Baked Apple Pie
(serves 6)
- 30 oz of unfiltered apple juice
- 4 whole cloves
- 3 cinnamon sticks
- 2 star anise pods
- ½ cup light brown sugar
- 6 oz. Smirnoff Vanilla Vodka (optional)
- Apple pie spiced sugar rim
- 6 dried apple rings for garnish
The Baked Apple-tini reminds me of fresh-baked apples glazed with brown sugar and spices with a kick of course. Start with apple juice in a pan with whole cloves, cinnamon sticks and star anise. Bring this mixture to a boil. Once the juice has cooled, add 5 oz of the mixture and 1 oz. of vanilla vodka (optional) to an ice shaker. Shake and strain into apple pie spiced sugar rimmed 8 oz martini glass and garnish with a dried apple ring.
* Equal parts super fine sugar and ground cinnamon with a dash of all spice mixture for rim
For links to all The Golden Harvest recipes and tips, click here!
Pumpkin Spice Martini
(serves 1)
- 2 oz Smirnoff Vanilla Vodka
- 2 oz non-fat Milk
- 1 tbs Pumpkin Pie Filling
- 1 oz Pumpkin Liqueur
- Garnish with pumpkin spice sugar rim*
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled 8 oz martini glass coated with pumpkin spice sugar rim mixture.
* Equal parts super fine sugar and ground cinnamon with a dash of pumpkin spice mixture for rim
For links to all The Golden Harvest recipes and tips, click here!
The French Guillotini
The French Guillotini Cocktail
I wanted to create a playful and somewhat macabre cocktail for Bastille Day this year that was a take on a classic French cocktail. Champagne cocktails seemed very fitting especially as we were going over my friend Shalini’s house a Bastille Day dinner party, an admitted Francophile and lover of champagne.
I found my inspiration for the Guillotini in the French 75 cocktail made from gin, champagne, lemon juice and sugar. The drink was originally concocted in the Franco-American war by mixing champagne with cognac as it was readily available and the combination was said to have such a kick that it felt like being shelled with the powerful French 75mm howitzer artillery piece, also called a “75 Cocktail”, or “Soixante Quinze” in French. The gin version was popularized in America at the Stork Club.
Ingredients:
5 oz. Brut Champagne
1 oz. Fine Champagne Cognac
Superfine Suger
Maraschino Cherry w/ juice
Tools:
Cocktail Spoon
Two Shallow Dishes
Champagne Flute
One Ounce Shot Glass or Jigger
Use a tall dramatic champagne flute as it will heighten the spectacle of the presentation. Poor a small amount of the cherry juice and superfine sugar in separate shallow dishes just wide enough to dip the rim of the flute. First dip the rim in the juice then quickly in the sugar and immediately righten the glass. If done properly the sugar will melt in the cherry juice and start to drip down the edge of the glass (this is actually a good thing for this cocktail). You might need to practice once or twice until you achieve the perfect effect. Now carefully pour the cognac into the glass and slowly fill the remainder of the class with champagne. To complete the garnish slice a cherry in half an then almost in quarters leaving the two parts connected at the top. Slip the cherry on the rim and you have a gruesome but delicious French Guillotini. The sweetness of the sugar rim with the bold flavor on the cognac give this cocktail a sweet kick… ‘off with their heads’ and down the hatch.
