eat make read

Holy moly it’s already November! And while I think November rates among the best months of the year (I may or may not have a birthday this month), it brings with it the biggest food holiday of the year. Does anyone else find that a little scary? I mean, what’s a girl to make? Do I keep the classics or try new things? Ahh, my heart is already fluttering. Luckily I’ll be headed out of town and will be cooking with Aaron’s grandma and mom— I think I’ll be in good hands. But you know what, that’s weeks away, so until then, let’s settle ourselves down with a tasty little number I dubbed the drunken pear. It’s good—apple cider, pear brandy and whiskey—and it’ll calm those nerves right down because this one packs a bit of a punch.

Cheers! To the best month, strong cocktails and good times!

P.S. If you’re in New York, mark you calendar for next Thursday! My friend Caroline and I will be mixing up some super tasty cocktails and serving snacks at the Shiny Squirrel Pop Up. In addition to tasty food and drinks, they’ll be some awesome independent designer goods. Stop by and say hi!

Shiny Squirrel Pop Up at Smith + Butler
225 Smith Street
Brooklyn, NY

drunken pear
makes 1 cocktail
adapted from Mix Shake Stir (originally called the hayride)

2 ounces cider, mulled* if possible
1/2 ounce pear brandy
2 ounces whiskey, like Basil Hayden
1 pear slice, to garnish
cinnamon sugar, to garnish
1 lemon slice

1
Rub the lemon slice along the rim of the glass, then dip the glass in the cinnamon sugar in order to coat the entire rim. Set aside.

2
Meanwhile, combine the cider, pear brandy and whiskey in a cocktail shaker filled with ice. Shake for 10 seconds. For a warm alternative, skip the ice and just combine the ingredients, using warm cider instead of cold. I haven’t tried that, but it sounds good, right?

3
Strain into cocktail glass. Add pear slice and enjoy!

*To mull the cider, combine a half gallon of  cider, 1 cinnamon stick and a few cloves in a large saucepan on the stove top. Gently simmer for about a 1/2 hour. Strain the cinnamon stick and clove and let cool.