Here are some great Fall recipes to try for all of our Bourbon Lovers and a couple other spirits too.
Milam & Greene Espresso Rye-Tini
Ingredients:
2 oz Milam & Greene Port Finished Rye Whiskey
1 oz Espresso Cold Brew
0.5 oz Mr. Black Cold Brew Liqueur
0.5 oz Vanilla or regular simple
Method: Mix the ingredients. Shake on ice for 20-25 seconds. Strain into a martini glass and garnish with coffee beans.
About Milam & Greene Port Finished Rye Whiskey:
Milam & Greene Port Finished Rye is a Gold winner from the San Francisco World Spirits Competition and rated 97 points by Wine Enthusiast. It is produced as Indiana Rye whiskey is brought to Texas where the Milam & Greene team batches it in their warehouse and finishes it in old Port Wine Casks. The Texan sun influences the rate and strength of flavor imparted into the whiskey. Some casks take longer than others. The team tastes the whiskey finishing in the Port Wine Casks regularly until the optimal flavors are achieved. Casks are then batched together, tested regularly and proofed before bottling.
TRIPLE DOG IRISH WHISKEY SMOKED APPLE & SAGE COCKTAIL
Ingredients:
2 oz Triple Dog Irish Whiskey
½ oz Cinnamon & Sage syrup
1 oz Apple Cider
⅓ oz Lemon Juice
4 Sage sprigs
2 – 3 Apple slices
Method: Place a pinch of apple wood chips and 2 sprigs of sage on a wooden board, using a BBQ lighter, light the mixture until it begins to smolder, place an old fashioned glass upside down over the smoking mixture. In a cocktail shaker add all liquid ingredients, add a handful of cubed ice and shake for 10-15 seconds. Place your smoked glass right side up, fill with pebbled ice and strain the cocktail into the glass. Garnish with apple slices and fresh sage leaves and optimally a pinch of cinnamon on top.
Make the cinnamon and sage syrup:
Add 1 teaspoon of cinnamon and 2 sage leaves to 1 cup of hot water and 1 cup of brown sugar. Stir well until the sugar has completely dissolved. Strain into a glass container and allow to cool.
Guardians of the Underworld
Ingredients:
2 oz Triple Dog Irish Whiskey
1 oz Pumpkin puree (unsweetened)
½ oz Black vanilla syrup
½ oz Fresh lemon juice
4 Dashes of Cinnamon or Aromatic Bitters
1 Pinch of cinnamon
Method: Smoke an Old Fashioned glass while you are building your cocktail. Add all liquid ingredients to a cocktail shaker with cubed ice and shake well. Strain into a smoked Old Fashioned glass over cracked or pebbled ice. Garnish with blackberries or spray lemon slices with black food coloring before dehydrating. Dust the top with cinnamon.
Black Vanilla Syrup: Add 1 split vanilla bean or 2 TBSP of vanilla extract to 2 Cups of water and heat covered for about ten minutes. Remove the vanilla bean and stir. Add 3-4 drops of black food color, stir well, and allow the syrup to cool. Store in a sealed container in the refrigerator for up to 3 weeks.
About Triple Dog Irish Whiskey
Triple Dog Irish Whiskey, a spirit of rebellion distilled in Northern Ireland, is widely available across the USA as well as for direct-to-door shipping of online orders to most states. Triple Dog Irish Whiskey is a multi-gold medal-winning Irish Whiskey crafted to stand the test of time. It is triple-distilled in traditional copper pots and copper column stills using the finest Irish grain and the purest water from the nearby Cooley Mountains. This deliciously unique and proprietary blend has a sweet aroma with tasting notes of crème brûlée, cracked vanilla bean, toasted caramel, baked green apple and dark baking spices. Triple Dog Irish Whiskey is aged a minimum of four years in French Oak casks. Indulge in this smooth whiskey that blends well into mixed drinks, and ring in the fall season with their Smoked Apple Sage cocktail.
MAVERICK DISTILLING PUMPKIN SPICE SAZERAC
Ingredients:
Absinthe rinse (or 1/4 ounce of absinthe)
2 oz. Maverick Distilling Straight Rye Whiskey
3 Dashes of Peychaud’s Bitters
0.5 oz Spiced Simple Syrup
Lemon peel
Method: Chill a rocks glass in the freezer for 15 minutes. Add the Maverick Distilling Straight Rye Whiskey, spiced simple syrup and bitters into a mixing glass with ice and stir for 30 seconds. Remove the rocks glass from the freezer and add the absinthe, swirling it around the inside, then discard the excess. Strain the stirred mixture into the prepared glass. Garnish with lemon peel (or wheel).
About Maverick Distilling Straight Rye Whiskey:
Maverick Distilling Straight Rye Whiskey is a true Texas Rye, distilled from Texas-grown Wren’s Abruzzi Rye, Yellow Corn, and malted Barley. This award-winning rye has a nose of banana pudding, charred oak, clove and bruléed sugar. The pallet is silky with notes of biscuit, cardamon, and baking spice. The finish is herbal with cool menthol lingering on the tongue, encouraging another sip. Try it in a Pumpkin Spice Sazerac this fall!
Cocktail: Corpse Revivor #2
Ingredients:
Absinthe 1 spray of glass (0.05 oz)
1.5oz Maverick Dry Gin
0.75oz Lemon Juice
0.5 oz Dry Vermouth
0.5oz Orange Liqueur
Method: Get a bottle of Maverick Distilling Gin and secure the above ingredients. Mix these items together, pour into a glass, and garnish with a slice of lime. Enjoy!
Sugarfield Spirits Lydia Deets
Sugarfield took their clean, raw cane sugar vodka and used natural butterfly pea flowers to give it a deep purple color. Makes a beautiful addition to any cocktail program and will spook up any Halloween beverage. https://www.sugarfieldspiritsla.com/shop
Ingredients:
2 oz Sugarfield Butterfly Pea Flower Vodka
.5 oz Orange Liqueur
.5 oz Toasted Marshmallow Liqueuer
.5 oz Fresh Lemon Juice
1 drop Black Food Coloring
Method: Add all ingredients except the food coloring to a cocktail shaker with cubed ice and shake well. Strain into a stemmed cocktail glass and add one drop of black food coloring. Gently swirl with a toothpick. Garnish with a toasted marshmallow, and make sure you don’t say Beetlejuice!
For more information, visit https://www.sugarfieldspiritsla.com/
