One of my favorite things about Americans is that we associate different drinks with different times of year. We patiently await the next season and as soon as it hits its time to start tailoring our cocktails to appropriate alcohols for the season. And let me just say I am totally ok with this. Of course when trying to decide what to feature I looked to my pinterest page, because lets be honest I obviously pin different festive drinks. And this is what I’ve come up with.
Last Thanksgiving I made a caramel apple sangria that was truly a hit. And it was extremely easy to make. I did a blog on sangria a few weeks ago, so make sure to check that out if you are into adding fruit to your wine. The best part about sangria is that it can be molded each season to fit with the typical fruits and flavors. Now if you remember from the original sangria blog, sangria is best if you make it early and let it sit, especially so that you get all of the flavors out of the fruits. I would suggest making this one a full day in advance. So here is what you will need: 4 apples, Apple cider, Caramel flavored vodka ( I used Smirnoff) and 2 bottles of pinot grigio. I made this in one of those big serving drink dispensers and it lasted us all day, so if you have a smaller group you could cut the recipe in half and make it in a pitcher.
Take the apples cut them up into cubes or slices, either is fine. Then combine apples with 12 cups of cider, 2 bottles of pinot grigio and 2 cups of the caramel flavored vodka. Mix it all together and refrigerate for 12-24 hours. If you don’t have the time to let the sangria sit, that is ok, it still tastes good immediately, and it will probably be sitting all day so as the day goes on it will take on more of those appley flavors.
A second option if you are not into sangria is the pumpkin spice latte cocktail. This is apparently great for early morning tailgates and other early morning activities that you may do, where alcohol is appropriate. So breakfast, or rather call it brunch and then no one will judge you. What you will need: Coffee (the recipe I found uses Starbucks iced coffee, plus then you have a giant cup to make this beverage). Rum Chata, and Burnett’s pumpkin spice vodka.
I would suggest drinking about half of that vente coffee you just ordered. Then at a 2:1 ratio add the Rum Chata and Pumpkin Spice Vodka. And even though this is iced you could definitely do it with hot coffee, but lets be honest with this much vodka and rum chata you will be warm soon enough.
Now I realize this blog post didn’t have a lot to do with travel, but think about all these different ingredients you are using to make these festive treats. Sangria, as we have discussed before originated in Portugal and Spain. And the vodka and rum from the second recipe comes from Russia and the Caribbean. Now I realize the Russians did not invent Pumpkin Spice Vodka, but lets be honest this delicious flavor could even melt Putin’s heart. If you are interested in learning more about where your favorite drinks originated give us a call at 920.236.7777 and we would be happy to help you drink your way through the country or city of your choosing.