After sharing about my revelatory experience last week with Miss Becky’s apple brandy and the Sir Isaac Newton, a number of emails have flowed in this week recommending a bevy of Southern cocktails tailor-made for the fall season.
As you might expect, suggestions have ranged all over the board, though William Hamrick’s Smashing Pumpkin Cocktail hands down had more devotees than any other. And we’d be remiss to not note that it was created right here in Birmingham at the Hot and Hot Fish Club by William Hamrick and has even been highlighted by the illustrious Garden and Gun magazine (see the pumpkin reduction recipe link below).
The pumpkin reduction required looks like a piece of cake (we’ll have one simmering this afternoon).
This one is made for fall.
1 1/2 ounces Bulleit Bourbon
1 ounce pumpkin reduction (recipe here)
1 dash celery bitters (Bitter Truth or substitute Angostura)
This one’s easy. Pour the bourbon, your pumpkin reduction and the bitters into an ice-filled mixing glass. Stir well. Now strain into an old-fashioned glass with one large ice cube.
Pumpkin reduction recipe here.
Enjoy.
