Category: Cocktails

Sage, the herb that reminds me of Thanksgiving. Sage’s pine-like aroma and eucalyptus and citrus notes adds such depth to the muddled sweet black grapes. I found this recipe and thought it fit very well alongside other autumnal dishes. This makes for a refreshing and unique cocktail to serve your guests this season!

Ingredients

(This batch was for an 11 oz glass)

• 5-6 sage leaves
• 25-30 black grapes
• 4 ounces Ginger Ale

Instructions

1. Preheat the oven to 400 degrees. 
2. Line a baking sheet with parchment paper and scatter the grapes on it. 
3. Roast for 30 minutes until the grapes begin to shrivel a bit but not burst. 
4. Remove from the oven and let cool. 
5. To a cocktail shaker, add the sage leaves and the roasted grapes, reserving at least one grape for garnish.  
6. Muddle to release the grape juices and break up the sage. 
7. Add ice and your favorite vodka. 
8. Give it a good shake. 
9. Add ice to a glass and strain the mix over it. 
10. Top with ginger ale and garnish with a sage leaf and a roasted grape.

Warm spices like cinnamon, cloves, and nutmeg with apple and citrus makes for Autumn in a cup. I was so excited when I saw H-E-B’s display of Apple Cider and couldn’t help myself but to grab some. We enjoyed this fall beverage accompanied with an herb pork tenderloin, roasted butternut squash, Parmesan brussel sprouts, and wild rice to welcome the fall season into the home. This recipe is simple and can be served warm or chilled, but a good rye whiskey is key in my opinion…we used 4 Year Templeton Rye. Cheers to sugar, spice, and everything nice!

INGREDIENTS

• 1/2 gallon of apple cider
• 2  medium navel oranges
• 1 honey crisp apple
• 3 cinnamon sticks
• 10 cloves
• rye whiskey

INSTRUCTIONS

1. Thinly slice the oranges and apple horizontally.
2. Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
3. Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
4. Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
5. Garnish with an apple or orange slice, half a cinnamon stick and cloves.

I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat! I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat!

INGREDIENTS

Serves 2-4

• 2 cups fresh diced peaches 
• 3 sprigs fresh thyme
• ½ cup water
• ⅓ cup honey
• 8 ounces vodka
• ½ cup fresh lemon juice 
• 1 cup chilled club soda
• Thyme sprigs and peach slices to serve

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INSTRUCTIONS

Combine peaches, thyme, water, and honey, in a saucepan over medium. Bring peach mixture to a boil and cook 5 minutes until peaches are soft; remove from heat and cool completely. 

Strain peach mixture through a fine mesh sieve into a large pitcher with vodka and lemon juice; chill. Discard peach solids (or save and use it to top some vanilla ice cream).

Stir club soda into drink just before serving. Divide drinks between ice-filled low-ball glasses and garnish with a thyme sprig and peach slice, if desired.