With fall in full swing and the holiday season fast approaching, its time to start thinking festive cocktails. Since my holidays are spent in New York, I decided that this drink should pay homage to their crazy delicious apples, so naturally that meant using apple cider. I also decided to use Tuthilltown’s delicious Manhattan Rye to use a local spirit, as well. After a solid afternoon of tinkering, a perfect fall cocktail took shape: the Apple Cider Manhattan.
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It’s that time of the year again… when everything is pumpkin spice flavored including Spam, pasta sauce, and Kit-Kat bars. (I’m not kidding — Google these for yourself!) For the majority of these Franken-foods, the pumpkin spice is quite obviously being shoehorned into/onto the product. But in my opinion, there’s one place where the ubiquitous flavoring actually makes sense: a Kentucky Mule.
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If you’re looking for a recipe for the medicine penicillin, you’ve come to the wrong place. This recipe is for the modern classic Penicillin cocktail, a drink that won’t cure your bacterial infection but does wonders for a case of the Monday blues.
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It’s August, y’all. The days are getting hotter, and down here in Austin the thermometer is regularly reaching over 100 degrees. For those who still want to enjoy the outside, a cold drink is a necessity — and thankfully a Watermelon Bourbon Slush is just what you’re looking for.
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The Kentucky Mule is probably my favorite summertime drink here in Austin, Texas. It’s a great mix of competing flavors: cool ice versus warm bourbon, sweet ginger beer versus tangy lime juice, it’s got a lot of things going on. But for those who want to throw in just a little more complexity and maybe a little bit of fire thankfully Still Austin Whiskey Co’s Mother Pepper Whiskey offers the perfect solution.
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