Autumn Gin Sour


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Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Ingredients

  • 12 teaspoon orange marmalade

Recipe Preparation

Instructions

  • Combine gin, lemon juice, and Grand Marnier in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Mix egg whites in a small jar; chill until cold.

  • For each cocktail, shake 2½ oz. gin mixture, ½ oz. egg white, and 1 tsp. marmalade in a cocktail shaker until very frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 30 seconds. Strain into a coupe glass.

  • *Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.

,Photos by Michael Graydon + Nikole HerriotReviews Section

Autumn Leaves Cocktail

The autumn leaves cocktail is an interesting fall drink that is packed with intriguing flavors. It begins with the impressive pisco from Pisco Portón on which the complex tastes of Drambuie and Campari are layered. The result is a drink that is multifaceted, deep, and soothing.

As the name suggests, this really is a fascinating drink that is ideal for autumn celebrations. The Drambuie imparts a dark honey herb flavor against the South American brandy that is warm and inviting. At the same time, Campari brings in its bitter profile, which also helps turn the cocktail into a perfect aperitif and a fantastic predecessor to any meal you're cooking up.


Brockmans Rosy Glow

Ingredients:

  • 2 oz. Brockmans
  • 3/4 oz. Fresh Grapefruit Juice
  • 1/2 oz. Fresh Lime Juice (Retain the Lime Peel)
  • 1/2 oz. Cherry Liqueur
  • 1/2 oz. Cinnamon Syrup
  • dash of Absinthe

Preparation: Combine Brockmans, juices, cinnamon syrup, and cherry liqueur in a shaker filled with ice, shake, and strain into a coupe glass. Garnish with lime half turned inside out. Float on top of the cocktail and fill with a cube of sugar and dash of Absinthe. Ignite & sprinkle a pinch of cinnamon powder over the flame.


Our 30 autumnal cocktail suggestions

Amber
With: Ginger, bison vodka, apple juice, apple schnapps and sugar syrup.
We say: Long and thirst quenching but also good served straight-up.

Autumn Leaves
With: Whiskey, apple brandy, vermouth and herbal liqueur.
We say: A delightful apple, whiskey, vermouth and herbal combination.

Autumn Cocktail
With: Passion fruit, bison vodka, pear juice, passion fruit syrup, lemon juice and champagne.
We say: Suitably autumnal in colour with passion fruit, lemon and pear enlivened by champagne.

Caramel Manhattan
With: Bourbon, caramel liqueur, sweet vermouth, pineapple juice and Peychaud's Bitters.
We say: Bourbon's character shines through in this soothing, mellow cocktail.

Death Flip
With: Blanco tequila, Jägermeister, Yellow Chartreuse, sugar syrup, egg and nutmeg.
We say: Herbal, rich and creamy.

Detroit Athletic Club
With: Irish whiskey, a splash of sweet vermouth, clove rich falernum and monastic liqueur.
We say: A perfectly balanced cocktail inspired by the sport club.

Doctor No.1
With: Aged rum, Swedish punch and lime juice.
We say: Basically, a Swedish Daiquiri - tasty.

Dr. Rieux
With: Calvados, white rum, Swedish punsch, orange Curacao, demerara syrup and lemon juice.
We say: A full-bodied blend with very appealing underlying flavours.

Fallen Leaves
With: Calvados, sweet vermouth, dry vermouth and cognac.
We say: An autumnal blend of vermouth and brandies.

Harvest Cocktail
With: Calvados, vermouth amaro and Angostura Bitters.
We say: A spiced apple brandy short boozy cocktail.

Harvest Moon (PDT's recipe)
With: Rye whiskey, Lillet Blanc, calvados, Green Chartreuse and Bob's Bitters.
We say: A stirred down boozy after-dinner sipper.

Honey Badger
With: Rosemary sprig, bourbon, Yellow Chartreuse, ginger syrup, honey syrup, lemon juice and lemon bitters.
We say: Named after the animal that looks more like a polecat than a badger.

