’Tis the season for a toasty cocktail
2 oz. Basil Hayden’s bourbon
8 oz. apple cider
1 tsp. crushed star anise and smoked cinnamon (adjust amount according to personal preference)
Directions: Add crushed star anise and smoked cinnamon to the cider, and dissolve over medium heat just until you still have texture from the spices. Pour in the bourbon. Steep until warm, and serve.
Find it at: il Buco Alimentari & Vineria, 53 Great Jones St., 212-837-2622
1 oz. Makers Mark bourbon
1 oz. Grahams Six Grape Ruby Port
3 oz. double-brewed Harney & Sons Cinnamon Tea (use 2 tea bags)
¼ oz. simple syrup
Directions: Combine bourbon, Ruby Port and simple syrup in a double rocks glass. Top it off with brewed tea and garnish with orange zest.
Apple Pie Hot Toddy
¾ oz. honey
½ oz. lemon juice
2 oz. Midnight Moon Apple Pie-flavored Moonshine
10 oz. hot water
1 Cinnamon Apple Spice tea bag
Apple Pie filling garnish (made from Granny Smith apples with sugar, cinnamon and vanilla extract)
Granny Smith Apple chip
Directions: Add honey, lemon juice and apple pie moonshine into your serving glass. Pour in the hot water and stir until all ingredients are the same consistency. Drop the tea bag into the mixture and let sit while you prepare your apple pie filling garnish. Place apple pie filling garnish and apple chip garnish on rim, and serve.
Chai-Spiced White Hot Sangria
3 oz. Palacios White Rioja
1.25 oz. apple brandy
1.25 oz. chai spice reduction
1 oz. honey ginger essence
½ oz. lime juice
Directions: Shake ingredients and garnish with Cardamom-Orange Scented Whipped Cream (recipe below) and ground cinnamon.
2 cups heavy cream
½ tsp. ground cardamom
½ tsp. of orange blossom extract
Whip to consistency