Betsy discovered some exciting new fall cocktail recipes when she went to the fantastic wine/beer/liquor store in Little Rock last week. She liked them so much when she tried them in the store that she bought all the ingredients to share them with us. We were all very glad because the recipes involved liquers that we had never even heard of, much less tried, and the cocktail we ended up making was fabulous. I think everyone particularly enjoyed the allspice dram because despite being strong, it gave such a fall flavor to what we were drinking.
We also decided to throw together a cranberry salsa that was the first Pinterest recipe Betsy shared with us last Christmas that we all loved. I have posted about it before, but have never gone back to edit the post to include the recipe, nor have I ever snapped a picture of our own version. I think part of that has to do with the fact that the second it’s placed in front of me, I snarf it down without a second thought. So finally, here is the recipe and my own picture (which I almost forgot to take)!
Drinking Notes: This recipe came from Mark Hooper, the Staff Mixologist and Colonial Wine & Spirits in Little Rock.
2 1/2 oz. Crown Royal Maple Finish Whisky
2 oz. apple cider
1/2 oz. Allspice dram
1/4 oz. fresh lemon juice
Dash of cherry bitters (Fee Brother’s Cherry Bitters)
Luxardo “The Original” Maraschino cherries (they’re a dark color)
Add ice to shaker and shake vigorously. Add all liquid ingredients to a shaker and do a second shake. Strain into a white wine glass or champagne flute. Garnish with submerged cherry into glass.
Cranberry Salsa and Cream Cheese (pictured above)
12 oz. bag of cranberries
1/4 cup chopped green onion
1/2 bunch of cilantro
1 cup sugar
Juice of 2 limes
1/4 – 1/2 tsp cumin powder
1 large block of cream cheese
Wheat Thins and pretzels, for dipping
In a food processor combine the cranberries, green onion, and cilantro. Chop until finely blended. In a separate bowl, combine sugar and lime juice, stirring. Combine lime juice sugar and chopped ingredients in a bowl and chill for at least one hour. Serve over a block of cream cheese with chips of some kind (we recommend Wheat Thins or pretzels).
Recipe: Your Home-Based Mom: Cranberry Salsa