photography by DONG KIM
What comes to mind when you think of September? Our thoughts turn to harvest time for local gardens and school starting again, so we asked two Alberta mixologists to celebrate the season with cocktails that we can make at home!
“It’s time to relax with a mature, adult cocktail, now that the kids are back in school,” says Cilantro’s bar manager, Mike Squire. “This savoury and tart blend of sun-dried tomatoes, raisins, and rum will make the summer last well after the kids are gone.”
His Sun-Dried Tomato and Raisin Gastrique has multiple uses in cooking and as a delicious spread too. Or just drink it all in this tasty fall cocktail!
The Royal Sultana
1½ oz dark rum
½ oz Green Chartreuse
2 tsp Sun-Dried Tomato Raisin gastrique
1 dash lemon bitters
1 dash lemon juice
Shake all ingredients and serve in a chilled coupe glass. Garnish with a sun-dried tomato.
Sun-Dried Tomato Raisin Gastrique
2/3 cup sun-dried tomatoes
1/3 cup sultanas
2/3 cup (160 mL) water
1/3 cup (80 mL) white vinegar
1 cup sugar
1 sprig of thyme
Add all ingredients to a pot, bring to a boil and let simmer for 10 min. Chill fully, then keep refrigerated.
Gateway Casinos, Alberta
Gateway Casinos’ Beverage Development Manager, Micah Dew, says that by stepping into classrooms and easing into the fall season, it’s apples that have inspired his cocktail.
He uses dry apple cider to keep the drink from becoming too sweet, and adds flavours of vanilla, oak spice, caramel, and lemon citrus, although you can also substitute equal parts of apple juice and soda in place of the cider.
“I use Hornitos Black Barrel Tequila because it adds depth and complexity to the drink,” he explains. “They take their reposado tequila and age it further inside whiskey barrels for four months, and then another two months inside specially toasted barrels, to enhance the whiskey and oak flavour.”
Black Spiced Apple Fizz
1 oz Hornitos Black Barrel Tequila
½ oz Galliano liqueur
¼ oz fresh lemon juice
4 oz dry apple cider
Apple Fan, for garnish
In a cocktail shaker add tequila, Galliano, lemon juice, and ice, and shake until chilled. Strain into a tall glass with ice
and top with apple cider. Set an apple fan garnish on top.