MAKING SPIRITS BRIGHT Local restaurants and distillers share their favorite seasonal cocktail recipes ALE-8 BOURBON HOLIDAY CIDER Ingredients: (4 servings) 1½ cups apple cider 4 cinnamon sticks 2 apples, cut into bitesize pieces 1 orange, cut in half, then into thin wedges 6 ounces bourbon 12-ounce bottle Ale-8-One Cranberries (or pomegranate seeds, if preferred), for garnish Directions: Place cider in a pan on the stove with the cinnamon sticks, apples and oranges and heat until hot. Add room temperature bourbon to a heat resistant pitcher. Add hot cider and mix. Pour cider mixture into four heat proof glasses, making sure each glass has fruit and one cinnamon stick. Top each glass with room temperature Ale-8-One. Garnish with cranberries.
JEPTHA CREED BONFIRE Under Jeptha Creed Bonfire: Courtesy of Jeptha Creed (jepthacreed.com)
Ingredients: 3/4 ounce Jeptha Creed Coffee Vodka 1 ounce Jeptha Creed Honey Vodka 1/2 ounce Hazelnut Liqueur 1 ounce Bourbon Cream Directions: Add Jeptha Creed Coffee Vodka, Jeptha Creed Honey Vodka, hazelnut liqueur, and bourbon cream to shaker. Add ice and shake until cold. Rim rocks glass with graham cracker and honey. Strain shaker contents into rocks glass over ice. Garnish with marshmallows and light on fire with a torch. Blow out once marshmallows are roasted to your preference. BRANDY ALEXANDER Courtesy of ALEX&NDER, located inside Copper & Kings Distillery (copperandkings.com/alexander) Ingredients: 2 ounces Copper & Kings American Craft Brandy .75 ounce. Crème de Cacao .75 ounce Cream Freshly grated nutmeg, for garnish Directions: Add all the ingredients to a mixing glass and fill with ice. Shake well with a Boston shaker and strain into a chilled coupe. Garnish with freshly grated nutmeg. 94 slmag.net
