Apple Cider Cocktail and Boozy Pumpkin Seeds
9:41 PMLeaves started changing here in Carbondale. The colder months in Southern Illinois usually take there time to creep in, which I'm very thankful of! However, by night, lately the temperatures have been hitting 50 steadily, and Josh and I started binge watching scary movies. Inevitably we are feeling the giddiness of Halloween approaching. In light of this, we spent our entire night watching more scary movies, carving pumpkins, concocting a cocktail, and munching on pumpkin seeds.
We made a hot and cold version of our drinks. Super simple and pretty darn tasty.
Hot Honey Jack n' Cider
-2 oz Honey Whiskey (we used Jack Daniels Honey)
-2/3 Cup Hot Apple Cider
-1/4 to 1/2 tsp Brown Sugar
-Cinnamon Stick
Warm the cider either on the stove top or in the
microwave. Once heated, dissolve the brown sugar.
Mix in whiskey and garnish with a cinnamon stick.
Jack n' Cider
-2 oz Honey Whiskey
-2/3 Cup Apple Cider
-Ice
- A splash of carbonated water, or lemon lime soda
-Green Apple slice for garnish
-Brown Sugar for garnish
-Cinnamon Stick for garnish
Jack n' Cider
-2 oz Honey Whiskey
-2/3 Cup Apple Cider
-Ice
- A splash of carbonated water, or lemon lime soda
-Green Apple slice for garnish
-Brown Sugar for garnish
-Cinnamon Stick for garnish
First wipe the rim of your glass with the
wedge of the green apple until it looks
wet. Add ice, and rim the glass with brown sugar. In a cocktail shaker, add the liquids and shake. This does not necessarily have to be done over ice. Pour into the serving glass and garnish with an apple slice and cinnamon stick.
These drinks were a blast to sip on while carving pumpkins. Not only did this drink get us into the spirit of things, it was super easy to throw together. When we finished carving our pumpkins, we headed to the kitchen to roast some pumpkin seeds. After all the hard work of scooping them out, we weren't about to just let the seeds go to waste!
Honey Bourbon Caramelized Pumpkin Seeds
-2 oz Honey Whiskey
-1.5 Tbsp Unsalted Butter
-2 Tbsp Brown Sugar
-1/2 tsp Maple Syrup
-One Pumpkins worth of Seeds
1. Pre-heat your oven to 375º F, while the oven is heating, prepare your seeds. Make sure you've run the seeds under water to get any of the stringy goop of the pumpkin off. Once the seeds have been rinsed, set them out on a drying rack on some parchment paper to try out a little. When the oven has warmed roast the seeds for about 15-20 minutes, or until the look slightly browned and crispy.
2. Bring a pan to medium heat and add the butter, allowing it to start to melt. Add in the brown sugar, whiskey, and maple syrup. Once everything is combined, add in the seeds and coat.
3. Pull the seeds off the heat and layout on parchment paper to dry and cool. I store my pumpkin seeds in the fridge, if you like a warm house, I suggest you do the same. These tend to get sticky when warm... but never the less, still pretty tasty.
(The nutrition information listed above only includes the pumpkin seed recipe!)
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