3 Fall Cocktails

Welcome back to the Educated Barfly. Today we're going to be doing some fall cocktails. It's that time of year to do fall cocktails. But what I've been doing recently, in the last few years anyway, is making fall cocktails that are also crushable and then also pretty refreshing. And I don't know if it's just because we're in California and our winters and falls are pretty mild. I don't know, global warming and super El Nino and everything. I feel like we need some... Tropical bent to our cocktails. The first cocktail is called the Banana Rum Punch, and it was sort of in a very roundabout way inspired by Elmore Leonard and Quentin Tarantino. So I was thinking about this the other day, that the movie Jackie Brown is a retelling of an Elmore Leonard book called Rum Punch. There are some key differences in the plot between what Tarantino did and the Elmore Leonard book, obviously, as there are in all sort of film adaptations of books, but then that got me thinking, About rum punch and then that we hadn't really, I don't know, ever done like a kind of traditional rum punch on this channel. We're going to juice a lemon. All right, then we're going to grab our small tin and build in our small tin because we do things professionally around here. We're going to do one ounce of lemon juice. We're going to do half an ounce of black tea simple syrup. You can use any black tea you want. I used PG Tips, or you can use, if you want to use like English breakfast tea, that would be good as well. Half an ounce of our black tea syrup. It is called Banana Rum Punch, and I'll give you two guesses as to what the actual next. Ingredient is banana liqueur. We're going to be doing the Tempest Fugit, but if you want to use the Giffard, you can use that. They're going to change the banana flavor a little bit. Last time I mentioned the flavor profile of Giffard, it like offended half the people that watched the video. Because we were talking about the flavor profile of various banana liqueurs, and I was mentioning something that we had talked about privately a lot, which is like there are two different types of banana liqueurs. They're the ones that go for like the... deep banana bread sort of flavor so it's like banana and spices and there are those that want to be flavored like an over ripe banana and i just had mentioned that Companies that make an artificial banana flavor go for that banana, like overripe banana flavor. And I said that Giffard went for that like overripe banana flavor, but just juxtaposing the word artificial banana flavor or that word, that term with Giffard like pissed everybody off. But I wasn't trying to say that Giffard isn't like a great product. I use the banana de Brazil. It's a fantastic product. I was simply talking about the difference in flavor when it comes to banana and how they can differ so that you should be aware of that when you're making cocktails, but it pissed everyone off. So we are going for the banana bread. Artificial banana. That's the real banana. I know, but why don't you describe it? Because apparently I did a terrible job last time. It tastes more like that gross Michelle banana, which was the banana that you used to get back in 1800s and the 20s and 30s and 40s until there was like a big banana disaster and they basically extinct. And now there's a new kind of banana. I don't remember what this one's called, but this one tastes different than the original banana. The bananas that we have now, if you allow them to get very ripe, they taste like that other older style of banana. They can taste a little bit like that. And that's what I was talking about. That's what I was talking about. But yeah, Yeah, that's why it tastes like the artificial because artificial is mimicking the... Real banana. Right. The banana of yesteryear that we don't have anymore. Yeah. So half an ounce of our Tempest Fugit banana. And if you don't have the Tempest Fugit, you can like, you do you. Now we're going to do like a little mix of rums that I like. We're going to do the Denizen, which is rum from Guyana and a little Agricole in here from Martinique. And we're going to do one ounce of that. And then we're going to do an ounce of Smith & Cross Overproof. We haven't used in a while. We're going to get our pebble ice because we're going to be pebble ice shaking this guy. And we're going to put it in a rocks glass. I'm going to do a very simple garnish on this as well. You could do some like caramelized banana if you wanted to, but I'm not going to do that. But you could and it would be nice to do that. So we're just going to do that real quick. Give it a whip shake. I feel like this is going to be nice and refreshing, but also boasting some fall flavor, which is. I think the sweet spot for fall cocktails, you know, like we can do a lot of stuff with figs and we can do things with, you know, apple pie and pears and stuff, but it's also nice to have something, a little banana and some lemon. That's pretty much all gone. We're just gonna dump that into our glass and we're gonna pack it in with some pebble ice, of course. And then we're just going to grate a little nutmeg on top. Now we have the banana rum punch, let's give it a sip. It's everything that I want and more. The rums are super flavorful in