Cocktails For the Fall Season

Bowery Orchard

Contributed by Willy Shine
 
Ingredients

• 1.5 oz Gentleman Jack Tennessee Whiskey
• .25 oz Elderflower cordial
• .5 oz Simple syrup (one part sugar, one part water)
• 1 oz Unfiltered apple juice
• .5 oz Fresh lemon juice
• 1 dash Bitters

Garnish: Apple slice

Glass: Rocks

Preparation: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.

Hudson Highland Cup

Contributed by Tippling Bros.



Ingredients

• 2 oz Highland Park 12-Year-Old Single Malt Scotch Whisky
• 1 tsp Apple butter
• 1 oz Fresh lemon juice
• .75 oz Grade A maple syrup
• 1 dash Pastis
• Hard cider

Garnish: Apple slice

Glass: Highball

Preparation: Add all the ingredients except the hard cider to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with hard cider and garnish with an apple slice.

Reserve Luxury Daiquiri

Contributed by Willy Shine

 Ingredients

• 1 Blackberry
• 2 oz Appleton Estate Reserve Rum
• 1 oz Demerara syrup (one part Demerara sugar, one part water)
• 1 oz Fresh lime juice
• .5 oz Pom Wonderful 100% Pomegranate Juice
• 1 tsp Maraschino liqueur

Garnish: Lime wheel

Glass: Martini

Preparation: In a shaker, muddle the blackberry. Add the remaining ingredients and fill with ice. Shake, and strain into a chilled Martini glass. Garnish with a lime wheel.

FOR MORE COCKTAIL RECIPES CHECK OUT http://www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Ice-Cream Cocktails

Peach Shake with Brandy and Nutmeg

Contributed by Adam Ried
INGREDIENTS:

• 2 oz Whole or low-fat milk, cold
• 2.5 oz Cognac or brandy
• 1.5 tbsp Peach jam or preserves
• .5 tsp Pure vanilla extract
• .5 tsp Grated nutmeg
• 4 medium scoops Peach ice cream (about 1 pint), softened until just melty at the edges
• 4 medium scoops Peach sorbet (about 1 pint), softened until just melty at the edges
• Garnish: Grated nutmeg
• Glass: Soda fountain

PREPARATION:
Add all the ingredients except the ice cream and sorbet to a blender and blend thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick and flows easily in the blender jar, roughly 30 to 90 seconds. Pour into chilled soda fountain glasses and serve at once. (This recipe makes about 3.5 cups.)
(Recipe adapted from Thoroughly Modern Milkshakes by Adam Ried. Published by Norton, 2012.)


 

Mexican Coke Float

Contributed by Giovanni Martinez
INGREDIENTS:

• 2 scoops Fernet & Chip Ice Cream*
• 1 (12-oz) bottle Mexican Coca-Cola
• Glass: Soda fountain

PREPARATION:
Add the ice cream to a soda fountain glass and pour the Coca-Cola over it.

Fernet & Chip Ice Cream
INGREDIENTS:

• 20 to 30 Chocolate mint leaves, bruised
• 12 oz Whole milk
• 500 mL (about 17 oz) Fernet-Branca
• 1.25 cups Sugar
• 24 oz Heavy cream
• .5 to 1 cup Dark chocolate chips

PREPARATION:
Combine the mint leaves and milk, and infuse overnight in the refrigerator. Strain, discarding the mint. Add the Fernet-Branca to a saucepan and cook over medium heat until reduced by half. In a large bowl, whisk together the reserved milk, reduced Fernet-Branca, sugar and cream. Freeze as directed in an ice cream maker, adding the chocolate chips once the mixture begins to solidify.

(Photo courtesy André Baranowski, from Thoroughly Modern Milkshakes by Adam Ried)

FOR MORE BAR RECIPIES CHECK OUT MY BARTENDER's SURF BOARD!

Old Fashion + St. Germain Liqueur = Traditional Elderfashion

By St. Germain Liqueur

Ingredients:

• 1 tsp Club soda
• 2 dashes Angostura Bitters
• 1 oz St-Germain
• 2 oz Bourbon

Garnish: Orange peel

Glass: Old Fashioned

Preparation: Add all the ingredients to an Old Fashioned glass and fill with ice. Stir, and garnish with an orange peel.

FIND MORE SURF BOARD BARTENDER BLOGS HERE!

What You Can Do With Gin!

 

Space Gin Smash

Contributed by Angus Winchester

INGREDIENTS:

• 6 Mint leaves
• Quarter of a lemon
• 2 Seedless green grapes
• Eighth of a green apple
• .33 oz Simple syrup (one part sugar, one part water)
• 1.25 oz Tanqueray Gin
• Garnish: Apple fan, mint sprig and grape
• Glass: Rocks 

PREPARATION:
In a shaker, muddle the mint, lemon, grapes, apple and simple syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice. Garnish with an apple fan, a mint sprig and a grape.

Damp Pavement

Contributed by Jeffrey Morgenthaler

INGREDIENTS:

• 1 oz Ginger syrup*
• .75 oz Lemon juice
• 3 oz Water
• 1.5 oz Islay Scotch whisky
• 1 tsp Allspice dram
• Garnish: Orange peel
• Glass: Mug

PREPARATION:
Add the ginger syrup, lemon juice and water to small saucepan and heat until piping hot. Stir in the whisky and allspice dram, and pour into a pre-heated mug. Garnish with an orange peel.

*To make ginger syrup, combine equal parts diced raw ginger, sugar and hot water in a blender. Puree until smooth and strain through a fine-mesh strainer. Refrigerate until needed.

FIND OTHER BARTENDING BLOGS AND RECIPES AT: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Manhattan: Gentlemen's Martini

Ingredients

• 1.5 oz Rye whiskey
• 1.75 oz Sweet vermouth
• .5 oz Grand Marnier
• 3 dashes Angostura Bitters

Garnish: Lemon twist

Glass: Cocktail

Preparation

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Garnish with a lemon twist.

FOR MORE BARTENDING RECIPES CHECK OUT: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296 

Chocolate Whiskey Tart For The Fall Season

FROM Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

Simple Chocolate Whiskey Tart with Whiskey Whipped Cream

Contributed by Matt Lewis and Renato Poliafito
INGREDIENTS:

• 8 oz Shortbread cookies
• 1 tbsp Sugar
• .5 tsp Salt
• 2 oz (half a stick) unsalted butter, melted
• .75 cup Heavy cream
• .33 cup Whole milk
• 5 oz Good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
• 4 oz Good-quality milk chocolate, coarsely chopped
• 1 Large egg, plus 1 large egg yolk
• 1 tbsp All-purpose flour
• 2 tbsp Good-quality whiskey
• Whiskey Whipped Cream*
• Cocoa powder

PREPARATION:
Preheat the oven to 300° F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies into very fine crumbs. (You should have approximately 1.75 cups.) Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers or the bottom of a metal measuring cup. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325 degrees F.
In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended. Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely. Serve either at room temperature or directly from the refrigerator with a big dollop of Whiskey Whipped Cream and a dusting of cocoa powder (or a scoop of ice cream).

*Whiskey Whipped Cream
INGREDIENTS:

• 1.25 cups Heavy cream
• 2 tbsp Sugar
• 1 to 2 tbsp Good-quality whiskey

PREPARATION:
Pour the cream into a chilled metal bowl and whisk vigorously for about 1 minute or until soft peaks form. Sprinkle the sugar and whiskey on top and continue whisking vigorously until stiff peaks form. Serve immediately.

(Photo courtesy Tina Rupp)

You can check out my Surf board for more Bar recipes: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296