I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Well our friends at Homespun have done it again; all of our mouths are watering, and we’re looking forward to the next time we can fire up the skillet for these delicious Roasted Summer Sausages. Once you taste this dish, with its shallots, garlic and a red wine grape mustard that’s seriously the most amazing thing ever, you’ll immediately see where we’re coming from too.
And lest we forget about the delectable Heirloom Tomato Au Gratin on the table! I’ve always thought heirloom tomatoes just scream summer, and I think they’re just as yummy as they are beautiful. While I prefer to use Cherokee Purple Tomatoes or even Yellow Brandywine Tomatoes in vibrant dishes like this, any will work great.
Check out Chef Jason’s recipes below for the makings of a wonderful Kinfolk-esque meal that should happen on a long farm table under string lights. Enjoy! Cheers, Kat
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It’s safe to say that bourbon is one of those thing I WANT to be cool enough to drink. Ha! No, but seriously, it’s hard for me to drink. Over the years I’ve really tried to become a bourbon drinker. It’s just not one of those drinks that goes down easy for me. But I have to tell you…this citrus bourbon cocktail is the very first bourbon drink that I can genuinely enjoy.
First things first: I needed to wrap my head around bourbon vs. whiskey. If you ARE a bourbon drinker, however, then you’ll already know the difference between just any old bourbon and whiskey. All bourbon is whiskey, but not all whiskey is bourbon. Here, I used bourbon whiskey from Greenville’s Six and Twenty Distillery that we visited earlier this year. Per the rules of a true bourbon, this spirit was stored in new charred-oak barrels. And it was made with grains all from South Carolina; corn, soft red winter wheat, barley, rye and rice to be exact. It’s a difference—even a new brand new bourbon lover like me—can taste.
But let’s talk recipe now, shall we?! I think the reason I love this cocktail so much is the pairing of the fresh citrus juice with the warm, smoky and smooth taste of the bourbon. When it comes to citrus in a recipe like this, it doesn’t matter if you use lemon, lime, orange or all of the above. I used a combination of all three as I had a lot around the house, but I assure you that you’ll get the same effect if you use one or all. It really is a great fall drink, and it would be simple to put a few down before you know it.
Tell me, are you a bourbon drinker?! I’d say this citrus bourbon cocktail would make a bourbon fan out of anyone! Truly, MKR
P.S. For more cozy fall recipes, be sure to check out our Recipe Index. xo
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Taste it and determine how much simple syrup to add. I prefer it more on the tart side, so I am conservative here with the syrup.
Garnish with fresh basil leaves.** You can also muddle some basil into the drink for more flavor if preferred.
Notes
*For fresh citrus juice, you can use lemon, lime or orange, or any and all of the above. I used a combination of all; you'll still get the flavor effect of citrus.
**I would not chop up the basil; it gets in your teeth! Instead, I like to slap the whole leaves between my hands before adding to the drink in order to the release aromatics.
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
It’s safe to say that we just had the summer of the rosé slushie. The refreshing—and quite genius—libation basically proved that everything tasted better in frozen form. And lucky for us, there’s no reason to wait until next summer to enjoy another. This boozy bourbon apple cider slushie makes a case for a frozen sip that’s perfect for fall.
I first saw this recipe by Chef Kelly Fields, and I knew I wanted to put my own spin on this fun way to enjoy one of my favorite seasonal flavors. See, with my love for fall, comes my love for cider. And when it comes to cider, I like it hot, I like it cold and I like it boozy. To my delight, this bourbon apple cider slushie goes down easy while it’s still a tad hot here in the A, all while getting me all too excited for sweater season.
Whenever I make apple cider (hot or cold), I always make it from Williams Sonoma’s five apple cider concentrate for the most intense, and best flavor. I’ve been drinking it for years and I promise it’s so worth the splurge . For the slushie itself it’s pretty simple after that; freeze your apple cider concerntrate with apple juice (50/50) in large ice cube trays for at least 8-10 hours. Once frozen, toss your cider ice cubes into a blender, add your favorite bourbon and blend for that slushie consistency. Pour the slushies into mason jars to serve, and enjoy! That’s it! I mean how easy is that? So tell me, will you be happening on the cider slushie train? Truly, MKR
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