Warm Apple Pie Cocktail

Warm Apple Pie Cocktail

Warm Apple Pie Cocktail

Today I’ve got a delicious fall cocktail for you.  It’s perfect for the up-coming holidays or any special celebration.

These fabulous cocktails are like warm apple pie with all the best flavors of fall poured into a glass and topped with whipped cream and cinnamon.  You’re going to love them.  They do include a splash of rum, which could be left out for kids and others who prefer it plain.IMG_8685

Most everyone loves warm apple cider with fall spices. It is such a great fall and winter drink; I don’t think you can go wrong with this one.  If making this for a large group, you could make the basic spicy cider in the crockpot which would keep it warm, and add the rum to individual glasses as served, or leave it out, your choice.

With one of these in hand you just might want to sit by the fire all day and keep on sipping.

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WARM APPLE PIE COCKTAIL

Yield:  Serves 8

Ingredients:

  • 6 cups apple cider
  • 4 cinnamon sticks
  • 6 whole cloves
  • 8 whole allspice
  • 1 cup Rum
  • whipped cream and ground cinnamon for garnish

Instructions:

1.  In a heavy sauce pan, add apple cider, cinnamon sticks, cloves and allspice.  Bring to a gentle boil, lower heat and simmer for 10 minutes.  Strain out the spices and stir in the rum.

2.  Pour into glasses and top with whipped cream and a sprinkle of cinnamon.  Serve immediately and enjoy!

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 Mr. D. and I enjoyed ours while trimming our Christmas Tree.

SOURCE;  Adapted from  Martha Stewart Living

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Peach Liqueur

The time is NOW!   Tis the season and that’s the reason for making……Peach Liqueur.  Get the ripest peaches you can find, and a bottle of spirits, and you have the makings for a liqueur, that will knock your socks off.  It’s that good, honestly!

WHAT YOU NEED:

750-ml bottle of brandy, vodka, rum, tequila, or Cognac

12 peaches

Simple sugar syrup made from 2 cups sugar, and 1 cup water.

WHAT YOU DO:

1.  Pour the spirits into a clean 2-quart (or larger) glass container with a tight fitting lid.

2.  Cut the peaches in half and thinly slice.  Add the peaches and their pits to the spirits. Cover tightly and put away in a dark, cool place, to infuse for 3 weeks to a month.  Shake the container a few times each week.

3.  When you’re satisfied with the intensity of the flavor, strain the liqueur through a metal sieve into a large bowl.  Discard the solids.  Add the sugar syrup to taste.

4.  To make sugar syrup:  Place the 1 cup water in a saucepan.  Add the 2 cups sugar and bring to a boil, stirring frequently.  Reduce the heat and continue to stir until the sugar dissolves.  Cool to room temperature.  Select a clean container that will hold at least 1 1/2 cups.  Pour the sugar syrup into the container, seal, and store in the refrigerator for up to 6 months.

For more information on the infusion process, see my post  for Rhubarb Liqueur.

Hints:  My preference is vodka for making infusions, because it is colorless and  doesn’t have a strong flavor of its own.   Keep the original spirits bottle.  Soak and remove label.  Use this to store the finished liqueur, properly labeled and dated.  The finished liqueur should be aged for about 1 month away from heat and light to allow flavors to mellow.  I know, I know—-it’s hard; but all good things are worth the wait!

Variations:   Use honey in place of sugar syrup and add to taste.   Add 1 vanilla bean, split lengthwise,  or  6 whole cloves in with the peaches.

SOURCE:  Infused  by Susan Elia MacNeil

Pina-Mango Coladas

Just in time for what is promising to be a very warm weekend, I have just the cool, refreshing drink you may be looking for.  Lately I have been experimenting with putting together various combinations of fruits plus an alcoholic ingredient of some sort to make a cocktail that we can enjoy in the late afternoon out on our deck. Some have been very Yummy, others only Eeh……  This one, I think, is one of the successful ones.  Try it, and see if you agree.

It contains pineapple, mango, and orange juice, plus dark rum.  I freeze the pineapple in chunks, also the mango, and make orange juice ice cubes.  When it is all blended together you get a thick, cold, frosty beverage that pretty much stays that way all the way to the bottom of the glass.  Then you will want to pour yourself another one!  🙂     The riper the pineapple is, the more pronounced it’s flavor will be.

My advice:  If you do not have the ingredients on hand there is still time to go to the market and get them.  Cut up and freeze the fruits, so when a hot day arrives in your neck of the woods, you will be able to zip up this drink in a jiffy.

INGREDIENTS

Servings:  about 8 @ 2/3 cups each

  • 1 (13.5 0z.) can Lite Coconut Milk
  • 2 cups fresh pineapple, cut into small chunks
  • 1 fresh mango, cut into chunks
  • 1/4 cup orange juice, frozen into cubes
  • 1/4 cup orange juice-not frozen
  • 2 cups ice cubes
  • 2 Tablespoons light agave nectar
  • 3/4 cup gold rum ( such as Bacardi Gold)
  • 8 fresh pineapple slices

1.  Arrange pineapple and mango pieces in a single layer on a baking sheet;  freeze at least an hour or overnight.  Freeze the orange juice in an ice cube tray.

2.  Combine pineapple, mango, orange juice cubes,  ice cubes, agave nectar and rum in a blender;  Process mixture until smooth.  Add coconut milk slowly thru top “feed opening” while blending.  Process just to incorporate.

3.  Serve with a pineapple slice to garnish.

Some further thoughts:  You may choose to omit the rum, and this would still be a cool, delicious drink.  I chose to use “lite” coconut milk to avoid the saturated fat in the heavy, sugary cream of coconut.  This also cuts the calories way down.  I used a darker variety of rum because it’s what I had on hand.   With its underlying hints of molasses and caramel it  compliments the coconut and pineapple but you could use any kind of rum.