On the first day of Christmas my true love gave to meeeee….
You guys, it’s about to get real. I have always written these boozy blog posts stone, cold sober. I’m a teetotalling blogger for a number of reasons, but mostly because I write in the mornings…and I’m not that kind of drinker. Not to mention, It’s much more conducive to organizing one’s thoughts when NOT bit by a fox. Also, less typos. And I already have a problem overusing exclamation points and CAPS LOCK when I want to get my point across. What do you think it would be like if I was DRUNK BLOGGING ALL THE TIME??!!!!!!
Confession: I’m a little buzzed right now. And it’s not even 5pm! I’ve got a wine stained mouth, gingerbread crumbs on my keyboard and yet another holiday event in just a few hours! But this is the holidays for you. We eat our weight in frosted-sprinkle-covered-sugar-gluten, spend obscene amounts of money on stuff and booze it up in the afternoon with marginal wine while bitching to co-workers about the holidays. Amirite? ‘Merica!!!
But seriously. Let’s not stress about it. Let’s embrace this crazy, indulgent tinsel strewn season, slap some lipstick over those wine-stained lips and get ready for round two!
Whiskey & Spice & Everything Nice
Combine all ingredients and shake over ice. Strain into an ice-filled rocks glass.
This is such a simple cocktail and it screams the season. And the rye whiskey keeps it from getting too sweet. This drink is hella balanced, yo. This was also the most popular out of the three cocktails that we were serving at a company holiday party earlier this week. I was surprised, actually. It was a huge event with over 200 people and I had expected our vodka cocktail to be the frontrunner. But the Whiskey & Spice & Everything Nice was the first one we ran out of. We made about 100 of them! It’s a testament to how popular whiskey has gotten in just the last couple of years. Also, this cocktail is rad. So there’s that.
Here’s the recipe for the Pumpkin Pie Spiced Syrup, also featured in the Amber Waves of Grain cocktail and the Breuckelen Harvest cocktail. You now have everything you need to overdose on those spicy drinks! By the way, I just use the spices that you would put in a pumpkin pie, I don’t use a pumpkin puree because I think that’s kind of gross in cocktails. This also keeps longer in the fridge:
Pumpkin Pie Spice Syrup
1 cup sugar
1 cup water
1 1/2 tablespoons Pumpkin Pie Spice (Trader Joe’s works well!)
or make your own spice mix:
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
Combine all ingredients in a saucepan and bring to a boil. Stir while lowering to a medium heat and cook for another 5-7 minutes. Remove from heat. Let completely cool and store in the refrigerator in an airtight container for up to a month. This syrup also has the ability to double as a mulled wine ingredient. But that’s for another day. Plus, I have a holiday party to get to!