holiday - Wine Enthusiast Magazine
holiday - Wine Enthusiast Magazine
holiday - Wine Enthusiast Magazine
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THANKSGIVING<br />
PUMPKIN SPICE MARGARITA<br />
This classic cocktail, created by Danielle Griffin, former mixologist at La Hacienda in<br />
Scottsdale, Arizona, gets a seasonal twist with the addition of pumpkin purée simple syrup.<br />
2 ounces Riazul Añejo Tequila<br />
1½ ounces fresh lemon juice<br />
½ ounce pumpkin purée simple syrup (recipe below)<br />
Agave nectar, for rim<br />
¼ cup crushed animal crackers, for rim<br />
Pumpkin floret, for garnish<br />
Cinnamon stick, for garnish<br />
In a shaker filled with ice, combine the Tequila, lemon juice and pumpkin purée simple<br />
syrup. Shake until mixed well.<br />
Rim a cocktail glass by dipping it into agave nectar followed by crushed animal crackers.<br />
Strain the margarita into the cocktail glass and garnish with a pumpkin floret and<br />
cinnamon stick.<br />
PUMPKIN PURÉE SIMPLE SYRUP<br />
1 (15-ounce) can of pumpkin purée<br />
¾ cup sugar<br />
2 cups water<br />
1 teaspoon pumpkin spice<br />
In a medium saucepan, combine the pumpkin, sugar, water and spice over medium-low<br />
heat. Stir constantly for 20–30 minutes, or until the mixture is smooth and the consistency<br />
of a thin smoothie. Let cool before using. The syrup will keep for one week, covered<br />
and refrigerated.<br />
HOLIDAY<br />
ENTERTAINING<br />
2012<br />
HOW TO:<br />
MAKE APPLE-CINNAMON SYRUP<br />
Use this spiced syrup to make your cocktails more festive this <strong>holiday</strong> season.<br />
SERVE AN APÉRITIF<br />
Combine 1 cup of water, 1 cup of sugar, ½ cup of coarsely<br />
chopped dehydrated apple chips and ½ cinnamon stick in a<br />
saucepan. Bring all of the ingredients to a boil while stirring<br />
continuously.<br />
Lower the heat and simmer until reduced. To test the syrup’s<br />
consistency, dip a spoon into the mixture; it should coat the<br />
spoon.<br />
Remove the pan from the flame, and let it cool to room<br />
temperature. Then strain the syrup into a bottle. Yielding<br />
about 1 cup, the syrup can be stored for roughly 45 days in a<br />
refrigerator.<br />
COUNTRY STORE<br />
This variation of an old fashioned, created by Lara Creasy, beverage director of JCT. Kitchen & Bar in Atlanta,<br />
is a perfect way to whet the appetite before a feast.<br />
½ ounce maple syrup<br />
4 dashes Fee Brothers Whiskey Barrel<br />
Aged Bitters<br />
1 brandied cherry<br />
2 orange slices<br />
2 ounces Laird’s Applejack Brandy<br />
Muddle the maple syrup, bitters, brandied cherry<br />
and one orange slice in an Old-Fashioned glass.<br />
Add the brandy and stir with a bar spoon until the<br />
maple syrup dissolves. Add ice and stir again until<br />
combined. Garnish with remaining orange slice.<br />
6<br />
PHOTO BY JON VAN GORDER/ ILLUSTRATIONS BY BRIAN CLARK