Iron Negroni
With: Dry gin, Ferro China and sweet vermouth.
We say: A negroni with a somewhat added smoothness, this punchy blend is a simple cocktail to be easily enjoyed.

KIR
With: Bone dry white wine and crème de cassis.
We say: The blackcurrants used to make crème de cassis were harvested back in summer so this aperitif is perfect for those rare balmy autumn evenings.

New York Sour
With: Bourbon, lemon juice, sugar syrup, Angostura Bitters, egg white and red wine.
We say: Best enjoyed whilst sat in Central Park but thought to have originated in Chicago.

Peat's Dragon
With: Scotch, Speyside single malt scotch, Grand Marnier, Lillet Blanc, dry vermouth and black pepper.
We say: A dry and aromatic flavour enlivened by subtle black pepper notes, best enjoyed as an aperitif to spark late night autumn chatter.

Perfectly Paired Cocktail
With: Pear puree, cachaça, vanilla liqueur and champagne.
We say: Orchard fruit with spiced vanilla, grassy cachaça and invigorating fizz.

Petanque Cocktail
With: Fino sherry, amaretto, Peychaud's Bitters and absinthe.
We say: Named after the French game but with Spanish and Italian ingredients. Why here? It's the colour of autumn leaves.

Polish Martini
With: Vodka, honey liqueur and apple juice.
We say: Dick Bradsell created this drink for his father-in-law and it's apple notes make it perfect for autumn.

Polish Pear Martini
With: Vodka, Bison grass vodka, spiced pear liqueur and pear juice.
We say: A riff on Dick Bradsell's brilliantly simple Polish Martini but with a pear fruitiness also ideal as an autumn cocktail.

Port Old-Fashioned
With: Bourbon, tawny port, maple syrup, Angostura Bitters.
We say: A riff on an old-fashioned both tasty and balanced.

Rusty Peach Cocktail
With: Dry gin, Ferro China, peach liqueur and peach bitters.
We say: A dark, delicately bittersweet and light in alcohol aperitif cocktail.
Rusty Peach Cocktail recipe

Sake Manhattan
With: Sake, bourbon, sweet vermouth, maraschino, cherry brandy, Angostura Bitters and Peychaud's Bitters.
We say: A Manhattan is a great drink any time of year, this one is served with sake complexity.

Sandy The Showgirl
With: Añejo tequila, mezcal, maraschino, agave syrup and lavender bitters.
We say: A hint of mezcal makes Sandy a somewhat smoky Showgirl.

Smokestack Lightning
With: Reposado tequila, Islay single malt, agave syrup and lime juice.
We say: It's a time of year for clearing gardens and having bonfires so a smoky Margarita seems appropriate.

Tatanka Cocktail
With: Bison vodka, apple juice, lime juice
We say: Tatanka is a Native American word for buffalo and refers to the Bison grass flavoured vodka the cocktail is based on - can be equally served straight-up, is a simply and very delicious drink.

Thyme For
With: Thyme, cognac, orange liqueur, sweet vermouth, brown sugar, Peychaud's Bitters, Angostura Bitters.
We say: Aromatic thyme subtly influences this spirituous autumnal cocktail.

Thyme Will Tell Sour
With: Thyme, bourbon, maple syrup and freshly squeezed lemon juice.
We say: This well-balanced blend has the right level of sweetness and tasty citrusy underlying notes.

Velvet Revolver
With: Strawberry conserve, Hennessy VSOP, pinot noir, lemon juice, sugar syrup and Angostura Bitters.
We say: Short and boozy, this appetising blend has the perfect subtle fruity flavour which will have you sipping all through autumn.

The Windfall
With: Freya Birch Spirit, 10 yo armagnac and pressed apple juice.
We say: With faint pine and smoky notes, this cocktail is complex and very delectable.


