Friends Drift Inn Farm – Recipes
Wow Your Guests With Bourbon Cocktails
Thanksgiving Holiday Entertaining
I am all about the WOW factor. Sure, sure a cocktail needs to be flavorful; but I like fanciful too. Chef Ouita Michel Chef in Residence at Woodford Reserve Bourbon Distillery definitely presented “Wow factors” this past weekend at the annual “Women of Woodford Holiday Entertaining” class.
Bourbon and apples; what a great pairing for our celebration of Harvest 2011 and Thanksgiving! Ouita’s presentation featured a martini glass drizzled with caramel sauce, equal parts of Woodford Reserve and Spiced Apple Cider garnished with an apple wedges bedazzled with with spun sugar.
I showed the photos to Mom, and she felt like the caramel looked messy. I rolled my eyes. But to appease Momma, I made the cocktail with my own twist using warm sorghum with a little apple cider to thin for the drizzle.
I tried; I really did, to get bedazzling apple slices like Ouita. I have not worked with sugar before, so maybe with a little practice I will do better. My apple wedges were glossy and pretty, as if they had been encased in glass.
Make up a batch of these to great your guests as they arrive during the holidays. I bet they will smile….and maybe they’ll giggle too. It’s all good. Cheers to the apple cider bourbontini!
Apple Cider Bourbontini
Inspired by Woodford Reserve’s Chef-in-Residence Ouita Michel
Cocktail Recipe, Bourbon Cocktail Recipe
Ingredients for Apple Garnish
- apple wedges, use organic please
- 1 cup cane sugar
- 1 cup water
Ingredients for Cocktail
- 1 ½ ounces of Woodford Reserve Bourbon
- 1 ½ ounces of spiced apple cider
Ingredients for Drizzle
- 3 parts sorghum
- 1 part apple cider, look for ORGANIC
1. Combine sugar and water in a heavy saucepan and bring up to hard ball stage, about 250°. (Hard ball refers to taking a drizzle of the syrup dropping and dropping it in cold water. If the temperature is correct, the mixture will harden and you can pick it up)
2. On a parchment lined cookie sheet arrange the apple slices.
3. I am not skilled at sugar craft. Once the liquid reached proper temperature, Ouita took a metal spoon and let the mixture cool and run off the spoon creating threads and webs. I did not get much “web action” but the apples coated nicely by simply dunking them in the sugar and placing on sheet to cool.
4. I warmed the 3 parts sorghum and 1 part apple cider to make the drizzle. Using a metal spoon let the mixture ooze down the sides of a martini glass. (Yes those were Woodford Reserve glasses. Thank you for noticing)
5. In a cocktail shaker I combined the bourbon and cider with some ice cubes and shook to get icy cold. I strained the ice cubes and poured the drink, garnishing with an apple.
I do hope you use organic apples; it’s the healthy thing to do.
Makes 1 cocktail
Disclaimer: I attended the Woodford Reserve event as a member of the media, but paid for my meal.
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