The first cool weather of fall brings a lot of changes. Trees change color. Sweaters come out. And I change my cocktail choices. Really.
Although not exclusively, summer is all about white wine. Winter brings out more red. The hot months call for mojitos, vodka tonics, Tom Collins. So, when October hits, although I never go as far as a "hot toddy," happy hour drinks are a little heavier. Maybe a dark rum and Coke. Scotch and soda. Or this great drink adapted from a recipe by master "mixologist" (That's what expert bartenders are called these days.) Dale DeGroff. It's a great use for the new Pama pomegranate liqueur and even features the Octoberish taste of apple cider.
Adam & Eve
1 ounce Pama liqueur
1 ounce vodka
4 ounces fresh apple cider or unfiltered apple juice
In an ice-filled highball glass, our in the Pama, vodka and cider. Stir gently and garnish with an apple slice hanging off the side of the glass.
Cheers!
Although not exclusively, summer is all about white wine. Winter brings out more red. The hot months call for mojitos, vodka tonics, Tom Collins. So, when October hits, although I never go as far as a "hot toddy," happy hour drinks are a little heavier. Maybe a dark rum and Coke. Scotch and soda. Or this great drink adapted from a recipe by master "mixologist" (That's what expert bartenders are called these days.) Dale DeGroff. It's a great use for the new Pama pomegranate liqueur and even features the Octoberish taste of apple cider.
Adam & Eve
1 ounce Pama liqueur
1 ounce vodka
4 ounces fresh apple cider or unfiltered apple juice
In an ice-filled highball glass, our in the Pama, vodka and cider. Stir gently and garnish with an apple slice hanging off the side of the glass.
Cheers!
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