Our Best Gin Cocktails for More Than Just Martinis

Laura Sant

With flavor ranging from herbaceous to floral to fruity, we adore crisp, bitter gin. Its beautifully complex flavor can stand alone as well as it can pair with a wide variety of ingredients. When it comes to elegant, refined cocktails, the martini will always have a place among the greats. At its most basic, this classic cocktail is simply a mixture of gin and dry vermouth. Our dry martini recipe uses equal parts gin and vermouth and adds orange bitters and an orange twist for garnish. While most martinis are gin-heavy or contain equal parts gin and vermouth, our upside-down martini mixes gin and vermouth in a 1:2 ratio.

One of the most refreshing cocktails around is the ever-riffable gin and tonic. The requisite ingredients are gin and bitter, quinine-tinged tonic water. Like a martini, there is a lot of room for variation. Los Gintonic is a strong Spanish gin and tonic made with bitter lemon tonic. If you’re feeling ambitious, elevate your gin and tonic by making your own tonic water. For the loveliest of spring cocktails, pair seasonal fruits with gin, whose herbal notes can stand up to tart and sweet flavors. In the Merchant’s Wife, gin works with Aperol and lemon juice to keep watermelon juice from becoming cloying. In the autumn gin brightens up our autumnal, rosemary-scented pear Collins.

From classic cocktails to newfangled creations, we’ve rounded up our favorite gin cocktail recipes to shake and stir today.

Gin Campari Sour

Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »

Carolina Blues Blueberry Cocktail

A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard’s blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty. Get the recipe for Carolina Blues Blueberry Cocktail »

Gin: Bee’s Knees

The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further. Get the recipe for the Bee’s Knee’s cocktail »

Suffering Fools

50 and Alder mastermind Kevin Denton is inspired by the Suffering Bastard, a classic cocktail developed during in Cairo during WWII. Get the recipe for Suffering Fools »

Martinez

In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top. Get the recipe for Martinez »

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several drinkers at once. Get the recipe for The Last Word » Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred »

Garden Kitchen Sink Gimlet

This boozy gin cocktail uses up an abundance of mint, cucumber, and blackberries—it’s summer in a highball. Get the recipe for Garden Kitchen Sink Gimlet »

Sakura Martini

Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for the Sakura Martini »

Gallagher Smash

For this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash »

The Verbena and Mint

Bar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail. Get the recipe for The Verbena and Mint »

308 Peaches

A teaspoon of yogurt adds a subtle tang to this summery peach drink from Alexis Soler and Ben Clemons of Bar 308 in Nashville, Tennessee. Get the recipe for 308 Peaches »

The Gardener

Barkeep Joe Petersen of Percy’s restaurant in Seattle spikes this verdant cocktail with an “immunity tincture.” Get the recipe for The Gardener »

Quick Like a Bunny

Playing on the classic gin and tonic, bartender Stuart Jensen of Denver’s Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »

The Poddington Pea

Peas might seem out of place in a drink, but their vegetal sweetness is perfect for this basil-gin cocktail. Get the recipe for The Poddington Pea

99 Problems But An Herb Ain’t One

Gin, lemongrass, ginger, and kaffir lime combine in this savory cocktail from Alex Straus of LA’s E.P. & L.P., who created it to complement the restaurant’s spicier dishes.

Water Lily

Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily >>

Conquistador

Conquistador Gin and Tonic

Masala Martini

Cumin and salt add pungent flavor to this twist on a gin gimlet from chef Manish Mehrotra of New Delhi restaurant Indian Accent, located in The Manor boutique hotel in New Delhi’s tony Friends Colony neighborhood.

Mother-of-Pearl

Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »

Queen Victoria Tonic

This highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.

Plymouth Gin Tonic

Sweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »

Los Gintonic

Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »

Negroni

This classic cocktail couldn’t be simpler—it’s simply even parts gin, Campari, and sweet vermouth.

Dill Gin and Tonic

Navy strength gin adds explosion potency to drinks like this riff on the gin and tonic, which is spiked with dill pickle juice and garnished with citrusy verbena leaves.

Bar Code Tonic

Tonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.

