Cocktail of the Week: Caramel Appletini


Caramel Appletini
Cocktail of the Week:  Caramel Appletini

Caramel Vodka and Butterscotch Schnapps are the trick to this treat! Whether you’re hosting a party or heading out with kids to haunt the neighborhood, help yourself to a little treat this Halloween!

2oz Caramel Flavored Vodka
½ oz Butterscotch Schnapps
4oz Apple Cider
Caramel Sauce
Apple Slice for garnish

Pour a few tablespoons of Caramel Sauce on a plate.  Dredge the rim of your glass through the Caramel Sauce.  Fill a shaker with ice and add Caramel Flavored Vodka, Butterscotch Schnapps and Apple Cider.  Shake well.  Strain as you pour the Caramel Appletini into your prepared glass.  Sip and have a happy Halloween!

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Cocktail of the Week: Maple Apple Jack

Maple Apple JackCocktail of the Week: Maple Apple Jack
Cozy up to the fireplace with this refreshing taste of fall. Or, substitute hot, spiced cider to turn up the heat!1½oz Jack Daniels
4oz Apple Cider
2tsp Fresh Lemon Juice
1tsp Maple Syrup
Dash of Ground Cinnamon
Cinnamon Sticks and Apple Slices for Garnish
Fill a shaker with ice and top with Jack Daniels, Apple Cider, Lemon Juice and Maple Syrup. Add a dash of Cinnamon. Shake then strain as you pour over ice. Garnish with Cinnamon Stick and Sliced Apple. If you want to use hot apple cider, put all ingredients in a cup and stir. Yum!

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Cocktail of the Week: Peach Apple Sangria

Peach Apple Sangria

2 bottles of Pinot Grigio or Pinot Gris
2 cups of Prosecco
6 oz Cavlados or Apple Brandy
6 Ripe, Fresh Peaches
2 Granny Smith or other tart Apples cored and cut into small pieces
1 Lemon thinly sliced – seeds removed
¼ cup Sugar – optional

– 1 hour (or up to 1 day) ahead, cut 3 of the Peaches into small pieces, place in a bowl with the Apple pieces.
– Add the Calvados or Apple Brandy to the bowl and muddle. While you want to extract some juice from the fruit, be careful not to completely smash the Peach pieces.
-Cover tightly and refrigerate until just before serving.
– Before serving, remove the pits and puree the remaining 3 Peaches in a blender or food processor.
– Add the pureed Peaches and the brandy soaked fruit to a large pitcher or beverage container.
– Add the Wine, Prosecco and Lemon Slices. Stir well and serve over ice.
– If the Sangria is not sweet enough for your taste – add a little sugar at a time tasting until it is to your desired sweetness. Sangria made with very ripe Peaches should not need any additional sweetening.
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Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip.