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Shake up a batch of these mixologist-inspired cocktails, updated with a simple syrup of molasses and sage, and served over apple cider ice cubes.
Nutrition information coming soon.
For the Apple Cider Ice Cubes, pour cider into standard ice cube tray. Freeze until frozen.
For the Sage Molasses Syrup, mix molasses, water and sage in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Let stand 10 minutes. Strain through fine sieve. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)
For each cocktail shaker of Molasses Bourbon Sour, fill cocktail shaker with 2 cups of the cracked ice. Add 1/2 cup of the apple cider, 1/4 cup of the bourbon, 1/4 cup of the Sage Molasses Syrup and 1/4 cup of the lemon juice; shake until well mixed and chilled. Place apple cider ice cubes into each of 2 beverage glasses. Strain cocktail mixture into glasses. Repeat with remaining ingredients to make 4 cocktails.