Cocktail of the Week: Southern Cider aka The Barn Burner!

Barn Burner
I always serve hot, spiced apple cider at Thanksgiving — adding a little southern spirit will spice up your holiday. I hope everyone out there has a wonderful Thanksgiving and is thankful for all the big and small things we have to celebrate in life.Hot, Spiced Apple Cider*
1 ½ oz Southern Comfort (per 6oz serving of Cider)
Cinnamon Sticks
Lemon Wedges
Add hot Spiced Apple Cider to a mug or Irish coffee glass, for a small glass add 1oz Southern Comfort, for a larger glass (6oz or more) add 1 ½ oz Southern Comfort. Squeeze the juice of one lemon wedge into your drink and add the wedge to the cup. Stir with a Cinnamon stick and leave the stick in as garnish and for additional flavor.

Use any Spiced Cider recipe you like or try this: Pour ½ gallon of cider (or more) in a large pot, add 1 Tablespoon Cloves, 4 – 6 cinnamon sticks, 1 Tablespoon minced, fresh ginger, ½ teaspoon of grated nutmeg, 1 teaspoon allspice. Feel free to play with the spice mixture and season to your taste. Bring cider to a simmer and lightly simmer for 10 more minutes before serving.

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Cocktail of the Week: Pumpkin Martini

PumpkinMartiniSeems like there is always some pumpkin puree left over when making pies. Here’s a great recipe that will use up that leftover puree, in fact you may need to make some extra!

4oz Vodka
2oz Heavy Cream (you can substitute light cream or half and half)
2 Tablespoons Pumpkin Puree
1 Tablespoon Maple Syrup
1/4 teaspoon Vanilla Extract
Ground Cinnamon
Ground Nutmeg
(Makes 2)

Fill a cocktail shaker with ice and add Vodka, Cream, Pumpkin Puree, Maple Syrup and Vanilla Extract. Cover and shake well. Strain as you pour into two chilled martini glasses. Sprinkle the tops with Ground Cinnamon and Ground Nutmeg. Also tasty served on the rocks.

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