Rethinking Fall Cocktails

by Tom Macy
Print Email

From the Huffington Post

maplecoctailWhile summer cocktails conjure up a specific image -- usually of tiny umbrellas and slices of watermelon -- autumn brings about libations that are, shall we say, less photogenic. The dearth of the fresh ingredients that make summer drinks such colorful beachside accompaniments force harvest season cocktails into a comparatively substandard role. But this seems wrong considering the other pleasures we gleefully anticipate with first nip in the air. People salivate on line at Starbucks eagerly awaiting their pumpkin spice lattes and delight in slipping on lightweight jackets to compliment the blushing foliage. Why too shouldn't lifting the year's first glass of Apple Brandy be part of the tradition?

The beauty of it is, cocktails that evoke the changing of the seasons don't have to be entirely new drinks. They can follow the same basic template classics cocktails do, just with seasonal substitutions. Here are a few suggestions.

The best place to start is swapping out the sweetener in a drink, it's the simplest and most effective way alter a cocktail. Take for instance a whiskey sour which we know is generally two parts whiskey -- bourbon, rye, Tennessee, your choice -- one part simple syrup, and one part fresh lemon juice depending on taste. Instead of simple syrup make it with maple syrup and bam(!), the autumn whiskey sour.

Read more...

Add comment


Security code
Refresh

 

restaurant news

Capizzi
New York
by Michael Tucker

capizzi.jpgI’ve been in rehearsal this week for a reading we’re doing on Friday. It’s a fun piece called “Old Jews Telling Jokes” based on the website of the same name. All this is to say that this week I’m...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...
A Night at INK
Los Angeles
by Maylynn Morales

inkinside.jpgHow does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011....

Read more...
An Old Bear Worth a Second Encounter
Italy
by Libby Segal

ImageNormally, one encounter with an old bear would terrify a person. It would probably scare a person out of the wilderness and into solitude for an unforeseeable amount of time. It would most likely...

Read more...