Category Archives: Recipes

Crabbie’s

Don’t you hate it when you’re drinking a Moscow Mule and think, “Oh, gee, this is delicious, but I wish this was a bit stronger.”  (Yeah, me, too.)  Here to answer the call: Crabbie’s Alcoholic Ginger Beer, the UK’s best-selling ginger beer … that just happens to be alcoholic.

Good enough to drink by itself (over ice), Crabbie’s is made with four secret fruits and spices, combined with ginger and then steeped for eight weeks. At 4.8% ABV, it’s in the same ABV bracket as the Buds and Millers.  It is fermented, which really comes through in the taste, which (thank God) isn’t too spicy.

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Check out some of the drink options to use with Crabbie’s below (other than Moscow Mules … if you must, you must).

GINGER MIST
– 1oz gin
– two small slices of lime
– 4 small sprigs of cilantro
– crushed ice
– Crabbie’s

Muddle three sprigs of cilantro and one slice of lime in a shaker.  Add gin and ice and shake.  Strain into a martini glass and top with Crabbie’s.  Garnish with cilantro sprig and slice of lime.


CRABBIE’S CUP #1

– 2 slices of cucumber
– berries
– 1/2oz sweet vermouth
– 1/2oz triple sec
– 1oz gin or vodka (drinker’s preference)
– Crabbie’s

Muddle cucumber and berries in pint glass.  Add ice and other ingredients and top with Crabbie’s.  Garnish with mint.


HORSE’S NECK

– 1.5oz brandy
– 5oz Crabbie’s
– thin twist of lemon peel

Mix all ingredients together in tumblr glass over ice.  Stir.

Crabbie’s is now also available in strawberry, orange, and diet.  (I didn’t try those … but they sound good!)

***Please note, Crabbie’s sent me a bottle to try, but I’d already ordered one of my own at Trinity Hall … and loved it both times!***

RECIPE: Apple Pie Bourbon

I got a wild hair about a month ago and decided that this year’s holiday gift would be homemade infusions.  I decided to make jalapeño vodka, lavender gin, and (wait for it) apple pie bourbon.

The bourbon was very easy to make.  I began with Jack Daniels, a middle-of-the-road liquor without any wild flavors in it.  I began with a recipe for small batch infusions and ended with the proportions below.

APPLE PIE BOURBON
1.75L bourbon
3-4 Golden Delicious apples, cut into 1-inch cubes
5 sticks of cinnamon (roughly 3-inch sticks)
roughly 1 tsp nutmeg
1 cup simple syrup

Place apples, cinnamon, and nutmeg in an airtight container.  Pour bourbon over ingredients, ensuring the ingredients are covered by the bourbon.  Seal the container and let sit at room temperature for three days.  Shake or stir periodically to agitate the ingredients.

After three days, take a sip to test your infusion (it’ll be a bit bitter).  Add more ingredients if necessary, and seal for another day.  Test one more time after four days (total).  Some infusions may take up to five days.

When you’ve achieved the desired flavor, strain the solid ingredients out of the bourbon using a colander.   To remove the small sediment, strain the mixture using a cheesecloth.  Add the simple syrup and stir for at least thirty seconds.

Bottle your mixture in an airtight container.  I ordered swing-top bottles from specialtybottle.com and painted them using chalkboard paint.  For gifts, I added a tag with recipes to use the bourbon.  Your apple pie bourbon can be stored for up to two months in the refrigerator.