Last night I teamed up with mixologist Jessi Brickner and Chef Adam Grandt from Sage Grille in Highwood on a Fall Flavor Festival. We led students through six cocktail ideas for fall parties and three appetizers. The cocktails included two for Halloween, two for Football Parties, and two inspired by the season. We had a lot of fun coming up with new recipes, and I wanted to share some of them here.
- refreshing and savory, perfect for a cheese course or with a lighter herbed, roasted meat.
¾ oz Gin (used Distiller’s Gin No. 6)
1½ oz Pear Puree (used Perfect Puree for class, also good with Ceres)
Sparkling Wine (used Saint Hilaire Limoux Blanc de Blanc Brut 2005)
Shake gin, puree, and sprig of rosemary with ice, strain into champagne flute. Top with sparkling wine, garnish with rosemary sprig.
- not-to-sweet dessert style drink, with hearty fresh pumpkin and spice flavors and rum undertones
2 oz White Rum (used Ron Matusalem Platino)
1 oz Cream or Half & Half
3/4 oz Pumpkin Puree (fresh is best, but it's a little early for pumpkin in Chicago yet)
1/2 oz Ginger Simple Syrup
Dash Cinnamon & Allspice
Shake ingredients with ice, strain into cocktail glass. Top with additional dash of cinnamon, and garnish with candy pumpkin or black plastic spider.