The Devil’s Cider

17 Jan 2014 Leave a comment

by sparksfromthekitchen in Cocktails Tags: ,

In my house there’s one shelf in the fridge just for drinks. We have iced tea, iced coffee and a huge array of bottled goodies-beers, ciders etc.. Angry Orchard has been a staple for a few years. I love ‘crisp apple’ one the most-it is really crisp and it’s so super tasty.  We also like Red’s,Crispin, Stella Artois Cidre…. but AO is our favorite I think.

Whiskey on the other hand-I’m not really a fan (I remembered the Meyer Lemon Whiskey Sour that I made last year). But then he other day Husband told me that all of his coworkers have been talking about something new-adding a shot of cinnamon whiskey (huh? they can do that?) to a glass of cider. I was intrigued. Very intrigued. I love cinnamon and those candies? I can eat them all day long!

Wow!! What a great combination. You don’t taste the whiskey at all-just the cinnamon. It’s the same as if you were eating one of those little red hots and drinking the cider. YUMMY!!! Go and try it!!

I’m particularly happy with the way this photo came out-I love the bubbles swirling on the surface.

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The Devil’s Cider

Ingredients:

  • 1 16oz bottle Angry Orchard Crisp Apple
  • 1 shot Fireball whiskey

Instructions (read these carefully they’re very complicated):

  1. Mix them together and drink
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Simple Syrup Infused with Meyer Lemon for Cocktails

30 Jan 2013 2 Comments

by sparksfromthekitchen in Cocktails Tags: ,

 This recipe is for the Lemony and the Whiskey Sour cocktails.

Syrup

Simple Syrup Infused with Meyer Lemon Flavor for Cocktails

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • a few strips of Meyer Lemon zest (optional for basic simple syrup but necessary for both of the drink recipies on this post)

Instructions:

  1. In a small saucepan over medium heat combine the ingredients, stir and cook until sugar dissolves.
  2. Remove from heat and add the zests. Allow to cool and steep.

Note: you may keep the simple syrup in the fridge in a glass container for many weeks.

Meyer Lemony Sugar for Cocktail Glass Rims

30 Jan 2013 3 Comments

by sparksfromthekitchen in Cocktails

sugar

Meyer Lemony Sugar

Ingredients

  • 1/2 cup granulated sugar
  • 3 tbsp (or more or less depending on personal preference) lemon zest

Instructions

  1. Place sugar and zest into a bowl large enough to fit the rim of the glass you’ll be using. Rub it together with your fingertips.

‘Lemony’ a Meyer Lemon Cocktail

30 Jan 2013 1 Comment

by sparksfromthekitchen in Cocktails Tags: ,

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour (here) which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.  

I don’t make cocktails often, I usually just open a bottle of wine (I prefer reds) or a beer  (we usually have Peroni and/or Corona in the fridge).   I read and reread the directions and then poof-I had a cocktail. Since I’m a girl I wanted a pretty glass too but since I don’t really have pretty cocktail glasses I used an ice cream bowl that Husband’s Grandmother had for many years. Cute huh?

I don’t know what to call the cocktail that I made with the Vodka so I’ll just call it Lemony.

Ali

Lemony

Ingredients:

  • 1 oz Vokda
  • 1 oz flavored simple syrup (recipe here)
  • 1 oz freshly squeezed  Meyer Lemon juice
  • flavored sugar for rimming the glass (recipe here)

Instructions:

  • Rub the lemon that you squeezed and zested around the rim of the glass.
  • Dip and roll rim of glass into prepared sugar.
  • Add the first 3 ingredients together in a cocktail shaker over ice, shake vigorously and pour into the prepared glass.
  • Enjoy 🙂

Meyer Lemon Whiskey Sour

30 Jan 2013 2 Comments

by sparksfromthekitchen in Cocktails Tags: ,

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.   Here’s the Vodka Lemony recipe.

whisk

Meyer Lemon Whiskey Sour
makes one cocktail

1 1/2 ounces whiskey (rye or bourbon)
1 ounce freshly squeezed Meyer lemon juice
1/4 to 1/2 ounce simple syrup, according to taste (recipe here )

Sugar for rimming the glass (optional but recipe here)

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass.

Adapted From www.thekitchn.com Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.