Sunday, July 20, 2008

Cocktails and Apple Pie

Had some great drinks this weekend:
  • 7&7: a classic, at a classic place in Petaluma (Volpi's)
  • Buffalo Trace Old Fashioned: with Amarena cherries and orange bitters, classy take on a classic, at Cyrus in Healdsburg
  • White Peach Sangria: there was riesling, vodka, white peaches, and other stuff in there...and it drank like juice! At Willi's Seafood in Healdsburg
  • Apple Pie: someone made this for Roland, Trenton's grandpa; he didn't have the recipe (or if he did, he wasn't sharing!) Roland was nice enough to give me a bottle of 190 proof Everclear too (a rarity here, he buys a case in North Dakota every year)
So I tracked down a few Apple Pie recipes. It goes down smooth, but watch out, it's so smooth it's really dangerous.

Apple Pie #1

1 gallon apple cider
1/2 gallon apple juice
2 cups sugar
5 cinnamon sticks
2 cups Everclear alcohol

Makes 2 1/2 Gal.


1.Heat first three ingredients to dissolve sugar.
2.Once it has cooled, add 2 C. Everclear.
3.Add 1-2 cinnamon sticks per glass bottle.
4.Pour into glass bottles.


Apple Pie #2

1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 (750 milliliter) bottle 190 proof grain alcohol


1. In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.
2. When juice mixture is cool, Stir in the grain alcohol.

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