*This post originally appeared on my Dean & DeLuca column in November, 2011. Some additions and adjustments have been made.
Bourbon is something most of Americana culture loves to indulge in during the sultry and amber-esque fall evenings. Picture it: 45 degrees, a possible flurry sprinkle, crackling wood-fire and butter cookie-scented incense. And, you’re sipping on your best choice bourbon. It’s a perfect scenario to the end of a maddening day at the office. Or in my case, an anxious day grocery shopping and trying to coordinate mailings and timely deliveries.
Oh, but I squeeze in some shoe shopping in there to quell the retail therapy need.
I’m not a bourbon gal, though. I opt for sweeter spirits that bear a good punch. I want that sip to smoothen out the stress and completely relax me. One that will release all inhibitions. The biggest feast in most of the world is almost forgotten, but there are at least 4 more days of merriment to toast up to. That gives you plenty of time to conjure up specialty glasses to enjoy and serve up.
During all the mayhem of shopping, entertaining and trying to maintain a quasi orderly house, as we are, you’ll want to recline in that posh chaise (I’m being totally dreamy here) and simmer your soul and recharge your energy. Because you’ll be back at it the next day. So, enter my sexy creation. It’s pumpkin buttery, flavorful like cloves and allspice and sweet with a spicy ginger kick. I warn you, however. This drink is not for the low in tolerance. It’s not for those faint of heart or quick to sip. Because it will sneak up on you.
This is the perfect glass even when all of the fabulous, delicious delectables are stored in the belly’s memory bank until next season!
Cheers to you for making a true drink that will keep familiar conversations warm and fuzzy!
A happy and gourmet Fall, Christmas and holiday season to you and yours!
PUMPKIN BUTTER AND GINGER HARVEST COCKTAIL
- 2 1/2 oz. Domaine de Canton Ginger Cognac
- 1.5 oz. simple syrup
- 2 Tbsp. pumpkin butter
- 1 tsp. allspice
- few whole cloves for garnish
Add cognac, pumpkin butter, simple syrup, allspice, and ice into martini shaker. Shake well and strain into a chilled cognac glass. Garnish with whole cloves. Can be served over ice.