Spiced Apple Bourbon Sparklers

What are your favorite holiday cocktails? I love warm mulled wine and bourbon drinks. And I�m a big fan of champagne or sparkling wine during the holidays slash all year long. This year I whipped up a double batch of this eggnog, at my coworker�s insistence. It�s been aging for a few weeks, so we won�t know the outcome until we crack it open the week of Christmas. I�m pretty excited for it though! 

I�ve been mixing up these sparkling bourbon cocktails since Thanksgiving. Get started infusing your bourbon now�you�ll want it to soak up the flavors for at least a week before making a cocktail with it. I made a big jar of apple peel bourbon for Thanksgiving, and then instead of using ginger beer as the recipe suggested, I used Martinelli�s sparkling apple cider (which is a holiday must in my household. This isn�t sponsored. I seriously just love Martinelli�s.). Several batches in, I realized the best combo is a sparkling cider base, the spiced bourbon, and then a ginger beer float on the top. So Christmassy! The bourbon gets so mellow and flavorful, and the apple cider brings out the� apple-y-ness. Mostly for cuteness, but also for a hint of flavor, you should definitely garnish with a sprig of rosemary, pomegranate arils, and a cinnamon stick. These are seriously good and dangerously chuggable. 
FYI: In true holiday spirit, my computer just kept trying to autocorrect �chuggable� to �huggable.� 

Spiced Apple Bourbon Sparklers

Spiced apple peel bourbon (recipe below)
Martinelli�s sparkling apple cider
Ginger beer (non alcoholic)
Fresh rosemary
Pomegranate arils (seeds)
cinnamon sticks

Fill rocks glasses with ice. Add 1 shot of the spiced bourbon to each glass, then fill 3/4 full with sparkling cider. Top off with ginger beer. Garnish with a rosemary sprig, pomegranate arils, and a cinnamon stick. Feel free to adjust amounts based on your preference. 

Spiced Apple Peel Bourbon
Adapted from this recipe

Makes one large bottle/ jar 

2-3 large apples, peeled (use the apple for something else, use the peels here)
peel of 1 lemon or small orange
1 cinnamon stick
2 cloves
2 small chunk of peeled ginger
3 cardamom pods, smashed
One 750 milliliter bottle of bourbon (my first batch used rye, which was delish) 

Fill a large jar or bottle with the apple peels, and add the rest of the spices. Pour the bourbon over to completely cover. Let sit, sealed, for at least a week at room temperature (taste after a few days, and if the cinnamon or cloves seem strong, feel free to remove). After a week, strain, and keep the strained bourbon in a jar or bottle in the fridge. 

Baked Coconut Buttermilk Donuts with Ginger Glaze

I think you should have donuts with a mom this Mother's Day. Whether it's your mom, your mom's mom, a friend's mom, a mom friend, or a new mom, and even if it's over the phone or FaceTime or Skype. The beauty of the internet is that we can be close even if we're far away. We can send pictures instantly, and even make the same donut recipe to eat together when we're miles and miles apart. 

The older I get (which, I might add, is only a few weeks away from my last twenties birthday� yikes!), the more I appreciate moms. A lot of gals I know are having babies, and man, that looks really hard. And also my mom, she's so tough and brave and strong (and pretty! and fun!). Mom's really carry the load for everyone. I wish we understood that as teenagers. Hey teenagers, be nice to your moms! 

So, here's to the moms! On Mother's Day, and every day. Celebrating Mother's Day with donuts. Celebrating every day with donuts. Celebrating mothers every day. It's a big circle, you guys� like� a donut. 

These donuts are so pretty and perfect for a springy Mother's Day brunch. I'm obsessed with the sweet coconut cake and spicy ginger glaze combo. If you're less into major ginger heat, start slow, with just a little ground ginger, and work up to the fresh stuff. 

Also, if you're looking for a gift for mom, get her a donut pan, already! 

Baked Coconut Buttermilk Donuts with Ginger Glaze

Donut base adapted from this recipe

Makes 12 donuts 

Donuts

2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup sugar

1 egg, beaten

4 tablespoons butter, melted

1 cup buttermilk

1 teaspoon vanilla 

3/4 cup desiccated coconut (dried, shredded, and unsweetened)

Glaze

2 cups powdered sugar

1/4 teaspoon grated fresh ginger (grated super fine and pulpy on a microplane)

1/4 teaspoon powdered ginger

2.5 tablespoons water

1/4 teaspoon vanilla

Additional desiccated coconut (about 1/2 cup)

Preheat oven to 375 F. Grease donut pan(s).

In a large bowl, whisk together flour, baking soda, salt, and nutmeg. In a separate bowl, beat together the egg and sugar. Pour buttermilk in a measuring cup, and stir in melted butter and vanilla. Add half the buttermilk mixture to the flour mixture, stir, then add half the egg/sugar mixture, stir. Repeat with remaining buttermilk and egg/sugar mixture. 

Fill donut pan holes just barely to the top. I usually pipe donut batter in with a plastic bag, but this is a bit thicker, so I just spoon it in and spread it around with my finger or a spoon. Bake for 10-15 minutes (my oven took exactly 13 minutes), until donuts are just golden, spring back when touched, and a toothpick comes out clean. Cool in donut pan for a few minutes, then transfer to a wire rack. Repeat with remaining batter if you only have 1 pan. 

Cool completely on a wire rack before glazing. 

To make glaze: In a large bowl, whisk together both gingers, water, and vanilla. Add powdered sugar, and whisk until combined and smooth.

Put coconut in a separate dish or plate.

Dip cool donuts (smooth side down) in glaze, then immediately into coconut. Let sit until glaze hardens, about 15 minutes.