How about some Sage Advice from REX 1516?
It’s officially the fall season and as the temperatures continue to drop our palettes change as well. Our plates will be filled with a lot less salad and fruit and instead will find more hearty culinary delights. Similarly, our cocktail glasses will be a lot less bubbly (beer or champers) and instead filled with the tastes of the season.
So, it’s no surprise that the folks at REX 1516 rolled out three new cocktails with just that notion in mind.
The first is called Sage Advice. It’s sage liqueur, carpano antigua, ginger and cranberry. It won’t take many of those to get the advice flowing if you know what I mean.
Next up is the Chai Alexander. Made with cognac, creme de cacao, chocolate bitters, spiced creme rum, and ground nutmeg, it’s perfect for a night cap and our sweeter drinkers.
Finally, we have the Harvest cocktail because as REX 1516 general manager Heather Rodkey explains, “it tastes like you’re walking through an apple orchard.” It’s made with Laird’s bonded (which is 100 proof apple brandy), St. Germaine, Bartram’s bitters, and a granny smith & macintosh apple shrub with coriander. Popular in the late 1800′s, a shrub is also called a “drinking vinegar.”
“I’m always looking for alternatives to citrus for the acidic component in a cocktail, and the history of the shrub intrigued me,” Rodkey says. And, it’s a good thing something piqued her interest because this thing is a doozy to make.
“The process of making a shrub is a little labor intensive, but I like to think you can taste the love. I dice the apples and macerate them with equal parts sugar and coriander. Over three days of stirring, the sugar pulls the juice out of the apples, this all gets finely strained, then equal parts apple cider vinegar is mixed in.”
Whatever you tolerance level or craving, one of these three cocktails is sure to fit the bill. At least for a few months when winter hits and everything gets really serious.
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