Ichabod Crane

One of my favorite Halloween stories is The Legend of Sleepy Hollow. The spooky story is one that conjures images of foggy forest pathways, a full moon with dark, wispy clouds creeping over its surface, and that feeling of someone chasing you in the pitch black of night. This cocktail brings that image to life. The rosemary gives a woodsy appeal in the form of a garnish and a sweet syrup. The dry ice provides the fog. And the bourbon...well, does one really need a reason to have bourbon? It seemed an appropriate choice. 

In the end, this is really just a twist on the classic Old Fashioned. A sturdy, steadfast drink to calm even the jumpiest of nerves on Halloween night. Ichabod could have used one or two of these, don't you think?

*Note: You can use the dry ice but it is not required. If you do use it, make sure no one gets it in their mouth. Ouch.  

Ichabod Crane

Makes 1 cocktail

• 1 1/2 ounces bourbon
• 1-2 drop angostura bitters
• 1 teaspoon rosemary simple syrup (recipe below)
• orange twist
• rosemary sprig
• small piece of dry ice (optional)

1. Put the simple syrup and bitters in an old fashioned glass and stir to combine. Fill the glass with ice and add the bourbon.
2. Add the dry ice, if using, and push to the bottom of the glass with a stir stick or spoon.
3. Garnish with an orange twist and a sprig of rosemary.

Rosemary Simple Syrup

Makes 1 cup

• 1 cup water
• 1 cup sugar
• 4 large rosemary sprigs

1. Combine the water and sugar in a small saucepan over medium heat. Once the sugar has dissolved, add 2 of the rosemary sprigs and barely simmer for about 5 minutes.
2. Remove from the heat, add the remaining 2 rosemary sprigs and allow to cool. Once cooled, transfer the syrup with the rosemary sprigs to an airtight container and refrigerate overnight. Strain before using the syrup.

*Syrup will stay fresh for 1 week in the refrigerator.

Cocktail Friday: Bourbon Thyme

This bourbon thyme cocktail recipe is my new favorite. I have not always been a bourbon person. To be honest, I think my love for bourbon came after I became a parent. Coincidence? You decide. Seriously though, I have probably come to appreciate  bourbon more in the past year through experimenting with various recipes (Brown Butter Old Fashioned or Bourbon Apple Cider anyone?) that have proven that bourbon is more versatile than I expected. Given my new love, I was thrilled to receive a bottle of Elk Rider Bourbon from Heritage Distilling in Gig Harbor, Washington. Any day that involved a bourbon delivery to your front door is a good day. Am I right?

When I try new spirits, I like to first sample them on their own or mixed into simple, familiar cocktails. For example, when testing a new gin, I like to make a classic gin and tonic. I think that cocktail can tell a lot about the quality of the gin because it is vulnerable. In the correct amounts, tonic water and lime juice cannot cover up the herb notes in gin. If they do, something is wrong with either the gin or the proportions. But I digress. Back to bourbon...

I tasted Elk Rider Bourbon straight without ice to start. I was struck immediately by the smooth, sweet taste because I am often a little shocked at my first sip of any spirit straight up. Next, I added a tiny splash of water which can help the flavors bloom a bit. It was lovely. Drinkable with just the right amount of alcoholy bite and sweet nuttiness.

Once I had a good feel for the flavor of the bourbon, I started brainstorming what I could mix with it to make a refreshing spring cocktail. As with many of the recipes I develop, I found my inspiration by simply walking around the grocery store. After grabbing two bags of Meyer lemons and some beautiful fresh thyme, I knew exactly what I wanted: a bourbon spiked Meyer lemonade. Yes and yes.

Feeling inspired by the pleasant flavor of the bourbon and the Elk Rider story (which I've included below because I think it's great) I came home to mix up this delicious, spring-weekend-worthy cocktail. It's perfect for bourbon lovers who are looking for a way to extend the season for this spirit into warmer months. If you're not a bourbon fan, this will work beautifully with vodka or gin as well.

Here's a little bit about the inspiration behind the Elk Rider series from Heritage Distilling:

"The idea and inspiration for the Elk Rider™ line of spirits comes from our female founder. Her ancestors were some of the first settlers in the Lake Quinault and Queets River area in the late 1800′s in what is now the heart of Olympic National Park. While homesteading with a family of 17 children these early pioneering family members broke and tamed wild elk. Their feats were legendary for miles around. The elk became so popular they started to be used in parades in southwest Washington and Portland. The best part is we still have the family glass negatives to prove it."

"Every Spirit Has a Story," What's Yours? 

*Full disclosure: I was given products from Heritage Distilling to use for Set the Table cocktail recipes. My opinions are 100% my own.

Bourbon Thyme

Ingredients

• 2 oz Elk Rider Bourbon
• 2 oz Meyer lemon juice
• 2 oz water
• 1 oz honey-thyme simple syrup
• 1/2 cup honey
• 1/2 cup water
• 5 or 6 thyme sprigs

Instructions

1. Fill a cocktail glass with crushed ice.
2. Combine the bourbon, lemon juice, water, and honey-thyme simple syrup in a shaker filled with ice.
3. Stir until thoroughly combined.
4. Strain into prepared cocktail glass, garnish with a thyme sprig, and serve.
5. Combine the honey and water in a small saucepan and bring to a simmer.
6. Add the thyme sprigs and simmer on low heat for 5 minutes.
7. Remove from the heat and let cool.
8. Remove the thyme sprigs and pour into a jar. Store in the fridge for up to 2 weeks.

