Oh hi. It’s just me… popping in with a last minute cocktail to help you slip into your Thanksgiving food coma a little bit faster.
That’s what it’s all about, right? At least for my family it is. Rush around all morning to get the food ready, eat as much as you can possibly stand, find your spot on the couch/recliner/carpet and then pass out while watching football. Happy holidays!
Unfortunately I’ll be missing out on said activities because: 1. I’m 2700 miles away from my family and 2. Hospitals don’t close…ever.
So it looks you’re going to have to drink one for me, k?
With all of the apple cider from our trip to Apple Hill last weekend, it was only natural that I add it to some booze. The only thing is I’m not a hard liquor girl; it brings back nauseating memories of my amateur drinking days. So instead I’m taking the classy route and serving it with champagne.
Making these spritzers is as easy as warming the cider on the stove with a few cinnamon sticks, fresh ginger and cloves, allowing it cool and then adding it to some cold bubbly.
This recipe is very lightly spiced but if you don’t like the spices you can keep it really simple by adding the plain cider to the champagne by itself. Or for a non-alcoholic version, replace the champagne with soda water. A little something for everyone.
64 ounces apple cider
2 cinnamon sticks
1 tablespoon fresh ginger, minced
25 ounces dry champagne
- Pour the cider into a large pot and warm it on the stove over medium-high heat. Add the cinnamon sticks, clove and fresh ginger then cook for 15 minutes. Remove from heat and cool to room temperature. Strain out the spices and then transfer to a container before refrigerating.
- After cider is cooled, pour it into each glass filling them halfway. Top the rest with champagne and serve!