September_17 Thirsty Thursday Cocktails

Here are the recipes for our September Thirsty Thursday cocktails:

Pumpkin and Apple Cider Fizz
Author: Brandon Matzek
Serves: 1
1 1/2 oz. pumpkin puree (canned or homemade*)
1 1/2 oz. vanilla vodka
2 oz. apple cider
1 1/2 oz. ginger beer

Fill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.
Strain into a glass filled with ice and top off with ginger beer.
*To make your own pumpkin puree: Preheat your oven to 400°F. Cut a pie pumpkin in half and scoop out seeds and strands. Place cut side down on a baking sheet and roast for 30 – 40 minutes. The texture of the pumpkin flesh should be soft when pierced with a fork. Let cool a bit. Scoop flesh into a food processor and puree until smooth.

Fall Harvest Sangria
For the Spicy Apple Cider…
2 cups apple cider
1/4 cup honey
1 inch slice fresh ginger
2 cinnamon sticks
1/2 teaspoon cloves
1/2 teaspoon pumpkin pie spice or allspice
For the Sangria…
2 cups spicy apple cider
1 bottle of sauvignon blanc (or pinot grigio, chardonnay, or your favorite dry white)
1/2 cup ginger brandy or bourbon
2 cinnamon sticks
2 Honeycrisp apples, chopped
1 Granny Smith apple, chopped
2 pears, chopped
1 cup club soda
For the Spicy Apple Cider…
Combine ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat. Remove from heat and allow to cool completely. Strain.
For the Sangria…
Mix ingredients together in a large pitcher. Refrigerate at least an hour before serving, but at least overnight to steep for best results. Add club soda just before serving, so you don’t lose the fizz!
-by Erica

Classic Bloody Mary
1½ ounces vodka (I used my homemade tomato infused vodka)
1 lemon wedge, juice squeezed
1 lime wedge, juice squeezed
4 ounces tomato juice
2-4 dashes hot sauce
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
Celery salt, to taste
Ground black pepper, to taste
Squeeze the juice of the lemon and lime wedges into a cocktail shaker and toss them in. Combine all remaining ingredients, except garnishes in the shaker (without ice). Shake vigorously for 10 seconds until fully mixed.
Pour (not strain) into a pint glass with a cup of ice. Garnish to preference and serve

Warm spiked cider

1 Gal. Cider
1.5 cups Spiced Rum
1 orange
2 apples
1 tbsp Cloves
2 cinnamon sticks
½ cup honey optional for sweetness
Core the apples and cut into quarters. Leave the skin on.
Cut the orange into slices
Pop all of the fruit, cinnamon sticks, cloves and cider into the slow cooker. Set on low for 4 hours
Once cooked, remove the cinnamon sticks, cloves and as much of the fruit as possible
Add the spiced rum and place slow cooker on simmer.
Serve warm, and use some honey or maple syrup to sweeten if required.