Mere days after wiping off the fake blood, taking off super hero capes and putting away your fake fangs until next year (and if they aren’t put away for a whole year, I don’t want to know) – it’s time to start thinking about the holidays. Fall has arrived and we’ve gotten an extra hour back from that man-made invention, Daylight Savings. Turkey Day looms large on the horizon.

Here are some fall whiskey choices (along with a yummy cocktail suggestion) to help you get through those cool nights. Or afternoons. No one’s judging.

Pumpkin spice moonshine by Corsair Distillery. This isn’t some sweet, syrupy “moonshine”. This is an unaged sweet malt whiskey, that’s distilled a second time using the still’s vapor basket loaded with a subtle blend of fall spices: ginger, nutmeg, allspice, cinnamon, pumpkin. I tried my hand at inventing an adult pumpkin latte: 2 ounces Pumpkin Spice moonshine, 1/5 ounce Crater Lake Hazelnut Espresso vodka (it’s not super sweet either, but very coffee flavored – substitute with regular espresso to bring the alcohol content down), a couple dashes of Java Juice coffee bitters (optional), a couple ounces of milk (soy/cow/almond, probably not coconut – I used unflavored soy) – shake and strain. Top with a small shake of cinnamon. Yum!

Berentzen’s Bushel & Barrel Bourbon in a hot toddy. When you’ve got a cold (or even when you don’t), a hot toddy is just what the doctor ordered. My personal choice is chamomile tea – it’s neutral, and has that extra soothing effect. A couple ounces of Bourbon, honey to taste: just the thing to have you on the mend in no time.

Clyde May’s Alabama whiskey has just a touch of apple flavor and all the taste of great whiskey. Try mixing it with a ginger beer and splash of fresh apple cider. Pour it all over ice, give it a stir – all the tastes of fall right in your glass.

Jersey Artisan Distilling’s Busted Barrel Dark Rum. Try hot buttered rum – who doesn’t love that? Muddle a small slice of soft butter in the bottom of a heat-proof glass or mug, along with a bit of brown sugar (go easy, or it will overpower the cocktail), vanilla and spices to taste (cinnamon, nutmeg, allspice – whatever’s on hand). Add 2 ounces of rum, fill with hot water. That’ll hit the spot!

Article by: Jeanne Runkle

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