3 Delish Fall Cocktail Recipes + Win a Celeb-Signed Cookbook!
Cocktail time! Plus enter to win a signed copy of ‘The Macy’s Culinary Council Thanksgiving and Holiday Cookbook’ with over 80 recipes!
It’s almost that time of year! We miss summer fun, but we do love cozy fall sweaters, holiday treats and — of course — delish cocktails to keep good cheer on dark winter nights. The Macy’s Culinary Council Thanksgiving and Holiday Cookbook, with contributions from an incredible line-up of celebrity chefs, will be available in mid-October at Macys.com, and to celebrate, we have not only three fabulous fall cocktail recipes, but three SIGNED copies of the book to give away to three lucky readers!
The the cookbook features more than 80 recipes from Macy’s Culinary Council’s team of acclaimed chefs including Todd English, Cat Cora, Marc Forgione and Marcus Samuelsson, to name a few. The book also includes a commemorative overview of the of the Macy’s Thanksgiving Day Parade® with special behind-the-scenes stories and photos from the annual event, in celebration of its 85th year as a staple of the holiday season.
Cocktail recipes from Marc Forgione, Emeril Lagasse and Marcus Samuelsson are below … and at the bottom of this post find out how to enter to win your signed copy!
Honeycrisp Apple Spiced Rum
“At our restaurant, we like the cocktails to be seasonal, just like the food. So in the fall, we make our own apple cider and use it in all kinds of drinks. Sweet-tart Honeycrisps are our go-to apple. Fujis are the only substitution I’d recommend.” –Marc Forgione
RECIPE: (Serves 6)
1⁄2 cup sugar
1⁄2 cup water
1 1⁄2 cups unfiltered apple cider (preferably from Honeycrisp apples)
1 Honeycrisp apple
1 1⁄2 cups spiced rum
6 tablespoons fresh lemon juice
6 rosemary sprigs
For the simple syrup: In a heavy-bottomed saucepan, combine the sugar and water over medium heat and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. You should have about 3⁄4 cup syrup. Measure 6 tablespoons to use for the recipe; reserve the remainder in an airtight container in the refrigerator for a second batch of this cocktail or to sweeten other drinks. It will keep for up to several months in the refrigerator.
Pour the apple cider into a measuring pitcher or other container with a spout. Peel the apple. Using a melon baller, scoop out 6 apple balls, being careful to avoid the core. Add the apple balls to the cider and reserve.
In a small pitcher, stir together the rum, the 6 tablespoons simple syrup, and the lemon juice. Fill 6 cocktail glasses with ice. Remove the apple balls from the cider and skewer each one onto the woody end of a rosemary sprig. Add 1 sprig to each glass. Pour the apple cider into the rum mixture and stir well. Then pour the rum-cider mixture over the ice in the glasses, dividing it evenly. Serve right away.
Sparkling Prosecco Cocktail
“It only takes three ingredients to make this sophisticated, totally refreshing brunch cocktail that’s a great choice for adding a little sparkle to any holiday gathering. And it’s so quick, you can make each drink to order as your guests arrive without missing a beat.” –Emeril Lagasse
RECIPE: (Serves 8)
About 1 cup mango, orange, grapefruit, or raspberry sorbet
1⁄2 cup liqueur such as Chambord, Grand Marnier, or framboise
1 (750-ml) bottle Prosecco or other sparkling wine
Using a very small ice-cream scoop or a tablespoon, place 1 scoop of sorbet into the bottom of each of 8 Champagne flutes. Add 1 tablespoon of the liqueur to each glass, then fill the glasses with the Prosecco, dividing it evenly. Serve right away.
“Here’s my recipe for the traditional Swedish infused vodka known as aquavit. Enjoy it with soda water or on the rocks, garnished, if you like, with a piece of the infused fruit.” –Marcus Samuelsson
RECIPE (Makes 2 quarts):
1-inch piece fresh ginger, peeled
2 kaffir lime leaves
1⁄4 cup sugar
1⁄2 cup water
1 pink grapefruit
2 quarts potato-based vodka
In a small saucepan, combine the ginger, lime leaves, sugar, and water and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
Cut each lime into 6 wedges. Cut the grapefruit, orange, and lemon into thin slices. Divide the fruit evenly between two 2-quart glass jars. Divide the ginger-sugar syrup and the vodka evenly between the jars. Cover tightly and store at room temperature for 3 weeks.
Strain the contents of both jars through a fine-mesh sieve, then transfer the strained liquid to bottles. Cap tightly and store in a cool cupboard. Serve well chilled.
NOW … THE GIVEAWAY!
To enter to win one of three signed copies of The Macy’s Culinary Council Thanksgiving and Holiday Cookbook:
1. First, like BettyConfidential on Facebook. Because you’re awesome and we’re awesome and clearly we both need to be awesome in the same place.
2. Then GO TO THIS BETTYTALK ROOM and tell us your favorite fall treat.
The giveaway runs from 10/8/11 until [10/24/11 at 9 a.m. EST. The winners will be notified via a private message to your BettyConfidential profile. Winners have 24 hours to reply to the private message. Remember to allow for private messages for your BettyConfidential profile or we can’t contact you! Meet some of our past giveaway winners HERE! Giveaway rules.