Spooky Spicy Sangria

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  • 1 bottle of your favorite French Red wine
  • Ripe Seasonal Fruits
  • 1/2 cup brandy, cognac or grand marnier
  • 2 tbsp Honey or Agave Nectar to desired sweetness
  • 10 oz Ginger beer
  • Cinnamon + Nutmeg to tast

Stir together, chill for about an hour. Enjoy over ice!

Hard Cider Punch

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  • 8 oz. Bourbon
  • 8 oz. Paula’s Texas Orange
  • 32 oz. Fresh Apple Cider
  • 3 Cinnamon Sticks
  • 3 Lemons
  • ½ cup Light Brown Sugar
  • 1, 1 inch piece of Ginger, peeled and sliced
  • 10 dashes Angostura Bitters
  • 8 oz. Boiling Water

Using a vegetable peeler, remove the zest from the lemons over the punch bowl, avoiding the pith. Set aside the peeled lemons. Add cinnamon, sugar, ginger, and bitters to the bowl. Top with boiling water and stir to dissolve sugar. Use a muddler to lightly crush all ingredients and allow to steep until water cools.

While ingredients in bowl are cooling, juice and strain the lemons, add to punch bowl. Stir in rye, bourbon, Paula’s Texas Orange and cider. Refrigerate for an hour and then strain out solids. Serve on the rocks with a cinnamon stick for garnish.

Recipe courtesy of Bill Norris.

Whip It and Tip It (Apple Pie Shot)

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  • 1 oz White Hat Rum
  • 1 oz Apple Juice
  • Dash of Cinnamon
  • Dash of Nutmeg
  • Whipped Cream

Combine rum, apple juice, cinnamon and nutmeg and ice into a shaker tin. Shake well and strain into a shot glass. Top with whipped cream and sip or shoot.