Thanks to Finnriver Farm & Cidery
for these two great reasons to celebrate the holidays with Olympic Culinary Loop cheer!
SPIRITED APPLE WINE HOT TODDY
4 ozs hot water
1 oz Finnriver Spirited Apple Wine
1 oz honey 1 dash nutmeg & cinnamon (stick optional)
1 lemon (wedge)
A IS FOR APPLE, B IS FOR BOURBON
Into a shaker glass full of ice pour
1 oz Finnriver Spirited Apple Wine and
1 oz bourbon.
Cover and shake hard until glass is chilled.
Strain up into a cocktail glass.
Optional garnish with a citrus peel and/or cinnamon stick to swirl around the glass while you sip.
We raise the glass to Amy Grondin for this creation!
Non-Alcoholic Spiced Apple Tea
4 cups apple juice
2 cups water
4 inches stick cinnamon
1 tablespoon whole cardamom pods, crushed
1 teaspoon whole cloves
6 black tea bags (decaffeinated, if desired)
1/4 cup maple syrup
Thin apple slices
Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.
Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.
Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.