(82) Red Apple Hooch Bowla

Red Apple Hooch Bowla

This is the perfect fall drink! The cinnamon, apple, and cranberry flavors work great together and the whiskey taste is not strong at all - but gives it a nice grownup kick! The simple syrup is easy to make and makes your house smell wonderful at the same time! Please try this recipe!

Source: Guy's Big Bite (foodtv.com)
Serves: 4-6 drinks

Ice
5 ounces whiskey, premium quality
2 red apples, cored and sliced, plus more for garnish
4 ounces Cinnamon Simple Syrup, recipe follows
2 ounces apple schnapps
1 1/2 cups cranberry juice
Splash sweet and sour mix
Cinnamon sticks, for garnish

Fill a large pitcher or bowl with ice. Add whiskey, apples, cinnamon syrup and apple schnapps. Pour in cranberry juice and splash of sweet and sour mix.

Pout into glasses and garnish with cinnamon sticks and red apple slices.

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Cinnamon Simple Syrup:

2 cups water
4 cinnamon sticks
1 1/2 cups sugar

In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

Yield: 3 1/2 cups

(82) Ginger Margaritas

Ginger Margaritas

I made a triple batch of this simple syrup. The peeling of the ginger is a little tedious, but worth it! These are delish! I added a little more tequila and a little more lime juice than recommended. The ginger flavor was a little strong otherwise. Such a great twist on the normal margarita!!

Source: Guy's Big Bite (foodtv.com)
Yield: 1 drink (but the syrup you make will make more than 1 drink!)

3/4 cup sugar
1 1/2 cups water
1 large hand ginger, peeled and cut into 1/2-inch coins/chunks
Bar sugar
Freshly grated nutmeg
2 ounces good quality tequila or reposado (recommended: Cabo Wabo)
1 lime, juiced, plus lime wedges for garnish

Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.

Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.

Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

(63) Peach Mojitos

May I just say OH MY! *drool* These were a little work (a little, not a ton!) and SO SO SO worth it. Please, make them PLEASE!

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Peach Mojitos

Use a wooden muddler to crush the mint mixture in the pitcher, if available. The procedure releases the mint's essential oils, melding them with the lime juice.

Yield: 10 servings (serving size: about 2/3 cup)
Source: Cooking Light Magazine, June 2008

3 cups coarsely chopped peeled ripe peaches (about 1 pound)
1 teaspoon grated lime rind
1 cup fresh lime juice (about 4 large limes)
3/4 cup sugar
1/2 cup packed mint leaves
2 cups white rum
4 cups club soda, chilled
Crushed ice
Mint sprigs (optional)

1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.

2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired.

Nutritional Information
Calories: 186 (1% from fat), Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.6g, Carbohydrate: 21.6g, Fiber: 0.9g, Cholesterol: 0.0mg, Iron: 0.3mg, Sodium: 21mg, Calcium: 14mg

(20) Mocha Coffee Basque

This was like hopped up hot chocolate. VERY rich but VERY delicious!!

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Mocha Coffee Basque

1 ounce chocolate (one square)
4 tablespoons sweetened condensed milk
1 1/2 cups brewed coffee
1 cup evaporated milk
1/8 teaspoon cinnamon
salt (just a few grains)
vanilla extract, to taste (you'll only need a few drops)

1. Melt chocolate over hot water.
2. Add condensed milk.
3. Add coffee slowly, stirring constantly.
4. Add evaporated milk, salt and cinnamon; heat almost to the boiling point, whisking all the time.
5. Add vanilla and serve while hot.

(16) The Columbia's Red Sangria

We love going to the Columbia Restaurant. It's really close to where we live, but for whatever reason, we only go when we have company. They make the most INCREDIBLE sangria. I love the white (check out the recipe here) but tonight called for red! I like my sangria a little sweeter, so I added some Sprite to help out with the sweetness factor!

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The Columbia's Red Sangria

Serves: 4

1 bottle Spanish red wine
1/4 cup Spanish brandy
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon sugar
1 cup club soda
1 sliced lemon
1 sliced orange
2-3 whole cherries

Mix all ingredients in a large pitcher. Stir with a wooden spoon until well mixed. Pour into large wine glasses. Garnish with orange slices and cherries. Add ice to pitcher.