Bourbon Cider Sour Food

BOURBON AND APPLE CIDER COCKTAIL

Steps:

• Combine the cider, bourbon, and maple syrup in a cocktail shaker filled with ice and shake until very cold (if serving a crowd, combine these two ingredients in a pitcher and refrigerate for at least an hour.
• Strain mixture into an ice filled glass and top with the chilled ginger beer. Stir gently.
• Garnish with an apple wedge and serve.

BOURBON CIDER SOURS

Steps:

• Mix the bourbon, apple cider, orange juice, and sugar together.
• Place the ice in the serving cups and pour the liquid over the ice.
• Garnish with apple slices and say a big "cheers!" before drinking.

BOURBON CIDER SOUR

Steps:

• Combine the bourbon, apple cider, orange juice, and simple syrup. Stir.
• Serve with an apple slice.

HONEY BOURBON CIDER COCKTAIL

Steps:

• Combine the ginger, mint and honey in a cocktail shaker. Muddle the mixture until the ginger and mint leaves break down and become fragrant. Add the lemon juice and bourbon along with some ice and shake to combine.
• Add ice to 2 rocks glasses. Divide the bourbon mixture between the glasses, then top off each glass with sparkling apple cider. Garnish with the apple wedges.

CIDER-BOURBON COCKTAIL

Steps:

• Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake until well chilled. Strain and divide cocktail between two coupes or lowball glasses. Garnish with apple slices.

APPLE SOUR BOURBON COCKTAIL

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour the bourbon, triple sec, apple juice, lemon juice, and orange bitters.
• Shake well .
• Strain into a chilled old-fashioned glass over fresh ice.
• Serve and enjoy.

BOURBON SOURS

Steps:

• Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold.

BOURBON APPLE CIDER DONUTS

Steps:

• Prepare the apples:.
• Peel and core the apples, cut into fourths and then into a small dice. You should have a generous cup and a half of apples. Place the butter in a small skillet, and cook over medium heat until the butter is golden brown. Pour the butter into a small dish and reserve for later. Add the apples to the sauté pan without cleaning or wiping it. There will be little brown flecks from the butter - you want these. Add the lemon juice and cook, stirring occasionally until the apples are soft. Scrape the apples out of the pan onto a plate and let cool.
• Make the donuts:.
• In a large bowl, whisk the flour, baking powder, salt, baking soda and spices. In a medium bowl, whisk the brown sugar and and eggs. Slowly stream in the reserved brown butter, then add the vanilla, sour cream and cider. Toss the cooked and cooled apples in with the dry to coat. Stir the wet ingredients into the dry until a smooth dough forms.
• On a lightly floured work surface, press out the dough to 3/4-inch thickness. Cut the dough using a small donut cutter and place on two well-floured baking sheets. (Scraps can be kneaded back together and re-rolled.).
• Line two baking sheets with paper towels. Pour oil into a large, deep skillet to a depth of 2-inches. Attach a deep-fry thermometer and heat the oil to 365 degrees F to 370 degrees F. Fry the doughnuts until deep golden brown, about 45 seconds on each side. Using a slotted spoon, transfer to the paper towels to drain.
• Make the glaze:.
• Whisk together the bourbon, honey, lemon juice and powdered sugar. If it is too thick, add more bourbon. If it is too thin, add more sugar.
• Dip the freshly fried donuts in the glaze and serve warm!