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ALCOHOLIC Cold Drinks CRANBERRY GIMLET (1) from Saveur.Com 2 Oz. Citrus Vodka 3⁄4 Oz. Fresh Lime Juice 3⁄4 Oz. Unsweetened C

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ALCOHOLIC Cold Drinks CRANBERRY GIMLET (1) from Saveur.Com 2 Oz. Citrus Vodka 3⁄4 Oz. Fresh Lime Juice 3⁄4 Oz. Unsweetened C ALCOHOLIC Cold Drinks CRANBERRY GIMLET (1) from saveur.com 2 oz. citrus vodka 3 ⁄4 oz. fresh lime juice 3 ⁄4 oz. unsweetened cranberry juice 1 ⁄2 oz. agave nectar Lemon twist or fresh cranberries, for garnish (optional) Combine vodka, lime juice, cranberry juice, and agave nectar in a shaker over ice. Shake vigorously and pour into a chilled coupe or martini glass. Garnish with fresh cranberries or a lemon twist, if you like. THE LONG HELLO (1) from saveur.com – also available for multiple servings at bonapetit.com 3 ⁄4 oz. Clear Creek Apple Brandy 3 ⁄4 oz. St. Germain Elderflower Liqueur 1 dash Fee Brothers Whiskey Barrel Aged Bitters Champagne to top Grated nutmeg Stir brandy, St. Germain, and bitters in a mixing glass with ice and strain into a coupe glass. Top with champagne and grate nutmeg on top. SPICED APPLE CIDER MARGARITA (1) from domesticate-me.com 5 ounces spiced apple cider (If you can’t find spiced cider, you can always spice your own.) ½ teaspoon lemon juice 0.5 ounces Grand Marnier (or Cointreau) 1.5 ounces mescal or gold tequila For garnish: (optional) 2 tablespoons raw sugar 1/8 teaspoon ground cinnamon Cinnamon sticks Apple slices In a small bowl, combine the raw sugar and cinnamon. Pour a splash of Grand Marnier into a separate bowl. Dip the rim of the glass in the Grand Marnier to moisten it, and then immediately dip the glass in cinnamon sugar. Pour all the ingredients into a cocktail shaker with ice. Shake until well combined. Pour over ice into your rimmed glass. Garnish with a cinnamon stick, a slice of apple, and a dash of ground cinnamon if you’re feeling fancy. APPLE CRANBERRY MOSCOW MULE (2) from heatherchristo.com 4 ounces vodka ¼ cup cranberry juice ½ cup sparkling apple juice 2 ginger beers fresh cranberries for garnish Fill two large glasses with ice. Add the Vodka and cranberry juice. Add the sparkling apple juice and then fill the rest of the way with the ginger beer. Stir gently to combine and serve immediately. KAHLUA PUMPKIN SPICE MARTINI (1) from homecookingmemories.com For Rim of Glass o 2 tablespoons granulated sugar o 1 teaspoon pumpkin pie spice o Capful of Kahlúa Pumpkin Spice Cocktail o 2 parts Kahlúa Pumpkin Spice o 1 part spiced rum o 1 part half & half o 1 tablespoon pumpkin puree per 4 oz of cocktail Optional Garnish o Whipped Cream o Cinnamon Stick o Pumpkin Pie Spice On a plate wide enough to dip the top of your martini glass, mix together the sugar and pumpkin spice. On another plate, add a splash of Kahlúa Pumpkin Spice. Turn martini glass upside down and dip in Kahlúa first and then into sugar mixture. Twist gently to ensure coating edge. Lift glass and set aside. Pour the Kahlúa, rum, cream, and pumpkin puree into a cocktail shaker filled with ice. Shake well. Strain into prepared martini glass. If desired, garnish with optional items. BOURBON CIDER (1) from saveur.com For the Spiced Syrup (Makes about 1 1/2 cups) 1 cup sugar 2 tbsp. whole cloves, crushed 1 (3-inch) piece fresh ginger, peeled and thinly sliced 1 stick cinnamon For the Cocktail 3 oz. apple cider 1 1 ⁄2 oz. bourbon 1 tsp. fresh lemon juice Dried apple slice, to garnish For the syrup: Boil 1 cup water in a small saucepan. Remove from heat; stir in sugar, cloves, ginger, and cinnamon; let sit for 1 hour. Strain and chill syrup. 3 For the cocktail: Mix ⁄4 oz. spiced syrup, cider, bourbon, and juice in a shaker with ice; shake to chill. Strain into a martini glass; garnish with apple. CRANBERRY CRUSH (1) 2 oz. 100% cranberry juice 2 oz. not-too-sweet spiced rum, like Cruzan 9 Spice 3 oz. spicy ginger beer, like Blenheim's or Reed's In a rocks glass filled with ice, combine cranberry juice and rum. Top with ginger beer. Garnish with lime slices. APPLE PUMPKIN BEER COCKTAILS (4) from cookingandbeer.com . 8 ounces good-quality bourbon . 9 ounces apple cider . 2 1/2 ounces lemon juice . 