well. it’s been almost a month of radio silence from me. there are a lot of reasons for that, the main one being that we are potty training miss Amelia, while also dealing with a not-quite-three month old. i’ve also been a little short on blog post inspiration. so i figured, why not write about something near and dear to my heart? which right now, is this cocktail. or any cocktail really. i mentioned potty training, right?
(plus, it’s been a little baby heavy around here lately, so i figured we could use a change.)
this cocktail was inspired by those simmering potpourris you make on the stove with citrus and mulling spices, the ones that make your house smell like christmas. i had some clementine peels laying around one day during nap time, and after digging through my spice cabinet for the rest of the ingredients, this recipe was born.
drinking this cocktail is like wrapping yourself in a warm blanket and going out into the fresh snow. the mulling spices make it a bit warm and spicy and the citrus keeps it tasting bright and fresh. it’s perfect for the winter, especially when everything starts to feel a bit dark and you just feel generally blah. or you know, it’s perfect for an evening after a day spent potty training your strong-willed two and a half year old. whatever occasion makes more sense for your life right now.
let me know if you make it, and what you think! bonus: the simple syrup can be used to sweeten coffee or tea for a little seasonal flavor.
winter spice bourbon cocktail (makes one drink, easily multiplied)
- 1 oz. winter spice simple syrup (recipe below)
- 2 oz. bourbon
- 1/4 clementine
- 2 maraschino cherries
- 1 cinnamon stick
fill a lowball glass with clementine and cherries, smash together a bit. fill glass with ice. pour simple syrup and bourbon over ice and give it a quick stir with the cinnamon stick. garnish with another cherry and slice of clementine. best enjoyed while curled up with a blanket, a fire and a good movie.
winter spice simple syrup
- 1 C. water
- 1 C. sugar
- peel of 2 clementines
- 1 star anise pod
- 2 cinnamon sticks
in a medium saucepan, bring clementine peel, star anise, cinnamon sticks, sugar, and water to a simmer over medium-high heat. reduce heat to medium-low and cook about 10 minutes. let cool completely, then strain. discard the solids. bonus: syrup can be kept in fridge for 1-2 weeks, and can be used to sweeten coffee or tea with a subtle citrus and warm spice flavor.
if you need ideas for other cocktails, check out these posts too: