Crumbs

A breadstick garnish atop onion infused whiskey lightened with an apple touch. Holiday stuffing reborn.

Ingredients:

Whiskey

Sweet onion

Hard cider

Sourdough bread

Parmesan cheese

Add ¼ cup chopped sweet onion along with ¼ cup whiskey to a clean mason jar (or other air tight container). Shake well. Store for 3 days remembering to shake 3 times each day.

Place ½ cup hard cider into small sauce pot on high heat until reduced to 1 tablespoon (about 5 minutes). Add 1 tablespoon cider syrup to serving glass. Pour onion infused infused whiskey through fine sieve into serving glass. For a super clear result, line the sieve with a few layers of cheese cloth. Cut a ½ inch wide strip of sliced sourdough bread, top with grated parmesan and toast until crisp. Place breadstick over rim to garnish.

NEXT WEEK: Plump

Trance

WARNING: Staring at the sticky coffee swirls in this pumpkin spiked shake  may cause fixation.

Ingredients:

Pumpkin ice cream

Kahlua

Instant Coffee

Molasses

Brown rice syrup

Combine ½ tablespoon instant coffee granules with ¼ teaspoon water into small dish and stir until completely dissolved. Add 1 teaspoon each molasses and brown rice syrup to coffee and mix well. Hold red wine glass to the side and slowly turn while using a spoon to drizzle coffe mixture on the inside then set aside. Add 1 cup pumpkin icecream (I used Trader Joe’s) and 3 tablespoons Kahlua to blender. Blend until smooth. Pour into serving glass.

NEXT WEEK: Everything on the Thanksgiving table is free game for my cocktail laboratory in November.

Spicy Rich

Creamy pumpkin pie kicked up.

Ingredients:

Pumpkin puree

Coconut milk

Cognac

Powdered sugar

Nutmeg

Combine 2 tablespoons 100% pure pumpkin puree with 4 tablespoons coconut milk, 3 tablespoons powdered sugar and 1/8 teaspoon nutmeg. Add 2 tablespoons cognac and whisk well over double boiler to warm (place mixing bowl on top of a saucepot of boiling water – the heat from the steam will warm the contents of the bowl – bowl should never come into direct contact with water). Pour into champagne glass and dust with nutmeg.

NEXT WEEK: Trance

Sweet Jack

Not just for breakfast, try this treat inspired by Mama’s pumpkin pancakes.

Ingredients:

Pumpkin spice liqueur

Almond milk

Maple syrup

Vanilla

Mini pumpkin

Carve off top of mini pumpkin and scoop out seeds. Using a large spoon, scrap out inside until smooth.  In  mixing glass add ¼ cup unsweetened almond milk, 3 tablespoons pumpkin spice liqueur, 1 tablespoon maple syrup and ¼ teaspoon vanilla. Stir well and pour into hollowed mini pumpkin then add a straw to serve.

NEXT WEEK: Spicy Rich

Orange Suds

Dress up a cold one with the balanced notes of sweet orange and bitter balsamic.

Ingredients:

Pumpkin Ale

Grand Marnier

Orange juice

Balsamic Vinegar

Orange

Measure ½ cup fresh squeezed and strained orange juice. Place juice and 1 tablespoon balsamic vinegar into small sauce pan. Reduce on medium high heat for 4-5 minutes (this will remove water and leave a thick syrup).  Add 1 tablespoon of reduction and 2 tablespoons Grand Marnier into a pint glass, stir well. Fill glass with ½ cup chilled Pumpkin Ale and finish with an orange wedge garnish.

NEXT WEEK: Sweet Jack

Whipped

All October I am exploring pumpkin in cocktails. Welcome autumn with me.

Subtly sweet with the warming aroma of toasted pumpkin seeds.

Ingredients:

Brandy

Whipping cream

Toasted Pumpkin Seed Oil

Sugar

Add ½ cup heavy whipping cream with 1 teaspoon toasted pumkin seed oil and 2 tablespoons granulated sugar to mixing bowl. Use an electric beater until fluffy. Place 2 tablespoons of pumpkin whipped cream in plastic baggy with corner snipped off. Add 4 tablespoons Brandy to serving glass then squeeze whipped cream through corner hole in baggy in a swirl on top.

NEXT WEEK: Orange Suds

Ruby Root

Expand your palate’s horizon with this brilliant delight. Pair with a mediterranean salad generously topped with feta.

Beets

Basil

Tequila

Agave Nectar

Add ½ cup chopped fresh beets, ¼ cup lightly packed chopped fresh basil and ¼ cup water to small saucepot. Bring to boil, cover and simmer for 5 minutes. Strain liquid and chill. In serving glass add 3 tablespoons tequila and ½ tablespoon agave nectar. Finish with 4 tablespoons of chilled beet/ basil juice mixture. Garnish with single floating basil leaf.

NEXT WEEK: October invites you to try pumpkin in your drink.