INDIANAPOLIS — Impress your friends (or yourself) with creative fall cocktails infused with flavors like apple pie, candied bacon, smoky oakwood and beehive-honey fresh from the farm.
Mike Stone of Louisville-based Jeptha Creed Distillery shares some seasonal recipes that look as good as they taste.
There’s even a Halloween cocktail that incorporates some spooky fog. Scroll down for detailed instructions on each cocktail.
Jeptha Creed is owned and operated by a mother-daughter duo, Joyce and Autumn Nethery.
The distillery sits on a 64-acre farm, where ingredients to produce the spirits are grown. Ingredients are locally sourced whenever possible.
NO TRICKS, ALL TREATS
- 2 oz Jeptha Creed Apple Pie Moonshine Whiskey
- ¾ oz Sweet Vermouth
- 2 Dashes of Orange Bitters
- Candied Bacon
- Orange Peel
- Cinnamon Apple Chip
- Smoke Infuser
Add Jeptha Creed Apple Pie Moonshine Whiskey, Bitters, and Sweet Vermouth to mixing glass over ice and stir. Strain contents of mixing glass into either a rocks glass or coupe glass. Garnish with Orange Peel, Cinnamon Apple Chip and Candied Bacon. Use smoke infuser on completed cocktail as directed by smoke infuser kit instructions.
Candied Bacon: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and top with a roasting rack. Lightly spritz the rack with a nonstick spray. Lay out the bacon on the rack, leaving just a tiny bit of room between each piece. Brush the bacon with the maple syrup and then sprinkle with the brown sugar. Top with a generous sprinkling of pepper. Finally, bake until the sugar is melted and the bacon is crisp, about 15 to 17 minutes. Or if you’re like is and prefer it a little extra crispy, feel free to leave it in a little longer. Let the bacon cool for 5 minutes before removing it from the rack and serving.
- 2 oz Jeptha Creed Honey Vodka
- 1 oz Brown Sugar and Cinnamon Simple Syrup
- 1 oz Fresh Pineapple Juice
- Pineapple ring
- Fresh Thyme sprigs
Combine Jeptha Creed Honey Vodka, Brown Sugar Cinnamon simple syrup, Pineapple juice in a shaker with ice. Shake vigorously then strain into a martini glass. Garnish with fresh thyme and pineapple ring on a small skewer.
Brown Sugar and Cinnamon Simple Syrup: Equal parts brown sugar and water stirred in a pot then add cinnamon stick. Bring to a boil then strain. After straining, let it come back to another boil. Let sit and cool then refrigerate before use.