Good morning! Let's talk about cocktails!
It's not too early. You need to gather ingredients: bourbon. Hard cider (I like Downeast, from Boston). Bitters. Cherries (Luxardo!). And most importantly, honey.
My friends Ed and Teresa started keeping bees a few years ago. And this fall, I signed on as their beekeeping apprentice. (You can hear all about getting the hive ready for fall on this week's Local Food Report.) The plan is I'll follow them and the bees through the winter, spring, and summer until finally we get to the honey harvest, and hopefully by then I'll understand enough to start my own hive.
In the meantime, I'm already thinking about what we'll do with the honey. I've been substituting honey in recipes that call for sugar or maple syrup, to see what works and what doesn't. And last night we had a big hit: what I'm calling a Fizzy Bourbon Spritz.
It works like this. You put two dashes of bitters in a cup. You add a teaspoon full of honey, preferably very fresh, very runny honey. You stir until it's dissolved. You add an ounce of bourbon (or rye) and three ounces of hard cider and give it another stir. You add ice. You garnish with a cherry. You enjoy!
It's quite a nice way to end the day—refreshing, a little bit pink, and excellent sipped on the couch, in front of the first fire of the season. Hello, fall!
I actually used Bulleit Rye the first time I made this, but it's adapted from the Maker's Mark website, and it's good with a nice bourbon too. Make sure your honey is runny so it dissolves well.
2 dashes bitters, such as Angostura
1 teaspoon runny honey
1 ounce bourbon, such as Bulleit or Maker's Mark
3 ounces hard cider, such as Downeast
optional: a cherry, such as Luxardo, to garnish
Put two dashes bitters in a cup. Add the honey and stir until dissolved. Add the bourbon and cider, stir well, and pour into another glass filled with ice. Garnish with a cherry and serve at once.