Cool Confusion

A refreshing marriage between a Tom Collins and a Dark n’ Stormy, this lime and ginger beer-spiked gin cocktail has an intriguing herbal undertone thanks to Amaro Abano, a zesty Italian digestif with notes of bitter orange, cardamom, and white pepper. Get the recipe for Cool Confusion »

Ultimate Gin and Tonic

The Merchant’s Wife

A bright mix of watermelon, gin, Aperol, lemon juice, and a splash of club soda, this cocktail from Stella Rosa Pizza Bar in Santa Monica sidesteps the normal pitfalls of watermelon-based cocktails, which tend to veer to the overly sweet. Well-balanced and pleasantly effervescent, the mild astringency of the Aperol tugs back at the melon’s sweetness and reignites the gin, elevating this brightly-hued cocktail to the heights of sophistication.

The Charleston Fizz

The floral flavor of gin is a natural match for bright grapefruit and elderflower liqueur in a refreshing cocktail. Fresh tarragon adds an aromatic, peppery anise note.

Sweet Gin Symphony

This lively gin-based punch captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass. For an added festive touch, garnish with star anise fruit.

Salty Dog

Vodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension.

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

Gin-Gin Mule

This Moscow Mule variation is made with gin and mint. Get the recipe for Gin-Gin Mule

The Pretty Tony

With a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco.

The New Airline

Cool, mild cucumber and sweet elderflower liqueur echo gin’s floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline

Viking Martini

Bottled in the same spot in Iceland, brisk, dry Martin Miller’s Gin and tannic, spruce-flavored Björk liqueur make a great duo, particularly matched with bitters and an herbaceous Alpine amaro in this layered drink meant to evoke northern climes.

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »

The Killer B

A play on the classic cocktail The Bee’s Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »

Thandai

Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.

Horse & Carriage

New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks in winter with citrus slices and pomegranate and in spring with edible flowers.

Brother James

Cardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. Get the recipe for Brother James »

The Cheshire Regiment

This spin on the French 75 uses a base of both gin and a raspberry-infused cognac.

Sicilian 75

Sicilian 75

The Monkey Gland


27 Autumnal Cocktails Perfect for the Crisp Days of Fall

Grab a sweater, sit on the porch, and sip on an autumnal treat.

There's just something about when the leaves start turning and there's a crisp breeze in the air that makes one want to throw on a nubby sweater and sit by the fire&mdashpreferably with a cocktail in hand. Whether you fancy a classic apple cider based beverage (nothing says "fall" quite like a sweet whiff of apples and cinnamon), or fancy a tequila tipple, we've pulled together incredible recipes for autumn cocktails that will have you covered for every weekend of the best season of the year.

From timeless options such as revamped Manhattans to updated, good ole' old fashioned, these recipes that will carry you through the autumn, well into winter. Grab a partner by the fire, it's sure to be cozy!

Ingredients

2 oz Alibi Gin
.25 oz lemon juice
Agave nectar, to taste
Sparkling apple cider
Garnished with thyme and apple

Instructions

Pour gin in shaker, add lemon juice and agave nectar, shake, and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.

Ingredients

2 oz rye whiskey
.25 oz pure maple syrup (grade A Amber is recommended. For a richer version try grade B)
3 dashes chocolate bitters
Orange twist with scorched orange oil

Instructions

Add all ingredients to an old fashioned glass with a large piece of ice. Stir thoroughly. Release the oils from the orange zest through a flaming wood pick over the surface of the drink and serve.

From Water Grill in Southern California

Ingredients

2 oz pear brandy
2 oz pear nectar or fresh pear juice
.75 oz fresh lemon juice
.5 oz simple syrup
1 pear slice
1 egg white (optional)

Instructions

Combine pear brandy, pear nectar, lemon juice and simple syrup into cocktail shaker with ice. (If including egg white, add with this step.) Shake and mix well. If egg white was added, be sure to shake vigorously. Strain into martini or coupe glass. Garnish with pear slice.


