My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sat
    22
  • Sun
    23
  • Mon
    24
  • Tue
    25
  • Wed
    26
  • Thu
    27
  • Fri
    28
Winter C-Note Sale Nov 22, 2014 Buy original artwork right off the wall from some great San Diego artists for $100, $200 or $300 to raise funds for the museum's education programs. 81 other events on Saturday, November 22
 
The Floating Library
A work of historical fiction with a speculative twist
Backwards & in High Heels
Let’s move this time machine to 2014, shall we?
Film
New indie film starring Shailene Woodley tops our coverage of movies screening around town
Film
New Christopher Nolan epic leads our rundown of movies screening around town

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Cocktail Tales /  DIY whiskey
. . . .
Friday, Nov 15, 2013

DIY whiskey

Getting creative with the amber spirit

By Kelly Davis
11-20 cocktails Frank and Amy Green preparing their San Francisco Fog
- Photo by Kelly Davis

Recently, a couple of friends came up with an idea for a cocktail party: Pick a spirit—whiskey in this case—and have attendees buy a nice bottle of that spirit (in the $40 range) and use it to come up with a "signature" cocktail. Then, at the end of the night, there'd be a white-elephant-style exchange of the bottles and their remaining contents.

Folks put a lot of thought and effort into their cocktails—one couple, for instance, made smoked ice (more on that below). I wanted to do something with pumpkin and had in mind a nice, round, sweet-and-spicy pumpkin / bourbon cocktail. Caveat: I write about cocktails, I don't make 'em. I figured out a pumpkin simple syrup (white and brown sugars, water, pumpkin purée and spices—cinnamon, nutmeg, cloves, allspice and star anise—to taste) and added a dash of Bitter Truth celery bitters to counter the sweetness just a bit. 

The drink was still missing something, though, and since my trial run was two hours before the party, I didn't have time to experiment. A few days later, I spotted the Easy, Pilgrim on Saltbox's winter cocktail menu, made with Templeton Rye, a spiced-pumpkin reduction and Angostura bitters. Ah-ha! Rye's spiciness makes it a better choice than the sweeter bourbon. And a spiced pumpkin reduction! Jen Queen was kind enough to share her recipe (see below).

Even if my cocktail wasn't a complete success, here are a couple from the party that were:


San Francisco Fog by Amy and Frank Green

- 2 ounces Cyrus Noble bourbon

- 3 ounces coconut milk

- 2 ounces apple cider

- 1/2 ounce lemon-honey simple syrup

- Shake and strain over ice, garnish with
     fresh-grated nutmeg


Smoke Up Johnny by Lesley Emery and Mike Scheer

Adapted from the Smoke Signals cocktail from Laurelhurst Market in Portland

- 3 parts Wild Turkey Spiced bourbon

- 1 part Hartley & Gibsonís Amontillado sherry

- 1/2 part fresh lemon juice

- 1 part pecan simple syrup (simple syrup simmered with toasted pecans then strained)

- Stir and serve over smoked ice (made by melting ice in a smoker then refreezing it).

- Garnish with a flamed orange twist.



Spiced pumpkin reduction

 

3 cups of diced roasted pumpkin. 

2 cups of sugar

2 cups of apple juice (preferably non
      filtered)

1 cup of water 

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice 

Pinch of salt

Pinch of cayenne pepper

Bring all ingredients to a boil in a saucepan, lower heat and simmer until reduced by half. Let cool, strain and store.


Email kellyd@sdcitybeat.com or follow her on Twitter at @citybeatkelly.




 
 
 
 
 
 
Close
Close
Close