![]() To make a long story short, it was an aperitif wine that was flavored with yerba mate. Being a curious type of person, I started doing research and found that I wasn’t the first people to go looking for this product. I had been looking through some old cocktail books and found references to a no-longer-available product called Hercules. I made this cocktail for the “speakeasy” theme at Birmingham Museum of Art’s monthly “Art After Five” event. Posted in bourbon, brandy, gin, recipes Tagged apple brandy, applejack, bourbon, drinkwire, fall cocktails, old tom, pumpkin spice, whiskey sour The Library of Babel Strain into a rocks glass filled with fresh ice.įor more Fall cocktails, see here, here, and here. Shake without ice until you feel pressure building in the shaker. We tried this syrup in a variety of drinks, but our favorite was a variation on a classic whiskey sour. Pour the mixture through a fine mesh strainer or cheese cloth. Reduce heat to medium low for five minutes, whisking frequently. Set over medium heat and cook, stirring occasionally until the sugar has dissolved. Pumpkin Spice Syrup (adapted from )Īdd water and sugar to a small saucepan. You can also use canned pumpkin puree, but where’s the fun in that? We used a sugar pie pumpkin, baked the meat, and then pureed it in the blender. But unlike whatever is in your corporate cappuccino, we wanted to use actual pumpkin. Everybody’s crazy about pumpkin spice these days, it seems. We knew we wanted to make a pumpkin spice syrup. We added Domaine de Canton ginger liqueur, a little cranberry juice, and bitters to round out the drink, which we decided to call Autumn Spice.Ĭombine all ingredients in a mixing glass filled ¾ with ice. Our Old Tom is heavy with baking spices, especially cardamom and clove, with a hint of orange peel, making it an exquisite partner for the Applejack. We’ll spare you the “History of Gin” lecture here since you’ll get most of it if you follow that link. We paired the Applejack with an equal amount of our Old Tom, which you can find the recipe for here. In France, they make an apple brandy called Calvados, which is quite different in character from Applejack, but it is interesting to switch them out in recipes to see how they play with others. There are also a few other companies that make similar products. Out of state, you can get several others including our favorite, the Laird’s Bottled-in-Bond Straight Apple Brandy. Their 80-proof blended Applejack is the only variety available in here in Alabama. The Laird’s company of New Jersey is the oldest and most prominent distiller of this product. Applejack has been making a gradual comeback in recent years. Before prohibition, Applejack and strong cider were the the primary products for which apples were grown. For those of you who aren’t familiar, Applejack is technically a brandy made from apples, though it drinks more like a whiskey than a brandy. We’ve said before that we really enjoy using Applejack in our cocktails in the fall. While seeking inspiration for the Fall Cocktails seminar we taught last week, we thought of three things we definitely wanted to use: Applejack, homemade Old Tom gin, and pumpkin. In response to Joey Schmidt’s recent post about Pumpkin Spice tiki drinks (and the general pumpkin spice craze that seems to hit everywhere around this time of year), we are re-posting this story from last fall that includes our Pumpkin Spice Sour. We are grateful for the cocktail education that led us to keeping each of those ingredients in our stock. We are grateful for the bounty of this drink. We are grateful we had ready access to such rich, decadent fare. A great deal of labor went into the creation of each ingredient. This was honestly right up there with the best cocktails we’ve ever concocted. A little Cynar, an artichoke-based apertivo, added some additional herbal bitterness we needed, and a splash of sweet vermouth tied it all together. However, the nose of the rosemary, along with the thyme in the shrub, turned out to be the perfect herbal component for this Thanksgiving potion. We also remembered that we had some blackberry thyme shrub in the fridge still, and that would be the veritable cranberry sauce on the Wild Turkey.Īs it happened, we had made a cocktail earlier in the evening using some fresh rosemary from the yard as a garnish, and we decided to leave the rosemary in the glass, more out of laziness than creativity. ![]() ![]() It also made sense to add Applejack, one of our favorite add-ins for Autumn cocktails in general, and cardamom bitters would give us the spiciness we were looking for. We wanted something that would invoke the herbs, spices, and sweetness of a properly satiating Thanksgiving meal. Naturally, it would have to include Wild Turkey. We were sitting here thinking what would be involved in the ideal Thanksgiving cocktail.
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