DD’s Cider Punch

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It’s that spoooooky time of year! The time for sizzling dishes, ghoulish wishes, and festive gatherings. Seriously, if you’re throwing any kind of Halloween/Dia De Los Muertos/Harvest/I Love Autumn party, you can’t go wrong with Hot Apple Cider Punch!

I created this Punch last Friday for a party my illustrious girlfriend was attending that night. Being deep into Apple season, we decided go to with Apple Cider as the base and Rum as the main spirit. Let’s jump into the recipe.

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You’ll need spices. I recommend getting Mulling Spices that contain Allspice, Cinnamon, Nutmeg, Star Anise, Cloves, Black Peppercorn, and Orange peel.

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You’ll need spiced liqueurs. I wanted to pump up the Allspice, so I included some St. Elizabeth Allspice Dram. Then I wanted to add the luxurious sensuality of Bénédictine D.O.M. which has notes of honey, citrus, saffron, cardamom, ginger, and is super silky.

Lemon Sherbet

You’ll need Lemon Sherbet. You’re so shocked right? Unheard of that I would use Lemon Sherbet in a recipe.

Why Lemon Sherbet in Apple Cider? 1. It’s my fave ingredient right now. 2. Lemon gives the Punch some brightness and bite.

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You’ll need a big pot, ceramic dutch oven, or Crockpot. Simmer baby, simmmmmer.

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Everyone got their stuff ready? Awesome. (Note, the Lemon Sherbet isn’t in the photo cause I used it all!)

DD’s Cider Punch (serves 12*)

  • 70 oz Apple Cider**
  • 2 oz Lemon Sherbet
  • Mulling spices
  • 16 oz Plantation Barbados 5 Year Rum
  • 4 oz Hamilton 151 Demerara Rum
  • 6 oz Allspice Dram
  • 6 oz Bénédictine D.O.M.
  • Garnish: Clove studded Apple slices
  • Glassware: Mugs
  1. Combine Cider, Mulling spices and Sherbet in pot and heat until liquid begins to simmer, stirring occasionally. Turn heat to looooooow and simmer for around 40 mins, or until the Mulling Spices have done their thing. “Nice spice, man.”
  2. Turn the heat down to the lowest possible setting. Add Liqueurs, Spirits and heat until the Punch is hot enough to drink but nowhere near simmering/boiling. You don’t want to cook the Alcohol out of the Punch, just warm the Punch back up.
  3. Serve in Mugs with Clove studded Apple slices.

*This recipe will yeilds ~104 oz Punch (evaporation could occur), which means 12 of your friends can have ~8 oz of Punch each, that is unless they’re big drinkers…

**I started with 64 oz Cider, and thought the Punch was awesome. My girlfriend thought it might be too strong for her friends and asked that I dilute a bit. I added 6 more oz of Apple Cider for a total of 70 oz of Cider. Then it was perfect. Remember, always ask your customers what they like most.

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Oh and y’all, these two Rums together, WOOOOOOOOO-eeeeeee. Killer combo! Both Plantation Barbados 5 and Hamilton Demerara 151 are in what I would call the “Smooth” category yet both have real depth of flavour without being too overpowering. If you’re using different Rums, I recommend staying in this category.

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Cheers to you and all your holiday Party Punches!

Punch for Two: Oranje Punch

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Welcome back to Punch For Two! It’s been awhile but let’s not pretend that we ever really forget about sharing a delicious tumbler of punch with our friends and loved ones! Also, it’s October. SEASONALLY APPROPRIATE Y’ALL.

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I’m pretty excited about this one cause it’s 1. Punch, 2. uses Lemon Sherbet, and 3. contains Denizen Merchant’s Reserve.

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When I started the Punch for Two Series last year, I will admit, I didn’t really have much of a clue about what I was doing. The ingredients were tasty, but I was approaching punch-making from a cocktail perspective. Yes, amateur at best and not the best way to create a Punch recipe. Forgive me!

(and now you say to the computer, “Home Bar Gurl, you are forgiiiiiven.”)

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Well, now I’ve read David Wondrich’s immortal book about Punch, and I’m creating Punch recipes with a more informed perspective. Therefore, two things are imperative: 1. that we add water to our Punch and 2. that we get our Nutmeg ready for grating!