Notes

If you can't find Meyer lemons, you can use regular lemons. The result will be a bit more tart but still delicious!

Cocktail Friday: Tamarind Bourbon Sidecar

Last week I was in my frigid homeland: Minnesota. Yes, the temperatures were cold enough to force anyone and everyone to run politely between cars and buildings in an attempt to minimize the amount of time spent in the dangerously cold air. This is a practice my husband says he had never seen before living in the Land of 10,000 Lakes. It never seemed strange to me for two reasons: 1) when it is below zero degrees you want to do anything to get from outside to inside as quickly as possible, and 2) it's like a little mini-workout that could potentially warm you up a bit more than a simple stroll...right? Yes, Minnesotans are a little strange (I'm allowed to say that because I am one) to live in such a cold place by choice, but we are not stupid. We have a survival mode of sorts.

For me, another necessary method of surviving winter is simply reminding myself that warmer weather will come. Mixing up a cocktail is a pretty great way to do just that. In this case, I've made a Tamarind Bourbon Sidecar. Tamarind is a fascinating ingredient that is used in familiar Southeast Asian dishes such as Pad Thai. It's flavor is sweet-sour, similar to citrus, but it is a little richer and more complex. It's the perfect addition to a warming bourbon sidecar because it gives just the right amount of brightness. Plus, since it is used in warm-weather countries like Thailand, it helps paint a mental picture of palm trees, oceans, sandy beaches...all the things many of us start to long for this time of year.

Just to be clear: I LOVE winter. This weather is my bread and butter. I'm not typically the type of person to long for an escape this time of year. That comes for me in the middle of summer when temperatures are stiflingly hot and I can't breathe. That is not my favorite. Still, a reminder of warmth and sun is good for the soul no matter what season you prefer.

Tamarind Bourbon Sidecar

Ingredients

For the cocktail:

For the tamarind syrup:

• 2 oz Bourbon
• 3/4 oz Tamarind Syrup
• splash of cointreau
• ice
• fine sugar
• 3/4 cup tamarind paste
• 1/4 cup sugar
• 1 1/2 cups water
• Lime wedge for garnish

Instructions

1. Using your (clean) finger, coat the edge of a cocktail glass with some of the tamarind syrup. Put the sugar on a plate. Gently put the rim of the glass in the sugar and rotate just slightly to coat. Set aside.
2. Fill a cocktail shaker with ice. Add the bourbon, tamarind syrup, and cointreau. Cover and shake vigorously for 30 seconds. Pour through a strainer into your prepared cocktail glass. Garnish with a keffir lime leaf (or lime wedge) and serve.
3. Combine all ingredients in a small saucepan.
4. Using a wooden spoon, break up the tamarind paste and stir until the syrup is completely combined.
5. Bring the syrup to a simmer and cook for 5 minutes or until the liquid thickens slightly.
6. Pour the syrup through a fine mesh strainer into a heat proof jar.
7. Bring to room temperature before storing in the refrigerator.
8. Kept in an airtight container in the refrigerator, the syrup will stay fresh for two weeks.

Cocktail Friday: The Nog (+ a Gift Idea)

I started writing cocktail Friday posts almost 6 years ago over on Tokyo Terrace. It tapered off for a while when I was pregnant with my son, but when I started Set the Table I knew I had to bring it back. One aspect of cocktail crafting I've fallen in love with is using seasonal ingredients to make a flavorful and beautiful drink. From fresh herbs like piney rosemary and citrusy thyme, to fresh fruits like tart cranberries and sweet grapes, the combinations are endless.

To learn more about cocktails and how to build the perfect drink, it's important to read and try different recipes. I have a few great cocktail books that have taught me a lot, but the newest addition to my collection is called Shake. Filled with beautiful photos, easy and unique recipes, and with a seasonal focus, this book is a great gift idea for your cocktail-inclined family and friends.

I chose to feature their recipe for a drink called The Nog. Rather than making your own eggnog, the recipe calls for vanilla ice cream flavored with cinnamon and nutmeg. And of course, the drink is spiked with some bourbon and rum. Shake it up and you've got a delicious holiday cocktail that is sure to impress.

Because I had some eggnog on hand I altered the recipe slightly and added a bit to the cocktail. I felt the texture of the ice cream was important in the end, so I did half ice cream and half nog. I also only used bourbon since I didn't have any rum around. That's another great thing about cocktails- you can always change them up based on what you have. As long as the ratios remain consistent so that the flavors are balanced, you are good to go!

So, if you're looking for a last minute gift idea, Shake is a great one. You could also pair it with the mason jar shaker, which the authors of the book created. Perfect stocking stuffer!

The Nog

Ingredients

• 1 scoop vanilla ice cream
• 1/3 cup eggnog (or, if you don't have eggnog, another scoop of ice cream)
• 2 ounces bourbon (or 1 ounce bourbon and 1 ounce spiced rum)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg plus extra for garnish

Instructions

1. Put the bourbon (and rum, if using), ice cream and spices in a cocktail shaker. Shake vigorously for about 10 seconds. Strain the cocktail into chilled glasses and garnish with additional ground nutmeg.

Notes

This recipe is slightly adapted from the book Shake by Eric Prum & Josh Williams