Tag Archives: cinnamon sticks

Mexican Snakebite

A fruity, smoky one-two punch to your wake winter-addled taste buds.

A fruity, smoky one-two punch to your wake winter-addled taste buds.

It’s that special time of year where winter refuses to release its icy grip and spring  keeps hinting that it’s just around the corner. 62 and sunny one day, then 30 and snowing the next. It’s enough to drive you to drink; thankfully we’ve got you covered. The Mexican Snakebite features apple cider and cinnamon to satisfy those winter flavor cravings, while the añejo tequila is a smoky little stomach sombrero to remind you that warmer days are nigh.

Equipment Needed: Rocks Glass, Spoon, Shot Glass

Ingredients:

  • 1 shot añejo tequila (about $30/750ml)
  • 8 oz hard apple cider (we used Naked Flock Pumpkin, about $7.99/22 oz)
  • 1 stick cinnamon ($3.59/2 oz jar)
  • Ground cinnamon ($3.49/2.4 oz)

Preparation:

  • Pour the cider into your rocks glass then add the tequila.
  • Add a dash of ground cinnamon (or two if you’re feeling wild) and give it a light stir. Drop in a cinnamon stick for garnish and a nice warming layer.
Advertisements

The Dainty Lumberjack

A deceptively smooth cocktail with an ax to grind.

Yes, we’ve been posting a lot of cocktails lately but hey, Jake just set up a sweet-ass bar in his apartment and we’ve gotta practice. This fall-inspired potable derives its name from its ingredients and surprisingly innocuous taste. Burly bourbon gets tempered and sweetly complemented by apple cider and Aperol. Don’t be fooled by the smoothness though, too many of these will have you throwing on plaid and raring to chop down random objects.

Equipment Needed: Rocks Glass, Shot Glass, Spoon

Ingredients:

  • 1 1/2 shots bourbon (we used Knob Creek) (about $30/750 ml)
  • 1/2 shot Aperol (you can use another aperitif like Campari if you want) (about $25/750 ml)
  • 4 oz apple cider (about $3.50/half-gallon)
  • 1 cinnamon stick ($3.59/2 oz jar)
  • Ground cinnamon ($3.59/3.5 oz jar)
  • Ice (free)
  • Whole cloves (optional) ($3.99/1 oz jar)

Preparation:

  • Pour the bourbon, Aperol and apple cider in your glass and stir everything together.
  • Add a couple of dashes of cinnamon. Cloves add another level of taste complexity so add a couple now if you so desire (though you should keep it at 2-3 so you don’t overpower things).
  • Pop in a couple of ice cubes and give the whole mix one last stir with a cinnamon stick, which you can either toss in the drink or use for garnish.
  • Consume daintily (pinkies out!) and contemplate clearing a forest.

Cocktail Bitters Base

Classic cocktailing made way easier than we thought it would be.

We’ve been enjoying our cocktails lately and were inspired by a recent libation featuring scotch and tobacco bitters. Yes, tobacco bitters. Inspired, we hit the interwebs to cull together the best of the best bitters recipes so we could start getting freaky with our flavors. The recipe below is a simple base which can be used on its own in cases where you’d use Angostura Bitters, or as a base for other flavors. The hardest part of making your own is patience but just remember that nothing’s more badass than rolling into a situation with home-infused party starters.

Equipment Needed: 2 – 1 QT Mason Jars with Lids, Meat Tenderizer (optional), Coffee Filter, Drip Coffee Filter Basket

Ingredients:

  • 2 C 160 proof vodka (we’ve heard people use Everclear but warning label scared us away so we opted for Devil’s Springs; about $17.99/750 ml)
  • 1 1/2 TSP gentian root (you’re definitely going to need to order this online or go to a specialty spice shop like Kalustyan’s; about $4.99/oz)
  • 4 star anise pods (about $4.99/oz)
  •  1 TBSP green cardamom pods (about $6.99/oz)
  • 2 small cinnamon sticks (about $3.59/2 oz jar)

Preparation:

  • Crack the cardamom pods and put them in the mason jar.

