Josey Packards Autumnal Old Fashioned Recipes

FALL FASHIONED

Fall Fashioned image

Provided by Geoffrey Zakarian

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 3/4 ounces apple brandy, such as Calvados
1 ounce apple liqueur, such as Berentzen
1/2 ounce Averna
3 dashes Angostura bitters
Pinch Cinnamon Demerara, recipe follows
Brandied cherries, for garnish
1/4 cup demerara or brown sugar
1/2 teaspoon ground cinnamon

Steps:

Stir the apple brandy, apple liqueur, Averna, bitters and Cinnamon Demerara over ice in a cocktail shaker until chilled. Strain into an iced double rocks glass. Garnish with brandied cherries.
Mix together the sugar and cinnamon in a small bowl.

JOSEY PACKARD'S AUTUMNAL OLD-FASHIONED

Josey Packard's Autumnal Old-Fashioned image

Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:

Provided by Rosie Schaap

Categories brunch, easy, cocktails

Number Of Ingredients 5

Ingredients

1/2 teaspoon cinnamon simple syrup
2 1/4 ounces Laird's bonded applejack
Scant 1/2 ounce Demerara simple syrup
Dash of Fee Brothers Whiskey Barrel-aged bitters
Orange peel

Steps:

Build ingredients in old-fashioned glass, add ice, swirl and garnish with orange peel.

OLD FASHIONED HARD CANDY

Old Fashioned Hard Candy image

Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.

Provided by YVETTE MOORE

Categories Candy

Time 45m

Yield 16

Number Of Ingredients 6

Ingredients

½ cup confectioners' sugar for dusting
2 cups white sugar
1 cup water
⅔ cup light corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any color food coloring

Steps:

Generously coat a cookie sheet with confectioners' sugar, and set aside.
In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g

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