cocktail – The Western Howl

Four apple cider recipes to jumpstart the day

Sarah Austin | Lifestyle Editor

Apple cider is a classic fall drink. What better way to kick off the new term and get cozy than with a nice warm mug? These simple recipes require few ingredients and a stove, hot plate or instant pot so it can even be done in the dorm — no juicer or apple press needed. With leftovers lasting in the refrigerator for up to two days, or in the freezer up to three weeks, enjoy these ciders for the whole season.

APPLE CIDER SANGRIA

Start to finish: 2 ½ hours

Yields: 6 – 8 servings

1 bottle of pinot grigio (750 milliliters)

2 ½ cups premade apple cider

2 honey crisp apples

2 granny smith apples

1 cup cranberries

Rosemary sprigs (optional)

Cinnamon stick

Slice all apples.

In a large pitcher or punch bowl, add in pinot grigio, apple cider, apple slices, cranberries, rosemary sprigs if desired and cinnamon sticks.

Stir together 2 minutes and place in the refrigerator for 2 hours before serving.

To serve, pour into a cup and spoon some of the fruit slices into beverage then garnish with cinnamon stick and a rosemary sprig. Remember to drink responsibly.

Recipe from The College Housewife

HOMEMADE APPLE CIDER

Start to finish: 3 hours

Yields: 8 – 12 servings

10 – 12 apples, any type

1 ½ tablespoons cinnamon

1 tablespoon allspice

½ cup sugar or sweetener substitute

Cut apples into large chunks then put in a large pot. Fill water 2 – 3 inches over the top of the apples. Add in cinnamon, allspice and sugar and mix. Bring to a boil and watch for 1 hour. Cover pot and reduce heat to low and simmer for two hours — the longer it simmers, the stronger the taste. Strain apple cider to remove food waste then stir. Serve warm or refrigerate and serve cold.

Recipe from OCB Blog

INSTANT POT VEGAN APPLE CIDER

Start to finish: 30 minutes

Yields: 8 servings

4 apples, gala, fuji or any sweet red

1 orange

2 cinnamon sticks or 1 teaspoon cinnamon

5 – 6 cloves

⅛ teaspoon black pepper

5 – 6 dates or 1 – 2 tablespoons sweetener

½ inch fresh ginger (optional)

4 – 5 cups water

Core apples and slice into cubes. Peel, slice and remove seeds from the orange.

Add all ingredients into the pot. Mix with a spatula. Close lid and pressure cook for 11 minutes on high pressure.

Let pressure release naturally at the end of the cooking cycle. Open the lid and let cool for 3 minutes.

Transfer the mixture to a strainer, pressing and mashing to remove as much liquid as possible from the mix.

Serve cider hot or cold.

If using a saucepan instead, follow the same instructions but cook for 2 hours on medium heat with the lid half on. Strain at the end.

Recipe from Vegan Richa

VEGAN MULLED APPLE CIDER

Start to finish: 1 hour 10 minutes

Yields: 8 – 12 servings

2 green apples

2 red apples

2 yellow apples

1 orange

2 cinnamon sticks

½ cup maple syrup

1 teaspoon ground nutmeg

12 cups water

Wash apples, peel orange and cut all into quarters. Place all ingredients in a large pot and bring water to a boil. Reduce to medium heat once boiling and simmer on low for 1 hour. Strain cider from the pot and serve hot.

Recipe from Simple Vegan Blog

Contact the author at lifestyleeditor@thewesternhowl.com

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Make these seasonal cocktails any season

Four mixed drinks for the four seasons

Allison Vanderzanden | Lifestyle Editor

If 2020 taught us anything, it’s that the passage of time can feel surreal. No matter what month it feels like, there’s a cocktail for that. Mix up one of these drinks inspired by the four seasons, and enjoy responsibly.

SPRING BLOSSOM COCKTAIL

Start to finish: 5 minutes

Yields: 1 drink

1 ½ ounces cherry brandy

1 ½ ounces gin

½ lemon, juiced

Sparkling lemonade

Splash of grenadine

Edible blossoms, for garnish

Mix brandy, gin and the juice of half a lemon with several ice cubes in a shaker. Strain into a glass, then fill the rest of the glass with sparkling lemonade. Add a splash of grenadine and place blossom garnish on top if desired.

