Humor me for just a moment, allow me to reminisce…
You see, Greg and I go way back —well, in blogger time I consider it *way* back. We first met when I was an extremely wet behind the ears food blogger. Greg and I met at the very first FoodBuzz Festival on the rooftop of the Hyatt Embarcadero back in November of 2009.
Being new to blogging, at the time I had only been blogging 5 months or so and being a total introvert. I made my way into a corner—cocktail in hand to help ease the anxiety of talking to strangers.I found myself people watching and intermittently taking *discrete* pictures of the dimly lit Ferry Building across the street with my cheep point-and-shoot camera.
Next thing I know, Greg and I were chatting up a storm and being the insecure leech that I am he of course immediately became my security blanket during the entire event (sorry Greg).
Well, needless to say a great friendship blossomed and now, flash forward to 2013. My dear friend is the author of not one but two excellent books Savory Pies and Savory Cocktails which happens to be the topic at hand today.
As soon as my little hands got a hold of Savory Cocktails I began concocting and tasting.
With Fall just around the corner the very first cocktail that caught my eye was the Autumn Ash, made with ingredients like apple brandy and elderflower liqueur to name a few, how could anyone resist? It has now become my official Fall cocktail.
Savory Cocktails is not by any means your average/traditional cocktail recipe book. With chapters dedicated to spicy, herbal, umami, and smoky ingredients to name a few, I consider it a total stand out. So, if you are in the mood to try something original, different, or with a slight twist I’m sure Savory Cocktails has something that you will love.
Here are a couple of other cocktails that stood out for me:
~The Green Gargoyle~
I had to make it twice because the first time I made it the jalapeño I picked out of the garden happened to be super spicy. So, something to watch out for when making this cocktail.
~The Campari Alexander~
Because I’m kind of a wuss I made mine using a 1:1:1 ratio of Campari, dark creme de cacao, and heavy cream. And, I threw in some dark chocolate curls for a little extra “sweetness”. I know… I know…
- 2 ounces blended scotch whiskey
- 1 ounce apple brandy
- ¼ ounce elderflower liqueur
- 2 dashes orange bitters
- 1 lemon twist
- In a boston shaker filled halfway with ice shake whiskey, brandy, elderflower liqueur, and orange bitters. Strain into a chilled coupe glass.
- Pick up the lemon twist in one hand carefully, don’t squeeze the peel or the oil will be expelled prematurely. Hold a lighter between the drink and the twist, closer to the twist. Snap the twist sharply, propelling the oil through the flame and onto the surface of the drink. (Be sure to hold the twist far enough from the drink to avoid getting a smoky film on the glass.)
- Rub the twist around the rim of the glass then drop it in peel side up.