Paradise Cocktail Food

PARADISE APPLE (THANKSGIVING COCKTAIL RECIPE WITH BOURBON, APPLE CIDER, AND RIESLING)

Steps:

• To make the fig-infused honey syrup, warm honey, dried figs, and ½ cup water in a small saucepan over medium-low heat, stirring to completely dissolve honey. Keep warm 10 minutes, lowering heat if needed to avoid coming to a simmer. Do not let boil. Remove from heat, let cool, covered, 10 minutes. Pour fig mixture into a blender and blend until smooth, about 1 minute. Strain through a fine-mesh strainer into a resealable jar. Makes enough syrup for about 10 drinks; store refrigerated for up to 2 weeks.
• To make the cocktail, add bourbon, riesling, St-Germain, apple cider, lemon juice, and fig-infused honey syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into a stemmed cocktail glass, coupe, or small wine glass. Garnish with apple slice (or dehydrated apple slice) and serve up.

PEACH PARADISE COCKTAIL

Steps:

• Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
• For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
• Top each cocktail with a teaspoon of honey, and stir well.
• For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.