Fall Cocktail: BOURBON APPLE CIDER

A few years ago, chef and author Virginia Willis was a guest on the blog. She shared an absolutely delicious bourbon apple cider cocktail recipe, and today, I’m reviving it from the archives. It will be perfect for a fall weekend spent outdoors. If you don’t have fresh ginger, you can always top this off with a splash of ginger beer for a nod to the flavor. Cheers to fall!

Bourbon Apple Cider
Serves 2

You will need:

– 3/4 cup freshly pressed apple cider
– 1/3 cup Bourbon
– 2 tablespoons freshly squeezed lemon juice
– 2 thin slices fresh ginger
– 2 thin slices apple, for garnish
– 2 sprigs thyme, for garnish.

To prepare:

Combine apple cider, bourbon, and lemon juice in a shaker. Shake to combine. Pour into rocks glass over ice. Garnish with ginger, apples, and thyme. Enjoy!

photos by Jona Willis

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Lime Thyme Gimlet

Hi everyone! It’s Nicole, Annette’s web manager and friend. It has been hotter than the surface of the sun the past few days in Atlanta. It’s just approaching that time of year where the heat becomes oppressive, and our air conditioners and fans kick into overdrive. Since the scorchers have only just begun, I’ve started looking for refreshing summer cocktails to keep the heat at bay. Enter the Lime Thyme Gimlet, one of Annette’s archived cocktails.

I’m planning to try it this weekend, and I hope you do too. If you do, let me know what you think!

Lime Thyme Gimlet

You will need:

– 1.25 oz Bombay Sapphire Gin1 oz Fresh squeezed Lime Juice

– 1 oz. Thyme Syrup

– 1 thinly sliced lime

– a sprig of fresh thyme

To prepare:

Pour the gin, lime juice, and thyme syrup into a mixing glass half-filled with ice cubes. Stir well.
Strain the mixture into a cocktail glass and garnish with the lime slice and fresh thyme sprig.

Thyme simple syrup

You will need:

– 2 tablespoons lime zest

– 2 tablespoons lime juice

– 1 cup sugar

– 1 cup water

– sprigs of thyme

To prepare:

Put all ingredients in a small pot, simmer for 10 minutes let cool. The syrup can be stored in a jar for up to 2 weeks.

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4th of July Recipe Round-up

Hi All! It’s Nicole, Annette’s web manager and friend. I am back today to talk about one of my favorite holidays: July 4th. The fourth of July is always such a happy, carefree holiday which is one of the many reasons I enjoy it so much. To me, there’s nothing like a holiday that actually feels relaxing: no pressure and no presents; it’s just plain fun.

We have spent many many many years at the beach with family, but this year, I am delighted to say we will be home with a small group enjoying the day. We live in the heart of Buckhead, and Atlanta’s Peachtree Road Race, the biggest 10k in the world, parades right through our neighborhood. We’ll start the day bright and early cheering on all of the runners, joggers, and walkers, hair of the dog cocktail in hand! Then the day will continue with a cookout, and of course, fireworks.

To put together an inspirational menu, I turned to Annette’s archives, and I have a recipe round-up of some of her best 4th of July foods and beverages. You can find each of them below. I hope you have a wonderful 4th of July!

Cocktail: American Shakerato

Main menu: Hotdogs with Quick Pickles

Dessert: Festive Pastry Squares

xo, Nicole

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aPOPitivo:: Cantaloupe Campari Pops

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

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Strawberry and Mascarpone Tart

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Strawberry season is in full swing, and this strawberry and mascarpone tart is a great way to show off spring berries. It’s from Kieth Robinson’s feature in Atlanta Magazine’s Home from a few years ago when I was the entertaining editor. Trust me, it is as delicious as it looks!

Strawberry and Mascarpone Tart

For the crust, you will need:
– Crust – 2 cups AP flour
– 1/4 teaspoon salt
– 1 cup unsalted butter softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the filling, you will need:
– 1 pound mascarpone cheese (two cups)
– 1/4 cup powdered sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
– Three cups of fresh berries, cleaned

To prepare:
Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.

Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.

Photo: The Raftermen

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