As you’ve probably noticed when I shared these cute fall entertaining staples, I love entertaining during the fall and holidays! One party must have is a good cocktail of course! Which is why I’m so excited to share this delicious bourbon spiced cider cocktail recipe. It’s so easy to make and really delicious. It’s a perfect party cocktail because it doesn’t taste super strongly of bourbon, so it’s sure to please all of your guests whether they are big fans of bourbon or not!
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3 Winter Cocktails You Have To Try
Happy December 1st everyone! Can you believe we’re starting the final month of the year? I have to say I’m a little excited because this time of year is always my favorite. I love the holidays, the excitement in the air, and all the time spent with family and friends. I teamed up with The Whaling Club, a cocktail catering company in Los Angeles, to share 3 Winter Cocktails that you have to try this season! From a rum punch with blood orange, to a take on a classic old fashioned, and to a festive drink to ring in the new year, these drinks will give you a little extra warmth and get you into the holiday spirit!
Lemon Rosemary & Cucumber Cocktail
Lemon & Rosemary Cocktail
makes 2
INGREDIENTS
grated lemon zest from 1/2 lemon
1/4 cup sugar
2 Tablespoons lemon juice
2 Tablespoons rosemary simple syrup {recipe below}
4 ounces gin
10 1/4-inch thick slices of cucumber
sparkling water
rosemary for garnish
Combine sugar and lemon zest in a small bowl. Transfer sugar to a small plate.
To serve: Dip the rim of a double old fashioned glass into a shallow cup of water, letting excess water drip off. Then, twist the glass into the lemon zest sugar. Fill each glass halfway with ice and set aside.
Add cucumber to a cocktail shaker and muddle. Add lemon juice, rosemary simple syrup, gin, and 5 ice cubes. Shake and then strain into prepared glass. Top with sparkling water and serve with a spring of rosemary.
Rosemary Simple Syrup
INGREDIENTS
1 1/2 cups water
1 cup sugar
1 bunch of rosemary
DIRECTIONS
Combine 1 cup sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and add sprigs of rosemary. Cover and let steep for 1 hour. Remove rosemary and chill the syrup in the fridge.
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