Pernod Bourbon Spritz Recipes

WHISKEY SPRITZ

Whiskey Spritz image

Provided by Giada De Laurentiis

Time 2h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup bourbon
1 cup orange juice, chilled
1 cup bitter orange liqueur, such as Campari
1 cup sweet vermouth, such as Carpano Antica
3 cups orange-flavored sparkling water, such as Perrier, chilled
1 orange, sliced into rings
1 blood orange, sliced into rings
1 pint blackberries

Steps:

Combine the bourbon, orange juice, orange liqueur and sweet vermouth in a punch bowl. Cover and chill until ready to serve, at least 2 hours.
To serve, stir in the sparkling water, orange rings, blood orange rings and blackberries. Serve over an ice block or with large cubes of ice.

VANILLA-SCENTED PEAR AND BOURBON SPRITZ

Vanilla-Scented Pear and Bourbon Spritz image

Provided by Geoffrey Zakarian

Categories beverage

Time 5m

Yield 4 cocktails

Number Of Ingredients 5

Ingredients

8 ounces pear juice
6 ounces bourbon
1/2 vanilla bean, scraped
8 ounces sparkling lemonade
4 lemon wheels

Steps:

Combine the pear juice, bourbon and vanilla in a cocktail shaker with ice and shake. Strain into 4 highball glasses with ice. Top each cocktail with some sparkling lemonade and garnish with a lemon wheel.

PERNOD-BOURBON SPRITZ

Pernod-Bourbon Spritz image

An aperitif like this Pernod-Bourbon Spritz (pictured on the right) helps to stimulate the appetite, just the thing for before a celebratory feast like Thanksgiving. The two powerful ingredients, anise-flavored Pernod and caramely bourbon, are tempered by the addition of club soda and plenty of ice. A few drops of Angostura bitters brings it all together.

Provided by Shira Bocar

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 5m

Yield Serves 1

Number Of Ingredients 6

Ingredients

Ice
1/2 ounce Pernod liqueur
1/2 ounce Bourbon whiskey
2 to 3 dashes Angostura bitters
3 ounces club soda, chilled
Lemon twist, for serving

Steps:

Place 1 large ice cube in a rocks glass or fill halfway with ice. Add Pernod, bourbon, bitters, and soda. Stir once and garnish with lemon twist; serve immediately.

APPLE-BOURBON POTPIES

Apple-Bourbon Potpies image

You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 1h10m

Yield Makes 6

Number Of Ingredients 11

Ingredients

4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional)

Steps:

Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

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