When the rain finally stopped, it was time for our first bonfire of the season!
Since the nights are still chilly, we opted for a batch of bourbon cocktails to keep us all warm throughout the evening. As always, it’s better to make a party-sized pitcher than find yourself stuck in the kitchen toiling over one drink at a time. Enjoy your company, and cocktails, instead.
Here’s our (modified) recipe for Fresh Apple Ginger Toddies: Bring 64-0z./eight cups apple cider to a boil. Meanwhile, with the edge of a spoon, peel one “finger” of fresh ginger and chop into thin slices. Add to cider and continue to boil for five minutes. Remove from heat, cover, and let steep for half an hour. Purée mixture in a blender, strain, and discard pulp. Refrigerate until ready to use. To serve, simply warm the cider in a large pot on low heat, stir in one 375-ml. bottle of bourbon whiskey (e.g. Jim Beam) and one tablespoon full of honey. Pour into coffee mugs and garnish with a slice of lemon and candied ginger.
It was a hit! This recipe is definitely a keeper, and a good reason to start growing ginger indoors all year long.