A couple of weeks back when I shared my Old Fashioned recipe, Bonny and I ended up exchanging a few emails in response to her comment. The gist of our discussion was that the drinks always looked good, but she never had the ingredients … and honestly, my love of gin and bourbon didn’t really appeal. A few emails in, I wrote:
“It seems like our cocktail habits overlap a lot less than ALL the other things we have in common might suggest. So I’d like to challenge myself (probably with the help of my sister) to come up with a Cheers that you 1) would like and 2) could make with ingredients on hand. Interested? If yes, what liquor(s) should we use? and is there anything we should be sure NOT to include?”
She replied with this
On hand currently:
- Malibu rum (it has coconut flavoring added and I bought it only to make a pina colada cake for my mil. I’ve tried adding it to smoothies made from frozen fruit, and that’s about the only way it’s drinkable.)
- St. Germain, because I like elderflower cordial that my sil and I make from elder flowers, but never know quite what to do with this liqueur.
- Regular rum
- Campari (Ryan somehow ended up with this from his 21st birthday. I’ve had it in orange juice and used it for photos with my Campari hitchhiker, but would welcome a good way to use it in a cocktail.)
- Regular Jack Daniel’s
- Jack Daniel’s Tennessee Honey (it’s never even been opened.)
- A couple bottles of Angry Orchard cider
- A Guiness
- One Yuengling
and said she’d be willing to add vodka, more Angry Orchard (the bottles she has are the Ginger Apple flavor) and simple grocery store items. She did request we not use gin or bourbon.
Karen and I thought that was plenty to work with! Over Cranberry Mules, we brainstormed ideas and came up with four cocktails. We focused on the Angry Orchard (a new-to-me ingredient, but wow, versatile!), rum, Campari, St. Germain, vodka and prosecco (which wasn’t on Bonny’s list, but a basic Angry Orchard could stand in for it in a pinch).
Today, I have the first installment and hopefully (oh my y’all – I’m planning to post next Saturday!) I’ll have the other two next week!
1 oz rum
1/4 oz spiced simple syrup*
4 oz Angry Orchard Crisp Apple
a lime wedge
Fill a glass with ice. Add the rum and syrup and stir well. Top with Angry Orchard and squeeze in the lime.
*I chose The Spruce’s recipe (which I followed exactly, except used just 3/4 C light brown sugar) because I had all the ingredients in my cupboard and it didn’t include ginger. The flavor is amazing – it would be delicious in the cider (without the rum) or with prosecco … or maybe even added to coffee. After I strained the spices, I put them back in the pan with about a cup of water. Simmering over low, my kitchen still smells wonderful!
|the spiced syrup on the stove|
and now shifting gears …
(inspired by the traditional Aperol Spritz – a 3-2-1 ratio of prosecco, aperol and sparkling water)
4 oz prosecco
1 oz Campari
1/2 oz St Germain
Fill a glass with ice. Add the ingredients in the order listed and stir gently.
Cheers to Bonny! and happy Saturday!