Hallowtini
I found a recipe that seemed like it would do the trick – um, treat – in Garden and Gun. It has a back story of a ghost in a bar, but I really just liked that it had bourbon and pear, so it seemed all Autumny. It’s nice and light with a dash of cinnamon. I suggest going a little easier on the cream and heavier on the bourbon. Best way to get into the spirit.
1 1/2 oz. Bourbon (I used Four Roses Small Batch)
1 oz. Pear Liqueur
¼ oz. simple syrup
3 oz. half and half
Dash of cinnamon
Mix it up in a shaker with ice, strain into a glass, then sprinkle a little more cinnamon on top.
1 1/2 oz. Bourbon (I used Four Roses Small Batch)
1 oz. Pear Liqueur
¼ oz. simple syrup
3 oz. half and half
Dash of cinnamon
Mix it up in a shaker with ice, strain into a glass, then sprinkle a little more cinnamon on top.
Old Fashioned
Old Fashioned Recipe (from AMC website)
Ingredients:
2 dashes aromatic bitters
½ teaspoon sugar dissolved with water and bitters
1 ½ ounces of bourbon (or in this case, Canadian Club)
1 cherry
1 orange slice
1 lemon wedge
Fill glass with ice. Add cherry, orange slice, and lemon wedge. Pour in whiskey.
Honey on Rye
Honey on Rye:
Rye (we used Ri)
A splash of Wild Turkey American Honey (a liqueur blended with honey and bourbon)
Maraschino cherry (preferably of the bourbon-soaked variety)
Rye (we used Ri)
A splash of Wild Turkey American Honey (a liqueur blended with honey and bourbon)
Maraschino cherry (preferably of the bourbon-soaked variety)
Chocolate Bitters + Whiskey
If you don't have vermouth, but do have chocolate bitters (it happens), here is an approximate twist on a Manhattan recipe to try:
3 oz Richters American Whiskey
3 to 4 splashes of chocolate bitters
3 oz Richters American Whiskey
3 to 4 splashes of chocolate bitters
Bourbon Slush
This recipe was given to me by Jim Patten, reporter at The Eagle-Tribune, drummer, and whiskey connoisseur. He describes it as a "great summer drink," and I would trust him to know his drinks.
1 cup Bourbon
12 oz lemonade
6 oz frozen orange juice
11/2 cup sugar (Jim's note and this is why we love him: some folks use less sugar and more Bourbon)
3 teaspoons instant tea
7 cups water
Heat the water, tea, and sugar until sugar dissolves. Add lemonade, orange juice, and Bourbon. Freeze for 24 hours. Scoop into glasses and serve. It will soften and become slushy.
1 cup Bourbon
12 oz lemonade
6 oz frozen orange juice
11/2 cup sugar (Jim's note and this is why we love him: some folks use less sugar and more Bourbon)
3 teaspoons instant tea
7 cups water
Heat the water, tea, and sugar until sugar dissolves. Add lemonade, orange juice, and Bourbon. Freeze for 24 hours. Scoop into glasses and serve. It will soften and become slushy.
St. Patrick's Day Sangria
Not to generalize about reporters, but this is from another - now former - Eagle-Tribune reporter, Colin, who is also a really good buddy. And he didn't eat stinky food when we shared a cubicle, which I really appreciated. This is actually my go-to Sangria recipe for Cinco de Mayo and any other time, so don't feel limited by the title.
Mix these together in a big pitcher:
2 bottles of Cabernet Sauvignon
4 cups of ginger ale
6 shots of Irish whiskey
Mix these together in a small pitcher:
1/4 can concentrated limeaid
1 cup of Mountain Dew
2 shots of rum
Pour the small pitcher into the big pitcher and then add these:
1 cup of sugar
1 lemon
2 oranges
Note - I have made several variations of this and they all pretty much seem to work. I usually go for less ginger ale and do it a little more concentrated. It's best to mix all the ingredients the night before except the soda and then just add the soda as needed before serving.
Mix these together in a big pitcher:
2 bottles of Cabernet Sauvignon
4 cups of ginger ale
6 shots of Irish whiskey
Mix these together in a small pitcher:
1/4 can concentrated limeaid
1 cup of Mountain Dew
2 shots of rum
Pour the small pitcher into the big pitcher and then add these:
1 cup of sugar
1 lemon
2 oranges
Note - I have made several variations of this and they all pretty much seem to work. I usually go for less ginger ale and do it a little more concentrated. It's best to mix all the ingredients the night before except the soda and then just add the soda as needed before serving.
Spiked, spiced cider
I love Autumn, and I love whiskey. Apples turns out to be what they can have in common. I don't like cider too sweet, though, so I avoid any recipes that involve sugar. Here is a nice, easy one you can bring to a party or fix on a breezy, fall day to make the apartment smell nice.
1 liter fresh apple cider (Farmer's Market if possible)
3 cinnamon sticks
teaspoon of whole cloves
a healthy dose of whiskey (the options are endless, but I've used Maker's Mark and Jack Daniel's)
Heat up the cider in a large pot. Place cinnamon and cloves in a tea infuser and put it cider. Heat the cider to a boil, then lower the heat. Add in whiskey to taste. Ladle into mugs, drink, and smile. I always set the open whiskey bottle next to the cider just in case you need more.
1 liter fresh apple cider (Farmer's Market if possible)
3 cinnamon sticks
teaspoon of whole cloves
a healthy dose of whiskey (the options are endless, but I've used Maker's Mark and Jack Daniel's)
Heat up the cider in a large pot. Place cinnamon and cloves in a tea infuser and put it cider. Heat the cider to a boil, then lower the heat. Add in whiskey to taste. Ladle into mugs, drink, and smile. I always set the open whiskey bottle next to the cider just in case you need more.
