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Tag: fall-cocktails

Friday Musings: Autumn and Everything After

Friday Musings: Autumn and Everything After

Of the four seasons, I’ve always felt as though autumn was the one that was most open to personal interpretation. The others just seem to be what they are. When we think about spring, our thoughts immediately go to rebirth, new beginnings, and a fresh start. It’s almost universal. Similarly, summer calls to mind togetherness, relaxation, and the reconnections that happen when you vacation with family and friends. Suddenly you’re sleeping under the same roof with your parents, siblings, or

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Wednesday Music and Cocktails: Autumn Dance

Wednesday Music and Cocktails: Autumn Dance

In 1972 Neil Young released the album Harvest and although the initial critical reviews of it were mixed, “Heart of Gold” became a number one hit that threw him suddenly into the limelight. Startled and uncomfortable, Young backpedaled and would later say in one of his most quoted lines that the record “put me in the middle of the road. Traveling there soon became a bore so I headed for the ditch. A rougher ride but I saw more interesting people there… when people start asking you to do

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Poetry in a Glass: Autumn Evening

Poetry in a Glass: Autumn Evening

There is something about haiku poetry that appeals to me very much. I’m sure it’s the austerity of it, and the careful word choice required in order to depict a thought that evokes a feeling that then inspires us to think about life, all in just 17 syllables. I have a book of haiku poems that my daughter, Wendy, gave me as a gift. The three poets in it write in the traditional Japanese style, and their work is believed to be essential to understanding the origin of haiku and its fundamental components.

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Tuesday Classics: The Bloody Ghost

Tuesday Classics: The Bloody Ghost

I deliberately waited to do my Monday Classics post this week on a Tuesday because I could not resist the idea of actually posting on Halloween. In creating today’s drink, I gave myself a kind of a challenge. There were some beautiful blood oranges at MOM’s Organic Market the other day, and I knew immediately that I wanted them in my Halloween cocktail. Since they’re a citrus, there really were what felt like a million different directions I could go in, but none were scary enough. There was

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Whiskey Cocktail #3: It’s the Great Rye Pumpkin!

Whiskey Cocktail #3: It’s the Great Rye Pumpkin!

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Since Halloween is almost upon us, and since I’m still trying to convince some members of the anti-whiskey crowd to switch over, I thought I’d offer up another Autumn cocktail. I had two absolutes in mind when creating this drink: first, it had to have pumpkin in it, and secondly, I wanted to use Cooper River Rye Whiskey made right here in Camden, NJ. Cooper River Distillers is another one of the distilleries being featured during the first Philly Craft Spirits Week, starting this Thursday, October 27th. When I opened the bottle the aroma hit me right away: vanilla, honey, and spices. I found the same to be true with the taste; it was extremely smooth and I was picking up lots of spice, especially cinnamon and clove. I wanted to add an Amaro to the drink, just to give it some more depth and that elusive quality that comes from the fact that the Italians won’t tell us what’s in the bottle. The Amari are also spicy, and can be quite bitter, but I chose Amaro Montenegro because it tends to be the mildest (and the sweetest) of those that I’ve tasted. It’s also my favorite! To finish out the bitter side of the equation, I went with two dashes of aromatic bitters. Now let’s talk about the sweet side. To get the pumpkin flavor into the drink, I knew I wanted to use pumpkin butter rather than purée because I thought it would have more flavor and sweetness. I’ve seen it listed as an ingredient in other cocktails and it has always intrigued me. I also thought this was a perfect opportunity to use the Tippleman’s Burnt Sugar Syrup that I’d purchased from the Art in the Age store in Philly. I needed citrus to brighten everything up so I chose to go with orange juice; I love the way it works with the rye whiskey and the pumpkin. Finally, I decided to top the whole drink off with some pumpkin ale. I recommend going with one that’s more assertive than subtle when it comes to flavor, but you can take it in whatever direction you’d like.pumpkinandrye2

It’s the Great Rye Pumpkin!

1 oz Cooper River Rye Whiskey
3/4 oz Amaro Montenegro
1 tablespoon pumpkin butter
1/4 oz fresh orange juice
1/4 oz Tippleman’s Burnt Sugar Syrup*
2 dashes aromatic bitters
2 oz Pumpkin Ale
Orange strip for garnishing

Place all the ingredients except the orange strip and the pumpkin ale in the bottom half of a shaker tin and then add your 1 large cube and 2 small. Shake for 15—20 seconds or until cold. If you don’t have any large format cubes on hand, then fill the shaker 2/3 full with regular ice. Strain using a Hawthorne strainer and pour into an Old-fashioned glass with one large cube in it. Top off with the Pumpkin Ale and add your garnish. Enjoy!

*You can certainly substitute regular simple syrup here. Place equal parts sugar and water in a saucepan. Heat gently until dissolved and clear. Store in fridge.

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