Fall Inspired Cocktail

This week marks the beginning of holiday entertaining! While preparing to celebrate Thanksgiving with your family both near and far, don’t forget to slow down and show your friendships some love! Host a Friendsgiving Cocktail Hour in your own backyard using these two easy recipes. Keep things sweet and simple by mixing up a couple cocktails in a batch big enough to serve a crowd.

With the chill in the air, provide your guests with something hot to drink! Mulled Apple Cider has the perfect combination of seasonal spices, a kick of ginger, and dark spiced rum to keep you warm and toasty. Fill up a hot beverage dispenser to keep your cider heated and on tap by the fire.

Spiced Sangria is a brisk autumn day in a glass! Delicious red wine paired with cider, sliced seasonal fruit, pomegranate seeds, apple brandy, and a hint of cinnamon syrup; whip up a large pitcher of this cocktail to keep your guests refreshed. Pair with an easy charcuterie cheese board for a cozy match to enjoy around the firepit.

An evening spent outdoors sharing stories, memories, and enjoying each other’s company is a great way to kick off this holiday season. Cheers!

Mulled Apple Cider

Ingredients

• 1-gallon apple cider
• 1 orange quartered and sliced
• 3 cinnamon sticks
• 4 star anise
• 1 tablespoon whole cloves
• 1 tablespoon whole allspice
• 1-inch ginger root sliced
• 1 ½ cups spiced rum

Directions

1. In a large Dutch oven, add the cider, orange, cinnamon sticks, star anise, whole cloves,  whole allspice, and ginger root.
2. Bring mixture to a boil.
3. Reduce to a simmer for 2-3 hours. (Your home will smell heavenly!)
4. Add rum to the cider and turn off the heat.
5. Remove all fruit and spices from the pot.
6. Serve warm with an apple slice garnish and cinnamon stick for stirring!

Spiced Sangria

Ingredients

• 1 bottle light-bodied red blend wine
• 2 cups apple cider
• ½ cup apple brandy
• ¼ cup cinnamon simple syrup
• 1 honey crisp apple cored and chopped
• 1 green pear cored and chopped
• ½ orange quartered and sliced
• ½ cup pomegranate seeds • 4 cinnamon sticks

Directions

1. Heat 1 cup water, 1 cup sugar, and 1 cinnamon stick in a saucepan over medium heat. Stir until the sugar dissolves. Remove the cinnamon stick and cool the syrup to room temperature. Store covered in a refrigerator.
2. Combine all ingredients in a pitcher and refrigerate overnight to allow all ingredients, aromas, and flavors to develop.
3. Serve chilled with an orange slice and cinnamon stick for stirring!