This is cocktail series that I inaugurated back in 2004. Called the 12 Drinks of Christmas, you will see a different sip (or sips) each day. Sometimes it’s just one brand of wine or spirits, or a collection of cocktails from one bar or restaurant or mixologist. Not only sharing established brands but also new ones and also new cocktails that create interesting sips for you to share with friends and family!
The theme for today’s cocktails seems to be all about apples– finding the perfect “apple of your eye” (and tastebuds) cocktails!
Tap Maple Cider
Ingredients:
1 part Tap 357 Maple Rye Whisky
3 parts apple cider
Bitters
Method:
Add Tap 357 Maple Rye and apple cider to a rocks glass with ice.
Add 1 – 2 dashes of bitters to taste and stir.
Garnish with a cinnamon stick.
Tap Apple Spice Mule
(image courtesy of Pinterest.com)
Ingredients:
2 oz. TAP 357 Canadian Maple Rye Whisky
1 oz. apple cider
1 squeezed lime wedge
Ginger Beer (try the Brooklyn Crafted Ginger Beer)
Method:
Build directly into a rocks glass or a mule mug.
Top with ginger beer.
Garnish with a mint sprig.
Snazerac
Ingredients:
2 oz. Tap 357 Canadian Maple Rye Whisky
1/2 oz. Van Gogh Dutch Chocolate Vodka
3 dashes Peychaud’s bitters
Rinse of Absinthe
Method:
Stir first three ingredients well with ice and strain into absinthe-rinsed rocks glass.
Garnish with an orange peel.
Maple Pecan Cooler
Ingredients:
1 oz. Tap 357 Maple Rye Whisky
1 oz. Van Gogh Dutch Caramel Vodka
1/2 oz. simple syrup
2 oz. coconut milk
5 candied pecans
Method:
Shake all ingredients very well with ice and strain over ice into a highball glass.
Garnish with crushed candied pecans and mint sprig.
Thanks to Van Gogh Vodka, Tap Whiskey, and Amy Miranov for the help in assembling these amazing cocktails!
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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