Autumn Sour

I’m leaning in to the Thanksgiving weekend drinks with yet another cocktail for the season. I’ll get back to completely random drinks soon, but for now I am enjoying this transition into the holiday season and basically making drinks like I might find featured this week if I were going out and enjoying drinks in bars. So please join me now as we stand and make the Autumn Sour.

This one is not too over the top, just a nod to some holiday flavors, but keeping things in that same feel. We went out today, actually crossed a state line and did some hiking in Northern Alabama. It was good to spend this beautiful day with the family playing outside, taking advantage of the great fall weather. A bit of chill in the air, but nice sun. Leaves falling all around, the colors of the season moving from the trees to the ground, baring those branches we will be looking at till spring. We better enjoy it, they are teasing much colder temps and even a bit off snow just around the corner. After our hike we even slipped into town and grabbed some curbside Spiced Orange Cafe au Lait before going walking in a historic cemetery. Yeah, it was a good day and this drink should make for a lovely nightcap. Let’s mix it up and see what happens.

Grab your tins and pop in 2 ounces of whiskey, I chose the last bottle of Corsair Hydra in existence, allegedly 1/2 an ounce of fresh squeezed lemon juice, 1/4 ounce of Demerara syrup, 1/4 ounce of maple syrup, 2 stabs of Regan’s Orange Bitters and 2-3 stabs of El Guapo Chicory Pecan Bitters. Add ice and shake to the beat of “Don’t Get Around Much Anymore” cause of late, that has been all too true. I did not fully realize just how much I needed a frivolous day out without responsibilities..and coffee, made by someone else.When your tins are good and cold strain into a rocks glass over some handmade artisanal ice cubes. Garnish with one of your few remaining dehydrated orange slices and a piece of rosemary from the front garden, lightly toasted, as one does.

Yeah, that’ll work. It’s a little sweeter than I had anticipated, but I think I like that today. I know that the garnish often seems like an afterthought, but in many cases, like this one, the aroma from your garnish can really make the drink. That toasted rosemary on the nose, just sets this one up perfectly. So, don’t skip the garnish. The garnish should always be there to enhance the drink, so don’t miss out on it. If I had to do this one again, I would skip the dem and just go all maple. Not sure why I was trying to be clever there, but they are kinda redundant with a whiskey this forward.

It’s a lovely drink that falls right in with the season and will help us transition to the colder weather and darker days to come. The good news is, before long, the days will begin to get a little brighter and spring will be here before you know it. I’m not looking that far ahead, though. I am looking toward the holiday season. To watching the boy get one more season of wonder in, to watching people think about each other a little more deeply for a bit, to peppermint mochas, whiskers on kittens, all that stuff that Julie Andrews would be singing about if she were here. I mean she is still around, presumably singing about her instapot, daily fiber and The Queen’s Gambit, or whatever her current favorite things include. I did not mean to imply that she was no longer with the collective us, I was simply stating that she is not currently a guest in our home. I mean, she could be, she is always welcome. So, Mrs. Andrews, if you wish to pop round, please do, we will put the kettle on and set out the good biscuits. Lord knows we will be “home for the holidays” and could use the company, properly distanced, of course. Stay safe, stay hydrated and stay sane, my friends.

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Earl Grey Sour

You never know how things are going to turn out. That’s just the truth. No matter how much you learn and analyze, there is just no accounting for that element of chance. That’s why we play the game, as they say. Last night, my son’s baseball team went from worst to first as they beat the number one seed in the first round of the championship. No one saw that coming, well, no one except a group of boys who believed in themselves. Tonight, they advance in the winner’s bracket, two games from winning it all. Maybe they will win, maybe they will lose, maybe it will rain. It doesn’t really matter in the grand scheme of things, but it was nice to see the world turned upside down as the sun shined on them for a moment. I like that. I’m a big fan of unexpected wins. So, tonight we honor those who take a chance, and go against the odds as we stand and make the Earl Grey Sour.

