Archive for November, 2013

Type
Wed Nov

Cider Rum Punch Recipe for Fall 2013

This recipe is from Versus from My Kitchen  Ingredients: 8 ounces dark rum 3 ounces lemon juice 4 ounces thyme simple syrup 12 ounces apple cider 4 ounces water 4 ounces club…

This recipe is from Versus from My Kitchen 

Ingredients:

  • 8 ounces dark rum
  • 3 ounces lemon juice
  • 4 ounces thyme simple syrup
  • 12 ounces apple cider
  • 4 ounces water
  • 4 ounces club soda
  • 8 dashed of Angostura Bitters
  • sprigs of thyme, garnish
  • apple wheels, garnish

Directions:

  1. To make thyme simple syrup, combine 2 cups sugar, 1 1/2 cups of water and 6 thyme sprigs in a saucepan over medium heat. Bring up to a boil and reduce to simmer, until the sugar has fully dissolved, about 5 minutes. Remove from heat and place the syrup in the fridge to cool.
  2. Place all the ingredients in a large picture or carafe with ice and stir.
  3. Fill your glasses with crushed ice and fill. Place a sprig of thyme inside and put an apple wheel on the rim.
  4. Serves 6.

Copper Cider Rum

Cider Muddler Rum

Cide Rum Punch

View
Type
Wed Nov

A Sangria Recipe for Fall 2013

This recipe is from Pretty Plain Janes Ingredients: 2 honeycrisp apples One 750-milliliter bottle unoaked Chardonnay 1/2 cup peach brandy 1/4 cup raw honey 2 oranges- 1 quartered 1 lemon…

This recipe is from Pretty Plain Janes

Ingredients:

  • 2 honeycrisp apples
  • One 750-milliliter bottle unoaked Chardonnay
  • 1/2 cup peach brandy
  • 1/4 cup raw honey
  • 2 oranges- 1 quartered
  • 1 lemon – quartered
  • 1 lime – quartered
  • 2 cinnamon sticks
  • 2 quarter-size slices of fresh ginger
  • 3 whole cloves
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Ice
  • Club soda

Directions:

  1. Peel, core and chop one of the apples. In a pitcher, combine the Chardonnay, brandy and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight.
  2. Strain the sangria into a pitcher. Peel, core and chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
  3. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses with water (or simple syrup) and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.

Fall Sangria Cups

Sangira for the Fall

Sangria for Fall Mixed Fruit

Fall Sangria Mix

Fall Sangria Featured Picture

Fall Sangria Cups

View

Subscribe for More!


I send out a monthly newsletter on various topics.

Take a moment to enter your details, and you can select the news you would like to have delivered to your inbox!