Uncategorized
Scotch stars in this fall cocktail with pear and warm spices
Published
7 years agoon
Posted By
Outlaw PartnersThe Culinary Institute of America
Cold-weather cocktails aren’t limited to eggnogs and mulled ciders. In fact, the flavors of fall and winter can be just as exciting, and even as refreshing, as those beachy concoctions we sip during the summer. And there’s an ingredient you may not have considered that is definitely worth adding to your repertoire—scotch.
In this Spiced Orchard Pear recipe from The Culinary Institute of America, scotch is the unexpected star. The drink highlights the best of the fall season, with notes of citrus to help you ease into the snowy winter.
CIA instructor Rory Brown says, “The flavor from the orange liqueur and the lemon juice balance the cocktail and act as a transition into winter.”
Of course, it wouldn’t be a fall cocktail without the familiar flavors of juicy pear and the warmth of spices, and while you may be less accustomed to using scotch in cocktails, this recipe may change your mind. Though its name may conjure up images of mens’ clubs and leather-bound books, a new generation is helping to move it into the mainstream.
Scotch is basically the embodiment of fall, with its caramel flavors perfectly complimenting the aroma from your neighbor’s fireplace. And while many think of scotch as whisky’s smoky cousin, not all Scotch is smoky.
Widely regarded for its long history, Scotch is a whisky—much like those produced in the U.S.—made in Scotland under some very specific requirements. Part of the historical process is to toast and dry the malt before processing. Peat, a sort of spongy, mossy material that is abundant in the earth of Ireland and Scotland, remains a popular fuel source in Scotland. When burned, peat gives off an unmistakably fragrant smoke, and when used to dry the malt, it imparts a strong flavor that carries through to the finished product.
The scotches produced on the island of Islay are known to be among the smokiest (or, the peatiest), but overall, scotches run the gamut in color, flavor, and aroma, and certainly not all are created equal. Experiment with producers, regions, and blends to find your favorite.
By now, you should be checking to see if it’s cocktail hour. But don’t rush it, because you have a few things to do first. The best cocktails don’t come easy—except for gin and tonics, which are easy and perfect, but not seasonally appropriate—but luckily, this one is pretty close.
You can find pear puree in the freezer section of some grocery stores, but if not, just put 3 to 4 peeled and cored pears in a saucepan with about 1/4 cup of water. Cook until the pears are soft, then blend them to a smooth puree. Cool them before using, and keep in the refrigerator for a week or so. While it’s cooling, make your simple syrup.
Simple syrups are an equal mix of sugar and water, boiled to dissolve the sugar. We often add flavorings like vanilla, fruit essence, or spices. Make your simple syrup weeks ahead, if you like. And use any leftover syrup in other cocktails (it screams fall sangria), to sweeten iced tea, or even tossed with apples for your apple pie.
We know that not everyone is on the prowl for a good cocktail, so if you would prefer a nonalcoholic version, combine the pear puree, lemon juice, and simple syrup with a splash of club soda, seltzer, or good quality ginger beer. You can torch the end of the cinnamon stick (we give a quick how-to in the recipe) for a smoky garnish that is just like the real deal.
SPICED ORCHARD PEAR
Servings: 1
Start to finish: 25 minutes (Active time: 5 minutes)
2 ounces blended Scotch
3/4 ounce pear puree
1/2 ounce orange liqueur
1/4 ounce freshly squeezed lemon juice
1/4 ounce Winter Syrup (recipe below)
1 cinnamon stick, for garnish (see note)
In a cocktail shaker, combine the Scotch, pear puree, orange liqueur, lemon juice, and syrup. Add ice, then shake until well-combined.
Strain into a rocks glass, over fresh ice, and garnish with the cinnamon stick.
Chef’s Note: If desired, lightly burn one end of the cinnamon stick with a torch. Invert the rocks glass over the cinnamon stick on a heat-safe surface or plate while you prepare the cocktail.
Winter Syrup
Makes about 3 cups syrup
2 cups water
2 cups sugar
The peel of 1 orange, white pith removed
1 star anise
3 whole cloves
2 cinnamon sticks
5 cardamom pods
Combine water, sugar, orange peel, anise, cloves, cinnamon, and cardamom in a medium saucepan over medium heat.
Cook until the mixture is simmering and the sugar has dissolved.
Set aside until cool, then strain. Refrigerate for up to 3 weeks.
___
Nutrition information per serving: 211 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 mg sodium; 13 g carbohydrate; 1 g fiber; 10 g sugar; 0 g protein.
___
Copyright 2017 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed
The Outlaw Partners is a creative marketing, media and events company based in Big Sky, Montana.
You may like
Upcoming Events
april, 2024
Event Type :
All
All
Arts
Education
Music
Other
Sports
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a
more
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a limited palette to create different color combinations? Are you tired of carrying around 15-20 different tubes when you paint plein air? Have you ever wanted to create a certain “mood” in a painting but failed? Do you create a lot of mud? Do you struggle to achieve color harmony? All these problems are addressed in John’s workbook in clear and concise language!
Based on the bestselling “Limited Palatte, Unlimited Color” workbook written by John Pototschnik, the workshop is run by Maggie Shane and Annie McCoy, accomplished landscape (acrylic) and plein air (oil) artists,exhibitors at the Big Sky Artists’ Studio & Gallery and members of the Big Sky Artists Collective.
Each student will receive a copy of “Limited Palette, Unlimited Color” to keep and take home to continue your limited palette journey. We will show you how to use the color wheel and mix your own clean mixtures to successfully create a mood for your paintings.
Each day, we will create a different limited palette color chart and paint a version of a simple landscape using John’s directives. You will then be able to go home and paint more schemes using the book for guidance.
Workshop is open to painters (oil or acrylic) of any level although students must have some basic knowledge of the medium he or she uses. Students will be provided the book ($92 value), color wheel, value scale and canvas papers to complete the daily exercises.
Sundays, April 14, 21 and 28, 2024
Noon until 6PM.
$170.
Time
14 (Sunday) 12:00 pm - 28 (Sunday) 6:00 pm
Event Details
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m.
Event Details
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m. on April 24.
Jacob Rountree is an alternative/indie songwriter living in the stunning alpine of Montana. Contemplative yet playful, his lyric forward style is reflective of his love for philosophy, poetry and quantum physics.
Time
(Wednesday) 5:00 pm - 7:00 pm
Location
The Wilson Hotel
145 Town Center Ave
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Time
(Wednesday) 7:00 pm - 9:00 pm
Location
The Waypoint
50 Ousel Falls Rd