It’s pumpkin time! Farm stands and grocery stores are packed with all kinds of pumpkin goodies, from pumpkin spice coffee to pumpkin curry. If you want to experiment with pumpkin cocktails, here are some tasty suggestions from my home bar.
5. Dry Pumpkin
Let’s be honest: pretty much every “pumpkin” flavored thing is more pumpkin pie than pure pumpkin. This cocktail is more herbal and less sweet, inspired by the smell of farmer’s markets in the fall. In a shaker, combine one part vodka (pumpkin pie or plain) with two parts Art in the Age’s SAGE.
Add a dash of pumpkin flavor extract (I like the one from LorAnn Oils), NOT pumpkin syrup. Garnish by floating three toasted pumpkin seeds on top. Not a fan of this dry cocktail? Swap out the SAGE with Art in Age’s SNAP for a flavor profile that’s more gingery and sweet.
Sometimes on the weekend, the week’s work can catch up to you and you just need to take a nap. My fiancé made this for me recently to help me ease into a night of wedding planning after a nap. At 15% alcohol total and with a heavy dose of cold brewed coffee, this is the perfect way to jump start an evening.
The SNAP liqueur with the other spirits make this taste like a tasty, adult chocolate milk.
Cold Snap Recipe
YIELD: 1 cocktail
PREP: 5 mins
- 1 part Art in the Age SNAP liqueur
- 1 part cold-brewed coffee concentrate
- 2 parts milk almond milk
- ¼ part Falernum
- ¼ part Bénédictine
- chocolate shavings for garnish
- Combine liquids and shake.
- Pour into a chilled coupe glass and top with dark chocolate shavings.
Did we ever mention how much we love baking?
In all and with all its splendid opportunities to fuck up a recipe?
I thought so.
I am the Queen of reading something completely different or overlooking something entirely when engaged in the slightly panicky but all consuming act of reading a recipe and my chicken scratch notes in the heat of the moment. This is especially true when it comes baking.
And this recipe, while not to scare you off, provides plenty of those opportunities. Opportunities that you don’t even notice because you’re much better at cooking than at baking and because if you forgot to add something in or added something before hand, it *may* or may not make a difference just depends on the recipe.
OH, no. Not here. This is baking. And baking is about methodology.
Now that I have sufficiently put the fear of baking into you, shall we carry on then?
There will be no sabotaging of oneself here, I’ve already done that for you. I’ve tweaked and re-tweaked the recipe. And the best part?
I know or at the very least I am quite certain I forgot something or I could have possibly added too much info in efforts to negate sabotage.
Either way the first go around may be doomed. Or not.
In the meantime let’s sweat bullets together over some apple cranberry cinnamon rolls, shall we?
I bet y’all are wondering why mash potatoes in a cinnamon roll.
Well, it is simple. Potatoes will instead of adding bulk and more gluten to a recipe with create a light fluffy texture to the finished product.
Don’t believe me, ask the neighbors. They’ll tell you, “the best damn cinnamon roll. ever.”
Or try it out for yourself…
Apple Cranberry Cinnamon Rolls with Vanilla & Snap Liquor icing
PREP TIME: 45 mins
RISE: First rise, 60 mins. Second rise, 10 mins. Third rise, 30 mins.
BAKE TIME: 25 mins
3 QUART or 9x13 baking dish
4 ¼ cups all purpose flour
2 ¼ tsp instant yeast
1 cup whole milk
1 cup or it works out to be 10 oz plain mashed potatoes
5 tbsp unsalted butter, cubed
1/3 cup granulated sugar
1 tsp salt
4 tbsp unsalted butter, melted
½ cup brown sugar, packed
1 tbsp ground cinnamon
½ cup dried apples, chopped
¼ cup dried cranberries
In large mixing bowl combine 1 ½ cups flour and yeast, aside.
Next, break out a medium size saucepan and your candy thermometer.
In saucepan, over medium-low heat stir together 1 cup plain mashed potatoes, 1 cup milk, 5 tbsp cubed butter, 1/3 cup granulated sugar and 1 tsp salt until butter just starts to melt (120-130F, anything higher than this temp will kill the yeast).
Now break out your stand mixer, add the yeast flour mixture and 2 eggs to mixer bowl and slowly fold in the warm mash potato mixture. Using paddle attachment combine ingredients on stir or low speed for 30 secs to a minute.
Scrape down the sides of the bowl then beat on high speed for 3 minutes.
After 3 minutes remove mixer bowl and using a wooden spoon fold in the remaining flour into the mashed potato flour mixture.
This my friends, is the ultimate workout for the arms and don’t give up get it folded in their until just combined.
Now’s the time to knead the dough.
Using the dough hook attachment, knead the dough on low speed for 3 to 5 minutes.
