Autumn Spirits



Autumn is here and it is only a matter of time before the leaves begin to change. As much as I will miss the lacksidasical feel of summer, or lack of summer this year in Chicago, I cannot help but look forward to fall. Whether it be the beautiful colors it brings, the smell and feel of crisp leaves under my feet, the return of my sweaters, hats, jackets and scarves from the closet, or the holidays soon to come, fall will always be my favorite season.

The farmer's markets will be open through fall and bring with them apples, pears, concord grapes, blackberries, raspberries, figs, sweet corn, pumpkin, leafy greens, root vegetables, and more. In spirit of the new season, we have changed the new cocktail list at the restaurant. We spent five labor intensive hours smoking and grilling pears to infuse a batch of brandy, stemming concord grapes and boiling them down to make a lip smacking simple syrup, boiling peaches and saffron, pureeing them, then pushing the batch through the chinois for a golden delicious syrup, toasting pecans to infuse a batch of Jim Beam, and sampling farm fresh seedling apple cider.

On the new menu you can expect to find:
Wolf Point Glogg made with Sailor Jerry rum, brandy and apple cider; a Gold Rush Sidecar made with a saffron-peach puree, brandy and lemon; an Autumn Negroni with Ransom Old Tom Gin, Cynar and sweet vermouth; a Sazerac with buillet bourbon, simple syrup, a pernod rinse and peychaud's bitters; finally, a Concord punch with concord grape syrup, Tanqueray gin, St. Germain and lemon to name a few. Stay tuned as we fine tune these drinks and bring on the pear brandy and pecan bourbon in two weeks time.

I just bought a new camera and will be posting photos soon.

cheers!

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