![]() rocks glass) instead of a highball.ģ/4 oz. I also opted to serve it in a lowball (i.e. I upped the bourbon from the original recipe and instead of infusing the bourbon with cardamom pods, I went the simpler route of using cardamom bitters. I adapted this from the Union Square Cafe recipe for the Apple Crisp Cocktail, making enough changes that I thought a slight name change was warranted. Allow to cool, strain out the vanilla pod and seeds (or leave in to infuse more flavor) and store in a container in the refrigerator.Īpple, lemon and honey are also good fall combination, which, along with cardamom, are the key flavors here. Reduce heat to low and simmer for 4 minutes. Add 1 cup water and 1 cup sugar bring to a boil. Scrape the seeds into a saucepan and drop the split pod into the saucepan too. Note: To make vanilla syrup, split a vanilla bean in half lengthwise. Squeeze the peel over the drink to express its oils, then drop into the glass. ![]() Strain into a rocks glass with a single large ice cube. I called it a "Bowery" because New York's Bowery Street runs through Little Italy (a nod to the Aperol) and the East Village (a part of town with a high concentration of great cocktail bars).Ģ dashes Fee Brothers whiskey-barrel-aged bittersĬombine whiskey, Aperol, vanilla syrup and bitters in a cocktail mixing glass. Then it's got a little vanilla and smoky Laphroaig Scotch as seasonal notes. This isn't really an Old-Fashioned or a Negroni, but the idea of whiskey with Aperol, sugar, bitters and an orange peel is a sort of intersection between those drinks. All of the drinks are inspired by flavors of fall and Thanksgiving: smoke, vanilla, sage, apples, ginger, etc. The first two are markedly stronger than the second two, since they aren't cut with nonalcoholic mixers (soda and ginger beer). The cocktails below are easy to make and can be mixed in advance (if doing so, strain, then store in the fridge don't store with the ice, since it will dilute the drink too much). But shooing them out of the kitchen is no fun-use the carrot approach instead: entice them into the living room with a cocktail. As happy as you may be to see them, it's probably a good idea to keep them out from under foot while you finish reheating stuffing, mashing potatoes, whisking the gravy, etc. It's also when the guests generally arrive. The last hour or so of cooking Thanksgiving dinner can be a little frantic.
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