I’m sure many of you fall enthusiasts can agree, but one of the best things about this time of year is having any excuse to cook or bake fall-ey things in every form. I tend to make a batch of these muffins right at the start of October (before the temperatures are on board with my mindset) and continue to embrace the season from a culinary perspective as the months go on. We’re trying out this pasta sauce with lunch this week and I have high hopes!
Anyway, I’m kind of touch or go with fall-themed cocktails and find many of them to be overly sweet or distinct flavor-wise. I love apple cider but definitely prefer it in moderation and to be honest, have a not so fond memory of drinking a little too much of an an apple cider + rum beverage in my early college days! But now that whiskey has become one of my go-to spirits (nearly tied with gin!), I thought it’d make a good base for a cider cocktail. You could definitely mess with the proportions a bit if you’re looking for a more whiskey-forward taste, and use a larger glass to allow for more seltzer if fizz is your preference. I’ve seen fresh apple cider from actual orchards sold at Trader Joe’s and Whole Foods over the past few weeks, so depending on where you are in the country, can hopefully find the same!
