Pull out your favorite chunky sweater and mix up a big batch of Amber Rush for the best fall happy hour in less than ten minutes time.
Another entry to our Drunkymoms category. Thanks to The Kitchn for this quick and easy recipe to get you through your Thanksgiving festivities.
Sangria and fruity Champagne pours aren’t the only cocktails that can be served in a pitcher! Having drinks in a pitcher is the best party secret. You can make this ahead of time. Score!
Also check out Kitchn’s Gold Rush cocktail if you want something a little mellower.
The Rye & Honey
For the Spiced Honey Syrup:
1/2 cup clover honey
1/2 cup water
3 whole star anise
1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)
1 strip of orange peel, removed with a peeler (no pith)
For the cocktail:
12 ounces rye whiskey (1 1/2 cups)
1/2 cup fresh squeezed lemon juice
6 dashes of orange bitters
6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)
Combine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.
In a large pitcher, combine the rye, bitters, lemon juice and 1/2 cup of the Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (You may have a little Spiced Honey Syrup leftover; it can be kept refrigerated for up to 4 weeks and mixed with other cocktails.)
When ready to serve, add ice to the pitcher with the cocktail. Squeeze the lemon peels and orange peels on top to express their oils, then drop the peels into the mix. (You can also add a few whole star anise pods for styling, if you like.) Stir to combine.
Pour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel.
Check the full recipe at the link below