Thursday, October 27, 2016

Fall Into Flavor with Tasty Harvest Cocktails from Leading Pennsylvania Mixologists

imagePHILADELPHIA - Harvest cocktails are a new trend that has adult consumers toasting the fall season with flavorful, new cocktails.

Cocktail menus across Pennsylvania have transformed from light, fruity concoctions to spicier, woodsier offerings embodying the spirit of the harvest season. For instance, mixologists are replacing lighter spirits, such as gin and vodka, with darker spirits, like whiskey and cognac.

“Bartenders across the U.S. are experimenting with new techniques, flavors and spirits to create cocktail menus that reflect the transitioning seasons,” said Kelley McDonough, Distilled Spirits Council director of public relations. “This fall, hot drinks with frothy and nutty flavors are peaking both the interests of consumers and mixologists.”

McDonough noted that Pennsylvania’s cocktail scene is indicative of this booming trend. Pennsylvania bartenders are experimenting with new offerings and customers are intrigued by the new and complex flavor profiles. Over the past five years, consumption of distilled spirits in Pennsylvania has increase by nine percent, according to the Distilled Spirits Council.

“One technique we've been working is re-using barrels to season spirits,” said Jack Falkenbach, Rex1516 Beverage Director. “For example, we aged house-made fernet in a barrel then re-filled it with gin; another with homemade sweet vermouth, then apple brandy. The aromatics of the first liquors season the barrels and lend just enough flavor to the next spirits to enter the barrels after a few weeks. Our vermouth-seasoned brandy makes a particularly good sidecar.”

Below are cocktail recipes from some of Pennsylvania’s top mixologists to enjoy this fall season:

Sidecar by Jack Falkenbach, Rex1516 in Philadelphia, PA

¾ parts oz vermouth-seasoned apple brandy

¾ parts rye whiskey

¾ parts dry curacao

¾ parts lemon juice

1-2 dashes your favorite bitters (recommend sassafras & smoked black tea)

Shake over ice, strain into chilled cocktail glass, garnish with orange peel

Bourbon Cider by The Summit in Pittsburg, Pennsylvania

¾ parts bourbon

¾ parts applejack

Pour above ingredients into an Irish coffee mug, ladle 4.5oz cider mix, stir and enjoy!


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