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.
Last night I made two cocktails with DeMunck’s Hard Cider.
The first was a recipe I found online here through Liquor.com’s DrinkWire.
The article was a list of cider cocktails to make this fall, curated by Chilled Magazine. This first drink is their recipe and also their picture:
•1/2 oz. Dry Gin (I used Boodles)
•1/2 oz. Elderflower Liqueur
•Splash Lime Juice
•3 oz. Dry Cider (I used DeMunck’s)
Shake gin, elderflower liqueur and lime juice over ice and strain into a chilled martini glass. Top with cider. Garnish with a lime wedge.
The drink was good. Sort of like a French 75 in a way, swapping lemon for lime and using hard cider in place of champagne (plus the addition of elderflower liqueur). With that drink in mind, I came up with this next drink using whiskey, dark rum, bitters and ginger liqueur:
•3/4 oz whiskey
•3/4 oz dark rum
•1/2 oz ginger liqueur
• Dash Angostura Bitters
•Splash lime juice
•3 oz. Dry Hard Cider (I used DeMunck’s)
Shake whiskey (I used Knob Creek bourbon), dark rum (I used Meyers), ginger liqueur (Domaine de Canton) and lime juice over ice and strain into a chilled martini glass. Top with cider and add a dash of Angostura bitters. Garnish with a lime wedge.
I was going through my phone yesterday and found this photo of a drink I’d had at Bar Louie in Buffalo a few weeks back.
Sailor Jerry, DeKuyper Amaretto, pure cane syrup, lime juice, topped with Angry Orchard Crisp Apple Cider.