This post was made in partnership with Exotico Tequila. Recipe and ideas are my own.
I think fruitcake gets a bad rap. If someone gifted me one, I’d probably say thank you, dunk a slice in some milky coffee and enjoy my day. Who had it in for this fruit and nut studded loaf? Who made the association between fruitcake and a brick? Was it a slew of poorly made, overly manufactured cakes hitting the market all at once? These are the questions keeping me up at night, making me scratch my head and then making me wander into the kitchen looking for a piece of cake.
So today I thought I’d get a little unconventional and create a cocktail that evoked “fruitcake” but in some surprising ways. I also have your time in mind dear readers and wanted to make sure you had a holiday-ish cocktail in your back pocket you could whip out next week, or in the coming weeks, and not have to do any heavy lifting (No syrups or infusion making today! That’s next week!).
I’ve partnered with the award winning Exotico Tequila and their reposado expression made with 100% blue agave today as the base of the cocktail. Their reposado has lots of warm vanilla, dried fruit and spices in their flavor profile that make it the perfect compliment for those spices you’d find in the cake. I also like the tequila’s more savory notes to balance out the cocktail. To really bring in the fruit and nut flavors I muddled some citrus and dried currants along with maraschino liqueur and rounded it all out with a few dashes of black walnut and Angostura bitters. To brighten it all up it’s topped with just a touch of sparkling apple cider. The end result is tart with lots of spice and a hint of savory from the tequila and the walnut bitters.
It’s an easy to drink, holiday friendly cocktail. You might just find yourself reaching for a real piece of fruitcake too.
A “Fruitcake” Cocktail
2 ounces Exotico Reposado Tequila
1/4 ounce maraschino liqueur
1 orange slice
1/2 teaspoon currants (or one large pinch to taste)
1/2 ounce freshly squeezed lemon juice from about 1/2 a lemon
2 dashes black walnut bitters
2 dashes Angostura bitters
1 ounces sparkling apple cider
orange slice for garnish
In the bottom of a shaker, muddle together maraschino liqueur, orange slice and currants. Fill shaker 2/3 with ice and pour in Exotico Reposado Tequila, lemon juice, black walnut bitters and Angostura bitters. Shake hard about 20 seconds. Strain into a rocks glass over fresh ice. Top with sparkling apple cider. Garnish with an orange slice.
For more information on Exotico Tequila, please visit them at exoticotequila.com.
This post is brought to you by Everclear. Recipes and ideas are my own.
I’d say it feels that way except for this mountain of apples on my counter and the JUG of apple cider I decided was an economic buy this week. Why don’t they ever sell cider in small containers? However, I’m actually happy to have it around because it really is time to start thinking about holiday parties and batching drinks and well, making things with apple cider.
Are you the person tasked every year with bringing the drinks to the party? I am. Regardless of whether I am going to a friend’s house or a relatives house, if I don’t show up with some sort of boozy concoction it’s as if I killed Rudolph and used him for the Thanksgiving Turkey. I mean, I get a lot of shade thrown at me and very raised eyebrows.
This year for the earlier Fall parties I have a new trick up my sleeve. Instead of the vast caldrons of spiked apple cider I usually inflict upon people, I’ve downsized the drink. Actually, I made the drink edible and it fits in the palm of your hand. Neat, huh?
Edible cocktails have appeared a few times on this site and I stand by them as completely appropriate party “drinks”. To get in the festive Fall spirit we’re using up some of those apples you all probably have piled on your counter and, of course, that jug of apple cider. The booze portion is courtesy of Everclear. As part of their 
I made a small batch of my own caramel sauce but store bought is completely acceptable. I’ve linked to a favorite recipe of mine below if you feel up to making it from scratch (plus, if you do, it takes less than 20 minutes and tastes SO DANG GOOD).
So at your next pumpkin carving/Fall party/barn raising this season, show up with a tray of these Caramel Apple Jellies instead of the usual spiked cider and you will be cheered. Believe me, no one is going to miss it when they’re scarfing down these goodies.
