I thought a cocktail was far more fitting than champagne this Monday morning, seeing how I’m celebrating the fact that I have all of my cookbook photos in to my publisher. By all of my photos, I mean a good 99% of them as I am learning the fluidity and malleability of the cookbook process. Photos can be pulled and replaced at a later time if I need to update them before the printing process if I decide to change something or am not happy with what is there. The cookbook timeline needed a hard stop for a date, but I am lucky enough that the creative process with my amazing cohorts in cookbook crime (AKA Robert and Lindsay from appetite: Random House) has been nothing short of amazing and inspiring. I have design mock-ups that literally make me tear up as the design team absolutely nailed what I was looking for. This cookbook is going to be so beautiful, so gorgeously photo-laden and visually interesting that I am wired with anticipation.
That said, taking on the photography yourself is a crazy endeavor plus a massive amount of work, and I am glad that most of it is behind me. Oh I know that I still have photos that will need to be redone or replaced, but that’s ok.
It’s still time to celebrate with a drink! I’ll share with you my Halloween cocktail that I made this past Saturday for all of my guests, to rave reviews.
The triple trouble that you need to make this cocktail are your favorite apple cider, an apply brandy or whiskey and Sortilege.
While you can definitely play around with apple brandy or whiskey, you simply cannot replace the Sortilege with a maple whiskey. There is never enough maple flavor and the Sortilege is smoother than any whiskey will ever be.
I was also very excited to bring out my newest set of retro barware. I have three full sets (not counting any prop glasses that I also own) of in-the-original-holder mid-century modern glasses.
This one that I scored for $20 is my absolute favorite.I’ve never seen a holder that has the individual arms holding each glass. It’s so atomic/space-age awesome. I was told that it’s by Federal Glass, but since there aren’t any markings I couldn’t verify this for certain.
My favorite shot glass, however, is by Hazel Atlas in their pheasant and hunter pattern. I’ve managed to thrift four glasses so far and when I get up to eight I’ll be able to pull them out at parties as well.
The Log Cabin cocktail is a deliciously sweet and strong concoction that truly embodies everything Canadian. Whiskey. Apples. Maple syrup. Ice. The only incongruent ingredient would be the splash of lemon juice at the end. While I do have it listed as an option, only one person at my soiree preferred their Log Cabin without that dollop of acidity. It perfectly cuts the sweetness and balances out each and every sip.
As much as I love winter, I don’t love many hot cocktails, excepting boozy hot chocolate. I still like a cold, icy cocktail during the winter months and the Log Cabin cocktail perfectly combines the flavors of the season, just like an apple cider cocktail should.
So let’s raise our glasses to me finishing my cookbook photos, to a fabulous November and to great Canadian cocktails!
Love you more than cocktails,
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How to Make a Log Cabin Cocktail
- Prep Time
- 1 minute
- Total Time
- 1 minute
- Karlynn Johnston
- 2 ounces maple liqueur
- 1 ounce apple brandy OR apple whiskey if wanted
- 1/4 ounce to ½ freshly squeezed lemon juice
- 1 ounce sparkling apple cider
- Combine the liqueur, brandy/whiskey and ¼ ounce of the lemon juice in a cocktail shaker filled with ice and shake until the shaker is cold to the touch.
- Taste and add more lemon juice as needed.Pour everything, including the ice, into an 8-ounce rocks glass.T
- op with the sparkling cider, and gently stir to combine the cocktail. Serve and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.