WARM, SPICED BOURBON CIDER: THE PERFECT AUTUMN COMPANION
If you’re not so smitten with the nippy fall and the gloomy winter months, the oh-so-comforting seasonal cider can provide a welcome respite.
A hot, fortified cider is not just a tonic for chilly winter days. Add a generous splash of bourbon and it can reinvigorate the life and soul of any dinner party or soiree. In fact, whether you are snuggled up next to a campfire under the stars or on the sofa, reading a book, this cocktail makes for a perfect companion.
The expansive warmth envelopes you instantly, and the spicy and citrusy notes tantalizes your taste buds. Don’t worry, the bourbon’s presence will not be lost in the mix. And the best thing about this ultimate crowd pleaser? You can build on the spiciness and add more heat or experiment with your choice of bourbon for unique flavour dimensions.
Modify the recipe per your tastes, and you may just have the makings of a family tradition that will carry you into many a holiday season.
- Bourbon – 2 cups
- For spiced syrup – Cider – 4 cups
- Cloves – 3 whole
- Cinnamon – 1 stick
- Freshly grated ginger – a pinch
- Star anise – 1 piece
- Orange and lemon peels (optional)
- FOR GARNISH: Orange slices
Bring it to a boil before letting it simmer for around five minutes
Remove from the heat and let it sit for ten minutes.
Strain the hot cider and add the bourbon. Mix it well.
Pour the concoction into a container or punch bowl.
Toss in a few slices of orange to float on top.
Serve the drink warm in mugs, tea cups, or hot toddy glasses, and dust it with nutmeg!
Mouthwatering Meatiness: Bourbon and Cured Ham
Country ham and bourbon make a great pairing for everal reaon. Certain commonalitie render them extremely compatible on the palate, uch a it mokine. Bourbon attain a mokine from it barrel’ char layer, while ham derive it from it own ageing proce.Country ham the freh hindquarter of a pig that ha been rubbed with a blend of 80 percent alt, 20 percent ugar, and a handful of black or cruhed red pepper. The cure leeche water from the meat, which i then moked and dry aged.There are a few baic guideline to follow when pairing the two.The higher the fat content of the ham, the better it goe with a high proof bourbon uch a Booker’, for example. The alcohol erve to eep into the fat and oak it with it rich, full-bodied flavor.The mokier the ham, the picier the whikey hould be, uch a a rye whikey or bourbon with high content of rye. The two element will counter each other perfectly, without overpowering the other.If you prefer lower proof bourbon, make ure to chooe a more delicately flavored ham. Try to enure that a high-proof bourbon doe not take away from the meat’ own flavor, o teer clear of thee when you have lighter varietie of ham at hand. Bail Hayden’ 80-proof bourbon i a tried and teted option for thee.When chooing your ham, try to buy them liced extremely thin. The thicker the ham, the higher it alt content. Thick ham alo tend to poe a chewy texture that take away from it ucculent tate.Alway erve both bourbon and ham at room temperature. Accompany with a ide of good-quality liced bread (baguette are excellent) to let your guet cleane their palate. Nut and dried fruit are fabulou choice too. When eaten with ham, they epecially heighten it meaty flavor and lend it a wonderful complexity.Read More
Whiskey Caramel Sauce to Douse Your Dessert In
Sauces can make for knockout embellishments to a plethora of entrees and desserts. They add a charming touch, while elevating the dish greatly. Drizzled over endless options such as puddings, cakes, pancakes and more, dishes draped in rich sauces spell indulgence. And when you spike a lovely homemade caramel sauce with splashes of your favourite spirit, such as a good blended or single malt whisky, you have reinvented it completely! For instance, bourbon is an extremely versatile and complements a whiskey caramel sauce with its sweetness and hints of caramel. Its rich flavour from aged oak barrels makes it the perfect ingredient for sauces. Here is a simple and quick recipe to whip up a boozy, buttery whisky caramel sauce that will leave your guests craving more.Learn Recipe
Fire Up Your Cocktail: The Hot Blooded
The cocktail called “Hot Blooded” gets its name from the ingredients it is made from. A bright, fiery crimson, this concoction mainly comprises of hot peppers and blood oranges (and whisky of course), making it a drink with a refreshing bite. The state you are left in after finishing one such drink may also have something to do with its name!This heady cocktail gets its colour from the blood orange in it. If blood oranges seem new to you, you have to give them a shot. On the exterior they appear to be exactly like the regular oranges that you are accustomed to. But once you peel back the skin, the flesh inside is a deep dark shade or red. Be careful while extracting the juice from the blood oranges, and make sure you don’t spill any, because that will leave your kitchen looking like a crime scene.Mix your own Hot Blooded cocktail60 ml whisky22 ml agave or honey syrup120 ml blood orange juice1/2 small jalapenoblood orange slice (for garnishing)One you have your ingredients ready, in a cocktail shaker add ice, whisky, agave (or honey syrup), blood orange juice and chopped jalapenos.Shake and strain it into a rocks glass full of ice, making sure the jalapenos and seeds have been strained out.Garnish with a thin slice of blood orange and add another sliced jalapeno if you want it extra spicy.Read More