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Here are the majestic ingredients. You’ll need to make sure you’ve got Lemon Sherbet  and DD Mix (or another Allspice + Cinnamon Mix) ready. I promise you, Lemon Sherbet will change your life and give your drinks so much more pizzaz. Pizzaz is a thing we like, right? YAS.

Oranje Punch for Two (yields 2-3 servings per person)

  • 4 oz Denizen Merchant’s Reserve Rum
  • 1 oz Smith & Cross (Optional, I wanted more heat & funk)
  • 1 1/2 oz DD Mix
  • 1 oz Carpano Antica
  • 2 oz fresh Orange Juice
  • 1 oz Lemon Sherbet
  • 3 oz Cold Water
  • Garnish: freshly grated Nutmeg

Combine ingredients and stir. Chill in refrigerator for at least an hour. When serving, add ice, add Punch, and grate Nutmeg over each Punch cup.

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I swear to the stars, Denizen Merchant’s Reserve is phenomenal in Punch. Cheers to all y’all’s autumnal festivities!

Puccini’s Nightcap

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So I’m totally digging National Hazelnut month and using as much Frangelico in as many recipes I possibly can. Today, I’ve got another Cocktail with Plantatation Barbados 5 Year Rum, cause the flavors go really well together. Also Hazelnut + Rum seems like a win-win to me y’all!

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It’s also time to bust out the Nutmeg and grater!

Puccini’s Nightcap

  • 2 oz Plantation Barbados 5 Rum
  • 1/2 oz Frangelico
  • 1/2 oz Giffard Banane Liqueur
  • 1/2 oz Amontillado Sherry
  • 1 tsp St. Elizabeth Allspice Dram (sub Pimento Bitters)

Garnish: freshly grated Nutmeg

Combine ingredients over ice and stirrrrrrrrr. Strain into coupe, grate that Nutmeg until you are feeeling it.

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Let the Hazelnut loving continue! Woo! Cheers to MBooth for including me in National Hazelnut Month!

#RumForTheHills: Painkiller

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National Rum Day is this Sunday y’all, and what better way to celebrate than with one of the best Tiki drinks ever! As I mentioned in my Hamilton Tiki Takeover post, I went to a Caribbean restaurant the other night for a Ministry of Rum tasting & Tiki party, and had several stunning Painkillers made by the incomparable Shannon Mustipher.

I can’t get this drink out of my head, it will not leave me alone! So I decided to try to make one at home and see how it turned out. It turned out pretty damn good although Shannon’s is better!

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The main difference between my Painkiller and Shannon’s is that she has Pusser’s Rum and I do not have an English Navy Rum. To overcome this challenge, I decided to mix two Rums together: Angostura 7 Year Rum and my newly acquired Hamilton 151 Rum to up the proof and give the drink that Navy Rum bite.

It was a good combo!

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Never forget the Nutmeg y’all. The Nutmeg is everything for this magical drink!

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I followed the Painkiller recipe from Beachbum Berry’s Total Tiki app while keeping in mind that I was using two Rums. I also made a last minute decision to add some Angostura Bitters to the mix for complexity. Yummmm.

Home Bar Girl’s Painkiller

  • 2 oz Angostura 7 Year Aged Rum*
  • 1/2 oz Hamilton 151 Overproof Demerara Rum**
  • 4 oz unsweetened Pineapple Juice
  • 1 oz fresh Orange Juice
  • 1 oz Coconut Cream
  • 2 dashes Angostura Bitters
  • Garnish: Orange wedge, Pineapple chunk, Cinnamon stick, grated Nutmeg, Hawaiian surfbort

Combine ingredients with a lot of crushed/cracked ice and shake it baby! You want this drink to be really frothy. Dirty pour (don’t strain, pour ice and all) into Tiki mug. Garnish with all of the things.

*If you have Pussers Rum or an English Navy Rum, use 2 1/2 oz.

