What if you could capture fall in a glass? That was the assignment for Trevor Bowles and Erin Foster, bartenders at the Garden & Gun Club at Stitzel-Weller Distillery at the Bourbon Block Party event. As the weather cools, the mixologists often get asked for seasonal specialties, and this gathering, felt like the perfect moment to debut not one but two.
First, we have The New York Groove, their take on a perfect Manhattan. This cocktail offers more table wine qualities, reminiscent of sharing a bottle over Thanksgiving dinner. Next, they released The Apple Butter Mule, the quintessential fall drink that brings to mind cherished memories of apple orchards and pumpkin picking, “truly one of our favorite times of the year,” says Bowles. The essence of autumn, the duo or drinks made a splash and rightfully deserve the toast: “Here’s to fall!”
New York Groove (Yields 1)
INGREDIENTS
1 ½ oz. Blade and Bow
½ oz. Bulleit Rye
½ oz. PX Sherry
½ oz. Lillet Blanc
3 dashes of chicory pecan bitters
PREPARATION
Pre-chill a coupe. Put all ingredients into a mixing glass, add ice, and stir the cocktail for about 30- 40 rotations. Double strain into the coupe. Express lemon oils over the top of drink. Work peel around the side of the glass for aroma.
Apple Butter Mule (Yields 1)
INGREDIENTS
¾ oz. Blade and Bow
¾ oz. Applejack brandy
1.2 oz. lime
2 barspoons of apple butter
4 dashes of cardamom bitters
3 oz. of ginger beer
Dash of cinnamon
Lime wheel, for garnish
PREPARATION
Put apple butter into a julep cup. Add all other ingredients, and stir for 10 seconds. Add ice (if possible crushed) to the top of cup. Top off with more ginger beer. Add dash of cinnamon to lime wheel and garnish.
