The Old Cuban is a great cocktail when you use great champagne. Combine apple brandy, rye, triple sec, and orange bitters to make this bottled cocktail from Maggie Hoffman’s book Batch Cocktails a perfect pairing for a. Serve hot, garnished with a cinnamon stick, preferably by a roaring fire. Search for recipes that have one of the following tags in common with this recipe:Īngostura, applejack, laird's, lemon, nutmeg, orange Related RecipesĪn unmistakable alpine aroma makes this the best cocktail to kick off the holiday season Nocello, a walnut-flavored liqueur, steers the whiskey sour, one of the most prized cocktails of the Prohibition era, in a whole new direction. Put a sour glass (or similar) in the freezer.Ĭombine all ingredients except the nutmeg in a shaker with ice. Best maple syrup I ever had was called Axe, but I think you can only get it at a store in Hollywood. The detailed steps can be found in the provided applejack recipe. (If this is too tart for your tastes, bring it down to 1/2 ounce.) 1x 2x 3x 1 oz Lairds Apple Brandy or Applejack oz Apple juice oz Fresh lemon juice oz Simple syrup This calls for a rich simple. This is one of those drinks that goes down TOO fast. I splurged on a bottle of Laird’s and I am at this very moment resisting the temptation to make a second one. Season the pork with the garlic powder and some salt & pepper. ![]() Meanwhile, trim any fat from the pork tenderloin and then cut it into 1/2' medallions. ![]() Add the apples and onions and cook, stirring occasionally, until softened and lightly browned (about 12-15 minutes). Strain the contents into a coupe glass and garnish with a slice of lemon. Add the olive oil to a skillet over medium heat. It involved applejack, which I wanted a bottle of anyway so I can try a pink lady for Valentine’s Day. Place the applejack, almond syrup and lemon juice in a cocktail shaker. I thought I was finished with fall cocktails when I got my Thanksgiving edition of Bon Appétit and decided to try their pick for Thanksgiving cocktails.
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