The Fallen Apple

The Fallen Apple

It’s now Officially autumn – not just weather-wise, but calendar-wise.  Hurray!  I love fall, except that it means the looming presence of winter around the corner.  Booooooooo!  Winter can suck it.  But let’s not dwell on the unfortunate future.  For now, we’ll drink warm, spicy apple-cider-based goodness, and watch the leaves come down.  Mmmmm, denial is delicious……

 

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase. 

For the Fallen Apple, I used a locally distilled Alpine Liqueur, by Townsend’s Distillery in Portland, OR.  You can find it here – it’s awesome, and I highly recommend using it!  But you can also use whiskey, and it will still be delicious.  Just not as delicious.  I also used St Elizabeth Allspice Dram, apple cider, and a rim of real maple syrup, allspice, and cinnamon.  The allspice is what makes The Fallen Apple really special.  

Start with the rim.  Place a dollop of maple syrup on a small plate or saucer.  Next, in a separate spot on the same plate, mix 1/4 teaspoon allspice with 1/2 teaspoon cinnamon.  Dredge the rim of an Irish coffee mug through the syrup, and then through the spices.  Some of the syrup may drip down the glass.  That just adds to the charm of an autumn drink, in my opinion!

 

Next, add 1 oz each of the alpine liqueur (or whiskey) and allspice dram to the glass.  Fill it up with apple cider.  I tried this with both hot and cold cider, and I must say that the hot cider was much better, but the cold cider had a nice crispness as well.  So, it’s up to you which you’d like to use.  Give it a little stir, and enjoy!

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The Curiously Classy Carrot

It's an old favorite that I used to make at a bar in St Louis I managed, and one friend liked it so much, she asked me to make a pitcher of them for her bridal shower!  Honestly, this is one of my best recipes.  It is called The Curiously Classy Carrot, and it is classy, curious, and carroty!   It uses Galliano, which is one of my all-time favorite liqueurs.  It's so herby and fantastic, and the bright yellow of it is as vibrant as a sunny day!  Carrot juice tempers the herbiness of the Galliano nicely, and the vanilla vodka provides a fantastic base.

It's an old favorite that I used to make at a bar in St Louis I managed, and one friend liked it so much, she asked me to make a pitcher of them for her bridal shower!  Honestly, this is one of my best recipes.  It is called The Curiously Classy Carrot, and it is classy, curious, and carroty!   It uses Galliano, which is one of my all-time favorite liqueurs.  It's so herby and fantastic, and the bright yellow of it is as vibrant as a sunny day!  Carrot juice tempers the herbiness of the Galliano nicely, and the vanilla vodka provides a fantastic base.

Okay, so I’m late with this post.  I’ve been working on a pear-based cocktail, and it’s just not working out.  So, I’m going to post this one instead.  It’s an old favorite that I used to make at a bar in St Louis I managed, and one friend liked it so much, she asked me to make a pitcher of them for her bridal shower!  Honestly, this is one of my best recipes.  It is called The Curiously Classy Carrot, and it is classy, curious, and carroty!  

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase. 

 

It uses Galliano, which is one of my all-time favorite liqueurs.  It’s so herby and fantastic, and the bright yellow of it is as vibrant as a sunny day!  Carrot juice tempers the herbiness of the Galliano nicely, and the vanilla vodka provides a fantastic base.  

 

Start by filling a shaker or pint glass with ice.  Next, juice a single large carrot, or two smaller ones.  If you don’t have a juicer, you can get the juice here.  Add the juice to the ice, and then add  2 oz vanilla vodka and 1 oz Galliano.  Shake or stir (this is one of the few instances where I actually do recommend shaking), and then strain into a cocktail glass.    

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The Bitter Cranberry

The Bitter Cranberry - A delightful fall drink from The Whimsical Boozer

As we get that crisp in the air, my mind turns from summer drinks to fall.  And what’s more fall than cranberries?  Pumpkin.  Pumpkin is more fall than cranberry.  So, I’ll do some pumpkin drinks eventually.  Today, though, is all about that cran.  Cranberry juice is traditionally mixed with vodka, but I like to do things a little bit differently.  I love to add a little spice to my tart, so The Bitter Cranberry is made with spiced rum.  And then, to get that bitterness, I add some Campari to the mix.  

