The day before Thanksgiving calls for as much prep work as possible. Thus far I've made cranberry sauce and prepped ingredients for an apple strudel (which we'll eat for dessert tonight). Still on the docket: dough for a pie crust. I'm not quite sure what kind of pie I'll be making, but currently it's between a classic pumpkin pie or pecan pie. I already have a pie pumpkin (and pumpkin puree, if I decide to go the even easier route) on hand, so it looks like pumpkin pie might be the winner.
Our Thanksgiving forecast calls for sleet and snow, so I think a hot cocktail might be on order. In this simple recipe, the classic Boulevardier cocktail gets an autumnal twist with the addition of simmered apple cider. This cocktail recipe can easily be scaled up for a crowd.
Autumn Orchard Boulevardier
makes one cocktail
4 oz (1/2 cup) apple cider
2 oz Bourbon
1 oz sweet vermouth
1 oz Campari
1 cinnamon stick, for garnish
1. Add the apple cider to a small sauce pot and bring to a boil over medium high heat. Add in the Bourbon, sweet vermouth, and Campari. Stir to combine.
2. Carefully pour into a heat-proof mug or serving glass. Garnish with a cinnamon stick and serve.
(lightly adapted from a recipe by María del Mar Sacasa via Serious Eats)
makes one cocktail
4 oz (1/2 cup) apple cider
2 oz Bourbon
1 oz sweet vermouth
1 oz Campari
1 cinnamon stick, for garnish
1. Add the apple cider to a small sauce pot and bring to a boil over medium high heat. Add in the Bourbon, sweet vermouth, and Campari. Stir to combine.
2. Carefully pour into a heat-proof mug or serving glass. Garnish with a cinnamon stick and serve.
(lightly adapted from a recipe by María del Mar Sacasa via Serious Eats)
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