Apple Cider Margarita

Apple Cider Margaritas for fall

This year, this Apple Cider Margarita has been my drink of choice, especially when I’m entertaining. I’ve made it for almost everyone I know at this point, which means, that after a whole season of pours and tweaks it’s finally time to measure it out, write it down and share my Apple Cider Margarita with you. There are a few twists and turns in my Apple Cider Margarita that admittedly bring into question naming this lovely fall cocktail after the margarita at all. But because of the lime juice and the tequila, and because it’s just so tasty, I feel confident that no matter you call it, guests are going to accept the glass graciously and then praise it genuinely. I add a little bit of the Italian bitter Cynar, to give the cocktail some extra depth, but there’s no need to wait to make my Apple Cider Margarita if you don’t have any on hand. I assure you that you’ll love this cocktail equally well with and without the bitter oomph, and of course, you could always add a dash of any bitters that you do have on hand instead. The striking garnish adds a festive quality that bridges … Continue reading

The September Wedding: Pineapple Sage Cocktail

Pineapple Sage Cocktail with chartreuse

The September Wedding: Pineapple Sage Cocktail is dear to my heart for a variety of reasons. A dear friend is getting married this month and she asked me to create a few signature cocktails for her. I have no clue if she’ll select this one, but I know when I drink The September Wedding: Pineapple Sage Cocktail, I’ll think of her. The September Wedding: Pineapple Sage Cocktail features smoky scotch, woodsy sage, and chartreuse and is paired unpredictably with pineapple juice- perfect for the marriage of summer to fall. But how did it come about? That’s a story in and of itself. My dad is a gardener extraordinaire and a couple of weekends ago, I came home to three huge boxes of herbs. Lemon verbena, thyme, and sage. I already had very specific plans for the verbena (I make this sheep’s milk lemon verbena ice cream that I’ve shared a version of here, and I served a more complicated version for my pop-up restaurant). The verbena and thyme where well on their way towards dry, so nothing had to be done right away, but the sage was still very fresh and lush and would rot if not preserved or used … Continue reading

Apple Ribbon Whiskey Spritz

closeup apple ribbon whiskey spritz

Last December as I was “supervising” the making of apple crisp, which translates roughly to keeping a friend company while she prepared for a holiday party, I happened upon a new cocktail: the Apple Ribbon Whiskey Spritz. My friend was using one of those cool apple peelers that take off the skin and then core and slice the apple. We were using honey crisp, granny smith and pink lady apples. The ribbons that were coming from the apples were absolutely gorgeous, so I started brainstorming a cocktail. Flash forward to the present. It’s beginning to cool off, the apples are getting good, and you’re going to want this Apple Ribbon Whiskey Spritz around to enjoy all fall and winter. Apple cider Jameson (any brown liquor to suit but I like the light spiciness of the Irish brand) Sparkling wine 1 cup apple ribbons with Jameson to cover for garnishing Ratio: 1:1:2 Peel and core enough apples to make 1 cup of apple ribbons using an apple peeler and corer, or, technically this can be done with a pairing knife, but it’s a real skill. Pack the apple ribbons into a jar or glass and cover with Jameson. Pour into a glass … Continue reading