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Food & Drink

Down the Hatch: Fooling around with fall flavors

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The figs vanished in the late night or early morning. I’d been patiently waiting for the perfect time to harvest the fruit hanging heavy on the branches from the front yard tree. What had been a verdant promise of fig syrups, fig gastriques and fig cocktails was now a desecrated wasteland covered in brown poisoned leaves and the white defecations of ravenous, thieving birds. It was an ill omen of the end of summer and only a few weeks later the cool autumnal air swept across us (at least for a few days).

Buddha supposedly reached enlightenment under a fig tree, and Adam and Eve covered their naughty bits for the first time with fig leaves. My goals, however, were not so lofty. I set out to experiment with early autumn cocktails using pumpkin spice, apples and figs. Armed with a jar of fig preserves I found in the back of a friend’s fridge and newly made pumpkin spice syrup, I set out to savor the flavors of fall.

The Pumpkin Spice Must Flow

1 ounce Old Overholt Rye
1 ounce Laird’s Applejack Brandy
3/4 ounce pumpkin spice syrup [See recipe here]
Squeeze of lemon (to desired tartness)
Egg white
Nutmeg for garnish

Combine ingredients into a shaker without ice and shake vigorously to emulsify the egg in the liquor and citrus. Add ice and shake again. Strain into a cocktail glass. Garnish with grated nutmeg.
Note: If you don’t want eggs in your drink, I suggest topping the cocktail off with pumpkin ale.

Fig Your Ate

1 1/2 ounces Laird’s Applejack Brandy
1/2 ounce Old Overholt Rye
1/4 ounce pumpkin spice syrup
1 ounce fig preserves
1/2 ounce lemon juice
Cinnamon stick for garnish

Shake brandy, rye, syrup, preserves and lemon juice using ice and strain into a rocks glass over ice. Garnish with grated cinnamon.

Fall Back Shot

1 ounce Laird’s Applejack Brandy
1/2 ounce pumpkin spice syrup

Combine in your favorite shot glass and drink up.

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