1 part oatmeal infused vodka
1 part cinnamon infused vodka
1 part honey vodka
3 parts apple cider
This cocktail reminds you of simpler times. When "Morning in America" went down smooth and creamy, and came out like toothpaste:
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Tuesday, November 30, 2010
Caramel Apple Cocktail
2 parts caramel vodka
1 part lemon infused vodka
2 parts apple cider
Okay I haven't actually tried this yet, but don;t see how it could possibly go wrong.
1 part lemon infused vodka
2 parts apple cider
Okay I haven't actually tried this yet, but don;t see how it could possibly go wrong.
Apple Pie Cocktail
1 part Cinnamon infused vodka
1 part Caramel vodka
1 part Lemon infused vodka
3 parts apple cider
If I do say so myself, I make a mean apple pie. When people insist on me giving them the recipe, I generally leave out the secret ingredient, which is the juice of one lemon squeezed over the apples after they are peeled and sliced. The lemon juice makes the apples more tart and keeps them from turning brown.
I do not generally put vodka in my apple pie. Whiskey is better. But for the purposes of this cocktail, the lemon-infused vodka does the same thing that the lemon juice does in the pie. Most apple cider from the store is too sweet, and the lemon vodka brings back the tart flavor that brings this drink together. And the caramel vodka suggests tha flavor of the sugar that turns brown on the edge of the pie pan.
Works well with sweet or hard cider.
1 part Caramel vodka
1 part Lemon infused vodka
3 parts apple cider
If I do say so myself, I make a mean apple pie. When people insist on me giving them the recipe, I generally leave out the secret ingredient, which is the juice of one lemon squeezed over the apples after they are peeled and sliced. The lemon juice makes the apples more tart and keeps them from turning brown.
I do not generally put vodka in my apple pie. Whiskey is better. But for the purposes of this cocktail, the lemon-infused vodka does the same thing that the lemon juice does in the pie. Most apple cider from the store is too sweet, and the lemon vodka brings back the tart flavor that brings this drink together. And the caramel vodka suggests tha flavor of the sugar that turns brown on the edge of the pie pan.
Works well with sweet or hard cider.
Tuesday, November 11, 2008
Pressing Apple Cider
Made apple cider over the weekend.
It's not hard to do if you have a few friends to help. You do need some equipment, but this can often be borrowed or rented. Most people agree that you get the best cider when you mix different varieties of apples.
1. Find some apples. Surely you know someone with an apple tree who can't use all of the apples.
2. Sort the apples. Blemishes are okay, but use common sense and don't press anything that is rotting.
3. Wash the apples. Even just letting them sit in a tub of water for a minute or two will remove dust and bugs from the surface.
4. Crush the apples. I rent an apple crusher. This smashes things up - skins, seeds, and all - into a pulp.
5. Press the apples. I rent a wine press. Put the pulp into the press and press out the cider.
6. The fresh cider will keep for only a few days in a refrigerator until it starts to ferment. You can:
What's left after pressing can be composted or gifted to a local horse farmer or pig farmer. It looks tempting to use the pulp to make applesauce or a pie, but you will quickly realize that an apple with all of the juice pressed out of it tastes pretty much like cardboard.
It's not hard to do if you have a few friends to help. You do need some equipment, but this can often be borrowed or rented. Most people agree that you get the best cider when you mix different varieties of apples.
1. Find some apples. Surely you know someone with an apple tree who can't use all of the apples.
2. Sort the apples. Blemishes are okay, but use common sense and don't press anything that is rotting.
3. Wash the apples. Even just letting them sit in a tub of water for a minute or two will remove dust and bugs from the surface.
4. Crush the apples. I rent an apple crusher. This smashes things up - skins, seeds, and all - into a pulp.
5. Press the apples. I rent a wine press. Put the pulp into the press and press out the cider.
6. The fresh cider will keep for only a few days in a refrigerator until it starts to ferment. You can:
a. Drink it quickly and give it to friends.
b. Freeze it.
c. Boil it to kill off the naturally-occurring yeasts.
d. Make it into hard cider.
What's left after pressing can be composted or gifted to a local horse farmer or pig farmer. It looks tempting to use the pulp to make applesauce or a pie, but you will quickly realize that an apple with all of the juice pressed out of it tastes pretty much like cardboard.
Saturday, November 8, 2008
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