The Most Delicious Fall Drinks Off Duty - Harvest Cocktails HEAD TOPICS

The Most Delicious Fall Drinks

10/22/2022 7:45:00 AM

These elegant new spirits distill the purest tastes of the autumn harvest Sip them straight or mix them into peak-fall cocktail recipes

Off Duty Harvest Cocktails

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The Wall Street Journal

You haven't truly tasted a kumquat, blackcurrant or apple until you've tasted them distilled, in a new wave of seasonal apéritifs, this fall's most exciting bottles for sipping and mixing These elegant new spirits distill the purest tastes of the autumn harvest Sip them straight or mix them into peak-fall cocktail recipes Oct. 22, 2022 12:00 am ETWhile eaux de vie and fruit liqueurs have been with us for centuries, harnessing fruit at its peak to bottle it as an even better version of itself has reached a new tenor. Makers are translating everything from apples to kumquats into intriguing new apéritifs and spirits. Ms. Sheehan rounds out the sharp fruit with succulent persimmons and warm fig leaves (3,000 of which she dried on sheet pans in the oven), as well as green walnuts, galangal and orris root. She makes the Chardonnay base herself and fortifies it with a spirit made from her wine at a nearby distillery. “The thing I love about kumquats is they have that tangy pop,” she said. The vermouth makes a welcome addition to cool-weather spritzes and is a satisfying cocktail on its own, over ice. Read more:
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Mushrooms will outlive us By Megan Krigbaum / Photographs by Aubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Raben Oct.Email All products featured on Bon Appétit are independently selected by our editors.Incantations will be chanted with witty quips thrown in for good measure when Agatha: Coven of Chaos begins rolling cameras next month.6 Comments Potatoes are like a good pair of jeans. 22, 2022 12:00 am ET THROUGHOUT THE SUMMER AND FALL , for Barney Wilczak, fruit subsumes most other concerns. First raspberries, then apricots, several varieties of plum and, finally, as a chill overtakes the orchards, the quinces arrive. When I was growing up, I had many family members who worked at Dunkin’ Donuts, which meant instead of boxes of mithai (Indian desserts) for Diwali, we’d share boxes of doughnuts. Working from what he calls a “garden distillery” in England’s Cotswolds, Mr.” Blown away by the popularity of a character “that no one had ever heard of” as she quickly rose through the ranks and received a spin-off project, Hahn said that heading into production was “very, very exciting. Wilczak sources immaculate fruit within a 50-mile radius for his elegant Capreolus eaux de vie with the aim to elevate “flavors you can’t perceive in the raw fruit. Coconut is used quite commonly in Indian sweets—one of my favorite coconut-based mithai is coconut barfi, also known as kopra pak, a fudge-like dessert.” While eaux de vie and fruit liqueurs have been with us for centuries, harnessing fruit at its peak to bottle it as an even better version of itself has reached a new tenor. Today, we’re sharing 21 versatile potato side dishes. Makers are translating everything from apples to kumquats into intriguing new apéritifs and spirits. My recipe combines the flavors of coconut barfi with those beloved toasted coconut doughnuts, creating my dream Diwali doughnut to celebrate with.” COLLIDER VIDEO OF THE DAY This is music to our ears — both in the figurative and literal sense as we’re expecting at least one musical number in the upcoming series. Below, find the recipe for the Harvest Spritz by Samantha Sheehan, owner of Mommenpop. Napa Valley winemaker Samantha Sheehan showcases different citrus each season in her line of vermouths, called Mommenpop. But there are a couple steps you can’t skip if you want them to be at their bakery-level best. This fall it’s kumquats, from a farm in Escondido, Calif. RELATED: 'Tiny Beautiful Things' Series Adaptation Casts Kathryn Hahn While little is known in the way of a plot or casting for the series, it was recently revealed that Emma Caulfield would be reprising her role