APPLE CIDER SANGRIA
INGREDIENTS:
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 Golden Delicious apple, sliced
1 lemon, sliced
1 Orange, Sliced
2 c. apple cider
2 bottles ginger beer
1 bottle white wine
DIRECTIONS: Fill large pitcher with sliced apples, lemons, and oranges. Add apple cider, ginger beer, and white wine. Stir mixture then pour into serving glasses.
PUMPKIN SPICE OREO SPIKED MILKSHAKE
INGREDIENTS:
1½ oz. vodka
4 pumpkin spice Oreos, plus more for garnish
3 scoops of vanilla ice cream
1/2 c. milk
Salted caramel, for drizzling
DIRECTIONS: Place vodka, pumpkin spice Oreos, vanilla ice cream, and milk in a blender. Pour mixture into serving glass and drizzle with salted caramel sauce.
HOT CARAMEL APPLE COCKTAIL {in crock pot}
INGREDIENTS:
1 quart + 1 1/2 cups apple cider
1 1/2 cups Apple liqueur
1 cup spiced rum
1/2 cup caramel-flavored syrup
3 apples, chopped
4 cinnamon sticks
Caramel Apple Suckers (optional)
DIRECTIONS: Place everything in the slow cooker (except the suckers). Cook on the low setting for 1-2 hours. Serve warm. Heating the drink on low allows the flavors to come together while keeping it warm for guests. Don’t forget about the coolest part! Serve the drink with the famous Caramel Apple Pop.
PUMPKIN PIE MARTINI
Step 1) Start by mixing together brown sugar and pumpkin pie spice on a plate. On a separate plate, pour some maple syrup. I like using real maple syrup. Dip the rim of your martini glass into the maple syrup then into the spiced sugar. This not only creates a beautiful, sugary coated rim, but the sugar-spice mix is also the first flavor to hit the taste buds and says “sweet pumpkin pie” immediately.
Step 2) Pour in 1 shot glass (1.5 oz) of chilled Whipped Cream Vodka (I used Smirnoff Whipped Cream Vodka) into the the martini glass.
Step 3) Fill the rest of the glass with Pumpkin Egg Nog (I used Hood Pumpkin Eggnog found at Wal-mart). Gently stir and top with a dollop of whipped cream for garnish.
CRANBERRY SAUCE MARGARITA
INGREDIENTS:
brown sugar
1 c. ice
2 oz. tequila
1 lime
1 1/2 tbsp. chunky cranberry sauce
1 tsp. honey
Cranberries, fresh or frozen
DIRECTIONS: Rim a margarita glass with brown sugar. Fill a cocktail shaker with ice, tequila, the juice of 1 lime, chunky cranberry sauce, and honey.Shake, then strain mixture into glass. Garnish with fresh or frozen cranberries.
LEFTOVER PECAN PIE BOURBON SHAKE
INGREDIENTS:
3 scoops vanilla ice cream
1/2 c. milk
2 oz. bourbon
1/2 c. chopped pecan pie
DIRECTIONS: In a blender, combine vanilla ice cream, milk, bourbon, and chopped pecan pie. Blend until desired consistency. (Add more ice cream if mixture is too thin, more milk if it’s too thick.) Pour into glass and garnish with crumbled pecan pie.
VANILLA BEAN CARAMEL APPLE CIDER
INGREDIENTS:
Vanilla Bean Simple Syrup
½ cup water
½ cup maple sugar
1 vanilla bean
For the cocktail
2 cups apple cider (be sure to check the label that it's only apples and spices)
½ teaspoon lemon juice
2 ounces gluten free vodka (potato or grape such as Ciroc)
⅓ cup ice
½ cup champagne or prosseco, chilled
For the garnishes
batch of apple cider caramel (optional)
¼ cup maple sugar
¼ teaspoon cinnamon
½ cup diced apple, for skewers
DIRECTIONS: *If you are going to make the caramel for this recipe, do this now then set aside. But know that it is great without it!
First, make the simple syrup. Place water and maple sugar in a saucepan then cut the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Place the seeds and the vanilla bean in the simple syrup, whisk together then let cook on low for about 5 minutes until maple sugar has dissolved. Remove from heat and let cool. Dip the rim of each martini glass into caramel then into maple sugar mixed with cinnamon until rims are completely covered. Place apple cider, lemon juice, vodka, ice and ¼ cup of simple syrup (or more if you prefer sweeter) in a shaker bottle and shake to combine. Then add in champagne and stir with a spoon to keep from bubbling over. Strain mixture (to keep ice out) directly into sugar rimmed martini glasses. Garnish with maple sugar coated diced apple skewers on top!