12 ounces pumpkin ale . ice . cinnamon sticks and cranberries for garnish In a cocktail shaker, shake together the bourbon, apple cider and lemon juice. Pour into 4 glasses filled with ice. Pour the beer evenly into each glass. Garnish with cinnamon sticks and cranberries. Serve immediately and enjoy! THE PLEDGE (1) from saveur.com 1 oz. Lustau East India sherry (made from Oloroso—but a sweet sherry will work) 1 ⁄2 oz. Benedictine Sixpoint oatmeal Stout (or other oatmeal stout) Grated nutmeg Stir sherry and Benedictine and pour into a pilsner glass. Top with stout and garnish with grated nutmeg. PUMPKIN OLD FASHIONED (1) from saveur.com 2 tbsp. pumpkin purée 1 1 ⁄2 oz. bourbon 1 oz. maple syrup 1 ⁄2 oz. Grand Marnier 1 dash orange bitters Orange peel twist, for garnish Combine pumpkin purée, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer into a chilled old fashioned glass filled with fresh ice. Garnish with orange twist. AUTUMN BELLINI (2) from saveur.com For the Mulled Cider Syrup (makes 1/2 cup) 1 cup apple cider 4 whole cloves 2 pods green cardamom 2 whole star anise 2 sticks cinnamon 1 ⁄2 tsp. freshly grated nutmeg For the Bellini 1 2 ⁄2 oz. mulled cider syrup 1 oz. Figenza (Mediterranean fig vodka) 12 oz. chilled prosecco Make the cider syrup: Bring apple cider to a boil in a 2-quart saucepan over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until cider is reduced by half, about 2 minutes. Add spices and remove from heat, allow to cool Strain. Chill. For the cocktail: Combine syrup and vodka in a cocktail shaker filled with ice, shake and strain into two champagne glasses; top with prosecco. SECOND CIRCLE from chasingsaturdays.com 2 oz. bourbon 1 oz. ruby port 1 tsp. maple syrup 1 dash Angostura bitters 3 Luxardo cherries for garnish (optional) Combine bourbon, port, syrup, and bitters in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne coupe; garnish with cherries, preferably pierced by a plastic sword. APPLE BOURBON BELLINI (6) from foodfanatic.com 3 Apples, Cored and cut into wedges 1-2 tablespoons Water 1 teaspoon Granulated Sugar 1 teaspoon Lemon Juice 6 ounces Apple Bourbon, Such as Red Stag 1 bottle Prosecco, (You'll have extra prosecco left for more drinks) Put the apples into a blender or a food processor with the water, sugar and lemon juice. Blend until smooth and transfer to a small bowl. Place a heaping tablespoon of the apple puree into the bottom of each champagne flute. Add 1 ounce of apple bourbon per glass, then top with the prosecco. FIREBALL SLUSHIES (2) from delish.com 1 c. ice 1 c. apple cider 1/4 c. Fireball In a blender, combine ice, apple cider, and fireball. Blend until combined. Pour into glasses, sprinkle with cinnamon, and serve. HARD APPLE CIDER SANGRIA (4) from sogoodblog.com 1 cup thinly sliced unpeeled green and red apples 1 orange thinly sliced crosswise 1 peach thinly sliced Handful of raspberries fresh or frozen 1 cup apple juice, chilled 1/4 cup fresh orange juice 1/4 cup apple brandy One 22-ounce bottle hard apple cider, chilled (can use wine of choice or sparkling wine or combo) Fresh mint leaves for decoration Thinly slice the apples using a mandoline or other kitchen tool. Using sharp knife, slice the orange and peach as thinly as possible. In a pitcher, combine the apples with the orange, peach, raspberries, apple juice, orange juice and brandy. Refrigerate for couple hours (minimum 3). Just before serving, add the hard cider. Serve over ice with fresh mint. Hot Drinks CALVADOS HOT TODDY (1) from saveur.com 1 ⁄4 cup sugar (or Honey) 1 tsp. cinnamon, plus more for garnish 6 oz. apple cider, plus more for rimming glass 1 1 ⁄2 oz. fine calvados 4 oz. heavy cream 1 stick cinnamon, for garnish Mix sugar and cinnamon together in a bowl wide enough to fit the rim of a double-walled glass. Pour apple cider into 1 a bowl of similar size to about ⁄4-inch depth. Dip the rim of the glass in apple cider and then cinnamon-sugar mixture. 1 Whip cream and ⁄2 oz. calvados until stiff peaks form. Refrigerate until ready to use. Heat 6 oz. apple cider in a 2-qt. saucepan. Add remaining calvados. Pour into glass and top with whipped cream. Garnish with ground cinnamon and cinnamon stick. CINNAMON TOAST (1) from delish.com 1 1/4 oz. Captain Morgan Original Spiced Rum 6 oz. hot apple cider 1 tbsp. sugar 1 tbsp. cinnamon Add not apple cider and Rum to a glass rimmed with sugar and cinnamon. MULLED WINE (4-6) from thespruceeats.com 1 (750-ml bottle) medium-bodied, dry red wine (Cabernet Sauvignon, Zinfandel, Rioja, Merlot) 1 Orange, peeled and sliced (keep peel to add zest to taste) ¼ cup Brandy 8-10 whole cloves ½ cup honey 3 cinnamon sticks 1 tsp. fresh ginger (or 2 tsp. ground ginger or allspice) Combine ingredients in a large pot or slow cooker. Gently warm on low to medium for 20-25 minutes (avoid boiling), stirring occasionally to make sure honey has dissolved completely. Sample and add orange peel as desired. When wine is steaming and all ingredients have been well blended, it’s ready. Ladle into mugs while leaving seasonings in the pot.
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