Rotten Apple Martini
1 part Knob Creek Bourbon
2 parts unfiltered apple cider
¼ oz maple syrup
squeeze of lemon
Combine ingredients in a shaker filled with ice. Exorcise the demons by shaking vigorously. Strain onto a raw sugar rimmed glass.
Notes: For the best flavor use the fresh apple cider found in the refrigerated case, and use only real maple syrup – not pancake syrup! It's expensive but a little goes a long way!
12 oz bag of fresh cranberries
1 cup sugar
1 cup water
Juice of 1 lime
2 oz premium Don Julio tequila
1/2 oz triple sec
1/2 oz simple syrup
For the blood: in a saucepan, bring cranberries, sugar and water to a boil. Simmer for 10 minutes until cranberries burst. Using an immersion blender, blend cranberries until smooth. Carefully pour contents through a mesh sieve and discard solids. Chill the syrup at least 4 hours.
For the margarita: fill a shaker with ice, then add the tequila, triple sec, lime juice and simple syrup. Shake until frothy and pour into glass over rocks. Garnish liberally with the cranberry syrup.
1 tbsp mango, diced
1 tbsp superfine sugar
juice from 1/2 lime
4 fresh mint leaves
2 ounces Malibu Rum
Run lime along the rim of a tall glass and dip into green sugar. Tap to remove excess. Add diced mango chunks into the glass then fill with ice and set aside.
Place sugar at the bottom of shaker. Add lime juice, 3 mint leaves, rum and a couple ice cubes. Shake as violently as possible until the sugar is dissolved and the mint is crushed.
Strain into glass over the ice. Slowly fill with seltzer water and top with another mint leaf. Serve.
Black Fruit Punch (non-alcoholic)
4 cans frozen Minute Maid Fruit Punch
1 can frozen Minute Main Berry Punch
1 (16oz) bottle cranberry juice
1 (16oz) bottle grape juice
2 lemons, juiced
2 limes, juiced
black food coloring
1 bag frozen mixed berries (strawberries, black cherries, blackberries, etc.)
1 liter ginger ale, chilled
In a large punch bowl, combine frozen punches and add water as directed on package. Mix well until combined. Add cranberry juice, lemon, lime juices, and blue food coloring. Add the frozen fruit and mix well. Just before serving, add the ginger ale and stir again.
For a spirited version, add a dark spiced rum like Kraken Rum, or a coconut rum like Malibu.
1 gal. burgundy win
1⁄2 cup brandy
1⁄4 cup triple sec
1⁄2 cup superfine sugar
1 bag frozen dark cherries
1 bag frozen blackberries
1 bag frozen strawberries
1 liter of ginger ale
In a large container with a tight fitting lid, combine wine, brandy, triple sec, and sugar. Stir until sugar is dissolved.
Squeeze the oranges, lemon and lime into container and drop the rind in as well. Add 1/3 of the bag of cherries, blackberries and strawberries and return the remaining fruit to the freezer. With a spoon, muddle the fruit pressing it along the sides and bottom of the container. Cover and refrigerate for at least a week, stirring and muddling occasionally.
Strain the mixture into a large punch bowl, removing all the solids and discard. Add the remaining frozen fruit to the punch bowl, and the ginger ale. Stir and serve.
1 oz Disaronno Amaretto
1/2 oz fresh lemon juice
2 dashes of lemon bitters
Bloody ice cube
Fill a tall glass with ice. Pour Amaretto over the ice and squeeze fresh lemon juice into glass. Add 2 dashes of lemon bitters. Fill glass with ginger ale and stir. Plop in one bloody ice cube on top and serve.
How to Make Bloody Ice Cubes
Fill an ice cube tray 1/2 full with distilled water and put in freezer for 90 minutes. After first layer is frozen, add a tiny drop of red food coloring into each cavity. Return to freezer another 40 minutes. Take the tray out again and fill with distilled water. Freeze until solid. When added to drinks the ice will melt and release the color into the drink. (Please note that food coloring can stain easily.)
Spiced Pumpkin Martini
Graham crackers, finely crushed
1 1/2 oz Absolut vanilla vodka
1/2 oz Laird's Applejack
1/2 oz lime juice
1/2 oz ginger simple syrup (see below)
1 teaspoon pumpkin butter
Rim a chilled martini glass with crushed graham crackers by dipping it in maple syrup and then dunking in the crumbs. Set aside. Add all the remaining ingredients into a stainless steel cocktail shaker filled with ice. Shake and strain into the martini glass. (Recipe from LAist.com)
Ginger Simple Syrup
1 cup sugar
1 cup water
1 (4oz) piece of fresh ginger
In a small saucepan bring sugar and water to boil, stirring to dissolve sugar. Add ginger and simmer for 15 minutes. Let steep for 30 minutes then strain through a fine sieve discarding solids. Refrigerate.
2-3 medium thick-skinned Navel oranges
1/4 cup reserved orange juice
1 (3oz) box of orange jello
3/4 cup boiling water
1/4 cup Stoli Ohranj Vodka
1/4 cup Cointreau or triple sec
Slice oranges in half lengthwise (from tip to tip) and using a grapefruit spoon, carefully pry out the pulp of the orange, making sure to keep the orange rind completely intact. Reserve the juice and pulp.
Squeeze and strain 1/4 cup of juice from remaining orange pulp; set aside.
In a bowl, add boiling water to the jello and whisk for several minutes until completely dissolved. Let cool. Add juice, vodka and orange liquor. Set in fridge to start thickening the jello, about 10-15 minutes.
Meanwhile, place orange halves in the wells of a muffin tin (for stability), making sure they are level. Fill orange halves with the slightly thickened jello, filling to the edge. Carefully return to fridge and chill until completely set (several hours).
Place an orange half on cutting board. Hold firmly with one hand and make quick, clean cuts with a very sharp knife. Slice each half into thirds. Return slices to fridge and keep chilled until serving.
La Llorona (non-alcoholic)
1 cup uncooked, long-grain white rice
1/2 cup blanched almonds
1 stick (or 2 tsp ground) Mexican cinnamon
5 cups water, divided
1 tsp vanilla extract
1 (14oz) can sweetened condensed milk
In a food processor, pulse rice and almonds a couple times until they break up but are not completely pulverized.
Transfer rice and almonds in a heatproof bowl along with cinnamon. Add 3 cups of boiling water, cover when cool, and let stand overnight (no more than 12 hours) at room temperature.
Transfer mixture back to the food processor, add 2 cups of cold water and pulse a couple times to break up the mixture further. Do not overprocess!
Line a fine mesh sieve with a clean floursack towel or large coffee filter. Slowly pour mixture through strainer pushing solids to the sides into a 2-quart pitcher. Discard solids. Add vanilla and condensed milk (start with half of the can) and stir to incorporate. Add more of the condensed milk to sweeten to taste. Fill with ice and stir well. Serve or refrigerate.
(Try adding a splash of vanilla rum for a more spirited version.)