as the head woman of Westview, Dottie. “I’m not trying to make a vermouth that tastes like France or Italy, but one that tastes uniquely of California,” she said. The key to making these doughnuts taste like they were made in a doughnut shop is nutmeg.. Ms. Sheehan rounds out the sharp fruit with succulent persimmons and warm fig leaves (3,000 of which she dried on sheet pans in the oven), as well as green walnuts, galangal and orris root. As a rule of thumb, I like to use freshly ground spices because a lot of the flavor compounds in spices are volatile, meaning they are sensitive to heat and sunlight. Along with Caulfield and Hahn, WandaVision head writer Jac Schaeffer will also be returning to the series to pen the story as well as executive produce. She makes the Chardonnay base herself and fortifies it with a spirit made from her wine at a nearby distillery. “The thing I love about kumquats is they have that tangy pop,” she said. The same rule goes for the cardamom in this recipe. The vermouth makes a welcome addition to cool-weather spritzes and is a satisfying cocktail on its own, over ice. While a specific date has yet to be set, we know to expect the new series to fly onto Disney+ during the Winter of 2023. If Mommenpop reflects sunny California, Rachael Petach’s C. Cassis speaks to the cool northeast. Ms. Petach produces it in New York’s Hudson Valley, sourcing most of the fruit from a 50-acre farm run by Greg Quinn, the person responsible for bringing blackcurrants back to New York state after a century-long ban due to a fungus the fruit fostered. She’s hopeful that even more blackcurrants are on the way, as Propagate Ventures, part of a national agroforestry initiative, works to expand Hudson Valley plantings. Find the recipe for the Silver Fox from Rachael Petach, owner of C. Cassis, down below. Ms. Petach macerates the blackcurrants with rosé wine, and infuses the combination with lemon verbena, bay leaf and other botanicals to make something vivid and nuanced, a far cry from France’s syrupy crème de cassis. Last year, she aged a small portion for 6 months in an old bourbon barrel from Hudson Valley Distillers. “The barrel brings out a savory salinity,” Ms. Petach said. She uses the barrel-aged bottling in a variation on a Manhattan she calls the Silver Fox, with sweet vermouth and walnut liqueur. Meanwhile, Mr. Wilczak gets his apples from orchards owned by King Charles himself, planted to 1,000 different varieties. Each bottling is distilled three times, unveiling the essence not only of a tree but of a place, its history and a particular season, worth pausing to savor now. THE RIPE STUFF Fallish bottles for sipping and mixing Photo: F. Martin Ramin/ The Wall Street Journal 1. Neversink Spirits Apple Aperitif Inspired by pommeau from Normandy, Yoni Rabino and Noah Braunstein make this juicy drink from fresh apple cider blended with their own apple brandy made from New York apples. It’s beautiful with soda or in cocktails with warming spices. $47 for 750 ml 2. Capreolus Damson Plum Eau de Vie Damson plums have been grown in England’s Cotswolds for some 1800 years. Distilled, the mouth-puckering damson opens up to reveal fine floral and red-berry flavors. Made in very limited supply, this is meant to be sipped on its own. $219 for 375 ml 3. Apologue Pawpaw The Apologue distillery, outside Chicago, purchased 250 pounds of non-GMO pawpaws—which are curiously mango-like and tropical for fruits that grow in the temperate north—from a farm in Athens County, Ohio. The resulting tangy liqueur finds its best expression as the sweet component in cocktails. $46 for 750 ml 4. C. Cassis Barrel Aged Blackcurrant Liqueur Most crème de cassis from France is made with a heavy dose of sugar; the Hudson Valley’s C. Cassis is not. Sweetened with local honey, this barrel-aged bottling takes on a burnt-sugar note with time in oak. Bright, herbaceous, cold-weather-perfect. $42 for 375 ml 5. Mommenpop Peak Season Kumquat Aperitif The product of 1,200 pounds of kumquats, 800 pounds of persimmons and 3,000 toasted fig leaves, this autumnal apéritif gets an edge from galangal, quassia, cardamom and orris root. $38 for 750 ml .