Posts by tag: cocktails

  • Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Posted on September 19, 2016
Category:

Hi Friends! Happy Monday! I’ve got an awesome Fall-themed celebratory cocktail recipe to share with you all today. It wasn’t the recipe that I had originally planned to post. In fact, I had something much more sensible in the queue (a vegan potato salad). But then I decided to say “the heck with it” and went with the giggle juice instead. I figured we’d all be happier if I did. Am I right?

Life lesson 127: cocktails always trump potato salads.

Cider Hill Farm in Amesbury, MA | www.floatingkitchen.net

We haven’t even officially entered Fall yet, but I’m already getting to work on my Fall bucket list. Which always includes at least two obligatory trips to a local apple orchard for apple picking. It’s a quintessential New England activity that always puts a smile on my face. And did I mention that there are fresh donuts involved? Well, there are. That alone is reason enough to head out to the farms. Especially since they are apparently calorie free! Who knew?!?!

Cider Hill Farm in Amesbury, MA | www.floatingkitchen.net

Oh and the fresh pressed apple cider (or “liquid gold”, as I like to call it) is to die for as well. It’s my favorite Fall beverage. And it just so happens to go exceedingly well with some of my go-to brown liquors, like bourbon and amaretto. I buy it by the gallons (I’m talking about the apple cider here, not the brown liquors) and then proceed to complain when it doesn’t all fit in my refrigerator. First world problems.

So true to form, I picked up some fresh apple cider from Cider Hill Farm last week and got straight to work on creating the recipe for these Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges. The drink part itself is very straightforward. There are no hard-to-find ingredients required or fussy techniques. In fact, all you really have to do is shake, pour and sip!

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges | www.floatingkitchen.net

Given the relative ease of the drink portion of this cocktail, I thought it would be a fun opportunity to make up some brûléed orange slices for garnish, an idea that I saw in the New York Times cooking section a while back and have been wanting to re-create since then. They really only take an extra 5 minutes of work to prepare. And I think they add a fabulous touch to this cocktail, both with respect to taste and presentation.

Pro tip: look for oranges that are just slightly smaller in diameter than your glasses for maximum visual impact.

So what are some of your favorite Fall sippers (alcoholic or non-alcoholic)? And any other local apple orchards that I need to visit this season? Tell me!

Cheers,

Liz

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges

Ingredients

  • For the Oranges
  • 1 small orange, thinly sliced
  • 1-2 tsp. sugar

  • For the Cinnamon-Sugar Rim
  • 1 tablespoon sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt

  • For the Cocktails
  • Apple Cider
  • Orange Juice
  • Bourbon
  • Amaretto
  • Angostura bitters
  • Ice

Instructions

  1. To make the brûléed oranges, sprinkle one side of the orange slices with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûléed-side facing up. Set aside.
  2. Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some of the apple cider, then invert the glasses over the cinnamon-sugar mixture, pressing down to coat. Add a few ice cubes to the glasses and set aside.
  3. To make one cocktail, add 3/4 cups apple cider, 1/4 cup orange juice, 1 1/2 ounces (= 1 shot) bourbon, 3/4 ounces ( = 1/2 shot) amaretto and 2-3 dashes of bitters to a cocktail shaker with ice. Shake well. Strain into one of your prepared glasses. Float a brûléed orange slice on top. Enjoy immediately.
https://www.floatingkitchen.net/apple-cider-bourbon-and-amaretto-cocktails-with-bruleed-oranges/
  • Peach Sun Tea and Bourbon Cocktail {#drinkthesummer}

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer}

Posted on August 24, 2016
Category:

I’m on a serious mission to “eat the Summer”. Local produce is abundant (and almost overwhelming) at the moment. And I want to taste it all. I want to fill my belly with heirloom tomatoes, cucumbers, blueberries and everything in between. In hopes that when Old Man Winter arrives, I’ll be able to retain some warm memories of the sweet, juicy flavors that this season has to offer.

But why should we just “eat the Summer” when we could also drink it? Farm-to-glass is just as important as farm-to-table. And that’s exactly what today’s post is all about. Welcome to the 2016 addition of #drinkthesummer! A crazy awesome round-up of bloggers bringing their best seasonally-inspired cocktail and mocktail recipes to the internet. I hope you’re thirsty!

I couldn’t think of a better recipe for #drinkthesummer than something that was actually created with the heat of the Summer sun. So I made a sun tea with fresh peaches, lemon and a little maple syrup. And I made damn sure to use the ripest, juiciest peaches that I could find for maximum peach flavor. I highly suggest you try and do the same.

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer} | www.floatingkitchen.net

Sun tea is all about patience. You’ll want to let your tea brew in direct sunlight for 4-6 hours. And then give it some time in your refrigerator to chill before serving. So be sure to start your journey early in the day if you want to enjoy these Peach Sun Tea and Bourbon Cocktails as an evening sipper.

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer} | www.floatingkitchen.net

If you prefer, you can certainly serve this as a non-alcohol beverage. But the splash of bourbon and peach brandy is a nice addition, in my humble opinion. I hope you try it out.

You can find links to all the other bloggers recipes on Sherrie’s blog right here. There are over 50 amazing recipes being contributed this year. Hooray! And I want to send out a big thank you to Sherrie for organizing the event and bringing us all together to #drinkthesummer!

Cheers,

Liz

Peach Sun Tea and Bourbon Cocktail

Yield: Makes about 6 cocktails

Peach Sun Tea and Bourbon Cocktail

Ingredients

  • For the Peach Sun Tea
  • 8 cup pitcher or mason jar
  • 7 black tea bags
  • 2 peaches, sliced
  • 1 lemon, quartered
  • 3 tablespoons maple syrup
  • 5 cups water

  • For the Cocktails
  • Peach Sun Tea
  • Bourbon
  • Peach brandy
  • Ice
  • Peach slices for garnish, if desired
  • Fresh mint leaves for garnish, if desired

Instructions

  1. Make the sun tea. Add the tea bags and sliced peaches to your pitcher/jar. Squeeze the juice from the lemon into the pitcher/jar and then drop in the spent rinds. Add the maple syrup and water. Stir to combine. Seal your pitcher/jar and place it outside in the direct sun for 4-6 hours, stirring/shaking two or three times during this time.
  2. After the tea has brewed, transfer your pitcher/jar to your refrigerator to chill.
  3. Make the cocktails. For one cocktail, strain 1 cup of the peach sun tea into a glass with ice. Add 1 1/2 ounces (= 1 shot) of bourbon and 3/4 ounces (= 1/2 shot) of brandy. Stir to combine. Garnish with peach slices and fresh mint, if desired. Enjoy immediately.
https://www.floatingkitchen.net/peach-sun-tea-and-bourbon-cocktail/

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