**This Hamilton 151 Demerara Rum is the shit. It blows Lemon Hart out of the water. I AM NOT KIDDING.

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This drink will literally make you feel like you’re on vacation, so get ready for some Tropicaaaaaal breezes! Happy Rum times to you all! If you have any Rum cocktails that you would like to share on Instagram, use the hashtag #RumForTheHills.

First Waltz: an orchestra in a Cocktail

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Edit: if you’re here for #SherryWeek, get ready for one of the best Sherry Cocktails ever. 🙂

I’ve been sitting on this one for a couple of weeks cause it’s the best stirred drink with Gin that I’ve ever made. No seriously, it is. It’s a total showstopper. I’m holding my breath just writing about it. I’m actually drinking a different Cocktail (Ancho Chile Tequila, Pineapple, Cointreau some other stuff that I won’t divulge, #TequilaSeason) and thinking of throwing it out and making another First Waltz.

Ok, enthusiasm overload aside, the real deal with this is that I’ve been working on creating flavour arcs. I want my Cocktails to take us on a journey, to make our mouths and noses say, “oh this is…woah, now it’s…oh my goodness…duuuuude.” I feel like a great drink should take you on an adventure. In the way that a really great Bordeaux will take you straight to that region of France and change several times in your mouth/nose, cocktail ingredients should enter at different times once you’ve taken a sip.

Perhaps we should think of fine Cocktails like we think of an orchestra.

For First Waltz we experience: Gin, wide on the bright tones and treble (brass, wind instruments). Dolin Blanc providing a great support in the mid range (viola, violin, upper cello range). Fino sherry in the long base notes with fig, raisin, nuttiness, and salinity (double bass, bass clarinet, tuba, timpani). Finally Apricot again as a bright, trebbly wide note (flute, oboe solo, cymbals). The Apricot is actually what stays in your mouth the longest and which inspired the name of this springiest of spring cocktails. The Nutmeg garnish merely serves to reinforce the nutty notes of the Fino Sherry and tie the drink together (the conductor).

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Blüten der Wachauer Marille (Apricot blooms from the Klosterneuberg region, these are called Marille locally)

Both Rothman & Winter and the Bitter Truth Apricot liqueurs come from Aprikosen in the Klostenberg region of Austria. So, no matter which Apricot liqueur you choose, you get the most beautiful Apricot and Floral notes. From such a lovely liqueur comes great inspiration. Of course my musical mind immediately went to the Strauss family and their legacy of waltzes.

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First Waltz

  • 2 oz Plymouth Gin
  • 1/2 oz Dolin Blanc
  • 1/2 oz Inocente Fino Sherry
  • 1/4 oz* Rothman & Winter Apricot Liqueur (or Bitter Truth Apricot)
  • Garnish: freshly grated Nutmeg

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into chilled coupe, garnish with freshly grated Nutmeg.

*Keep in mind that this is a very exact recipe. Too much Apricot and the whole drink is off.

By the bye, this is totally a Flavor Bible drink meaning that I looked up Apricot in the bible and went from there. If you don’t have this book, get it! It’s the best tool for anyone creating recipes in the Kitchen.

May this be as exciting to you as it was to me! Bravo!

Boots & Flannel

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It’s Friday, it’s Wintry out and it’s time for Boots & Flannel. Winter Uniform is here y’all: I’ve been wearing some J. Crew lady flannel and Mono black Dr. Martens 1460s with black Jeggings. I feel cozy and ready for this chilly weather.

I was in debate about which bitters to use and nearly went with Orange bitters. However, Peychaud’s works really well here because it adds another level of flavour to this cocktail. Also, you can’t stop the Santa Maria. It cannot be stopped! It won’t let me stop! I’ve been taken over by Santa Maria!

Boots & Flannel

  • 1 1/2 oz Rye
  • 3/4 oz Santa Maria al Monte Amaro
  • 3/4 oz Carpano Antica
  • 1/4 oz Cinnamon Bark Syrup
  • 1 dash Peychaud’s Bitters
  • Orange peel
  • Freshly grated Nutmeg

In tin, combine Rye, Amaro, Carpano, Cinnamon bark Syrup and Peychaud’s over ice and stirrrrrr. Strain into Rocks glass over ice. Garnish with freshly grated Nutmeg and Orange peel.

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