Is there anything more satisfying than a nice hot cup of apple cider on a cool autumn day? Yes. Hot apple cider WITH bourbon. #lifehack
Bourbon, like butter, makes everything better. Spice makes it extra nice. Cinnamon, ginger, and a squeeze of lemon make this drink a new fall favourite.
I’m a sucker for seasonal drinks. Apple cider, pumpkin ale, eggnog, I’m all in. I will be making some eggnog from scratch for you in December that will put that store-bought stuff to shame.
Along with seasonal cocktails, the fall season seems to bring with it lots of great events. I am delighted to be attending the Great Canadian Kitchen Party this evening. The event will feature 10 Ottawa chefs in competition for the Gold Medal and the opportunity to advance to the national finals.
Each chef will produce one creation for guests to sample. A panel of esteemed judges will select the gold, silver, and bronze medalists. The sampling is a cocktail format and will feature wines, spirits and craft beers from across Canada.
There is one thing I’m worried about. The serving dishes for the chef’s creations. Have you ever been to a networking event where canapés were served in a little vessel and you weren’t sure if the vessel was edible or not? Sometimes it’s a bread spoon, other times it’s cardboard – sometimes you wouldn’t be able to tell the difference.
And what about those weird ceramic serving spoons? You know, the ones that are *just* too big to fit into your mouth in polite company? Those are just stupid. If you have to turn your back from the people you’re talking to just to maintain some semblance of decency, they shouldn’t be using them.
The worst is when they serve something that’s just impossible to eat with any dignity while standing. Taco bar? Delicious! Terrible idea for a standing reception. If you need to use both hands and hunch indecorously over the nearest hightop just to avoid having pico de gallo end up in your cleavage, it’s not the right choice for a black tie cocktail party.
The best passed appetizers come on skewers, in cones or on a cracker. Anything that is bite-sized, doesn’t require you to unhinge your jaw, and doesn’t leave you with hands stickier than a preschooler, is a winner.
There’s nothing worse than shaking someone’s hand at an event and being left with that sinking uncertainty about why their hand is so sticky.
Wish me luck tonight and pray that I don’t end up with any egg on my face, slime on my hands or pico in my cleavage.
Heat all the ingredients, and then pour into a heatproof glass or mug. Garnish with a lemon slice and/or a cinnamon stick.
Recipe from: McLagan, Jennifer. "Kentucky Toddy." Food & Drink. Autumn 2013.