I tend to drink more in the fall. Maybe it’s the looming of my upcoming birthday, maybe it’s the slight chill in the air, hell, maybe it’s the pheromones in the air. For whatever reason, I enjoy throwing more than a couple back in September. The shift of season brings on richer, more full bodied cocktails with wonderfully rich spices and deviant amounts of booze… Just my style.
HA! Apologies for the daft name, it’s just seemed to work (thanks to @kath_hartley).
This is a nice, well balanced and spicy cocktail – super simple to make and lots of fun to drink! You can mess about with the chilli of course, I’d like to try it with some chipotle or perhaps something superfruity like habanero.
My dad can appreciate well-crafted food. While he doesn’t go out of his way to sit himself before any fragile souffles or dainty gelees, he can certainly respect the art of the dish. The same goes for beverages, except his beer habits reflect more of a meat-and-potatoes attitude. The pint of beer he likes the best is always the one he made himself (starting, for the fun of it, in the early 80’s) or something ‘easy’ from Trader Joe’s. A bottle of Jack Daniels in the cupboard usually means it’s the holiday season.
As a small child I watched my Great Grandparents sip highballs during the holidays, and it sure seemed to make them happy. Not too much, just enough to add a rosy glow and some holiday cheer. This cocktail is inspired by just that!
Starting this blog off right with a jolt to all the scotch fanatics. Those who scoff at adding ice or water beware, I’m about to suggest adding something far more impure to your beloved scotch: Tower 10 IPA by Karl Strauss. The peat cuts right through that hop aroma creating a symbiotic nuance of citrus and peat. Scoff all you want but make one of these and this is all you’ll want after a difficult day at work.