4 minute read
Gift of the Harvest: Fall Fruit Liqueurs
by Jennifer LaVoieJake Snyder, Red Skies Photography images
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The air is different in autumn, shaking off the heavy humidity of summer and delivering, on crisp afternoons and with morning mist over the water, a subtle reminder of the looming winter ahead. Savor the last days of warmth and sun by concocting fall fruit liqueurs for holiday gift giving. They’re easy to make, with no fancy ingredients or equipment involved. Whip up a batch and let the ingredients coalesce, meld, and deepen, until you’re ready to pour into a pretty bottle and tie on a gift tag!
Craig Ventrice, Beverage Manager at Jesup Hall in Westport, shared his methods for making Apple Pie Liqueur and Date & Vanilla Cordial, and expertly crafted cocktails incorporating them. Copy these recipes onto cards for your recipients, or stir up your own toast to the harvest!
APPLE PIE LIQUEUR
2 C sweet apple cider 1 C hard apple cider 2 C brown sugar 1 C granulated sugar 5 cinnamon sticks 2 cups of Calvados (any apple brandy will do)
Add the first five ingredients to a saucepan. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain liquid and add 2 cups apple brandy. Pour into Mason jar or air tight bottle and cover quickly. Let cool and store in a cool, dark place for up to six months. Can be used the day after making but improves with age.
BONITA APPLE BUM COCKTAIL
The combination of the brown sugar and the deep, nutty spices gives this cocktail beautiful balance and the Angostura Amaro offers up a rich brightness with hints of cinnamon clove. Absinthe is used as a prominent modifier in this cocktail. The bold and aromatic fennel and anise flavors play extremely well with the apple and baking spice flavor of the liqueur.
INGREDIENTS
1.5 oz Apple Pie Liqueur 1.0 oz gin .25 oz Angostura Amaro .25 oz absinthe .25 oz simple syrup .75 oz lemon juice
Pour all ingredients into a shaker, fill with ice and shake. Fine strain over fresh ice in a Collins glass. Garnish with fresh apple slices.
All gins are not created equal. The Gray Whale Gin used in this drink is subtle with notes of bright citrus and a savory finish from the sea kelp used as a botanical in the distillation process. Do try it…but if gin isn’t for you, substitute vodka.
DATE & VANILLA CORDIAL
2 C chopped dates 1 ½ C water 1 tsp vanilla extract 1/2 C red wine (think California Pinot Noir) 2 C granulated sugar 1 ½ C vodka Bring the first four ingredients to a boil in a saucepan, reduce heat and simmer uncovered for 20 minutes. Strain liquid (some solids/skin will be in your liquid; use cheesecloth, muslin, or coffee filters and squeeze to expel as much of the liquid as possible). Add sugar and whisk until dissolved. Stir in vodka. Pour into a mason jar or airtight bottle and seal quickly. Let cool, and refrigerate for up to three months. Can be used as soon as the day after making, but improves with age.
BLIND DATE COCKTAIL
This cocktail is best described as “fall in a glass,” tempting you with caramelized dates and their warm, burnt sweetness; fall-baking-essential allspice; earthy maple syrup; and the spicy tones and drier taste of vermouth. Egg white provides a beautiful mouthfeel, while Angostura Aromatic Bitters deliver flavors of tamarind, cinnamon, and nutmeg - and a deeply vibrant color.
INGREDIENTS
1.5 oz rye 1.0 oz Date & Vanilla Cordial .25 oz Connecticut maple syrup 1/8 tsp. allspice .5 oz Dolin Blanc .5 oz lime juice 1 egg white Angostura Bitters
Combine all ingredients in a shaker. Dry shake without ice to emulsify the egg white. Add ice and shake again. Fine-strain into a chilled coupe. Garnish with Angostura Bitters art.
Waste Not, Want Not.
As Jesup Hall’s chefs have a nose-to-tail approach to cooking, so does the restaurant avoid wasting any usable bits of local fruit. Craig Ventrice’s beverage menu incorporates homemade infusions created from the apple cores or stone fruit skins left over from the kitchen’s work in preparing dishes. The rich flavors of apples in a salad accompanied by blue cheese pair perfectly, too, with a tart, acidic apple drink like the Bonita Apple Bum Cocktail!
What scraps might you turn into boozy deliciousness? Lemon peels can be soaked in vodka for a couple of weeks, strained and combined with some simple syrup (one part sugar dissolved in one part water) to make a homemade limoncello. Do the same with orange peels, but add a cinnamon stick and a dozen whole allspice berries for perfect orange liqueur. Pineapple skins infused in gin? Yes!
Get creative. Jesup Hall is happy to inspire!
