This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). This bracingly sweet-tart drink acts like a good Riesling, standing up to the sweetness of Butternut Squash and Apple Soup with Melted Blue Cheese . A sprinkle of nutmeg and a dash of cinnamony Angostura Bitters add layers of complexity to the cocktail and go beautifully with the flavors of butternut squash and apple. For expert advice on pairing cocktails with food, click here.
Recipe information
Yield
Serves 1
Ingredients
1 1/2 ounces spiced rum, preferably Sailor Jerry (www.sailorjerry.com/rum)
1 ounce pear juice or nectar
3/4 ounce fresh lime juice
3/4 ounce simple syrup
Angostura Bitters
Clove nutmeg
Preparation
In cocktail shaker filled with ice, add rum, pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Top with dash bitters and a few gratings nutmeg.
