Firing Up the Base: Three Flavorful Mixed Drinks for Fall
Rimming a martini glass in cinnamon sugar is about as legit a transition to autumn as pinning foliage to your bathing suit. To venture beyond cosmetic gimmickry, try changing up your beverageâ€™s base spirit instead. â€śYou can move to dedicated fall cocktails that are similar to what youâ€™re used to just by swapping out one ingredient,â€ť says Citizen Public House bartender John Mayer, who offers three autumn-appropriate elixirsâ€”as well as professional-caliber recipes guaranteed to make them shineâ€”below.
Becherovka, Lairdâ€™s Bonded Apple Brandy, Old Monk Rum, and the Bitter Truth Jerry Thomas Decanter Bitters are available at Liquor Land.
The Booze:Â â€śItâ€™s a bitter spirit from the Czech Republic known for its qualities of baking spice: big cinnamon, allspice, clove, and a little bit of anise,â€ť Mayer says. â€śItâ€™s really punchy without being sugary.â€ť
The Swap:Â Take a Dark and Stormy to the next level by using Becherovka instead of rum.
The Pro Drink:Â The Magic Wand Malfunction (invented by Mayer at Local 149): 1 oz. Becherovka + 1 oz. Blanco tequila + 3/4 oz. simple syrup (he suggests using Demerara sugar) + 1/2 oz. lemon juice + 1 dash the Bitter Truth Jerry Thomas Decanter Bitters. Shake with ice and strain into a chilled cocktail glass.
LAIRD’S BONDED APPLE BRANDY, $25
The Booze:Â â€śThey take the fermented juice from pressed apples and distill that, and then they age it under supervision of a federal facility. It is unadulterated apple deliciousness.â€ť
The Swap:Â Turn a whiskey sour (whiskey, lemon juice, and sugar) into a Jack Rose by subbing bonded apple brandy for whiskey and grenadine for sugar.
The Pro Drink:Â The Widowâ€™s Kiss: 1 1/2 oz. bonded apple brandy + 3/4 oz. yellow Chartreuse + 3/4 oz. BĂ©nĂ©dictine + 2 dashes Angostura bitters. Shake with ice and strain into a chilled cocktail glass.
OLD MONK RUM, $22
The Booze:Â â€śIt comes from India, and itâ€™s incredibly popular worldwide. It has an incredibly strong butterscotch and vanilla quality, which plays really well with any traditional autumnal flavors.â€ť
The Swap:Â To morph a Manhattan, use the rum in lieu of bourbon or rye, mix with sweet vermouth, and top it off with molĂ© bitters instead of Angostura.
The Pro Drink:Â The 1919 (invented at Drink): 1 oz. Punt e Mes + 3/4 oz. Old Monk rum + 3/4 oz. Rittenhouse rye + 1/2 oz. BĂ©nĂ©dictine + 1 dash Bittermens Xocolatl MolĂ© Bitters. Stir ingredients with ice and strain into a chilled rocks glass.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/10/29/fall-mixed-drink-recipes/