Fall Cocktails on Your Menu?
By: Kim Haasarud: October 10, 2018
More “culinary” inspired drinks, including new fall cocktails, are hitting the menus, meaning cocktails that incorporate culinary techniques such as infusions, jams, chutneys, sauces, gastriques, etc. So often, the beverage program is an after-thought and does not work in synergy with the kitchen and chefs. It’s a missed opportunity!
There can be ways to develop synergies, utilize some of the same seasonal ingredients and techniques from the kitchen into the drink program that ultimately can create a better program and save on costs. It can also help promote sustainability in being able to use “throw away” ingredients, for example, citrus peels, stone fruit cores, seeds into syrups, stocks and garnishes.
With Autumn right around the corner, there is so much opportunity to incorporate ground and whole spices, caramelized or preserved fruits and vegetables; the possibilities are endless!
This holiday season, instead of standard fall cocktails like the “Pumpkin Spice Martini”, here’s a variation using a roasted butternut squash!
Roasted Butternut Cocktail
- 2 oz roasted butternut infused dark rum
- 1 egg yolk
- 1 oz half & half
- 0.75 oz simple syrup
- Garnish: hand-grated nutmeg
- Combine all the ingredients in a cocktail shaker with ice.
- Shake vigorously and strain into a coupe glass.
- Top with hand-grated nutmeg.
Butternut Infused Dark Rum
Cut a butternut squash in half. Drizzle with butter and roast for 1.5 hours until soft and caramelized on the top.
Peel and cut the squash into 1” x 1” cubes. Pour one liter of dark rum (i.e. Don Q Anejo, Mount Gay Black Barrel) into a container. Let infuse for 24-48 hours, then freeze overnight. (Freezing allows the fat to harden.) Fine strain through a chinois. Bottle and keep refrigerated.
Learn more about how RLG OPS can help you with your bar menu design, including cocktail recipes that keep your guests coming back.