Went for a slight twist on the Ancho Reyes Old Fashioned posted previously. Swapped the orange bitters for cranberry because…. fall is coming…. The previous post of the Ancho Reyes Old Fashioned:
I wanted a nice fall cocktail for this afternoon and mulled cider sounded perfect. The only issue is that it is still warm enough to sit outside with a cool cocktail so I went with a cold version.
Not sure what prompted this one but it was another evening looking to try a different spin on a bourbon cocktail making use of what we had in the house. The idea of coffee with cinnamon and brown sugar just seemed to work for a fall cocktail.
A spiked homemade hot mulled cider was just what we needed to cap off the week. There is nothing like heating up some store-bought apple cider and adding your own cinnamon sticks, clove, and some orange slices to make the house smell like a comfy fall day. Adding some booze just makes it that much…
For something with a bit more spice than a typical whiskey smash, I decided to bring some ginger syrup into the mix. The fresh lemon brightness is refreshing and with the ginger, it adds just a bit of warmth. This is a nice twist for a slightly cooler spring day.
Playing with bourbon and ginger flavors has me trying some different combinations based off of The Gold Rush cocktail from the Difford’s Guide website.
Boodles Proper Gin introduced Boodles Mulberry as the first first-ever mulberry gin in America and we just had to try it. We decided that for our first cocktail we would use it to make a Bourbon & Mulberry.
Tonight I wanted to try another bourbon cocktail that was more on the simple side.
We had this peach ginger cocktail syrup we wanted to use and decided to take inspiration from one posted by bonappetit called the hound dog cocktail.
We decided to continue to experiment with the Ancho Reyes liqueur I picked up Friday. When looking at Ancho Reyes website to get ideas and they have an old fashioned recipe posted. Well, we like old fashioneds…