Savory Cocktails

Fall's coming, and your drinks should reflect that.  I mean, go right ahead and enjoy your Gin and Tonics in October, but when the leaves outside begin to turn and the flames inside your fireplace start popping, savory cocktails will respond perfectly to those autumnal clues.

Thankfully, Greg Henry has arrived with his new book, Savory Cocktails.

Henry is the author of Savory Pies - and now he's brought his palate and eye (his photographs in the books are stunning) to the bar.

Savory Cocktails is perfect for the novice drink mixer - with brief introductions to glassware, tools and techniques, but more experienced drink wizards will revel in his delectable recipes.

Don't think an heirloom tomato belongs in a cocktail? Just wait until you taste his Salad Bowl Gin and Tonic.  Horseradish and cucumber?  Try out his Breeder's Cup.

The drinks are grouped in categories like Herbal, Umami, and Smoky.  I went with Smoky.

My first selection was the Autumn Ash.  I hadn't had Scotch in a while - bourbon and rye have taken over my bar - but the smoky notes to the Ash caught my eye.  And while Henry calls for a blended scotch in this drink, I went with Glenfiddich because I had a bottle (and incurred the wrath of a friend who intoned that I had sullied the Glenfiddich and where did I get off thinking this type of heresy should be allowed?)

Ouch.

Still, it made for a delightful drink, so there's that.

 

Henry's photos are lovelier.

AUTUMN ASH

 

2 oz. Glenfiddich (or a blended scotch whiskey to keep my friend Al off your back)

1 oz. Laird's Applejack

.25 oz. St. Germain elderflower liqueur

2 dashes Angostura orange bitters

 

Combine the scotch, apple brandy, liqueur and bitters with ice.  Stir.

 

Strain into a chilled cocktail glass.  Squeeze a lemon twist over the drink, rub it on the glass' rim, and use as garnish.