Cinnamon Toast Cocktail
1 1/4 ounces Captain Morgan Original Spiced Rum, 6 ounces hot apple cider, 1 tablespoon sugar, 1 tablespoon cinnamon
Add hot apple cider and Captain Morgan Original Spiced Rum to a glass rimmed with sugar and cinnamon.
Apple, Ginger, and Cranberry Vodka Cocktail
Apple juice, ginger ale, cranberry juice, and vodka
Pumpkin Old Fashioned
2 tablespoons pumpkin puree
1 1/2 ounces bourbon whiskey
1 ounce maple syrup
1/2 ounce Grand Marnier
Orange peel twist or rosemary sprig for garnish
Combine pumpkin puree, 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 a rosemary sprig or orange peel.
Best Fall Drinks
Hot Caramel Apple Cider
Ingredients (Servings – 4, Prep time – 1 minute)
4 mug’s worth of apple cider 1 mug’s worth of caramel vodka (you can always use less (or more?) if you want, this makes it fairly strong) 1 tablespoon cinnamon 1/4 cup brown sugar (mostly for rimming your glasses, taste the cider before to see if it needs sugar or not) Protocol
1. Mix all of the ingredients above in a large pot. (Edit: Heating up the cider before adding the vodka ensures that the alcohol doesn’t burn off! Heat it up to your desired temperature and then add the vodka.)
2. Heat over medium-low heat, stirring occasionally until liquid just begins to steam (don’t over heat or else the alcohol will burn off).
3. While cider is warming up, take your mugs or glasses and rim them with brown sugar.
4. Pour cider into your rimmed glasses, serve and enjoy!
Hot Buttered Rum
2/3 cup packed dark brown sugar, 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, Pinch salt, 3/4 cup spiced rum, 2 cups boiling water, 4 sticks cinnamon for fun!
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
Frozen Pumpkin Mudslide
2 ounces (1/4 cup) vodka, 2 ounces (1/4 cup) Kahlua (Try using homemade Kahlua made with your favorite coffee beans), 2 ounces (1/4 cup) Baileys Irish Cream (You can use store-bought Baileys, but it's so easy to make homemade Baileys!), 8 ounces (2 cups) vanilla ice cream, 8 ounces (1 cup) pumpkin puree, 1 teaspoon pumpkin pie spice, whipped cream, to taste, chocolate syrup, to taste
Blend all ingredients except the whipped cream and chocolate syrup. Drizzle chocolate syrup along the inside edges of the glasses you'll be serving the drinks in. Pour the frozen pumpkin mudslides into the glasses. Top with whipped cream and more chocolate syrup for extra deliciousness!
Hot Toddy Spiced Rum
1 tsp honey, 1 tsp boiling water, 1/2 ounce rum, 1 slice lemon, 4 whole cloves, 1 cinnamon stick
Put honey in mug and dissolve with 1 teaspoon of boiling water. Add rum, lemon, and cloves. Fill mug with boiling water. Add cinnamon stick.
Milky Way Martini
2 oz vanilla vodka, 2 oz chocolate liqueur, 1 oz Irish cream.
Combine all ingredients, mix, and serve in a cocktail glass without ice.
Spiked Apple Crisp Shooters
medium tart apples, chopped (about 4 cups), 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 cup butterscotch schnapps, 1/2 cup butter, melted, 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix, cup whipping cream, 1 tablespoon butterscotch schnapps, 1 tablespoon powdered sugar, Caramel topping, if desired
Heat oven to 375ºF. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
Bake 40 minutes.
Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.
1 liter cranberry juice, 1 can frozen orange juice concentrate, 2 cups vodka
Mix ingredients together in a large container and freeze for approximately 24 hours. Pour into cocktail glasses when ready to serve.
2 ounces UV Green Apple Vodka, 1 ounce butterscotch schnapps, Caramel candy and Green apple slice for garnish
Pour the vodka and schnapps into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a caramel and green apple slice.
Candy Corn Cocktail
1 1/2 cups vodka, 1 cup candy corn, 3/4 cup pineapple juice
Mix vodka and candy corn in jar; seal tightly. Let stand at least 4 hours.
Strain vodka to remove candy.