CRANBERRY JELL-O SHOTS
INGREDIENTS:
SUGAR-COATED CRANBERRIES
1/2 c. water
1 1/2 c. sugar, separated into 1 cup and 1/2 cup
1 package fresh cranberries
CRANBERRY JELLO SHOTS
3 c. water, separated into 2 cups and 1 cup
2 packets cranberry-flavored Jello (3.4 ounces)
1 c. vodka
DIRECTIONS:
For the Sugar-Coated Cranberries: Pour the water and 1/2 cup of sugar into a saucepan over medium heat, stirring until the sugar has dissolved completely (hooray—you've created a simple syrup!). Let it cool for about 15-20 minutes, then add the cranberries, mixing so they're all thoroughly coated. Remove the cranberries from the simple syrup using a slotted spoon, tapping away any excess syrup. Place them in a gallon-size resealable plastic bag, then pour the remaining sugar on top. Seal the bag and shake the cranberries to thoroughly coat them.
Spread them out over a large plate or baking sheet and place in the refrigerator for 20-30 minutes, just to let the sugar harden and the berries cool completely.
For the Jello Shots: Place 1 cup water and the vodka in the fridge to chill.
Pour 2 cups water into a saucepan and bring to a boil. Add the packets of cranberry Jello, and whisk until the Jello has dissolved. Remove the pan from the heat. Pour the cold cup of water and cup of vodka into the Jello mixture, stirring for about 2-3 minutes. Place in the refrigerator to set for at least 20 minutes.
APPLE CIDER MIMOSAS
INGREDIENTS:
Apple Cider
Champagne
gold and silver sprinkles for rim of glass (optional)
apple slices for garnish (optional)
DIRECTIONS: Dip the top of each champagne glass into water and then dip in the sprinkles to coat. Pour each champagne glass 1/2-3/4 full with apple cider.Top with champagne.
APPLE PIE IN A CUP
INGREDIENTS:
2 ounces Caramel Vodka
2 ounces Cinnamon Whisky
1 ounce TUACA Vanilla Citrus Liqueur
8 ounces apple cider
brown sugar, to garnish glass rim
cinnamon sticks, garnish
INSTRUCTIONS: Add caramel vodka, cinnamon whisky, liqueur and apple cider to a cocktail shaker. Add ice and shake until the liquids are chilled.
Add a little water to the glass rim and dip into the brown sugar. Place ice into a glass tumbler and pour the cocktail into the glass. Garnish with a cinnamon stick.
CRANBERRY APPLE SANGRIA
INGREDIENTS:
1 orange (thinly sliced)
2 tbsp brown sugar
½ tsp ground cinnamon
1 cup spiced rum
2 bottles red wine (I used a Tempranillo)
¼ cup orange liqueur
1 cup cranberry juice
1 cup cranberries
1 cup red apples (diced)
1 cup club soda (chilled)
INSTRUCTIONS: Add the orange slices to the bottom of a large bowl or pitcher. Sprinkle the brown sugar and cinnamon over the oranges and muddle. (If you don’t have a muddler, the back of a spoon will work also!)Add the spiced rum, red wine, orange liqueur and cranberry juice. Stir to combine, then add the cranberries and red apples. Place in the refrigerator to chill for at least one hour (preferably overnight). Add the club soda before serving. If you’re feeling fancy you can add a brown sugar and cinnamon rim, and a slice of orange to the glasses!
SPARKLING APPLE PIE
INGREDIENTS:
For each cocktail:
3 oz. apple juice or apple cider
3/4 oz. cinnamon schnapps
2 tsp. Tate+Lyle® Honey Granules*
3 oz. champagne or sparkling wine
cinnamon & sugar for rim
apple slice for garnish
INSTRUCTIONS: Combine a bit of cinnamon and granulated sugar in a shallow dish {and add in a bit of Tate+Lyle® Honey Granules, if you'd like!}. Wet the rim of each glass, all the way around, with water. Dip each rim into cinnamon sugar to coat. Set aside. Place apple juice, cinnamon schnapps, and honey granules in a cocktail shaker filled with ice. Shake for about 20 to 30 seconds until well combined and honey granules are dissolved. Strain into prepared glass. Add champagne and gently stir to combine. Garnish glass with an apple slice.
*Or, combine 1/2 T. honey with 1/2 T. hot water; stir until honey is dissolved. Allow to cool before preparing cocktail.
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