Lifestyle: Autumn Cocktails

Many of you know that my "day job" (which actually occurs from 3-11pm most days) is working in a fine wine shop. I generally take care of the gourmet food department and offer wine advice. But in my capacity as the teams "utility infielder" I occasionally conduct a cocktail tasting.  The most recent was last Saturday, and we've had a few requests to share the recipes online. I thought this was as good a forum as any.

This recent tasting featured three cocktails perfect for Autumn. Two were our own takes on old classics, one just a direct old classic. Apple, cinnamon, and maple featured heavily, but in a more understated way than the all-too-prevalent-pumpkin-spice-everything fiasco that has gripped the United States this year. The recipes that follow require few ingredients and are relatively simple to prepare, not unlike the best cooking. And, not unlike the best cooking, will leave your guests with the impression that you are some sort of culinary superhero, even a "mixologist" ( read: good bartender), if you will.

The Normandy Cocktail

3 Parts Le Compte Originel Calvados

1 Part B&B, dash of maple bitters

Combine ingredients in a cocktail shaker full of ice. Shake well and strain into a cocktail (martini) glass. Garnish with a Luxardo Maraschino cherry. Think of it as something of an "Apple Manhattan".

Autumn Old Fashioned

3 Parts Old Weller Antique Bourbon

Dash of cinnamon simple syrup, dash of apple bitters

Combine ingredients in a glass off ice and stir until chilled. Strain and serve over fresh ice in a tumbler, garnish with half a candied walnut. (note: cinnamon simple syrup is easy to prepare. In a saucepan, combine equal measure sugar and water with two or three cinnamon sticks. Boil until the sugar is dissolved. Discard cinnamon sticks. Keeps ins the refrigerator up to one week)

Hot Mulled Cider

Fresh apple cider, mulling spices (cinnamon, clove, allspice, star anise)

Sapling Maple Bourbon Liqueur, Privateer Amber Rum

Combine cider, spices, and a healthy drop of  maple liqueur in a sauce pot or kettle and heat to a steaming simmer, being careful not to boil as this will result in a bitter drink. Serve in a mug or coffee cup with a good helping of Privateer Amber Rum (or other suitable rum/bourbon/brandy of choice) Bonus points: your house will smell fantastic as guests arrive. Best served from a punch bowl or crock pot.

You see, there is a bright side to the falling temperatures aside from being able to wear tweed and flannel. You get to have a cocktail party just so you can serve drinks like these.

Cheers!

An Affordable Cocktail

Cocktails are fun, and with the resurgence of interest in classic cocktails these last few years, they're everywhere. They can be as expensive as they are delicious, requiring all manner of exotic cordials and arcane preparation techniques. But they don't have to be. The most classic of classics tend to contain only a liquor (or two) plus something else, maybe a piece of fruit, and a cocktail shaker. Such is the Sidecar:

When temperatures rise, too many people retreat from all manner of brown liquor in favor of gin and vodka. While I certainly enjoy my fair share of Tom Collins or simple gin and tonic of a hot day, I see no need to give up on the brown stuff entirely. You only have to know how to make it cold and rereshing. The Sidecar, a favorite of old Papa Hemmingway, proves that even brandy can be refreshing (or something).

Traditionally, a Sidecar is made with Cognac, but that can get expensive. Even cheaply made mass produced swill like Hennessy cost upward's of $30 these days, pricey for a mixing spirit. I've recently discovered Bouchard Napoleon V.S.O.P. French brandy, $12.99 retail in the Boston area. It's not Cognac, but it is, dare I say it, better than Hennessy or Courvoisier, even straight in a snifter. Imminently more delicate, not full of caramel color, and older, being a proper v.s.o.p. (very special old pale for the newbies). It's not easy to spot so if you should be lucky enough to see some buy more than one bottle.

The second ingredient is an orange liqueur, usually Grand Marnier or Cointreau. Again, two fairly pricey ingredients, but once again, I seem to have found the antidote. Torres Orange is a clear liqueuer from Spain made from Valencia oranges, same as Cointreau. In fact, it tastes very much like Contreau. At $19.99 a bottle, it's nearly half the price. Again, if you can find it, buy more than one. It works in Sidecars, Margaritas, Mimosas. or any other drink that calls for triple sec. It's even pretty good on its own as a tall drink with club soda and lime.

The third ingredient is lemon juice. Lemons are 2/$1.00 at the grocery store.

Proprtions vary from recipe to recipe, and personal taste has more than a little to do with it. Here's how I like them:

In a cocktail shaker filled with ice, combine:

3 parts brandy

1 part orange liqueuer

juice of 1/2 lemon

shake well, strain into a Champagne saucer

Some recipes call for a sugared rim, but I find the drink sweet enough. Besides, sugared rims make my lips all sticky (gross). A martini glass will do for serving, but I prefer a Champagne saucer. Its a little more old timey, plus it looks cool (see photo). Whatever glass you choose, the drink should be small. For one thing, it's best when its cold, and big drinks end to get warm. For another thing, how the hell much brandy do you really need to drink before dinner, you savage? The result should be a drink that is rich and sweet, with enough tartness to provide a fresh balance, yummy and appetizing while you wait for the steak to be done on the grill.

And you thought brandy was only good for warming you up on a cold night. P'shaw.

Thrift Shop Tyrolean

You really do find the damnedest things in the chaos of the thrift shop sometimes...

...such as a Tyrolean cape coat, made of real loden wool, dark green on one side, reversible to red plaid on the other...

...complete with antler buttons...

...and big wide cape sleeves. It's a beautiful, rare and wonderful thing, but I fear it may be too much, even for me. I'd like to think I could make this work, but sometimes you just gotta be realistic. I'm not an old man from the Alps, or even David Niven for that matter.

If anybody needs me, I'll be in the mountains looking for Pinocchio. If I I'm not home by supper, send out a St. Bernard with a cask of brandy on his neck, I prefer Bas Armagnac, but Cognac will do as well.