Today was quite warm and felt like an appropriate end to August here in Western New York.
Tonight though I’m sipping a fall beer and thinking of the coming season:
Harvest is easily my favorite beer by Southern Tier. Some people fiend for Pumking and others I know like to nurse Old Man Winter on long, cold, snowy nights. But for me, few of their beers taste better than a Harvest — especially outdoors as the summer weather cools and autumn arrives.
And what makes Harvest even better!? A shot of Jameson right in the glass:
I just finished some pistachio gelato that I picked up today at Reverie Creamery.
I tasted a few cheeses while I was at the shop, but aside from their main stock-in-trade I was really impressed with all the exclusive local products they’re selling.
I know this is a cocktail blog, but as my Farm To Table posts showed this past summer — I’m also very interested in showcasing my corner of Western New York. Plus, even though they’re not food or drink products, some of the stuff I saw at Reverie (like the clove-scented soaps from the Chautauqua Soap Company) still had me thinking about flavors and bitters and possible cocktails:
In the photo below is a locally-made cutting board as well as local honey:
And here’s a closer look at the honey:
I should’ve gotten a photo of all the unique gelato and sorbet flavors, as well as the several styles of pickles and cornichons — but I’ll have to leave that for next visit.
Just as with the locally-made items Reverie was stocking from makers within Chautauqua County, they also sold items from makers elsewhere in the state — like products by the Brooklyn Brine Company. I’d never seen or heard of “Whiskey Sour Pickles” or styles like Maple Bourbon Bread & Butter until my stop at Reverie yesterday.
3943 Route 394
Mayville, NY 14757
From their website:
Founded by Riko Chandra and Jim Howard, Reverie is a newly established artisan cheesemaking company in Mayville, Chautauqua County, NY. Initially, Reverie will focus on small batch production of artisan cheeses made from goat’s milk. Our artisan products will reflect a meaningful relationship to the land and Western New York’s agricultural heritage through which we connect, experience and savor the flavors of our place and region.
August is cooling down here in Western New York and although it’s not quite autumn yet, the fall flavors are already in full effect.
I love fall. It’s my favorite season. I love the cool temperatures and long sleeves, the pumpkin flavor and falling leaves — all of it! And I didn’t even mean to make a rhyme there!
Still, despite the fact that I love the fall, it’s hard to let the summer slip away so easily — especially when we’re still in the month of August.
And for that reason there’s this “Hold Fast The Summer.”
Hold Fast The Summer is a transitional drink, one part warm-weather nostalgia and one part acceptance of the changing seasons.
The recipe is easy — just Plantation’s pineapple rum, DeGroff’s pimento bitters and apple cider:
1 oz Plantation Pineapple Rum
1 oz apple cider
1 dash DeGroff’s Pimento Bitters
Stir equal parts Stiggins’ Fancy and apple cider over ice with DeGroff’s pimento bitters then strain and shoot — or double the recipe and enjoy over ice. Adjust the cider accordingly to suit your tastes and prepare mentally for the colder weather coming in the months ahead.
The Prizefighter #1 is a cocktail that was created by Nick Jarrett.
I’ve written about the drink before, and you can read that post here.
Last night I was serving something to customers that was sort of like the Prizefighter #1, but different in that it had pineapple juice… So I figured I’d give the drink its own post today (and I don’t know if Nick Jarrett has already made this variation, so if someone knows… Leave me a comment).
Ingredients in the Prizefighter #1:
•1 oz. Fernet Branca
•1 oz. Carpano Antica
•3/4 oz. simple syrup
•1/4 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
And here’s how I made the above drink last night:
•1 oz bourbon
•1/2 oz. Fernet Branca
•1/2 oz. sweet vermouth
•1/2 oz. simple syrup
•1 oz pineapple juice
•1/2 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
Now, whereas with the Prizefighter #1 you shake and double-strain and serve up or on the rocks, I was serving this pineapple drink in a Collins glass finished with Sierra Mist.
This drink is also dessert. Or rather, this dessert is also a drink.
I stumbled across a list of boozy dessert drinks on Liquor.com the other day and made a note to myself to try this Berries & Prosecco Ice Cream Float:
The original post comes from a site called Lonny.com and from the date it looks like the article ran in the magazine at the end of last summer.
Here’s their recipe:
Berry-Prosecco Ice Cream Floats
- 1 bottle (750 ml) of dry Prosecco
- 1 pint vanilla ice cream
- 1 pint of mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon sugar
I didn’t have the recipe on hand when I made the drink at work earlier tonight, but playing it by ear worked out pretty well.
I tossed chopped strawberries and blueberries in sugar and then put scoop of vanilla ice cream, topping it with Prosecco and the berries. Easy stuff. And delicious!
I read on Good Spirits News that today is National Whiskey Sour Day!
As with all these random-seeming drink holidays, I won’t put up too much fuss or question its origin — as any reason to celebrate a cocktail is reason enough!
About This Cocktail:
For my Whiskey Sour pictured above, I used Woodford Reserve:
•2 oz rye or bourbon or other whiskey of preference. I actually used 2 oz of Woodford Reserve bourbon, which has a lot of rye in its mash bill.
•.5 oz simple syrup
•.5 oz fresh lemon juice
Shake all ingredients over ice and strain into a rocks glass over fresh ice.
Some recipes for the Whiskey Sour cocktail call for an egg white, as a lot of old sours recipes do… But a lot of recipes these days list egg white as “optional.” I didn’t use egg white in the drink pictured above, but you’ll find it listed in some of the recipes I linked to in this post.
It’s Monday night and my work week starts tomorrow, but I’m busy thinking of all the stuff I did this past week. And it just occurred to me that I never really blogged about this past week at all… So, here’s my week of cocktails in quick recap!
On Wednesday I served pistachio shell-infused vodka as a Moscow Mule:
On Thursday I made a special daiquiri with buttered popcorn-infused rum and a coca-cola simple syrup:
On Friday I used the Coca-Cola syrup in an Old Fashioned, a Mojito and this Kraken Daiquiri:
And on Saturday, a customer took this great pic of a drink I made — the Borden Chase:
And on a sad note, also this week, actress Yvonne Craig died.Yvonne Craig played Batgirl in the 1962 Adam West Batman series. And for those who don’t know, I’m as serious a comic book fan as I am devoted to cocktails. I write a monthly column and co-host a weekly podcast.
I wish I would’ve gotten this creative and created something, but thankfully The Way Station in Brooklyn is remembering Yvonne Craig with this cocktail:
The above photo comes from The Way Station’s blog and isn’t something I shot a pic of, though I’d like to stop and try this drink in honor of Yvonne Craig.