Happy Sunday Dolls! I don’t know about your neck of the woods, but fall has definitely descended upon the East Coast. It was 80 degrees on Tuesday, but this weekend it’s been crispy, cool and windy. I actually love this weather – perfect for a fab turtleneck, leggings, riding boots and leather gloves. Also perfect for harvest drinks. Peep the details below for some decadent drinks for the fall.
- 2 tbsp. Caramel
- 2 tbsp. cinnamon sugar
- 1 c. apple cider
- 8 oz. Caramel Vodka
- 1 bottle champagne
- Apple slices, for garnish
The Mixology. In a small dish, pour caramel sauce. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar. Pour apple cider, caramel vodka, and top with champagne into flutes. Garnish with an apple slice and serve.
- 1/2 c. ice
- 1 oz. Vanilla Vodka
- 1 oz. orange or blood orange juice
- 1 orange slice
The Mixology. Rim a champagne flute with sugar. Fill cocktail shaker with ice, Vanilla Vodka, and orange or blood orange juice. Shake, then strain mixture into flute. You with Champagne, Cava, and Prosecco and garnish with orange slice.
- 8 cups apple cider
- 1 apple, thinly sliced crosswise
- 1 orange, thinly sliced crosswise
- 1-inch piece fresh ginger, thinly sliced
- 2 cinnamon sticks
- 2 cups dark rum
The Mixology. In a large pot, combine the apple cider, apple slices, orange slices, ginger slices and cinnamon sticks. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the rum.
Note: The apple cider mixture can be kept warm over low heat for up to 2 hours before adding the rum and serving.
In my mind the barware in just as important as the cocktail. Here are some of my favorite stemless flutes.
There you have it Dolls! Enjoy your champagne Sunday harvest drinks! Chin, chin!
Until then, keep sharing the pretty,