there. You get that nice banana. You're getting body and a little bit of a tannic, almost bitterness from the black tea syrup. And you have that nice lemon that's sharp, not as sharp as lime, but pretty sharp. And then balancing it all out. It's just a really nice fall, refreshing, crushable cocktail. And of course you get that nutmeg kind of bringing you into that holiday season. So there it is, banana rum punch. From one cocktail to the next, I didn't want to put anything away, but now my, My cutting board is all wet, which I don't love. Where is my rag? Okay. I don't know why I'm so OCD about the cutting board, but I am. All right. We're making a Jeffrey Morgenthaler drink called a flannel shirt, which we have done in the past. We're revisiting it today because I just don't think it gets enough interest and attention on the internet. I think everyone should be drinking this drink in the fall. Jeffrey Morgenthaler is just like a... Specialist at fall drinks, I think. Every single fall cocktail that Jeffrey Morgenthaler has made that I have recreated and tasted has been a freaking banger. So we're gonna do that again today, okay? So first things first, small tin. We're gonna do one and a half ounces of cloudy apple juice or apple cider. There's always such a big fight in the internet about, is apple cider only cider if it's alcoholic? Is this just cloudy apple juice, even though it says very clearly apple cider? And in America, we call... Apple cider that is unfiltered cider, and then apple cider that has been filtered apple juice. Although Martinelli's calls their cloudy apple juice cloudy apple juice and not apple cider, so. There's like a, I feel like this goes back to colonial America when they were like making apple presses and cutting, you know, and then like pressing the apple juice and the cloudy stuff and calling it cider without actually fermenting it. Yeah. It's like an English versus American type thing. Yeah. Okay. We're going to do one teaspoon of a brown shuggy shuggy syrup. That is a bar. One teaspoon is five mils, which is a bar spoon. So we're going to do the bar spoon or route here. We're going to do half an ounce of lemon juice, which just like, to me seems like A very low amount of lemon juice, but I'm putting my faith, I have full faith in Mr. Morgenthaler. We'll do half an ounce, and we're gonna just equate half a teaspoon of allspiced rum, which is gonna go a long way in this cocktail. That's about a half a teaspoon. One and three quarter ounce blended scotch. You know what I didn't do is I didn't put the bitters in here yet, which I should have done first. Half an ounce of Averna, although this is bitters, but it also calls for Angostura. Three dashes? Three dashes? Yeah, three dashes of Angostura. So we'll do that right now. So Japanese bitters, dashes, so we go for three full dashes. And I'm going to go like a very nice kind of higher volume Libby glass that I didn't chill nearly enough for this. We want to go a low amount of pebble, just about an ounce of pebble and give it a whip shake. I'm going to pack the Pack the rest in ice. That's why you want to have a big glass so you can just fit just like a really good amount of ice in there. And for those of you that want to complain about the volume of ice inside this and oh man, it's just too much ice. It's going to over dilute my cocktail. You're just objectively wrong. I'm not even going to tell you why. You just are. Look it up. Okay. So this cocktail calls for an orange twist and an apple fan. So I think what I'm going to do is I'm just going to give this guy a twist and discard. Just to get the oils on it, and then we're going to make an apple fan, which I think is a very underrated cocktail garnish, and one that I really love a lot, and it's super easy to make. So what we're going to do here is we're going to cut the cheek off our apple. So we got this, okay? And then we're going to just cut little, and you want to try and make these pretty thin. You don't want I don't want them to be too thick. Now, what I like to do here is, like, to me, I want a sharper shape, and it's a little too tall. So, I then like to come in with a knife and then just, like, cut it into a semicircle. So, you have, like, this really nice semicircle kind of full shape here, I guess. And then I got so interested in what I was doing that I just totally lost my train of thought just now. And there you go. You have your apple fan. And then to keep that, we've got to take a pretty long pick because I chose a lot of apples here. You don't have to do it with as many apples. Take a really nice pick. I like this one. This is nice. Voila, it's pretty nice. You got a shorter pick. You could also like lay it on top and then like splay it out, but I kind of like it at an angle like that. Let's get, let's give it a little sip. See how well we did. See how well Mr. Morgenthaler did and then we did it to the reconstruction anyway. It's like Thanksgiving in a glass. I love the cocktail. It is very, very spicy and fall forward. And what's nice about it is that with the Averna, you get a little sugar, but you also get some bitterness. So it's kind of bringing down the amount of bitterness. And then you get the allspice dram, which has a good amount of sugar in it as well. So with