FROM THE WIRES
As the days grow shorter and the air blooms crisp, it’s time to replace our refreshing summer spritzes with allaying fall cocktails. To welcome the changing seasons, 3 Badge Beverage Corp. has created three fall cocktail recipes featuring spirits from their lauded – and bracingly authentic – Bozal Mezcal from Oaxaca, Uncle Val's American Gin, and Kirk and Sweeney Dominican Rum labels.
Though each recipe shines, together these meticulous pairings reflect all of autumn’s quintessence. Bozal Ensamble blends Espandin, Barril, and Mexicano magueys to create a light, smoky, herbaceous mezcal which aptly salutes summer’s end, while Uncle Val’s Restorative Gin exhibits a crisp, cooling finish reminiscent of brisker air. Kirk and Sweeny Reserva presents a sweet, buttery rum to buffer against encroaching winter.
Oaxacan Toddy
1.5 oz. Bozal Ensamble
.75 oz. Yellow Chartreuse
.5 oz. Barrow's Intense Ginger Liqueur
.25 oz. Agave Syrup
Hot Water
Combine all ingredients in mug except garnish. Pour hot water into mug then add cinnamon stick and lime wheel with clove and serve.
Ol’ Saint Val
2 oz. Cranberry Juice
5 oz. Pierre Ferrand Dry Curaçao
5 oz. Lemon Juice
5 oz. Liquid Alchemist Apple Spiced Syrup
2 Dashes Angostura Bitters
Build in shaker tin with all ingredients, add ice, cap with other side of tin and shake for 8 seconds. Then, strain with Hawthorne strainer over ice cubes in collins glass with a lemon twist.
Hot Buttered Rum Runner
2 oz. Kirk and Sweeny Reserva
1 Tbsp. Hot Buttered Rum Batter
3-4 oz. Hot Water
Place hot buttered rum batter in the bottom of an Irish coffee glass or mug. Pour in rum and top with hot (not boiling!) water. Stir, garnish with a cinnamon stick and enjoy hot.
Hot Buttered Rum Batter
Stir 1 lb. of butter, 2¼ cups packed brown sugar, 2 cups sugar, 1 tbsp. ground cinnamon, 1 tsp. ground clove and 1 tsp. ground nutmeg in a bowl to combine. Add 1 qt. of softened vanilla ice cream and stir again. Use immediately or freeze for future libations.