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Cocktails from Antonio Thompson | Great Performances

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SEP
28
2016
Cocktails from Antonio Thompson
Recipes and Food
by Jennifer Baughman, Community Manager and Antonio Thompson, Beverage Director

Hey, guess what? It's fall. As if you didn't already know. Cloudy with a chance of coziness has returned and with it, taste memories of cinnamon, orange, brandy, bourbon, ginger, and Angostura bitters. The bitters bottle reminds me of my first bar cabinet above the oven where it was always in front, with a slightly weathered label, wrinkled and stained. It was next to the glasses etched with leaves and stars, the “holiday glasses.” The special glasses.

These three recipes from the fall beverage portfolio we designed are officially making their debuts at Jazz at Lincoln Center and The Norm at Brooklyn Museum as well as popping upon our seasonal event menus. 

 

FALL’ING IN LOVE

Spiced Rum, Angostura Bitters, Ginger Syrup, Agave Nectar, Orange Liqueur, Fresh Lemon Juice

SERVES 1

½ oz. Angostura Bitters

½ oz Spiced Rum

½ oz Orange Liqueur

½ oz Ginger Syrup (recipe below)

¼ oz Agave Nectar

¼ oz Fresh Squeezed Lemon Juice

In a cocktail shaker, combine all ingredients. Shake; strain into rocks glass over new ice. Garnish with lemon wheel.

Ginger Syrup instructions

Combine in a pot: 4 Cups Peeled and Sliced Ginger, 4 Cups Turbinado Sugar, 4 Cups Water, and 1 ½ Cup Fresh Squeezed Lemon Juice. Boil all for 15 minutes on medium low heat. Let cool; strain into clean glass bottle. Yields 32 oz (1 Quart).

TEMPTATION

Cognac, Maple-Roasted Pear Puree, Sweet Vermouth, Fresh Squeezed Lemon Juice, Cinnamon

SERVES 1

2 oz Cognac

1 ½ oz Purée of Maple Roasted Pear (recipe below)

½ oz Sweet Vermouth

¼ oz Fresh Lemon Juice

Dash Ground Cinnamon

Combine all ingredients in a shaker with ice. Shake vigorously for 20 seconds. Pour into double rocks glass. Garnish with cinnamon stick.

Purée of Maple Roasted Pear instructions

Thinly slice 8 Bosc Pears. In a baking pan, combine pear slices, 2 cups brandy, 2 cups brown sugar, 2 cups water, and 2 ½ cups Maple Syrup. Bake in over at 350 degrees for 1 hour. Let cool. Puree all ingredients, strain pulp. Yields 2 quarts.

BOURBON APPLE PUNCH

Bourbon, Butterscotch Schnapps, Spiced Apple Cider, Sliced Oranges

SERVES 8

1 cup Whiskey

½ cup Butterscotch Schnapps

1 quart Spiced Apple Cider

Slice 4 Oranges into thin rounds

In a punch bowl, combine all ingredients. Serve over ice. Garnish with star anise.

Spiced Apple Cider instructions

Boil 1 Gallon Apple Cider with Squeeze of 3 Oranges, 1 Lemon, 5 Cinnamon Sticks, and handful of star anise on medium heat for 20 minutes. Let cool. Yields approx 1 gallon.


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