Fall is in the air! Well, actually it’s been 70 degrees here in San Francisco the last couple of days, but hey, a girl can dream. What better way to celebrate fall than with flavors like cinnamon, clove, nutmeg, and of course, bourbon. There used to be a cocktail lounge in the Bellagio, Las Vegas called the Fontana. It has been replaced with something much trendier, which makes me very very sad. It was very old-school Vegas, had the most amazing cover band with a lady singer who could do Shakira’s “Suerte” in Spanish, and (to get to my point) had a Manhattan on the menu made with Maker’s Mark that they infused in-house with “a secret blend of herbs and spices.” It was delightful, and I’ve been dreaming of recreating it for years. This week, I finally took a crack at it, and in keeping with my new mission of consistency, I wrote down exact amounts of everything I used. I made a big batch, because we still have some people to thank for all their help with the wedding, and what better way to thank people than with booze? If you re-create this recipe for home use, I’d recommend halving all the amounts, unless you throw a lot of cocktail parties. Here’s my recipe:
6 whole vanilla beans (scored lengthwise)
2 large cinnamon sticks
1/2 cup fresh ginger (coarsely chopped)
20 whole cloves
teaspoon brown sugar
Put all the ingredients in a 2-quart mason jar with a sealing lid. Then you just let it sit for 2 weeks or so and shake it up a few times a day. Usually I’m nervous about my ingredients overpowering the bourbon, but in the end the flavor turns out to be quite subtle. This time I decided to go bold. In addition to the usual fall spices, I added some ginger for a little bite. I didn’t have any whole nutmeg, so I just put a dash of the ground stuff in…we’ll see how that goes. I also added a little sugar to counteract the bitterness of the cloves and nutmeg, but you could leave that out. It’s got another week of infusing. Check back soon for the results. Happy mixing!