We finally noticed this week that all the leaves are turning color. It always seems to sneak up on us. We’re never sure if we weren’t paying attention or it really did happen overnight? All of the great and vibrant oranges and reds we’re seeing around us inspired our delicious cocktail this week, the cranberry cobbler. Perfect for a fall weekend!
Place about a dozen cranberries in a shaker and muddle thoroughly with about a teaspoon of cane sugar. Then add:
1 1/2 oz Bourbon (we use Bulleit)
1 oz Carpana Antica sweet vermouth
1 oz blood orange juice
Shake all the ingredients in a shaker with ice. Strain into martini glass or enjoy on the rocks. Leave the cranberries in the drink for a festive look. Enjoy!
The classic julep it a hotly contested beverage, with many preparation variations, though the basic ingredients are generally always the same; bourbon, fresh mint, sugar and crushed ice. We scored some beautifully sweet apricots from Rose Hill Orchards in Red Hook this week and we decided to take a twist on the classic julep and add fresh apricot.
It’s incredibly delicious. Though this isn’t the simplest drink to make, we promise you it’s worth it. The Kentucky Derby may have come and gone, but the Julep is a great sipper all summer long.
2 ripe fresh apricots (available locally at Rose Hill Orchards)
Approximately 20 mint leaves
3 ounces Bourbon (we used Maker’s Mark)
1 tsp sugar
1/2 ounce simple syrup (may be adjusted to preferred sweetness desired)
Throughly muddle 20 mint leaves (stems removed) with 1 teaspoon sugar. The granular quality of the sugar will work to break down the mint as you muddle, eventually turning it into a fragrant mash. Add quartered apricots, pits removed. Continue to muddle until apricots are broken down and integrated into the mint mash. Don’t worry about the skins, they will be strained out. Add the bourbon and simple syrup and fill the shaker with enough ice to reach the top of the liquid. Shake until the outside of your shaker is frosty and all components are integrated. Pack an Old Fashioned glass or Julep cup with crushed ice (almost to overflowing.) Strain drink into glass, garnish with a mint sprig. Serve with a short straw so that the fabulous fragrance can be enjoyed while sipping. A multi-sensory explosion of goodness to kick off your weekend!
We figured we needed a particularly soothing cocktail for you this week. It has seemed to be a very long and arduous week.
While you might thing a drink with bourbon is too heavy for the season, our bartender, Josh Santonja, will tell you this is perfect for those rainy days or cool nights on the patio. It is one of our drink specials at Gigi’s Trattoria right now and people love it!
2 ounces chamomile bourbon*
1 ounce yellow chartreuse
1 ounce honey simple syrup
1 ounce freshly squeezed lemon juice
1 orange slice for garnish
1 maraschino cherry for garnish
Combine all ingredients in a cocktail shaker, cover with ice and shake vigorously. Scoop ice into rocks glass and strain cocktail over. Garnish
with a maraschino cherry and an orange slice.
Serve ‘up’ in a martini glass.
Go ‘old school’ and add an egg white to the mix before shaking vigorously.
**To infuse the bourbon:
In a large glass jar with a lid, add 5 to 6 chamomile tea bags to a quart of your favorite whiskey/bourbon. Put the lid on and set aside for at least 24 and up to 48 hours. Strain and store at room temperature or chilled.