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Thanksgiving Drinks with Ariel

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Directions:

Pumpkin Pie White Russian: White Russian with homemade pumpkin pie creamer and espresso
Cranberry Sage Shakerato: Shaken iced espresso with cranberry juice, sweetened with a sage and lime zest syrup
Spiced Cascara Fig Espresso Old Fashioned: Espresso mocktail with a cascara, fig, and clove syrup and bitters


Pumpkin Pie White Russian:

Pumpkin Creamer:

1 can sweetened condensed milk
1 cup half and half
5 tbsp pumpkin puree
2 tsp pumpkin pie spice

Combine ingredients in a pot and stir until condensed milk and pumpkin puree are combined with half and half. Store in refrigerator for up to a week

For the Cocktail:

2 oz vodka
1/2 oz Kahlua
1/2oz espresso
1oz pumpkin creamer

Combine ingredients in drink shaker with ice, shake until chilled and strain into a rocks glass with ice. Garnish with freshly grated nutmeg. Sip while contemplating how your rug really ties the room together.


Cranberry Sage Shakerato:

Sage and Lime Zest Syrup:

1/2 cup sugar
1/2 cup water
Zest of half a lime
2-3 sprigs fresh sage

Combine ingredients in a pot and bring to a simmer, stirring until sugar is dissolved. Take off heat and allow sage and zest to infuse to desired strength. Strain into storage container and allow to cool. Store in refrigerator for up to a month.


For the Shakerato:

2 oz espresso
1/2 oz cranberry juice
1/2 oz sage lime zest syrup

Combine ingredients in drink shaker with ice. Shake until chilled and frothy, strain into coupe glass and garnish with lime zest. If you want it boozy, discreetly slip oz of vodka into the drink shaker, and only use 1 oz espresso.


Spiced Cascara Fig Espresso Old Fashioned:

Spiced Cascara Fig Syrup:

1 cup water
1 cup sugar
1/2 cup cascara (coffee cherry husk)
4-5 dried figs, roughly chopped
1 tsp ground cloves

Combine ingredients in a pot, bring to simmer, stirring until sugar dissolves. Remove from heat and allow flavors to infuse to desired strength. Strain into storage container and cool. Store in refrigerator for up to 1 month.

For the Cocktail:

2 oz espresso
1/2 oz cascara fig syrup
3 drops vanilla cherry bark bitters

In a rocks glass, combine ingredients and stir until syrup is dissolved and espresso has cooled. Fill glass with ice, garnish with a Japanese maple leaf if available. If not, garnish with luxardo cherry. If you want it boozy, cut the espresso down to half an oz, and add 2 oz of bourbon to glass.

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Category
Food
Tags
coffee, espresso, seattle coffee gear
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