If January 2015 was spent in a #TikiTheSnowAway denial of Winter, then February is me embracing the cold. It’s so damn frigid in NYC. Everyone East of Colorado has been prisoner to bone crushing temperatures and an endless blanket of snow. I love snow and am a total Winter sports person (Skier 4Lyfe) but could the temperatures just be above 32° F?
So, I did it, I made a Hot Whiskey Punch. My girlfriend wanted something warm when she got home from a hospital shift and I wanted to use up some of the 2 dozen Clementines which come in a box of “Cuties”. Why are there so many Cuties in a box? Why? I’d really be happier if there were like 10. Two dozen are too many Cuties. Just TOO MANY.
Anyway, tl;dr: I’m cold, this drink is Hot & Delicious, Whiskey, Clementines, Spices, Punch. Bang.
Be Mine, Clementine
- 4 oz Bourbon
- 1 oz Domaine de Canton or other Ginger Liqueur
- 1/2 oz Santa Maria al Monte Amaro
- 2 oz Clementine Juice
- 1/4 oz Lemon Juice
- 1 oz Cinnamon Bark Syrup
- 6 oz Water
- 7 drops Scrappy’s Cardamom Bitters
- Garnish: Clementine Wheel
In pot combine ingredients and heat on LOW. Like really really LOW. Stir continuously until liquids are swimming nicely together but don’t boil. Nooooooo boiling. When it’s ready to go, strain into Mugs. Should make two Mug sized servings or four Espresso Cup servings.
This delicious Hot Whiskey Punch was named by my girlfriend. Thanks Baby!
So a month ago I bought some Crispin Hard Pear Cider. Being a fan of their Hard Apple Cider, I could not wait to taste this bottled goodness! But then, it sat in the back of the fridge whilst I made Raspberry Liqueur, a ton of drinks with Salers Aperitif, entered a Bourbon Manhattan competition and tried to find the best Negroni Bianco Variation. (P.S. I may have found it and will post my discovery soon!)
Well today, I could not take it any more! I had to open that bottle! And Ohhhhhh sweet Stars, this Pear Cider is so wonderful. Made from 100% Pear juice, the Crispin Pear is so dry and crisp and California and PEAR and muhhhhhhhhhhhh. I would literally drink this every day if it wouldn’t kill me. Best of the Best. Five Stars.
But, being the Home Bar Girl that I am, I immediately thought about how to use it in a cocktail. What came to me was: Gin, Ginger, Lemon, Pear. WHOOP! This drink is truly crisp and delicious while still being Autumnal! High Five! We did it!
- 2 oz Smooth Gin (Plymouth Gin used here)
- 1 oz Ginger Liqueur (Domaine de Canton used here)
- 1/2 oz Lemon Juice
- Crispin’s Pear Cider or other Pear Cider suitable cider will do
- 2 Dashes Angostura Bitters
- Lemon Peel
In tin, combine Gin, Ginger Liqueur and Lemon Juice over Ice and shake baby shake. Strain into Collins glass with ice, pour Pear Cider on top and add 2 dashes of Angostura Bitters. Express Lemon Peel and garnish.
It’s fall y’all. A couple of weeks ago I took the train up to Cold Spring and hiked at Bull Hill. Excellent hiking with truly stunning views, like “oh my god so amazing, how is this view so amazing?” type of views. All of that Hudson Valley goodness, the changing leaves and fresh air really put a fire in my belly for some Pumpkin Ale.
- 1 oz Rye
- 1 oz Applejack
- 1/2 oz Domaine de Canton
- 2 dashes Regans’ Orange Bitters
- Pumpkin Ale float (I used Brooklyn Brewery’s Post Road and it was perfect)
Combine Rye, Applejack, Domaine de Canton and bitters in tin with cracked ice. Stir and strain into rocks glass with one big rock. Float Pumpkin Ale on top.
This is perhaps my favourite Tequila cocktail of all time. I was going to name it “Swing Time” but then my brilliant girlfriend suggested “Fred & Ginger”. Just like the greatest American dancing-duo, this cocktail is smooth, exciting and timeless.
Fred & Ginger
- 2 oz Espolón Reposado Tequila
- 3/4 oz Domaine de Canton
- 3/4 oz Honey Syrup
- 3/4 oz Lemon Juice
- Two dashes of Regans’ Orange Bitters
- Cucumber Wheel
Whilst watching Swing Time add ingredients to tin over cracked ice. Shake & strain into chilled coupe. Cucumber wheel garnish.