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Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase. 

This is a really easy one to make.  Fill a shaker or pint glass with ice.  Add 2 oz spiced rum, 1/2 an oz Campari, and 4 oz of cranberry juice.  Shake or stir – I’m a stirrer myself, but I don’t judge.  Then strain it into a cocktail glass.  I didn’t garnish mine, but if you wanted to, I think a lime wedge would be nice, especially if you gave it a little squeeze into the glass first.  

 

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Lumberjack Margarita

Lumberjack Margarita

Generally speaking, I’m against margaritas being served on the rocks.  I am a frozen margarita advocate, staunchly – even passionately.  And yet, here I am posting an on-the-rocks margarita.  This isn’t just any margarita, though.  In fact, this probably shouldn’t even be called a margarita.  I just thought that Lumberjack Margarita had such a fantastic ring to it.  I’m gonna say it again, not just for the Search Engine Optimization, but because I’m just so damn proud of it.  The Lumberjack Margarita.

 Creature Cups make great gifts this holiday season!Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase.

So, typically, a margarita is made with tequila.  That’s kind of a defining characteristic.  Not this one.  It’s gin, gin, and nothing but gin.  Gives it that foresty feel.  And to reinforce that northern wasteland vibe, I’ve sweetened the Lumberjack Margarita with maple syrup, instead of simple syrup.  This has two advantages.  One, it tastes awesome, and gives this drink a really unique depth.  Two, and this one is key, you don’t have to make the maple syrup yourself.  It’s already made.  BOOM.  Sorry, I meant, TIMMMMMBERRRRRRRRR.  Make sure you’re using real maple syrup, and not artificially maple-flavored high fructose crap.  The fake stuff just won’t give you the proper flavor.  

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To make the Lumberjack Margarita, start by putting your ice in a glass.  Next, add 3 ounces of gin.  Add 1/2 oz of real maple syrup.  Juice two limes, and add the juice to the gin.  Then, add as much ice as you’d like, and fill the glass up with soda water.  I know, margaritas don’t usually have soda water either.  Really, the only reason I’m getting away with calling this a margarita is the lime juice.  And the fact that it’s my blog, and I do what I want!

 

 

Boozy Blueberry Muffin Smoothie

Boozy Blueberry Muffin Smoothie

I adore summer!  It’s my second-favorite season, but the thing I love most about it is the abundance of seasonal fruits and veggies.  Right now I have a gazillion blueberries!  I froze a bunch of them, in the theory that they might last longer, but that isn’t happening, because I keep baking muffins and making smoothies.  And here is a smoothie that tastes like a blueberry muffin, and has vodka in it!  Wheeeeee!

The best way to make a smoothie, in my not-so-humble opinion, is always from frozen fruit.  If you use fresh fruit, you have to add ice, which waters it down.  Plus, unless you have a super-blender, ice just doesn’t give you the right texture.  Someday I’ll have a Vita-Mix, and all my dreams will come true, but until that magical day arrives, I will maintain that smoothies must be made with frozen fruit!

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So, to make this, I pulled some blueberries out of the freezer.  First, I put 1 1/2 oz of vanilla vodka in my blender.  Actually, I wished I had vanilla vodka to put in my blender.  What I actually did was put in just shy of 1 1/2 oz of plain vodka, and a teaspoon of vanilla extract.  It counts.  Use vanilla vodka if you have it, but if you need to cheat, people will still read your cocktail blog.  Right?  Right??  

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Next, I added half an ounce of triple sec.  Then, 1 cup of plump, glorious blueberries.  I topped it all off with half a cup of almond milk.  You can use whatever kind of milk you want.  I like almond milk.  Then, I blended it until it was smooth, poured it into a rocks glass, and sprinkled a few more berries over the top.  This serves as both a garnish, and a few pleasant little berry-bombs as you drink it.  Enjoy!

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