As the days grow short and a chill settles into the air, I find myself drawn toward food and drink that share an essence with Autumn. Foods that are simple, golden-hued, and perhaps, have a bit of bite – just like the crisp morning wind.
As Thanksgiving approached, I wanted to find an encapsulation of the season that would be the perfect accompaniment to all those harvest dishes. In other words, I was on a quest to find the perfect Fall cocktail. To help me in my journey was my talented friend and fellow blogger from Five Dishes. Together, we researched the classics (mulled wine, hot toddies), the overdone (sorry, pumpkin spice anything), and finally found a drink that seemed completely fresh, but traditional enough to play well with the requisite turkey and cranberry sauce (or truly, whatever Fall’s bounty graces your table this year.)
Our chosen cocktail is earthy, fragrant and has a color like a sugar maple in fall. And yes, it has a lovely, subtle bite thanks to the spiced rum. But the best part of all? It was unbelievably easy to make.
Ingredients (makes 2 cocktails)
- 2½ oz spiced rum (we used Chairman’s Reserve Spiced Rum)
- 4 oz fresh unfiltered apple juice
- 2 big pinches of Chinese 5 Spice
- 2 long threads of lemon peel
- 2 cinnamon sticks
- 1 bottle of quality hard Pear Cider (apple cider would pair well, too)
In a shaker half-filled with ice-cubes, combine the rum, apple juice, and Chinese 5 spice. Shake well and pour in a glass. Top with the pear cider and garnish with a cinnamon stick and twist of lemon peel.
The recipe is for two, so you can make sure to enjoy with a friend. I can’t think of a better way to toast this holiday of sharing. Cheers!
Memorial Day weekend is here, and with it comes the brightest and boldest of seasons. There’s something about the sunshine this time of year that makes colors more saturated and alive. I want to absorb that feeling; to eat it and drink it. So I set out to capture the season’s vivacity in two new recipes.
To stay grounded in the season, I took two warm-weather staples – chips and cheese dip and Mojitos – and recast them with vibrant ingredients. First, the appetizer.
Seed Crackers with Goat Cheese, Apricot Thyme Jam and Pomegranate Seeds
This is almost too easy to call a recipe! But it’s so good that I just had to share. 😉
- 30+ seed crackers (I like Mary’s Gone Crackers brand)
- 1 log goat cheese
- 1 jar apricot jam
- 1 t fresh, minced thyme
- Pomegranate seeds
- Spread goat cheese on crackers, followed by a dollop of jam.
- Sprinkle minced thyme.
- Top with 3-4 pomegranate seeds.
For a refreshing Summer drink, I looked to the Mojito. There are myriad fruit Mojito recipes out there, but the bright, sunny taste of mango fit my definition of “summer in a drink” best. I tried a few variations, and ended up with a simplified version that can be whipped up relatively quickly in a pinch. Just remember to keep extra simple syrup and mangoes on hand!
Simple Mango Mojito
- 2.5 oz of white rum (mango rum would be even better!)
- Juice from 1/2 a lime
- 1 oz of simple syrup (or to taste)
- 6 mint leaves
- Soda water
- 1/4 a mango, cubed
- Ice cubes
- Muddle mint leaves with 2-3 mango cubes.
- Shake rum, syrup and soda water and ice cubes in a shaker.
- In an empty glass, add mint leaves and non-muddled mango cubes (Note: you may also freeze the mango cubes to act as ice cubes. Freezing them also ensures you always have some on hand!)
- Pour rum mixture over fruit.
- Garnish with a lime wedge and extra mint leaves, if desired.
Hope you enjoy these little tastes of sunshine as much as I did. Happy Summer – and cheers!