For each serving, in chilled cocktail shaker, place 1/2 cup infused vodka and 1/4 cup pineapple juice; add ice. Shake; pour into martini glass. If desired, garnish each glass with additional candy corn.
Apple Cider Margaritas
Honeycrisp Apple Sangria
Big thanks to the Nutmegnanny for this Ingredient List and instructions! http://www.nutmegnanny.com
INGREDIENTS: 2 honeycrisp apples One 750-milliliter bottle un-oaked Chardonnay 1/2 cup peach schnapps 1/4 cup orange blossom honey 2 oranges- 1 quartered 1 lemon - quartered 1 lime - quartered 2 cinnamon sticks 2 quarter-size slices of fresh ginger 3 whole cloves 2 tablespoons sugar 1/2 teaspoon ground cinnamon Ice Club soda
DIRECTIONS: Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, schnapps and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours)
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.
3 cups coarsely chopped peeled ripe peaches (about 1 pound), 1 teaspoon grated lime rind, 1 cup fresh lime juice (about 4 large limes), 3/4 cup sugar, 1/2 cup packed mint leaves, 2 cups white rum, 4 cups club soda - chilled, Crushed ice, Mint sprigs (optional)
Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.
Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired.
Diy Cherry Liqueur
6 cups Bing cherries - pitted, 1 cup brandy, 1/2 cup vodka, 1 cup water, 1 cup sugar, 1 cinnamon stick, broken (optional)
Put the pitted cherries at the bottom of a sealable glass jar and muddle them with a wooden spoon or muddler to release some juice. Drain the juice into a separate container and set aside. Then add the brandy, vodka, and cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week at room temperature away from direct sun, shaking every few days.
Combine the reserved cherry juice, sugar, and water in a pan and bring to a boil, stirring frequently until sugar dissolves. Remove from heat and let cool. Once the syrup is cooled, add it to the steeping jar, seal, and shake. Then let it steep for an additional 2 to 5 days. Strain through fine-mesh sieve lined with cheesecloth into glass jar or bottle. Store in the refrigerator for up to 3 months.
Thanks to Serious Eats for the prep! (http://www.seriouseats.com/recipes/2012/08/diy-cherry-liqueur-how-to-make-your-own-cherry-heering-recipe.html)
Pomegranate and Orange Champagne Cocktail
3 ounces Champagne, 2 ounces pomegranate juice (preferably Pom), 1/2 ounce fresh squeezed orange juice, 1 orange zest swirl
Add all of the ingredients together in a Champagne flute and just pop in an orange slice!
Mint Arnold Palmer
3 heaping tsp. black tea (preferably Ceylon black tea), 2 cups boiling water, 2 Tbsp. sugar or sugar alternative, juice from 2 large lemons, leaves from 4 sprigs of mint (spearmint or peppermint) 3 cups ice cubes or crushed ice, plus extra ice for serving
Steep the black tealeaves in the boiling water for 5 minutes. While the tea is steeping, chop the mint and then muddle it in a pitcher or with a mortar and pestle. Remove the tealeaves from the brewed tea and stir in the sugar or sugar alternative. In a large pitcher, combine the mint leaves, lemon juice, sweet tea and ice. Stir well. Serve in tall glasses over ice.
1/2 ounce cream liqueur
2 ounces vanilla vodka
1/2 ounce pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream (optional)
Cinnamon stick for garnish
Pour the cream liqueur and vodka into a cocktail shaker filled with ice: Shake well. Add the pumpkin liqueur or syrup. Shake again. Strain into a chilled cocktail glass. Top with a teaspoon of whipped cream if you want. Add the cinnamon stick for fun!
Dessert Wine Gelees
Huge thanks to Martha Stewart Living for the ingredients and directions! www.marthastewart.com
5 tablespoons cold water 3 packages unflavored gelatin (about 3 tablespoons total) 1/2 cup sugar 1/2 cup water 1 cup orange muscat dessert wine 1 1/4 cups Sauternes or similar sweet wine 1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination
STEP 1 Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
STEP 2 Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.
STEP 3 Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
STEP 4 To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.Source: http://www.marthastewart.com/333079/dessert-wine-gelees-with-citrus-fruit#slide_46