Posts Tagged ‘Fall Cocktails’

Double Cider Bourbon Punch

Photo by Bridget Pizzo

Photo by Bridget Pizzo

Inspired by a punch made by my gal pal La Femme Epicure, I combined a few of my favorite things into a large drink dispenser and served it with a side of ice. Festive fall happiness in a glass.

Photo by Bridget Pizzo

Photo by Bridget Pizzo

Double Cider Bourbon Punch

Serves 10

2 Quarts Spiced Apple Cider

375 ml. Bottle of Bourbon (1/2 a bottle)

1 Cup Fresh Lemon Juice

1 Bottle Sparkling Water

24 ozs Hard Apple Cider (we like Strongbow, Crispin and Angry Orchard Dry)

3-5 mini apples and whole cloves for studding (optional garnish)

Fresh Ice for Serving

Mix the spiced apple cider, bourbon and lemon juice and chill well. Stud a few mini apples with whole cloves and plop into the cider mixture to seep. Just before serving add the fizzy elements, sparkling water and cider. Mix well and serve over ice!




 Photos by Bridget Pizzo







Apple Cider Hot Toddy


I put a pot of this cider on the stove to come to a boil and Drew came home and said “hmmm it smells like fall.” Success my friends. Make this to welcome fall into your home and drive out the lingering scents of summer.


Apple Cider Hot Toddy Recipe

Organic Apple Cider Hot Toddy
serves 2-4

It’s important to use organic apples and oranges in this recipe as you are cooking the skins of the fruit and you don’t want to cook wax and pesticides from non-organic produce into your cider. This is a very lightly spiced cider, it won’t taste like a bad scented candle.

32 fl oz Organic Apple Juice
2 small organic apples
1 tablespoon whole cloves
1 cinnamon stick
1 tsp whole black pepper corns
1 organic orange, long strips of zest
juice of one lemon
½  cup Rye whiskey or bourbon

Stud the small apples with whole cloves by pressing the narrow end of the clove into the flesh of the apples. Any designs or patterns of the cloves is a pretty bonus. Carefully remove the zest of your orange in long strips using a vegetable peeler, being mindful not to take any of the bitter white layer of the orange. Add the clove studded apples, cinnamon stick, peppercorns, orange zest and lemon juice to a heavy pot filled with the apple juice. Bring to a boil and then immediately reduce to a low-low heat and cover partially. Let simmer for 20 minutes until the flavors are well combined. Add the bourbon or Rye whiskey and serve warm.