Bourbon Cider Food

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.

BOURBON CIDER SOUR

Steps:

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

MAPLE-BOURBON CIDER

Steps:

• Fill four glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously. Strain into glasses and top each with a pinch of cayenne pepper, if desired.

BOURBON CIDER MOP SAUCE

Steps:

• In a medium saucepan, melt butter.
• Add cider, sugar and pepper.
• Stir occasionally until it comes to a boil.
• Remove from heat.
• Stir in bourbon.
• Mop ribs every hour.

BOURBON CIDER SIPPER

Steps:

• For the clove simple syrup: Combine the brown sugar, cloves and 1 cup water in a pan and heat until the sugar is dissolved. Allow to cool and sit for 2 to 3 hours; strain off the cloves before using. (Store any remaining syrup in a sealed jar, refrigerated, for up to 1 week.)
• For the cocktail: Add the bourbon, lemon juice and clove simple syrup to a shaker and add ice. Shake vigorously and pour into a highball glass. Top with hard cider--and if you're feeling fancy--garnish with an apple slice studded with a few whole cloves. That part is optional though. As are pants.

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!