Tuesday, March 1, 2011

St. George's Winter


Not on my winter cocktail list at the restaurant because we didn't have the space for it.  Would have LOVED to have a Scotch cocktail on the Winter List.  Next time!


St. George's Winter, #1
.5 oz. Cinnamon-Apple Simple Syrup*
.75 oz.  Meyer Lemon Juice
.5 oz. apple cider
2 Dashes Bitters (try it with Peychauds, Angostura, or Baked Apple each work well and bring something different to the completed cocktail)
Shake well; strain into chilled cocktail glass that has been rinsed out with 1/2 oz. of a very peaty, smokey, heavy single malt scotch
Garnish with a sprig of Rosemary

Interesting blend of flavors, resulting in a delicious and balanced drink.   One of my new favorites!

*Syrup recipe:

3 cups light brown sugar
3 cups water
Cores and peels of 6 apples
5 cinnamon sticks
1/2 a vanilla bean

Instructions:

1. Combine sugar, water, apple cores and peels and cinnamon sticks in a large pot. Split vanilla bean, scrape out seeds and add seeds and pod to pot.

2. Bring mixture to a boil, stirring to dissolve sugar. Once mixture comes to a boil, reduce heat to low and cook so apple cores soften, about 30 minutes. As they soften, mash up cores occasionally with a whisk or wooden spoon. Remove from heat and let cool completely.

3. Strain cooled syrup into a clean storage jar, squeezing syrup from cooked apple cores to extract more flavor.

St. George's Winter, #2
This version is a little more straight-forward, sans fancy home-made syrups and apple cider.  The ginger-honey syrup is quick and easy to make. 

2 ounces St. George Single Malt
3/4 ounce fresh lemon juice 
3/4 ounce ginger-honey syrup 
1/4 ounce Islay scotch (I used Laphroaig 10 Year)
Combine the St. George Single Malt, lemon juice and syrup in a shaker, fill with ice and shake well. Strain into an ice-filled rocks glass and float Islay scotch on top.
For ginger-honey syrup: combine 1/2 cup local honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce or so of peeled, sliced fresh ginger and bring to boil; reduce heat and simmer for 10 minutes. Allow to cool completely; strain.


APPLE n' AMARO
1.5 oz. Blade Gin
.75 oz. Ginger Syrup
.75 oz. Lemon Juice
1 oz. Fresh, Unfiltered Apple Juice
.5 oz. Amaro (try Nonino, Montenegro, and Averna.  Each lends a different flavor profile, thus creating a different end result with the completed drink)
Dash of Baked Apple Bitters
Shake and strain into Collins glass over fresh ice
Garnish with a ginger-apple crisp (a very thin slice of apple that was soaked in ginger syrup, and then dehydrated in an oven at 185 degrees for approx. 5 hours)

The Regal Chairman
1.5 oz Chivas Regal Scotch
.5 oz Chairman’s Reserve Rum
.75 oz lemon juice
.75 oz toasted raisin syrup*
Shake and strain into a champagne flute; top with brut Champagne. 

* Toasted Raisin Syrup *
1 cup sugar
1 cup water
1.5 cups raisins

In a medium saucepan, toast raisins over moderate heat until fragrant, about 5 minutes. Add sugar and water, bring to a boil, reduce heat immediately and let simmer for 10 minutes. Let cool completely, then strain into a jar, cover and refrigerate for up to 1 month. 

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