bourbon and whiskey and rye, oh my.
The High Fashioned
- 1.5 oz vintage single barrel bourbon
- .75 oz ginger liqueur
- .75 oz fresh lemon juice
- 1.5 oz real, unsweetened cranberry juice
- preserved walnut + 2 tsp walnut syrup*
- 1 tsp (or less) high quality cherry syrup**
- fresh thyme, for garnish
pour 1.5 oz of cranberry juice + cherry syrup in the bottom of the glass. add ice; set aside. in shaker, combine bourbon, ginger liqueur, lemon juice, and walnut syrup. shake vigorously to combine. carefully pour shaker contents over the back of a spoon into the prepared glass, to create a layered effect. garnish with fresh thyme and preserved walnut,
serves 1
*harvest song makes delectable cured, whole green walnuts, which are sweet, complex, and utterly delightful. they're seasonal, so i stock up as soon as they are available for purchase. in lieu of these, substitute maple syrup and garnish with cherries instead,
**i like the syrup from luxardo maraschino cherries, or fabbri am arena cherries for this application.
Spicy Maple Bourbon Cider
- 1.5 oz bourbon
- .75 oz fresh lemon juice
- 1.5 teaspoons maple syrup
- 1 teaspoon spiced apple cider syrup*
- dash of cayenne pepper
- 2-3 oz fresh apple cider
- apples, for garnish
- spicy sugar, for rim**
prepare highball glass: run a wedge of lemon around the outside of the glass to wet the rim. dip the moistened rim in the spicy sugar mixture, swirling to coat. add ice; set aside.
combine bourbon, lemon juice, maple syrup, spiced apple cider syrup, and cayenne pepper in a cocktail shaker, shake & strain into prepared highball glass. top with 2-3 oz fresh apple cider, garnish with a wheel of apple.
serves 1
kitchen notes:
to make the apple wheel, cut a thin cross section of apple perpendicular to the core, but slightly above where the seeds would be. dipping the remaining apple bits in the spiced sugar is strongly recommended.
*for spiced apple cider syrup, reduce apple cider over medium heat, stirring occasionally. add a sprinkle of cinnamon, and 1/4 cup dark brown sugar; swirl to dissolve. when reduced by about half, remove from heat and allow to cool.
**for spiced sugar rim: add a pinch or two of cayenne pepper and a tablespoon of granulated or turbinado sugar to a small saucer. alter ratios to taste. swirl with the back of a spoon to combine. any excess can be stored for future use,
regular thyme can be substituted for the lemon thyme if it is unavailable
Thyme for Bourbon & Ginger
- 1.5 oz bourbon
- .5 oz ginger liquor (i like canton)
- .5 oz citrus vanilla pear syrup*
- squeeze of fresh lemon juice
- fresh thyme
add bourbon, ginger liquor, pear reduction, and lemon juice to cocktail shaker. shake & strain into a highball glass, with ice. garnish with plenty of fresh thyme.
serves 1
*for the citrus vanilla pear reduction: bring 5 cups of water to a boil, with a split vanilla bean (split lengthwise), a sprinkle of cinnamon, 1 lemon, sliced, with rind on, a few cloves can be added, 4-6 slices of fresh ginger, and 2 cups of sugar. add in 4 pears (skins removed), and lower the heat to reduce the boil to a gentle simmer. remove the pears when tender (about 12 minutes), and reserve for another use. further reduce the poaching liquid until syrupy. strain.
Ginger & Wintery Herb Whiskey Buck
- 1.5 oz rye whiskey
- 1 oz ginger liqueur
- .75 oz fresh lemon juice
- 1-2 oz ginger beer
- a few sprigs of fresh rosemary & lemon thyme
muddle fresh rosemary and lemon thyme with lemon juice in the bottom of the cocktail shaker. add rye & ginger liqueur. shake & strain into a highball glass with ice. top with an ounce or two of ginger beer (to taste). garnish with sprigs of fresh rosemary & lemon thyme.
serves 1
regular thyme can be substituted for the lemon thyme if it is unavailable
this drink is designed to complement a cheese plate and its many accoutrements, but it can be enjoyed on its own.
The Alc-Coutrement
- 1.5 oz rye whiskey
- .5 oz ginger liqueur
- .5 oz pear brandy
- .75 oz fresh lemon juice
- .5 oz spiced pear reduction*
- preserved walnut, for garnish**
in a cocktail shaker with ice, combine ingredients. shake vigorously & strain into prepared glass.
garnish with preserved walnut.
serves 1
*for the spiced pear reduction: bring 5 cups of water to a boil, with a vanilla bean (split lengthwise), a sprinkle of cinnamon, 1 whole lemon, cut in half, and 2 cups of sugar. add in 4 pears (skins removed), and lower the heat to reduce the boil to a gentle simmer. remove the pears when tender (about 12 minutes), and reserve for another use. further reduce the poaching liquid until syrupy. strain, and allow to cool completely before using.
**harvest song makes delectable cured, whole green walnuts, which are sweet, complex, and utterly delightful. they're seasonal, so i stock up as soon as they are available for purchase. a lemon twist can be substituted if these are unavailable.
Autumn Hay-Rye-d
- .75 oz rye whiskey
- .75 oz ginger liqueur (like canton)
- .75 oz pear brandy
- .75 oz fresh lemon juice
- .75 oz spiced apple cider syrup*
- 2 sprigs fresh rosemary
- cranberries for garnish, optional
in a cocktail shaker with ice, combine all liquid ingredients, and 1 sprig of rosemary (see note). shake vigorously & strain into prepared glass. garnish with remaining sprig of rosemary, and cranberries, if using.
note: for a more intense rosemary flavor, lightly crush the rosemary sprig before adding to the shaker.
serves 1
liquid new england.
*reduce apple cider over medium heat, stirring occasionally. add a sprinkle of cinnamon, and 1/4 cup dark brown sugar; swirl to dissolve. when reduced by about half, remove from heat and allow to cool completely
* * *
still thirsty?
* * *