Joy To the Squirrel
Today we are going full Christmas mode with a really special cocktail that is both human and, I assume, squirrel-approved. It is a rum-based, stirred drink that was created to showcase the incredible @chairmansreserveofficial spiced rum. It’s different than any spiced rum I’ve ever had. First, it’s 40% abv, and not overly sweet. The spice profile is deep, with the expected flavors (cinnamon, clove, all spice) supplemented by hints of citrus and a note of cola-like bitterness that reminds me of some of my favorite amari. It’s lovely.
The drink is also my First Foray into foraging. I made an acorn orgeat from the ample oak trees here in Texas. The recipe and inspiration was adapted from a really cool book called “The Wildcrafted Cocktail” by @ellenzachos. Acorns are earthy and nutty and (after some substantial prep work), make a beautifully complex syrup. The nuttiness here is accented with a bit of sherry and black walnut bitters to go with the spiced + aged rum backbone. The pear brandy is a nice counterpoint that really ties it all together without overpowering. It’s delicious, complex, nutty, and seasonal.
Recipe
1oz Chairman’s Reserve Spiced Rum
0.5oz Chairman’s Reserve Legacy Rum
0.33oz pear brandy
0.5oz amontillado sherry (@bodegaslustau)
0.5oz acorn orgeat (homemade, message me for details)
2 dashes black walnut bitters (@feebrothersbitters)
Combine all ingredients and stir briefly until chilled. Strain over large ice cube, garnish with lemon twist. May the squirrels stay out of your Christmas tree this year. Cheers!!