An autumnal tipple and a bonus…

B was in the mood for something “autumnal” when she ran across this little concoction on the Imbibe website. They found the Sinsear, the brainchild of Yvette Leeper-Bueno, owner of Vinatería in Harlem, in the Cherry Bombe: The Cookbook.  Curiously, no mention was made of the name; sinsear is Irish for ancestor?  At any rate, it’s definitely autumnal and thoroughly enjoyable. The Sinsear 2 oz. bourbon 1 oz. apple cider 1 oz. fresh lemon juice 1 oz. simple syrup 1 Tbsp. grated fresh ginger Shake with ice and double strain into a rocks glass. Garnish with a sprig of rosemary.[…]

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The Russell Cocktail

This is a CocktailswithM first—a cocktail of our own creation.  Normally we stay away from this because 1) in more than a century of mixing a limited number of ingredients together, it’s probably already been done, and 2) if it hasn’t been written down  before, it probably sucks.   That being said, an occasion arose for violating this sensibility.    Last spring I ran across articles in both Imbibe Magazine and by David Lebovitz describing how to make an Italian green walnut liqueur called Nocino—Lebovitz calls it liqueur de noix, as he lives in Paris.  As green walnuts are readily available for[…]

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