Thursday, November 10, 2016

Hot Blooded

This was a cocktail I made for the Old Forester Old Fashioned competition. The only rule for this round was that it had to use at least an ounce of an Old Forester product. This was at WhiskeyFest Philadelphia. I figured the people judging this drink would appreciate a slightly lighter style cocktail. It was rainy weather that day. I wanted something warm. 

1 oz. Old Forester 90 proof
1/2 oz. Aperol
1/2 oz. Mulling Spice Syrup*
2 oz. Hot Rooibos Red Tea

Start by brewing 8 oz of hot rooibos tea. Add that to a tempered mixing beaker. Add 4 oz of whiskey, 2 oz Aperol, and 2 oz. mulling spice syrup. stir lightly to mix. Serve in 4 stemmed or handled glasses. Garnish with an orange peel with cloves. Feel free to make larger batches.

Mulling Spice Syrup:
2 tbsp Mulling Spice (mix of cinnamon chips, orange rind, allspice, and cloves), 1 tsp Fresh Ginger, 1/2 Orange (Sliced), 1/2 Lemon (Sliced), 8 oz. Water, 4 oz. Wildflower Honey, 4 oz. Demerara Sugar. Steep over medium heat for a half hour. Strain into a bottle and keep chilled. 

Like I said, I wanted to go with a cocktail that was nice and light and would warm the spirits of the people who had already been drinking for 5 hours at WhiskeyFest. A hot toddy was I found that my favorite tea for use with citrus flavors is red tea. In a hot toddy, you need to have a bit of spice. Cinnamon and cloves are pretty classic. I decided to add a bit of depth to the citrus components with the Aperol, and it helped the color too. It's a nice winter warmer style cocktail. Good to drink under the blanket on the couch. 

"Come, let us drink some tea and talk about happy things."

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