There are many fall-themed cocktails out there, and with Thanksgiving coming up, now is a good time to practice with them.
Here are two fall-themed cocktails that I am making for a Friendsgiving today (UPDATE: they were a success. I think the group was evenly split with which one they liked better). I tested them last night and they are fantastic, and I can only imagine how good they will be today since I let both alcohols infuse overnight with delicious fall flavors.
You will not believe what ingredients I used!!!*
*(You probably CAN believe it: they are rosemary in bourbon and cinnamon, all spice, cloves and star anise in rye).
My friend and I looked through the book and since we are in the weird middle season of winter-figuring-out-if-it-should-die-and-let-spring-come-forth, we thumbed through the winter and spring cocktails, considered which booze and ingredients we had at our homes, and came up with four.
This post is just me reporting on what we made and drank and what we thought of it.
WARNING: Photos taken on an iPhone, not my awesome camera. Beware.
NOTE: Honey is not vegan. So two out of the three cookie recipes being tested are vegan, just not the one that uses honey.
Here is a recipe for a very healthy and very tasty chocolate chip cookie, and it happens to also be vegan and gluten free!
This post will be examining three different batches of this recipe with a change in one ingredient: the sweetener. Specifically, we’ll make one batch using maple syrup, one using honey, and one using raw agave nectar.
This recipe and test idea was suggested by my friend Margaret. I’m always down for testing anything chocolate for a friend. And for “science.”