To be fair, this one should have totally been one of my “teacup cocktails” but I did not think about that until just now, as I sat down to write. So, I’ll include an optional presentation when we get down to that section. This creation was inspired by my new found infatuation with the Italicus Bergamot Liqueur that we used recently in The Queen’s Steeple. It has a wonderfully light flavor that I cannot get enough of, which is no surprise since I love Earl Grey Tea and most things bergamot. I have been researching and playing with recipes for the last few weeks and you can expect more of these cocktails to come. Seriously, I just adore the stuff. I was surprised to find that I had not done a gin sour in the last year and a half of “cocktails from quarantine”, so it seems like a good time to rectify that. While looking for new ways to use Italicus I stumbled across the recipe for a Gin & Italicus Sour on Cocktails Distilled. It looked like heaven to me, but then I could not resist pushing it a little harder toward the tea end of the spectrum.

Grab your tins and pop in 1 ounce of gin, I chose one of my favorites that wonderful Spanish Gin Mare 1 ounce of Italicus, 1 ounce of freshly squeezed lemon juice, 3 drops of 18-21 Earl Grey Bitters and an egg white. Skip the ice and go for a dry shake to the beat of “Tea in The Sahara” for 30 seconds or so, before adding some artisanal ice and going again. When your tins are well chilled, strain into a Nick & Nora, or a vintage, teacup if you are feeling extra fancy and garnish with a pinch of loose Earl Grey tea.

That is wonderful. Seriously, one of the best drinks I have made of late. Everything comes together in this nearly perfectly balanced drink. The unique olive, rosemary, thyme and basil forward flavor profile of the Gin Mare, is the perfect carrier for the sweet, citrusy bergamot liqueur. The lemon juice brings a nice balance and brightness that is tempered by the sugar and the mouthfeel of the egg white. That’s when those earl grey bitters slip in to seal the deal, bringing balance to the force in a way Anakin could only dream of. I can see where it might fall down with a more aggressive gin, but I absolutely love this one as constructed. Don’t skimp on the garnish either, the aroma of the loose tea floating on the foam is wonderful. Plus, you can read your fortune in the tea leaves at the bottom of the glass, assuming you are, or know, a reputable tasseographer.

I will admit, that I had a pretty good idea where this drink was going to end up and that’s what I was excited to try it. I can also admit that it seems to fly in the face of my opening statement about uncertainty and chance. That’s cool, we can reconcile the two positions, easily. In the first case, I hoped that things would go well and believed in the kids in spite of previous experience. In the second, I hoped things would go well and believed in the ingredients because of my previous experience. In both cases, things worked out and that is kind of the whole point. No matter how much you have learned or studied, you’ve still got to get in the game to see how things turn out and isn’t that wonderful? Socrates once said that “The only true wisdom is in knowing that you know nothing.” He went on to establish an entire school of thinking based around the concept that a frank acknowledgment of what you don’t know is the first step in truly understanding life. Makes sense, from a particular point of view. I like to think about Socrates and the rest of the gang lounging about, contemplating all the things they don’t yet know and if they ever will, as they sip on Earl Grey Sours in the shade. I feel confident they would, eventually, agree that in spite of all the things which can never be known for certain, this is a damned fine drink. Decidedly, better than hemlock at any rate. Stay safe, stay hydrated and stay sane, my friends.

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Apricot Honey Gin Sour

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10 of the Best Seasonal Cocktail Recipes for Fall

Fall is in full swing, meaning it’s time to trade in light and refreshing gin and tequila-based cocktails for the warmer flavors of whiskey, brandy, amaro, and aged rum. From riffs on seasonal classics like the Hot Toddy and Hot Buttered Rum, to cocktails made with autumn flavors like apple, maple, pumpkin, and allspice, these selections are the ideal pairings for all your favorite fall festivities.

Throw on a sweater, grab a blanket, and cozy up with these 10 cocktails from VinePair’s recipe library to get in the spirit of fall.

