SPARKLING APPLE PIE ON THE ROCKS
This is the perfect fall cocktail. Apple cider mixed with a cinnamon caramel apple simple syrup and topped with bubbly-it's the best holiday drink ever! -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 1 cup cider, 1 cup caramel topping, cinnamon sticks and cinnamon to a boil. Reduce heat; simmer until liquid is reduced to 1 cup, about 15 minutes. Cool slightly; discard cinnamon sticks., Place sprinkles and additional caramel topping in separate shallow bowls. Hold each glass upside down and dip rim in caramel topping, then dip in sprinkles., To serve, fill glasses with ice. Add 2 tablespoons cooled cinnamon syrup to each; top with remaining cider and champagne. If desired, garnish with apple slices and additional cinnamon sticks.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 1g protein.
PEAR BUBBLY
Steps:
- Combine the pear puree, pear brandy, lime juice and Simple Syrup in a champagne flute. Slowly pour in the sparkling cider, garnish with a pear slice and serve.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
BOURBON ON THE ROCKS WITH IBURI-JIO CHERRY SMOKED SALT
Some bourbons, though they may come from deep in the Kentucky heartland of America, bear within them all the smoky mystery of a single malt Scotch brewed on the edge of a peaty moor in Scotland. To revel in the delicious tension of these two great whiskey regions, smoky up your bourbon with a pinch of smoked salt on the rocks. Take the sensation to its near-ridiculous extreme by making that smoked salt Iburi-jio Cherry, a soft and supple deep-sea salt cold-smoked with cherry wood from that much newer but dead-serious whiskey-making region, Japan. The salt brings just a hint of smoked bacon aroma that whets your appetite even as the drink slakes your thirst.
Yield serves 1
Number Of Ingredients 2
Steps:
- Fill a rocks glass half full with large ice cubes. Pour the whiskey over the rocks; it should come not more than two-thirds of the way to the top of the ice. Sprinkle with the salt. Inhale. Imbibe.
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