The Bon Vivant’s Companion

It’s fall and the mind turns to crisp cool air, fuzzy sweaters, and crackling fires.

Not in LA. Here the October winds are hot and thick, short-shorts are acceptable after labor day, and crackling fires…well, if you check the news, we seem to have that covered.

Having come from the Midwest (and never having been a short-short kind of girl) I miss cold weather, changing leaves, and fire in actual fireplaces.

I’ve been working on a cocktail that captures a little of that fall feeling. I intend to serve it this year at my West Coast Thanksgiving.

I use vodka as the base, add brandy and Licor 43 for a blend of warm flavors that are sweet without being cloying, and top off with a slice of apple.  For the syrup I used a cinnamon cider syrup I found at a specialty food store (pictured below).  It’s a reduction of apple cider, maple syrup, and cinnamon.  You can find specialty syrups like this one all over in October and November.  In a pinch, cinnamon simple syrup works well in this cocktail.  When making simple syrup, add a cinnamon stick as it is simmering for a similar flavor.

Licor 43 is a particularly interesting mixer. A Spanish liqueur with gentle vanilla undertones, it’s made from 43 ingredients (hence the name). Exactly which 43 ingredients is not quite clear –the recipe is a carefully guarded secret which dates back 1000 years.

Autumn Harvest Cocktail
1 ½ oz Grey Goose Vodka
½ oz Licor 43
½ oz Cinnamon Cider Syrup*
½ oz Brandy
¼ oz lemon juice
Apple for garnish

Pour all ingredients into a Boston shaker over ice. Shake and strain into a martini glass. Garnish with a slice of apple.