Fall Cocktails

A couple of drinks to enjoy this Autumn

The cheer is well known, but no matter your sports loyalities, a hot toddy is a nice way to welcome cooler weather.   A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water, but the variations are unlimited.

Here is Hot Toddy recipe using apple brandy taken from Food and Wine online:

• 1 1/2 cups water
• 2 tablespoons plus 2 teaspoons honey
• 1/2 cup fresh lemon juice
• 2 cups apple brandy
• Eight 3-inch cinnamon sticks

In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.

Thanksgiving is early this year.  Here is a Rosé Sangria with Cranberries and Apples to go with your feast.  It requires several ingredients and over-night chilling but the difficulty level is not high.  It would be beautiful in the family crystal!  Source: Food and Wine. 

• 1 cup water
• 1 cup sugar
• 1/4 teaspoon crushed red pepper
• 1 large cinnamon stick
• 4 allspice berries
• 3 whole cloves
• 1 star anise pod
• 2 cups cranberries
• 2 Granny Smith apples, diced
• One 750-milliliter bottle rosé
• 1/3 cup ruby port
• 1/3 cup Cointreau
• 1/3 cup cranberry juice
• Ice cubes, for serving

In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Make Ahead: The sangria can be refrigerated for up to 6 hours