the Averna and the allspice dram, you're balancing that lemon. There's not a ton of lemon in it, but it's actually not overly saccharine sweet, which means that the acid in the lemon is doing its job properly. And with half a teaspoon of allspice dram, All of that nice all-spice dram punch, but not enough to overtake the cocktail. So it's really nice, and it goes a long way into making this a very Thanksgiving-style cocktail. So there it is, guys, the flannel shirt. A great Thanksgiving Day cocktail. This one is a little bit of a surprising one, I think, for a fall cocktail, but I do think it fits the theme. We're going to be doing an improved Negroni Sour, right? So we're going to turn the Negroni. into a sour, which is something that has been done already. It's on Difford's Guide or whatever, but instead of using lemon or lime or whatever, lemon, I'm going to use the acid-adjusted orange juice. So that's 100 mils of orange juice, freshly squeezed with three grams of citric and then two grams of malic acid in there to bring it up to the strength of lime. Okay. And then, as you know, pretty straightforward cocktail. We're going to make the cocktail a little bit smaller. So first First thing we're going to do is we're going to do. Fat three-quarter of our acid-adjusted orange juice. Then we're going to do half an ounce of simple syrup. You can do it like kind of a fat half ounce. Then we're going to do three-quarters of an ounce of our sweet vermouth, three-quarter ounce Campari, and then three-quarters of an ounce of gin. We're using Junipero because I like it. I've been a little bit nervous about making this drink because we do have an active egg recall going on in California right now. It surrounds one farm that the farm I got this egg from is not a... A part of, but at the same time, I've been a little nervous about the raw egg. But, you know, you do you if you don't want to do it. That's quite all right. I completely understand. I am going to risk it because I live my life on the edge. So hopefully, I'm expecting it'll be fine. We're going to marry our cocktail into our egg white and give it an emulsifying shake for about 30 seconds. Big ice, cheater cube. Last time I posted and somebody said, and I said cheater cube, someone was like, what's a cheater cube? And I was like, cheater cube is a dope ass name, but it said cheater cube. And then we're going to use this glass. I'm very sad about this glass, Marius. I have some very sad news about this glass. This glass is being discontinued because it did not sell well enough to be able to continue manufacturing it. But I'm very sad because I love this glass. And to me, it represents a much better version of a coupe. So what we have in stock is the last of it, right? We took all the rest of the stock from Amela, right? So what we've got, that's it. Yeah. And then it's gone forever, guys. So get it while you can, because pretty soon it's going to be gone. You hear that big-ass ice in there? That's making all that superior foam. That's why we do big ice. But the the cheetah cube actually kind of makes sense in a way because it's like a the small cube that's that dilutes really fast disappears really fast like a cheetah. Yes it does make sense yeah. And it chases the big one. And we're just gonna pour our sour into our glass it's gonna be good. Nonsense! I am very sad about it though maybe not that sad but very sad. Let's give it a taste. It's everything you want in a Negroni and more. And by and more, I mean fluffy and awesome. People keep on asking me, what's the point of acidulating orange juice to the strength of lime or lemon or whatever? I did lime in this case because I wanted it to be a little sharper. But the point is that when you have something like orange juice in a cocktail, it does not acidulate. enough. Therefore, you have to put in lemon or lime, but lemon and lime also comes with its own flavor. The point of acidulating orange juice is to bring it to the strength of lime without any of the flavor profile of lime or bring it up to strength of lemon, no flavor profile of lemon added to the juice so that you get the benefits of the orange juice, but you also get the benefits of having enough acid. content to be able to fully balance the cocktail. So yeah, it tastes exactly like a Negroni. That's got a little bit of that orange taste to it, right? Because that's how we like to garnish Negronis, put a little orange twist in there. So we have our orange flavor in this Negroni, but it's also very fluffy and wonderful. So there it is, my friends, the Negroni Sour. I gotta say, I think that this is my most proud moment. Like I actually finally have a copy of the book that I wrote. It took me a year and a half to write this book. I'm very proud of it. So I would just implore everyone to go. Buy a book. The more books you buy, the better it is for me and then I can make another book for you guys. I'm already thinking about new books, but I'm just super proud of this and I just hope that you guys really enjoy it. So go out. There is a genius link below this video and buy this book. I think you guys will really like it and I worked really hard on it and I love you guys. And you love me and I love you and you love me. It's a love fest over here, so pick up my book.