Apple Pie Cocktail

What is a more American way to celebrate the 4th of July than with an Apple Pie cocktail?

I had planned to use apple schnapps but decided to go a different route after talking to the very friendly folks at Martin Wine Cellar about different options (who knew there is apple bourbon?) and exchanging recipes.

Make the apple pie spice sugar by mixing ¼ cup white sugar with 1 tablespoon apple pie spice. If you don’t have apple pie spice, mix 2 tablespoons ground cinnamon, 1 tablespoon ground nutmeg and 1 1/2 teaspoons ground allspice and use 1 tablespoon of the resulting mix.

I made up a pitcher ahead of time and kept it cool in the fridge, so I could enjoy the time with my guests instead of playing bartender.

It is strong, so I wouldn’t recommend more than a couple drinks a person but it sure is tasty with the apples, cinnamon spice and everything nice.

2 parts chilled vodka
1 ½ part apple cider
½ part Fireball cinnamon whiskey
3 drops Old Forester Smoked Cinnamon Bitters

apple pie spiced sugar

Cut an apple into thin wedges. Run a slice around the glass rims and then lightly coat the edges in the apple pie spiced sugar. Drop the apple wedge into the glass.

Stir the vodka, apple cider and Fireball together. Mix in the bitters and pour into the apple pie spiced sugar rimmed glasses.

Cardamon-Honey Cocktail

For pre-dinner cocktails ahead of the tikka masala chicken and rice, I went for a cardamon-honey cocktail. I wanted to keep with the flavors of dinner and figured that making a simple syrup would be a good replacement for agave nectar I usually use with my paloma recipe.

To make the cardamon honey simple syrup, I brought to a boil an equal amount of honey and water. I then poured it over cardamon pods that I had lightly crushed in a mortar and pestle. I let the simple syrup steep until it cooled to room temperature. After I strained it, I placed it in the fridge until happy hour.

The tartness of the grapefruit is tempered by the honey simple syrup. The cardamon and star anise supply a lovely fragrance to make a light and refreshing cocktail.

per cocktail:

2 ounces Tequila
2 ounces freshly squeezed grapefruit juice
1 ounce cardamom-honey simple syrup
Star anise for garnish

Combine the tequila, juice and simple syrup in a shaker with ice. Shake vigorously and then pour into a cocktail glass. Float a star anise pod on top.

Summer Cocktail Piña Colada

Pineapples were on sale so I bought one, brought it home and sliced it up. I collected a little more than a cup of the slices and placed them in a bag in the freezer overnight.

Once frozen, they would be perfect for Piña Coladas!

I made one batch with spiced rum and the other with light rum. Both very good and refreshing. I ended up adding a tablespoon of simple syrup to the spiced rum to mellow it out but taste yours and see if it needs any sweetening.

You don’t need to be tired of your lady to enjoy these – they are a great way to end a week and an even better way to end July.

Piña Colada Cocktail

½ cup spiced or light rum

½ cup coconut milk

½ cup frozen pineapple chunks, plus fresh for garnish
1 cup ice

Add rum, coconut milk, pineapple chunks to a blender with ice. Blend until smooth.

Pour into 2 glasses.

Garnish each glass with a swizzle stick filled with pineapple chunks.

Fresh Peach Schnapps and Tequila Cocktail

The Peach Tree On The Southern Wall

 

The peach tree on the southern wall
Has basked so long beneath the sun,
Her score of peaches great and small
Bloom rosy, every one.
A peach for brothers, one for each,
A peach for you and a peach for me;
But the biggest, rosiest, downiest peach
For Grandmamma with her tea.
Christina Georgina Rossetti

 

I bought a bunch of peaches from Chilton County, Alabama (home of the best peaches on the planet) and decided that I wouldn’t save the best for Grandma’s tea but rather to make a cocktail.

Sweet and juicy, like the fruit itself. Be careful of the sneaky kick from the alcohol!

Fresh Peachy Tequila Cocktail

1 ripe peach, peeled and sliced
1 teaspoon lime juice
2 ounces tequila
1 ounce peach schnapps
1 tablespoon agave nectar

Toss the peach slices in the lime juice both for flavor and for them to keep their color. Place the peaches and the liquid and all other ingredients with about a cup of ice in a blender and blend until smooth.

Serve over ice.

Lambrusco Sangria

We opened a rather large bottle of Riunite Lambrusco to have with grilled steaks and didn’t manage to finish it that night.

So I decided to turn it into sangria. It makes a lightly effervescent and very refreshing drink. I basically used the fruit in the fridge – I would have added about a cup of grapes (peeled) had I had any or a banana. You want a mix of citrus and other mild fruit flavors that will commingle with liquids but still retain their shapes.

The basic rule of thumb is for every 2 cups of Lambrusco, add about 1 cup of other flavoring liquid – I like a mix of orange juice and triple sec. A full bottle of wine is about 3 cups.

The perfect accompaniment to the cicadas, katydids and laughter that were the music to our socially distant cocktail hour on a lovely June evening.

1 orange or 3 tangerines/clementines/satsumas, peeled and cut into rounds
1 apple, peeled, cored and cut into chunks
1 peach, peeled and cut into slices
½ cup cantaloupe chunks
3/4 cup orange juice
¼ cup triple sec
2 tablespoons agave nectar (more as necessary)
2 cups Lambrusco

In a pitcher, stir together the fruit pieces. Add in orange juice and orange liqueur and agave nectar. Let sit for at least 30 minutes for the flavors to marry.

Stir in Lambrusco and ice cubes. Stir vigorously and taste for sweetness. Add more agave nectar, if needed. If it isn’t effervescent enough, add a splash of club soda or sparkling water. Serve over ice, placing some of the fruit in each glass.