The Dulce de Leche Hot Chocolate Recipe

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There may be no drink more comforting and nostalgic than a mug filled with hot chocolate. This cocktail takes the childhood favorite to the next level by adding a sweet dulce de leche sauce and dark rum. Drizzle the sauce into the bottom of a mug or serving glass, and stir in the spirit and prepared hot chocolate. Garnish with whipped cream, marshmallows, and more dulce de leche, and toast to the holiday season.

The Cranberry Apple Hot Toddy Recipe

It wouldn’t be a fall cocktail list without at least one Hot Toddy recipe (lucky for us, this one has two!). This drink adds cranberry and apple juice to the traditional recipe, giving it the full flavor of fall. Heat fruit juices in a saucepan, pour into a serving glass, and add bourbon. Then, garnish with apple slices and a star anise pod.

The Cinnamon Bun Sipper Recipe

This cocktail is reminiscent of freshly baked cinnamon buns, but the added kick of rye whiskey and Chila ‘Orchata, a rum liqueur, takes this recipe to the next level. Stir together both spirits with Monin’s Cinnamon Bun syrup in a mixing glass. Strain into a rocks glass, and serve with a cinnamon stick for an extra flair of fall.

The Bourbon Apple Cider Sour Recipe

Two classic fall drinks come together in this drink: Bourbon and apple cider. Shake together both ingredients, along with lemon juice, egg white, cinnamon, and ice. Strain into a glass, and garnish with slices of apple and a dusting of cinnamon. This silky sipper is best drunk fireside.

The Seamstress Irish Coffee Recipe

In need of a caffeine boost? Look no further. Inspired by the Irish Coffee served at NYC’s Dead Rabbit, this recipe combines Irish whisky, Demerara simple syrup, and drip coffee. Top with a cream float made with heavy cream, powdered sugar, and a pinch of cinnamon, and garnish with freshly grated cinnamon.

The Walnut and Maple Old Fashioned Recipe

This autumnal riff on the Old Fashioned pairs perfectly with Thanksgiving festivities. Make the classic drink more seasonal by swapping out simple syrup for richer maple syrup, and use walnut bitters in place of Angostura bitters. Combine both with bourbon, serve in a rocks glass, and garnish with a cracked walnut.

The Brandy Holiday Sour Recipe

With the holiday season fast approaching, this cocktail is great to sip on while cooking for friends and family. Combine cranberry and orange juices with brandy, lemon juice, simple syrup, and egg white in a shaker with ice. Serve with an orange slice and, if you wanna get fancy, dress it up with a sprinkle of dried rose petals.

The Pumpkin Spice Flip Recipe

Pumpkin may very well be the trendiest of fall flavors. From lattes, to beer, and even hard seltzer, pumpkin spice is everywhere (for better or for worse). This cocktail has the flavor of the beloved PSL, with an added touch of aged rum. Dry shake the spirit, pumpkin purée, spiced-honey simple syrup, and an egg white. Add ice and shake again, then strain into a cordial or coupe glass, and serve with a dash of pumpkin spice blend.

The Hot Buttered Amaro Recipe

Developed by Nicole Battle, president of the Pittsburgh chapter of the United States Bartenders’ Guild (USBG), this cocktail doubles as a dessert. As its title suggests, this riff on traditional Hot Buttered Rum substitutes amaro for traditional rum. Combine the liqueur with hot water and a batter made of vanilla ice cream, butter, brown sugar, cinnamon sticks, and cloves in a steam pitcher. Steam the liquid, pour into a mug, and garnish with shaved nutmeg.

The Flaming Hot Toddy Recipe

Another riff on a classic autumn cocktail and cold remedy, this Hot Toddy variation uses cinnamon whiskey (think Fireball) to add a spicy kick to the warmed drink. To make this cold-weather staple, steep herbal tea in a mug of hot water. Then, remove the tea bag and stir in the whiskey, honey, and lemon juice. Add a cinnamon stick for the full autumnal feel.


Watch the video: FREE Kan Kan x Autumn! x Gin$eng Type Beat VHS Prod. Jeer! (June 2022).


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