The crisp breeze blows through the trees and makes the autumnal leaves dance like botanical fireworks. Temperatures plummet into the 50's and turn Texas into the redneck Arctic. The windows fly open and the fireplaces come out of hibernation. The Astros are dead and buried. The Texans and Cowboys suck. My fantasy football team, The Romosexuals, sits atop the league in first place (of course). Pumpkin flavoring is in everyfarkingthing. This can only mean one thing.....the devil's blast of breath is finally over and FALL IS HERE!
Rejoice Lone Star Staters! We can finally go outside without feeling like a fork in the microwave and my electric bill MIGHT just creep under 300 for the first time since April! In the words of a famous Texan way back when...YEEEEEE HAAAAAW! In addition to not almost dying of heat stroke everytime we go outside there is more reason to enjoy the fall weather. That reason of course, and why you are probably here, is booze! No longer do we have to down a 12 pack of Bud Light to stay hydrated (some people use water but what the hell do they know), nay I say! Now is the time of year, for a few months at least, to break out some drinks that will not only tickle the liver but get us toasted on the inside as well. Let's begin, shall we?
The first offering I have for you guys is, quite possibly, the most famous of all the warm drinks worldwide: The Irish Coffee. If you are up for nipping the chill in the air, enjoying an after dinner digestif, or just want a little kick to your morning coffee (remember kids, you can't be drunk all day if you don't start in the morning!) the Irish Coffee is the hands down winner.
1 oz. Irish Whiskey
1 cube of brown sugar
Fill with hot coffee
Top with fresh whipped cream and a dab of nutmeg (if you make a stencil you can make the design in the pic)
The next offering I have for you is a fairly new concoction that has been spreading like wildfire thanks to the release of Fireball Cinnamon flavored whiskey from the good folks over at Sazerac Inc. called Atomic Balls. Think of this one as the Autumn's answer to the Jager Bomb. It is just as simplistic as the pic shows. Take a shot glass of Fireball whiskey and drop it bomb style into a half pint of Angry Orchard Cider. If you use the exact proportions it will taste like a warm apple pie in your moutch and hit you like, well, an atomic bomb to your balls!
Since you can't go anywhere in the fall without seeing pumpkin spice in everything, I have one more for you. The last warm and fuzzy cocktail for you guys and gals today is one of my old school favorites I used to sling back in my glory days called a Smashed Pumpkin; which is basically a holiday version of an Old Fashioned. This one, like all craft cocktails, takes a wee bit more time to prepare than normal cocktails but the payoff is WELL worth it.
2 oz. Premium Bourbon (4 Roses Single Barrell, Basil Hayden's, or the like)
1 oz. Pumpkin Reduction (see below for recipe, or use pureed pumpkin, sugar, allspice, and cinnamon)
3 dashes of celery bitters
Pour all ingredients into a mixing glass over ice and stir well. Strain into a highball with a large ice cube or ball
6 cups chopped Pumpkin flesh (no seeds or pulp)
8 cups of water
3 cups brown sugar
1 cinnamon stick
6 whole allspice
Add ingredients into a pot and bring to a boil. Simmer 30-40 minutes until liquid is reduced.Strain and cool
**If you are new to the blog or just want to learn a little more about craft cocktails and molecular mixology, check out this post I did for some insanely cool drinks.
There you have it guys, get out there, mix em up, stay toasty, and get toasted!
Texas School of Bartenders