Apple Cider Margarita

Apple Cider Margarita

These delicious apple cider margaritas are a seasonal twist on a classic cocktail recipe. Sweetened with maple syrup and garnished with a cinnamon sugar rim, these are perfect for Thanksgiving or another fall gathering. Plus, they only require 5 ingredients and only take 5 minutes to make!

Fall flavors: With apple cider, maple syrup, and cinnamon, this apple cider margarita is packed with fall flavors and makes a perfect drink for the holidays/autumn months.

Ridiculously easy: Just add everything to a cocktail shaker and shake! This apple cider margarita recipe is super easy and will keep your guests happy as they come back for seconds. Just 5 essential ingredients and 5 minutes to make. 

Tangy, sweet and perfectly balanced: maple syrup and fresh cider add just enough sweetness to this apple cider margarita, which is balanced out with tart lime juice, slightly bitter Cointreau, and of course, tequila. The cinnamon sugar rim also has a bit of salt so it doesn't overpower the cocktail.

 Ingredients

Here's what you'll need to make an apple cider margarita:

                                          

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Amalfi Sunset Cocktail

Amalfi Sunset Cocktail

This fruity, zesty drink was created by Rebekah George, bar manager at Edinburgh’s Tipo. Make it with grappa instead of gin for an extra layer of Italian heritage.
Ingredients:
25ml London dry gin
10ml Cointreau
50ml peach juice
5ml lemon juice
8 leaves basil

Directions:

Place the basil leaves in a water glass.  Place the liquor and fruit juices in a shaker.  Shake to chill.  Pour in glass, stir and add ice.  1 cocktail

Big Batch Long Island Ice Tea

Big Batch Long Island Ice Tea

Thought to be created by Robert Butt at the Oak Beach Inn in Babylon, N.Y., in the early ’70s, Long Island Iced Tea became a staple at bars all over North America well into the ’90s. Frowned upon by cocktail enthusiasts, it was usually slapped together with low-end spirits and sour mix. Our balanced version, batched for a crowd, reveals the drink’s delicious potential.

Ingredients
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish

Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.

To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks