PEI Liquor Celebrate Fall 2022

Apple Elixir From page 26 Makes 1 Cocktail

Pumpkin Spice Semifreddo From page 25 Makes about 1 1/2 Litres

Pumpkin Cider Donuts From page 22 Makes 12-16 Donuts

A la Mode From page 30 Makes 1 Cocktail

• 1 oz Matos PEI Apple Brandy (01094Y) • 1 oz Matos Orange Liqueur • 1 Tbsp lemon juice • 1 Tbsp honey • 1 cup freshly-brewed Orange Pekoe • Tea • Cinnamon stick for garnish Directions In a large mug, stir together all the ingredients and enjoy right away!

• 1 can sweetened condensed milk ⅔ cup pumpkin puree • 1 tsp cinnamon • 1 tsp ground ginger ¼ tsp nutmeg

• 1 1/2 oz Deep Roots Spiced Apple (16016A) • 1/2 oz Galliano (16570A) • 4 oz whole (3.25%) milk • Ice • A sprinkle of cinnamon for garnish • A slice of apple for garnish Directions In a short glass full of ice, combine the Spiced Apple, Galliano and milk. Stir to combine, then sprinkle with a pinch of ground cinnamon.

• 3/4 cup fresh apple cider • 4 cups all purpose flour • 1 tsp pumpkin pie spice • 2 tsp baking powder •½1/2 tsp salt • 1/2 tsp baking soda • 1 cup brown sugar •¼1/4 cup soft butter • 2 eggs • 1 cup pumpkin puree • Cinnamon sugar for dusting

¼ tsp cloves ¼ tsp allspice • 2 Tbsp vanilla extract ¼ tsp salt • 2 cups whipping cream

Directions Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine. In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add the whipped cream to the con- densed milk mixture and fold it in care- fully until it’s barely combined. Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!) Once the mixture is frozen, cover tight- ly with plastic wrap. Enjoy with caramel sauce, salted nuts or with espresso poured over top!

Directions Preheat a deep fryer or dutch oven filled halfway with canola oil to 350F. In the bowl of a mixer, combine the butter, sugar, eggs and pumpkin. Use a paddle attachment to beat the mixture until pale and fluffy. Add the remaining dry ingredients to the bowl of the mixer and stir a couple of times, then add the cider and beat a few more times, scraping down the sides of the bowl as necessary. Use a rolling pin to roll the dough to ½ inch thick out on a VERY well-floured surface. Cut donut shapes with round cutters. Carefully dip the cut donuts into the hot oil using a slotted spoon or spat- ula. Cook for about 60 seconds per side, then drain on paper towel for about 5 minutes. Place about a cup of white sugar in a large bowl and stir in a Tbsp of cinna- mon (more or less if you like). Dip the fried donuts in the sugar mixture and make sure they are coated all over. Transfer to a cooling rack to cool fully.

First Frost From page 28 Makes 1 Cocktail

• 1 oz Rossignol Iced Liberty Blossom (15820A) • 1 Tbsp lemon juice • 4 oz No Boats on Sunday Cider (19559R) • Crushed ice • Apple slices to garnish Directions To a short glass, add the Iced Liberty Blossom and lemon juice. Stir to combine, then fill the glass with crushed ice and top it up with the cider.

View more recipes at liquorpei.com

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CELEBRATE FALL 2022

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CELEBRATE FALL 2022

Limited time offers from October 12 - November 15