Bourbon Apple Tea Time Cocktail

Posted on February 2, 2012 by Marcia Simmons

This recipe uses “The Life of the Party” cocktail ratio from my book (3 parts strong, 2 parts sweet, 1 part sour). It’s the same one you’d use to make a Margarita, but this drink is nothing like a Margarita! Bourbon, apples, and tea … it all sounds so Southern (as in The South and not South of the Border). The flavors combine well for a lightly sweet and herbal cocktail with the heat of bourbon.

Bourbon Apple Tea Time
1 1/2 oz. bourbon
1 oz. honey-tea-apple syrup*
1/2 oz. fresh lemon juice

Pour ingredients into a cocktail shaker with ice. Shake and strain into a cocktail glass.

*Honey-Tea-Apple Syrup (enough for four cocktails)
3/4 cup water
3/4 cup honey
1 apple, chopped
1 Earl Grey tea bag

Cook water, honey and apples together in a pot. When it comes to a boil, turn off and steep tea bag in the mixture for five minutes. Pour in container and refrigerate until needed. When used in a cocktail, strain out the apples. You could even save the apples to use as a dessert topping.

Delft Blue

Posted on December 12, 2011 by Marcia Simmons

This gorgeous cocktail is from the “Elegant Sips” chapter of the book. It has a delicate floral flavor because it contains liqueurs made from violets and elderflowers. Combine that with the light, botanical taste of genever (aka Dutch gin), and you have a drink that should be sipped while wearing a tuxedo or evening gown.

Delft Blue

2 ounces genever (such as Bols)
1 ounce creme de violette (such as Rothman & Winter)
1/2 ounce elderflower liqueur (such as St. Germain)
1 ounce fresh lemon juice

Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strained into a chilled cocktail glass. Optional: garnish with violets.

Photo by Jackson Stakeman

Pisco Punch

Posted on November 30, 2011 by Marcia Simmons

Pisco, a clear grape-based brandy, was a popular ingredient in many San Francisco cocktails during the late 19th century, most famously Pisco Punch—created by the Bank Exchange Saloon.

Since the owner of the saloon took the recipe with him to his grave, there are many variations on this cocktail floating around out there. If you want to be authentic, you should use gomme syrup—a rich simple syrup made with gum arabic that adds a silky texture and prevents sugars from crystalizing. Most people just aren’t going to bother to hunt for gum arabic or commercial gomme syrup, so I skip it in my recipe.

With or without the gomme syrup, this cocktail is a winner! It’s bright and festive but also has depth and just the right balance between sweet and dry. Try it for party time … or any time.

Pisco Punch

(This recipe is for 1 serving. Scale up to make more.)

2 ounces pisco
3/4 ounce pineapple-infused rich syrup*
3/4 ounce fresh lemon juice

Place a chilled pineapple chunk you saved from the syrup at the bottom of a coupe, punch cup or rocks glass. Shake the pisco, syrup and lemon with ice in a cocktail shaker, then strain into the glass that has the pineapple chunk in it.

*Pineapple-Infused Rich Syrup

2 cups sugar
1 cup water
1/2 pineapple, cored and sliced into chunks

Bring the sugar and water to a boil. Let simmer for three minutes. Remove from heat and set aside to cool. Place the pineapple chunks in a large bowl and pour the cooled syrup over them. Cover and let it steep and chill overnight in the refrigerator. Remove the pineapple chunks and save them to serve with the punch. (This recipe makes 2 cups, so you’ll use a quarter of a pineapple per cup of syrup.)

Photo by Jackson Stakeman

Sidecar

Posted on November 23, 2011 by Marcia Simmons

I had this elaborate Thanksgiving cocktail idea. Gin with some fresh cranberry juice and homemade ginger-pear syrup! Maybe a little champagne and bitters?

But then I thought of whipping out the juicer and cooking up syrup while also trying to cook a turkey, mash potatoes and keep the gravy warm. It just sounded too complicated!

During the holidays, it’s usually best to keep it simple in the cocktail department. This classic cocktail tastes sophisticated and special but doesn’t take a lot of effort. Just shake and pour! It’s perfect for a pre-dinner cocktail party or for relaxing after the big feast.

And don’t worry; the elaborate cocktail will definitely see the light of day … after the holidays.

Sidecar

1 1/2 ounces Cognac
1 ounce Cointreau
1/2 ounce fresh lemon juice

Pour all ingredients into a cocktail shaker filled with ice and shake for about 15 seconds. Strain into a chilled cocktail glass. If you’re feeling fancy, you can rim the glass with sugar or garnish with a lemon twist.

Photo by Jackson Stakeman

Kentucky Apple Sour

Posted on May 6, 2011 by Marcia Simmons

Horse racing and bourbon go hand in hand, so here’s a recipe from the book In honor of the Kentucky Derby. You don’t have to be in the stands wearing your best seer sucker suit or fancy hat to enjoy a little bit of Kentucky at home!

Kentucky Apple Sour

1 1/2 ounce bourbon
1/2 ounce Grand Marnier
1/2 ounce fresh apple juice
1/2 ounce fresh lemon juice

Pour all ingredients into a cocktail shaker filled with ice and shake for about 15 seconds. Strain into a chilled cocktail glass and garnish with an apple slice, if desired.

Photo by Jackson Stakeman

Buy DIY Cocktails and learn how to invent your own drinks!

Italian Sparkling Citrus Punch

Posted on April 1, 2011 by Marcia Simmons

This punch is like a giant champagne cocktail for you and all your friends. You can never go wrong with sparkling wine!

I like to use Meyer lemons, which are a little sweeter than your typical lemon. You can reduce the amount of vodka or skip it altogether if you don’t like a strong punch.

Italian Sparkling Citrus Punch