If the dough appears dry or stiff add in a tbsp of water at time until the dough absorbs each tbsp and it should start to appear smooth and elastic.
Shape dough into a ball and placed into a greased bowl and allow to rise for 45 to 60 mins.
How to tell if a rise has done its job?
There’s the indentation test. After 45 mins check to see if the dough has doubled in size.
If so, gently press two fingers into the surface of the dough and if the indentation remain then the dough has risen adequately. If not, it needs to rise some more and set your timer for another 10 to 15 mins then recheck it.
Alright now that the dough has passed the indentation test it is time to punch that dough down. Lightly dust your work area with flour and turn dough out onto the floured surface.
Cover and let rest 10 minutes.
Now it is time to grease the 9x13 or 3 quart baking dish and set aside.
Mixed together the ½ cup brown sugar and cinnamon.
Take a minute or two melt ¼ cup butter and set aside.
Rolling out the dough: roll out the dough to 12x18 rectangle.
I know what you’re thinking how in hell I am going to get this dough square. Weeeelll, it is best to roll out from the center alternating edges and rolling the pin diagonally across the rectangle. Feel free to also gently pull the corners into shape then roll some more.
Once that is squared away, take a basting brush and paint the melted butter on the dough within an 1” of the edges.
Sprinkle the cinnamon and brown sugar mixture over the butter and then sprinkle chopped apples and finally dried cranberries.
Here’s the exhilarating part: rolling the cinnamon rolls.
Starting with both hands on either end gently roll the dough from the long side. Slow and steady wins the race, so take your time making sure the rolling is even. Give the center some support during the roll too. Leave the roll sitting on the seam.
Preheat your oven to 350F.
Here’s the scary part: slicing the rolls.
Some folks use kitchen twine, others a serrated knife. Trim the ends if necessary to make even slices.
I choose the serrated knife. Here’s the thing about the serrated knife it doesn’t take a whole hell of a lot of pressure and remember instead of pressing down like you would with clean edge knife here you’re going to want keep moving in that careful sawing motion.
You’re going to want 12 rolls out of the deal here so I started out by cutting the log in half. Focusing on one half, cut that half in half again. Now you’ll have to eye it from here but take each quarter and slice what you think looks to be an even 3 rolls, making two more cuts. Using a spatula carefully scoop those slices up and slide them on into the baking dish.
Once they’re all setup in the baking dish, cover and allow to rise for 30 mins.
We’re so close y’all can almost taste them!
Now slide them onto into oven and bake uncovered for 25 mins.
OH—you thought we were done didn’t you.
Nope, we got to make that icing but this doesn’t take no time at all.
Break out a small mixing bowl and whisk.
Add 1 ½ cups powdered sugar, 2 tbsp whole milk, 2 tbsp Snap liquor or bourbon whichever you prefer, and ½ tsp vanilla to bowl and whisk until well combined.
You’ll be able to drizzle this icing over top.
Cinnamon rolls are ready once the tops are golden brown and a toothpick comes out clean when stuck in the center of a roll.
Remove from oven and allow to cool for 10 mins before serving.
Drizzle with icing.
And that is how you say hello to Fall.
Zachary Nelson's "Northern Terroir" cocktail featuring Art in the Age SAGE is named one of 101 Best New Cocktails 2014
Zach says: “This cocktail reminds me of walking through an herb garden on a spring morning. Heavily herbaceous, yet light and wonderfully refreshing. The use of St. George Terroir Gin adds the essence of a lush California Redwood grove while the floral notes from the rosemary garnish pull everything together and excite the palate for the cocktail it is about to imbibe.”
22.5 ml (.75 oz) St. George Terroir Gin
22.5 ml (.75 oz) Green Chartreuse
22.5 ml (.75 oz) Art in the Age Sage Spirit
22.5 ml (.75 oz) fresh lime juice
15 ml (.5 oz) rosemary syrup
1 rosemary sprig for garnish
Shake over ice and double strain into chilled cocktail glass. Clap the rosemary sprig, and add it as a garnish.
1 quart water
1 quart granulated sugar
8-10 fresh cut rosemary sprigs
Bring water and rosemary sprigs to a boil and simmer for about a minute. Remove from the heat and add the sugar. Stir until the sugar dissolved, allow the syrup to cool, and strain it into container of your choice.
gaz sez: Gimme that sage, gimme, gimme, gimme that; Gimme that sage . . . Okay, that was a riff on an old song that you’ve probably never heard, but you can see where I’m coming from, right? This one’s right up my street and it works really well without the lime juice, too. It’s hard to figure out which ingredient pulls this drink together–is it the gin, the Chartreuse, or the Sage Spirit?–who the hell knows? It works really well, though. Nicely put together, Zach.