Photo: By David C. Sampson, courtesy of Kimpton Hotels.
If you're already sick of cold, wet weather, raise your glass. Mike Ryan, of Sable Kitchen & Bar, in River North, is back with us for another cocktail class, this time featuring sips for frosty days. If we're being honest, we'd still enjoy these even if the temps were in the '90s, but we digress. Read on for two winter-worthy cocktails that will impress the hell out of your guests just as soon as you master them.
And hey, even if you don't get it right the first time, at least there's booze involved! If time or bar-tending prowess prevents you from shaking things up on your own, visit Mike Ryan and the team at Sable Kitchen & Bar (including executive chef Heather Terhune who is on Top Chef Texas!) as soon as possible.
AdvertisementADVERTISEMENT
Aquarian Exposition
2 oz Pierre Ferrand 1840 Cognac
1/2 oz Luxardo Bitter
1/2 oz pineapple syrup*
3/4 oz fresh lemon juice
3 dashes Absinthe
1 egg white
Combine all ingredients in bottom tin of shaker. Carefully separate the egg white into top tin. Shake vigorously without ice for 5 seconds, add ice, and shake vigorously for at least 12 seconds. Strain into a chilled cocktail coupe and drop three drops of absinthe on top.
*Pineapple syrup
Rough chop one ripe pineapple and place into a prepared container of simple syrup over night. Strain, reserving the pineapple for tasty snacking.
"This drink is named for a particular music festival held in upstate New York back in 1969; there's really no connection other than the feeling of peace and contentment one gets when imbibing this potion. Pineapples are just coming into season, and the balance between the boozy acidity of the cognac and the fruity sweetness of the pineapple takes this cocktail to some very interesting places."
Transfinite Induction
2 oz Plantation 5 year Barbados rum
1/2 oz Marie Brizard Apry
1/2 oz simple syrup
3/4 oz fresh lemon juice
3 dashes Allspice Dram
Combine all ingredients in a shaker with ice, shake, and strain into a chilled cocktail glass. Serve with a smile.
"This one was actually created by Freddie Sarkis, also of Sable Kitchen & Bar. The cocktail has its origins in Tiki, which makes it perfect as the weather grows colder. The spice from the Allspice Dram will bring comforting, holiday-esque aroma and flavor."
AdvertisementADVERTISEMENT