More homemade stuff again—and not by accident this time. I don’t know what came over me, but I actually felt motivated enough to overcome my sloth and make cocktail syrup. Come to think of it, I was inspired by the spicy rye and peppercorn notes in St. George’s Dry Rye Gin, my new favorite thing on earth. It’s a natural for pairings with all the fruits of fall and winter—I could even see it with a large orange vegetable or two. But for this syrup, I used a combination of ripe pears, figs and apples, about 2-3 of each. The pear really stands out with the juniper and pepper. Whatever fruit you use, poach in rich simple syrup (2:1) until soft, as you would for fruit to use over ice cream. Remove fruit and reserve (for ice cream, of course). Pour through a fine mesh strainer and bottle. I added a splash of Lemon Hart 151 to mine to improve shelf life.
Autumn Fruit Gin Sour
2 oz St George Dry Rye Gin
1/2 oz autumn fruit syrup
1/2 oz lemon and/or lime juice
Shake with ice and train into an chilled cocktail glass. SOURCE: ROWEN, FOGGED IN LOUNGE
Some notes on my cocktail life in San Francisco—mostly thoughts about classics or an idea I’m working on. Once in a while, I even go out and drink someone else’s liquor. (I try to take pictures to prove it.)