Recipe from blog.birdsparty.com

MALIBU SUNSET

Start to finish: 5 minutes

Yields: 1 drink

3 to 4 ounces pineapple-orange juice

2 ounces Malibu rum

Grenadine, drizzled

Maraschino cherries, for garnish

Pineapple and/or orange slices, for garnish

Add ice cubes to a glass, then pour in pineapple-orange juice and Malibu rum. Stir to combine. Drizzle as much grenadine as desired on top, then add garnishes and serve.

Recipe from averiecooks.com

CARAMEL APPLE MANHATTAN

Start to finish: 10 minutes

Yields: 1 drink

2 ounces bourbon

2 ounces apple cider

½ ounce apple liquor

½ ounce sweet vermouth

Apple slices, for garnish

Melted caramel candies, for garnish

For garnish, melt as many caramel candies as desired in a microwave safe bowl. Microwave in 30-second intervals, stirring in between, until smooth. Dip apple slices into melted caramel, then place on a plate with parchment paper. Let chill in the fridge.

For cocktail, combine bourbon, apple cider, apple liquor and sweet vermouth in a shaker with lots of ice. Strain into a chilled glass, then add garnish on the side of the glass.

Recipe from recipegirl.com

PEPPERMINT WHITE RUSSIAN COCKTAIL

Start to finish: 15 minutes

Yields: 2 drinks

⅛ cup vanilla frosting

¼ cup peppermint candy bits

½ cup Kahlúa coffee liqueur

¼ cup peppermint flavored vodka

½ cup half-and-half cream

Apply a thin layer of frosting around the rims of two glasses. Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy and chill for 10 minutes.

In a shaker, add the Kahlúa, vodka and half-and-half cream and shake to combine.

Fill the chilled glasses with several ice cubes and pour in the cocktail mixture.

Recipe from homecookingmemories.com

Contact the author at avanderzanden19@mail.wou.edu

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Mix up some cocktails with Cupid

Four mixed drinks to whip up for Valentine’s Day

Allison Vanderzanden | Lifestyle Editor

Valentine’s Day offers the perfect opportunity to enjoy a mixed drink. Celebrate with a significant other or a group of friends, or test bartending skills individually with these four Valentine’s inspired cocktails.

KENTUCKY KISS

Start to finish: 3 minutes

Yields: 1 serving

2 strawberries, sliced

½ ounce lemon juice

½ ounce maple syrup

2 ounces bourbon whiskey

Splash club soda

In an old-fashioned glass, add the strawberries, lemon juice and maple syrup. Muddle well until the strawberries are mashed. Add the bourbon and fill the glass with ice. Stir well.

Add a splash of club soda and, if desired, garnish with a strawberry for serving.

Recipe from thespruceeats.com

RED WINE MILKSHAKES

Start to finish: 5 minutes

Yields: 3 servings

One 1.5-quart container vanilla ice cream

1 cup red wine

4 ounces vodka

Whipped cream, for serving

Maraschino cherries, for serving

In a blender, blend ice cream, red wine and vodka until smooth. Divide between glasses and garnish with whipped cream and cherries.

Recipe from delish.com

SEX ON THE BEACH

Start to finish: 5 minutes

Yields: 1 serving

2 ounces orange juice

2 ounces cranberry juice

1 ounce peach schnapps

1 ounce vodka

½ ounce chambord or grenadine (optional)

Orange slice, for serving

Maraschino cherries, for serving

In a shaker add orange juice, peach schnapps and many ice cubes. Shake vigorously for 10 seconds. Pour into a glass and fill the glass with ice to the top, and add vodka on top of the ice.

If using chambord or grenadine, in a separate glass, gently mix chambord or grenadine with cranberry juice. Slowly pour this red mixture on top of ice cubes to create an ombre effect. Garnish and serve.

Recipe from flawlessfood.co.uk

VALENTINE’S DAY MIMOSA

Start to finish: 5 minutes

Yields: 4 servings

1 bottle pink champagne, chilled

1 cup pomegranate juice

In each champagne flute, add ¼ cup pomegranate juice. Fill the rest of the way with pink champagne.

Recipe from everydaymadefresh.com

Contact the author at avanderzanden19@mail.wou.edu

Cozy apple cider recipes for fall

Make these seasonal cocktails any season

Mix up some cocktails with Cupid

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