November 24, 2016

Holiday Cocktails

’tis the season to warm up from the inside out, with a cocktail.

Our first event this Fall was orchestrated by Cheryl Leahy of all dressed up with nothing to drink. I take my hat off to Cheryl because not only does she put on the most wonderful events in her home, but makes a mean cocktail too. (More to come about Cheryl in a future post.)

Cheryl’s kitchen became our kitchen for our first blogging event as we welcomed invitees for a series of demonstrations: from our Chicken Tortilla Soup meal kit from Peapod, to Kerry Sherman’s iphone photography class and Cheryl’s festive Papas Pilar rum cocktail.

So as the nights draw in and the holidays begin, we put our Mulling Spices to work in a duo of seasonal cocktails using spiced apple cider. Our mulling blend obtains its licorice notes from the star anise, and highly aromatic, warming, mildly anesthetic properties from cloves and allspice berries. Cinnamon adds a familiar warmth to the apple.

The first cocktail is a Spiced Rum Fizz inspired by Cheryl’s recipe for Honey Ginger Rum Cider. Cheryl used Papas Pilar dark rum which I sampled as a sipping rum (a first for me) and was instantly pleased by its deep raisiny flavors reminiscent of the Pedro Jimenez dessert sherry I love so much.

Spiced Apple Rum Fizz

2016-11-23 15:52:48

Prep Time: 5m, Cook Time: 4 hours LOW / 2 hours on HIGH, Servings: 20

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Per Cocktail

2 ounces Mulled Honeycrisp Apple Cider * see recipe below
2 ounce Papa's Pilar Dark Rum
2 ounces Barritt's Ginger Beer (or ginger beer of choice)
1 thyme sprig

Instructions

in a cocktail glass combine the mulled apple cider and rum and stir
pour the ginger beer over the cider and rum and serve

Notes

*Make the Mulled Apple Cider ahead and refrigerate (use mulling spices of your choice)
https://www.blog.thezenofslowcooking.com/recipes/mulling-spices/mulling-spices-whole-spice-infusion/

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The second cocktail is the perfect antidote to a freezing Winter’s day. A Hot Rum Toddy topped with cream, similar to hot apple cider from a well known coffee establishment, only spiked. If you’re in need of a fruity, spiced comfort drink during cold and flu season then this delivers the sweetness and tartness required of a toddy to works relieve aches and pains.

Here is wishing you a very Happy Thanksgiving and warm introduction to the holiday season.

Hot, Spiced Apple Rum Toddy

2016-11-23 15:59:59

Prep Time: 5m, Cook Time: 4 hours LOW / 2 hours on HIGH, Servings: 8

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Per Cocktail

6 ounces Mulled Apple Cider, warm * see recipe below
2 ounces Papa's Pilar Dark Rum
1 tbsp heavy cream
sprinkle of cinnamon powder
1 star anise of cinnamon stick for garnish

Instructions

in a glass mug combine the warm, mulled apple cider and rum and stir
pour the cream carefully onto the top of the cider mixture (pour it gently over the back of a teaspoon so it sits on top of the drink and doesn't sink)
sprinkle with cinnamon powder and garnish

Notes

*Make the Mulled Apple Cider (use mulling spices of your choice)
https://www.blog.thezenofslowcooking.com/recipes/mulling-spices/mulling-spices-whole-spice-infusion/

Zen Moment

“Thanksgiving Day is a good day to recommit our energies to giving thanks and just giving.”

-Amy Grant