Fall Cocktail Cards

Spiced Apple Pear Cider

Ingredients (One Gallon):

  • 6 Large Apples Quartered*
  • 6 Large Pears Quartered*
  • 16 Cups Water
  • 1 Cup Apple Flavored Liqueur*
  • 1/2 Cup Brown Sugar
  • 1 Tbsp Wildflower Honey*
  • 1 Tbsp Ground Cinnamon
  • 2 Tsp Ground Cloves
  • 2 Tsp Nutmeg
  • Cinnamon Sticks (Garnish)


  1. Place water and quartered apples/pears (seeds and stems removed) into a large pot. Add brown sugar, honey, ground cinnamon, ground cloves, and nutmeg. Cook over medium-high heat for one hour.
  2. Smash apples and pears in pot then cook for an additional 30 minutes.
  3. Remove the pot from heat and allow to cool for one to two hours. Once cooled strain to separate cider from solids.
  4. Pour into a gallon size container or pitcher, adding your rum, closing, and giving it a good shake (be sure to always shake before serving).
  5. Serve warm (cold okay as well), adding a slice of apple and pear, and a cinnamon stick or two to garnish.

* Local Options: Our Apples & Pears come to us regularly in our Klesick Farms (Stanwood) CSA Box delivery. For the liqueur, I used Spiced Apple Liqueur from Skip Rock Distillers (Snohomish). Local honey can be bought from Cats Paw Bees (Camano), Frontier Flyers (Lake Stevens), or Sunshine Honey Company (Snohomish). Find out more about them and where to buy on Pg. 26.

Cran-Lemonade PUnch

Ingredients (One Gallon):

  • 64 Oz Cranberry Juice
  • 36 Oz Ginger Ale
  • 1 Cup Fresh Squeezed Lemon Juice
  • 1 Cup Lemon flavored Liqueur
  • Fresh or Frozen Cranberries (Garnish)
  • Lemon Slices (Garnish)


  1. Pour ingredients into a gallon size container, close, and give it a good shake (be sure to always shake before serving). Keep refrigerated.
  2. Serve chilled, adding cranberries and lemon slices for garnish. Can be served with ice if desired, frozen cranberries are a fun alternative.

* Local Options: For fruits and juice purchases, try Sno Isle Food Co-Op (Everett), our go to grocery stop for produce and more, or your closest locally owned market. For the liqueur, I used Bookmark Limoncello (Gin based) from Temple Distilling (Lynnwood).

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