This is the kind of cocktail you want when you are awake, but still cozy. It’s perfect for a lazy Sunday brunch. I used Aviation Gin because of its luscious lavender, robust cardamom and inviting orange notes that compliment the smooth, champagne like juice of Seckel pears.
- 1.5 oz Pear Infused Aviation Gin
- .5 oz Lillet Blanc
- 1 barspoon Rosemarry-Ginger simple syrup
- La Marca Prosecco
Combine all ingredients, except La Marca Prosecco in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Top with Prosecco float and spring of fresh rosemary.
Pear Infused Aviation Gin
Place eight Seckel pears cut in half into an airtight container. Add 750 ml Aviation Gin. Store in a cool place for two weeks. Shaking and taste testing once a day, everyday. Take out pears one by one with tongs. Fine strain gin though a coffee filer into another airtight container.
Rosemary-Ginger Simple Syrup
- 1 cup sugar
- 1 cup water
- 1/4 cup peeled and sliced fresh ginger root
- two stems of fresh rosemary
Combine all ingredients in a small sauce pan. Bring up to a boil for a minute. Reduce heat to a simmer for ten minutes. Stir consistently until sugar is completely dissolved. Fine strain syrup into an airtight container, let cool completely, refrigerate.
I have been craving beignets lately. Warm, light, fluffy goodness and a cup of coffee. To celebrate the San Francisco Giants win I made brandied, apricot beignets with chocolate dipping sauce. The color seemed to fit, and they were incredible. This cocktail was inspired by my beignets. It’s has the same rich yet delicate, satisfying taste minus the powdered sugar that seemed to snow all over my kitchen.
- 2 oz Oban 14 year old Single Malt Scotch Whisky
- 3/4 ounce Lillet Blanc
- 1/2 ounce Benedictine
- 1/2 ounce Rothman and Winter Orchard Apricot Liqueur
- 1 dash Fee Brothers Peach Bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass. Garnish with dried apricots.
I feel as though pears are often overlooked as a fall fruit. Poached pears in vanilla ice cream with a bit of cinnamon has always been a favorite of mine. It has been a tradition to make them up at my cabin in the winter. Snowed in, snuggling down to a nice warm fire with the smell of cinnamon and pears will always feel like home to me. I wanted to transfer that idea into a savory cocktail. I have to say the most exciting part of coming up with this cocktail was the syrup. I knew the flavors that I wanted to combine but I wasn’t sure how to get them all into one glass. The result is phenomenal; it’s light and delicate without compromising depth in flavors.
- 1.5 oz Xante Pear Brandy
- ¾ oz Lillet Blanc
- 1 bar spoon Tangerine syrup
- 1 dash orange bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass. Garnish with a thyme sprig… enjoy.
- juice and zest of one Valencia orange
- 2 small tangerines or 8 kumquats (sliced thin, with the peels still on)
- 12 black peppercorns
- 10 sprigs fresh thyme
- 1 two inch turmeric cut into pieces
- 1 cinnamon stick
- 2 cups water
- 1/2 cup sugar
Combine all ingredients and bring to a boil. Turn down heat and let simmer until liquid has reduced by half. Cover in an airtight container and let sit over night. Fine strain thyme, orange, and pepper out into a clean air tight container.
When a friend of mine comes to visit from New York he always brings me macarons from this little bakery on the Upper East Side called Bisous Ciao. The rainbow macarons are simply to die for. This time I asked for something sinful in a different sense, a bottle of Bulldog Gin. I haven’t been able to find it in California and have been dying to taste something different. Bulldog gin features poppy and dragons eye. Dragons eye is known for stimulating vitality and sexual stamina…interesting. With it’s natural stimulating effects I wanted to create a smooth, seductive cocktail. Bulldog gin begins by tantalizing ones senses with a fresh bouquet of citrus and floral notes. The gin brings forward hints of lavender, citrus and juniper to follow. Chateau de Laubade Blanche reveals pear, peach and honeysuckle. Layered with Lillet Blanc’s ripe kiwi, tangerine and herbal warmth. Quince syrup adds a velvety smoothness and orange bitters brightens the bouquet. I have suggested a grate of nutmeg to spice up your senses. Quince me honey is a delicate cocktail but don’t be fooled the dog is defiantly out of it’s cage.
- 1.5 oz Bulldog Gin
- .75 oz. Chateau de Laubade Blanche Armagnac
- .75 oz Lillet Blanc
- 1 dash Regan’s Orange Bitters
- 1 bar spoon quince syrup
Stir all ingredients in a beaker with ice. Fine strain into a chilled coupe and garnish with a light grate of fresh nutmeg.
- One-pound quince
- Two cups of sugar
- One tablespoon lemon juice
Carefully peel skin of each quince. Cut out core and seeds. Cut quince into one-inch cubes. Add all ingredients into a stockpot. Add enough water to cover the entire quince. Let simmer for four hours adding additional water when needed. Let cool. Place quince in a blender and blend until smooth. Use a fine strainer or cheesecloth to strain out any remaining fruit. Store in an airtight container refrigerated for up to two weeks.
Or purchase Quince Pate at Williams of Sonoma. I put one part Quince Pate with equal parts water in a small saucepan. I warmed it up until it formed a syrup and it was just as tasty. Quince Pate can be found here at Williams of Sonoma.