Here are some of the hottest new fall cocktails out there.
In some places, it still feels like the middle of summer. Bright hot days with dry lawns and bugs singing in the trees is still the norm.
According to the calendar though, the first day of autumn is actually just a couple of weeks away. Soon we’ll be neck-high in pumpkins, tiny chocolate bars and little ghouls running around the streets asking for more.
For the adults, it’s the perfect time to think ahead and get in the mood. Below are 3 refreshing fall cocktail recipes brought to you by Sparkling Ice–a lightly carbonated, zero-calorie beverage that combines sparkling water, fruit juice, vitamins, and antioxidants. (We’ve also added in a recipe for fresh, homemade donuts because who doesn’t like fall treats?)
1) Sparkling Apple Hot Toddy
• 6 oz. Crisp Apple Sparkling Ice
• 1 ½ oz. whisky or apple brandy
• 1 teaspoon honey
• Cinnamon stick, allspice cloves, and apple slices for garnish
1. Coat the bottom of a glass coffee cup with honey. Add whisky or brandy
2. Heat Crisp Apple Sparkling Ice in a small sauce pot
3. Pour hot Sparkling Ice into glass. Stir to combine ingredients
4. Garnish with cinnamon stick, allspice cloves, and apple slices
2) Crisp Apple Donuts
- 1 cup Crisp Apple Sparkling Ice
- 6 tablespoons unsalted butter (room temperature)
- ½ cup Splenda Sugar Blend
- 2 eggs
- ¼ cup whole milk
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ¾ cup all purpose flour
- 1½ cups Splenda Sugar Blend
- ½ cup ground cinnamon
Part 1: Donut Dough
- In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes.
- Add eggs one at a time until combined. Slowly pour in the milk and half of the Sparkling Ice to the mixing bowl.
- With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy.
- Slowly pour in the remaining amount of Sparkling Ice on medium speed for 2 minutes.
Part 2: Dough Storage
- Tear 2 pieces of parchment paper the size of a baking sheet.
- Line the first piece of parchment on a clean baking sheet and heavily dust with flour.
- Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick. (If the dough seems too sticky flour your hands before pressing.)
- Lightly flour the top of the dough and place the second piece of parchment over the dough. Refrigerate for 3 hours or overnight.
Part 3: Frying Donuts
- In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer.
- Gently peel the top piece of parchment off the dough.
- Using a floured donut cutter, punch out dough and place in hot oil.
- Fry on each side for 2-3 minutes or until light brown. Adjust the heat if needed. Scoop on paper towel lined baking tray.
Part 4: Finishing Donuts
- Combine cinnamon and Splenda in a large bowl.
- While the donuts are still warm, toss with cinnamon and Splenda mixture until evenly coated.
2) Sparkling Pumpkin Spice
• 2oz honey whiskey
• ½ oz lemon juice
• 1 tbsp pumpkin puree
• 4oz Crisp Apple Sparkling Ice
• Whipped cream
• Pumpkin pie spice
Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake. Strain into a rocks glass and float with Apple Sparkling Ice. Top with whipped cream and a sprinkle of pumpkin pie spice.
3) Cranberry-Apple Cider Punch
• 4 cups apple cider, chilled
• 2 cups cranberry juice cocktail, chilled
• 2 cups Sparkling Ice Crisp Apple, chilled
• 1 can (12oz.) frozen orange juice concentrate
• apple slices for garnish
• rosemary cranberry sprig for individual garnish, as shown in image, or float fresh or frozen cranberries in punch bowl