 

Lemon Margaritas and Nachos

It was Tuesday yesterday and I was out of taco shells. We had to settle for nachos instead. Que lastima!

To make the nachos, I took a pie plate and made a multi layer recipe by layering tortilla chips, then ground beef that had been browned with cumin, chili powder and chipotle powder, some canned black beans I warmed in a saucepan and lots of Monterey jack pepper cheese. I then made another layers and slid it in the oven until the cheese melted.  It went on the table with some salsa and we dug in.

I basically do a layer for each person eating on it – with two us, I did two layers and it only takes 5 minutes in a 400 degree F oven but, when doing more layers, add in more time but watch it to make sure it doesn’t burn.

Served with a lemon margarita because sometimes life gives you lemons.

Lemon Margarita

¼ cup fresh lemon juice
½ cup tequila
3-4 tablespoons agave nectar

Zest a lemon before squeezing into a shaker. Squeeze more lemons to get ¼ cup juice. Add in the tequila and 3 tablespoons agave nectar. Shake well with ice. Taste and add more agave nectar, if necessary.

Mix the zest with coarse salt. Rub one of the squeezed lemon rinds onto the rim of two cocktail glassed and coat the rims in the lemon salt. Pour in the margarita and enjoy!

 

 

Blackberry Mojito

The other night, I pulled out the mortar and pestle and most of Michelle’s bar supplies in order to play mad scientist with a batch of blackberries and limes. After a few experiments, I came up with a delicious blackberry mojito using more of the blackberries Michell had picked and a generous helping of Cajun Spice Old New Orleans Rum. The drink was so delicious and refreshing. It went really well with the pulled pork sandwiches that Michelle and I had with our friend, Lydia.

Mojitos usually include mint but none of our pots of mint had survived the most recent dry spell, and I didn’t really want to use the dried mint in a cocktail so we skipped that step. While our drinks were excellent without it, next time, I will add some to the muddling.

Optional – top with a splash of club soda. I didn’t have any, so we just enjoyed the drink in all its intensity.

Blackberry simple syrup
1 cup water
1 cup sugar
2 cups blackberries, fresh or frozen

Add the water and sugar to a small saucepan and bring to a boil. Stir regularly until the sugar is dissolved. Pour over the blackberries and let sit for 30 minutes, mashing the berries. Pour the simple syrup through a sieve to remove the seeds. Put in an airtight container and store in the refrigerator until ready to use.

Per drink:
1 lime, quartered
handful of blackberries
1/4 cup rum
2 tablespoons blackberry simple syrup

Muddle together the quartered lime and blackberries in a shaker. Add the rum and simple syrup and shake well with some crushed ice. Strain as you pour over ice.

Blackberry Bonanza

Michelle has been picking blackberries around her house and we had more than enough to make a pitcher of blackberry lemonade and a batch of lemon blackberry sorbet plus plenty for freezing for later. These recipes made a very refreshing drink and sorbet – beautiful, tasty and loaded with antioxidants.

One day’s haul

To do these two recipes, make a simple syrup with 2 cups of water and two cups of sugar. Bring to a boil, stirring occasionally to make sure the sugar dissolves. Pour over 2 cups of blackberries that have been lightly mashed and let steep for 30 minutes. Press the simple syrup, juice and berries through a strainer. You should have about 3 cups blackberry simple syrup. If you’re only making one of the items, either double the recipe ingredients or drop the simple syrup ingredients (sugar, water and blackberries) to 1 cup.

Leftover syrup can be added to tea or used in cocktails.

Blackberry Lemonade

1 1/2 cup blackberry simple syrup
1 cup fresh squeezed lemon juice
2-3 cups water

Add blackberry simple syrup and lemon juice to a large container. Add up to 3 cups water to taste.

For an added kick, add a 1/4 cup bourbon to the final mixture.

Lemon Blackberry Sorbet

1 1/2 cup blackberry simple syrup
1 cup fresh lemon juice
1 tablespoon lemon zest

Combine chilled simple syrup with the lemon juice and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the sorbet is made, transfer to a container. Cover and freeze until ready to serve.

Strawberry Cream Dream

We made gelato (see recipe here) and had a bit of heavy whipping cream, a tad of evaporated milk and smidgen of sweetened condensed milk left over. After pondering and googling, we decided to puree it all with some strawberries. It works as a drink and, after some time in the freezer, as a sorbet like dessert.

1 cup hulled and diced strawberries
1 cup cream (we used half cream and half evaporated milk)
1/4 cups sweetened condensed milk

Place everything in a blender and puree until it is frothy and well mixed. Pour into glasses.

For a pleasant kick to your cocktail add in some banana rum.

Satsuma Tequila Sunrise (or Sailor Sunrise)

Leonard on Big Bang Theory said about the Tequila Sunrise, “This drink is a wonderful example of how liquids with different specific gravities interact in a cylindrical container!” Science aside, it is quite tasty, too.

While home for Thanksgiving, I was able to pick a lot of satsumas off my Dad’s tree – there is a five gallon bucket on the floor beside him that is also full of fruit.

We decided to use some of the juice for cocktails. Of course, if you drink a lot of these, you won’t be seeing the sunrise but, who needs to get up early when you spent the evening with a glass this pretty!

Tall glass is the tequila version while short glass is the rum version

A regular Tequila Sunrise is made with tequila, naturally, or you can substitute rum for a Sailor’s Sunrise. We found the best results using regular rum, not spiced.

Sunrise Cocktails

2 ounces tequila or rum
4 ounces satsuma juice (or orange juice)
1/2 ounce grenadine syrup

In a tall glass pour in the tequila or rum. Pour in the juice. Over the back of a spoon, pour in the grenadine. Do not stir.