even if the weather outside stubbornly refuses to. I’m looking at you 95° weekend weather! With the transition to fall I’ve got to say goodbye to all the chilled drinks full of citrus and fruit! That’s okay though, because I’m looking forward to some hot drinks.
This cocktail was inspired by one D saw over on another blog (here), that called for a homemade brandy and quite a bit of alcohol in it. I took the recipe and tweaked it a little bit and ended up with a delicious cocktail with an herbal undercurrent, that wouldn’t knock D out. I replaced the brandy with applejack and balanced out the proportions.
- 1 oz bourbon
- 1 oz applejack
- 1 oz thyme simple syrup
- 1/2 – 1 oz lemon juice
Combine ingredients into an ice filled shaker. Shake vigorously. Strain onto ice in a chilled cocktail glass. Garnish with apple slice and thyme twig.
I didn’t have any expectations with this cocktail. I’d never considered using bourbon and applejack together and I’d never thought to infuse simple syrup with thyme. It turned out really well though! The lemon and thyme go together quite well and blend wonderfully with the bourbon and applejack. Depending on how much lemon juice you have a flavor that goes anywhere from an apple-y bourbon with hints of lime, and thyme to a whiskey sour with hints of apple. I heartily recommend this for relaxing on a cool fall evening.
Have you noticed anything different at your local grocery store? Specifically, in the produce aisle? Most of the stone fruit is gone, as is the citrus, and there are now a lot of apples and pears and if you were lucky for about a two-three week span the place was overrun with melons. So many melons! Watermelons, cantaloupes, honeydews, casabas, muskmelons! We have a friend who had been growing their own melons in a private garden plot and had more than he could handle himself and so gifted us some. More than we could normally eat before they went bad and so D and I went looking for alternative uses for melons. Cocktails immediately came to mind, and that is how this post ended up here today.
- 2 ounces honeydew juice
- 1 1/2 oz tequila
- 1 oz fresh lime juice
Combine ingredients in a shaker with ice and shake. Strain over ice into glasses with either a salt or sugar rim (I used a mixture of sugar and chili powder to rim these glasses.)
Wow! Wow! Wow! I’m a big fan of honeydew on it’s own but mix it with some tequila and lime juice and you’ve got yourself an amazing cocktail. The Honeydew takes center stage making the margarita sweet with only a hint of sour provided by the lime and almost no alcohol taste. Really refreshing. I’m sad I only found out about these now as there won’t be any melons in the fall or winter and margaritas aren’t really seasonal or appropriate again until spring… If you do happen to find a honeydew in the supermarket in the next couple of days though, grab it!
I needed an excuse for using my copper mugs so I poked around on the internet for ideas and tweaks of the Moscow Mule. I saw this blueberry syrup on something and thought it’d be neat to try in a Moscow Mule. So, I bought some blueberries cooked them down and strained them into a syrup and then I made some Mules! I called it a Blue Mule because that seemed the easiest, my first inclination was to call it a Mule of a Different Color but I don’t know how I feel about putting Wizard of Oz references into my drinks…
- 1 oz vodka
- 1/2 oz fresh lime juice
- 1 cup Ginger beer
- 1/2 oz – 1 oz. blueberry syrup
Pour vodka, lime juice, and ginger beer into copper cup and stir. Add crushed ice to top of cup. Pour a small amount of blueberry syrup on top and stir again. Garnish with a lime wedge and blueberries.
Wow! This was a good idea! To get the perfect blend of blueberry, lime and ginger you might have to play with the proportions some but it’s worth it! Also, you can adjust those three ingredients depending on which flavors you want to be strong or subtle. I put in a little bit more lime juice than 1/2 oz and a 1 oz of blueberry syrup and I thought it was just about perfect though. If you need a recipe for making blueberry syrup I’ve included one below.
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1/4 cup water
Combine all into a small pot and bring to a boil for five minutes. Then lower temperature and simmer for another ten. Stir throughout or else you’re going to have a burned pot. Using a strainer or cheesecloth strain over a bowl and then cool.