Use a meat tenderizer to make things go faster.

  • Pour the alcohol in add the rest of the ingredients. Secure the lid and give things a good swirl.
  • Let the mixture sit for about 10 days, swirling it every other day to mix things up a bit. On the last day place a coffee filter in the basket of a drip coffee maker and place it over the mouth of another mason jar.
  • Pour the base liquid through the coffee filter to strain out all the solids. To make flavored bitters add 1/4 C of the base to 3/4 C of the flavored infusion.

You may need to tilt the basket a bit to keep the flow once the smaller pieces start to amass around the drip opening.

The Hot Tommy

Hot and soothing, just like our voices.

Cold weather and cold symptoms should not impede your ability to throw a couple back. In fact, it provides you with a perfect excuse to have a cocktail in the name of therapeutic benefit. This version of the hot toddy uses Irish whiskey (and Thomas’ name) to mix things up a bit but the general idea is the same: a warm drink with soothing flavors and a decent buzz.

Equipment Needed: Mason Jar or Mug or Thick Walled Glass, Shot Glass, Spoon, Tea Kettle (optional)

Ingredients:

  • 1 shot Irish whiskey (we stuck with Jameson)(about $20/750 ml)
  • 1 tea bag (no need to get fancy, just use a generic tea bag or black tea for this application)(about $5/box of 100)
  • 1 TSP honey ($4.39/12 oz)
  • 1/4 lemon wedge ($0.50/lemon)
  • 4-8 whole cloves (about $3/1.75 oz jar)
  • 2 cinnamon sticks ($3.59/2 oz jar)

Preparation:

  • Heat up some water for your tea; you can either do this in a tea kettle or in the microwave (or over an open fire if you’re the rustic type). When it’s just short of boiling add the tea bag to your glass and pour in the hot water. Let it steep (or soak for you lay people) for about 3 minutes; 5 if you want it stronger.
  • Once the tea has gotten to your desired level of strength remove the bag and stir in the honey and whiskey. Drop in your cinnamon sticks.
  • Squeeze in the juice of your lemon wedge. Take the whole cloves and push them into what’s left of the lemon and toss the flavor bomb into the mix. Stir, sip and repeat until your cold is gone (or you’ve passed out and don’t care anymore).

The Drunken Pilgrim

In case of turkey emergency, drink glass.

Our friends Josh and Nette have an annual Pre-Thanksgiving dinner where they feed an apartment full of friends way to much food for the mere price of a signature cocktail to share. In addition to The Gobbler we wanted to pay homage to some classic holiday flavors: cranberry, cinnamon and…bourbon. Make sure to let your guests know if you make a pre-mix, though. We whipped up a big batch and stored it in the cranberry juice bottle, ultimately exacerbating fellow party goers drunkenness as they kept trying to dilute their drinks but ended up pouring themselves double after double. Good, if slightly slurred, times were had by all.

Equipment Needed: Rocks Glass or Highball Glass, Shot Glass, Spoon or Cocktail Mixer

Ingredients:

  • 1 1/2 shots honey bourbon or whiskey (we used Jack Daniel’s Tennessee Honey with positive results)(about $25/750 ml)
  • 3 shots cranberry juice ($3.99/64 oz)
  • 1 TBSP whole cranberry sauce ($1.89/14 oz can)
  • 1 cinnamon stick ($3.59/2 oz jar)
  • 1 orange ($1.99/lb)
  • Ground cinnamon ($3.59/3.5 oz jar)
  • Ice (free)
  • Black pepper

Preparation:

  • Wash your orange off and slice it crosswise into thin discs. Remove any seeds if you need to and cut a slice from the center to the edge so you can set each disc on the rim of a glass.
  • Add a couple of ice cubes to your glass and scoop in a healthy spoonful of cranberries.
  • Pour in the bourbon and cranberry juice, toss in a cinnamon stick and give it a good stir.
  • Garnish with a dash of ground cinnamon, a grind of fresh black pepper and an orange slice.