I came up with this little beauty while fishing some leaves out of my pool on an unusually cold day — what to do when it’s too chilly to swim? Make a drink.
The Early Fall Cocktail is based on the premise of a cold winter coming. Days before the Labor Day holiday, it’s freezing cold here in the Northeast and I wanted to concoct something truly American for the upcoming holiday.
The anchor of this cocktail is the Tuthilltown Manhattan Rye Whiskey, redolent with the flavors of late summer, and it’s easy to produce in large batches. Peaches are fresh now and grill beautifully.
The Early Fall Cocktail
- Heat a charcoal grill. Grill slices of peaches until uniformly brown and caramelized.
- Add ice, rye and vermouth to a cocktail shaker with ice.
- Chill, don’t shake. Add bitters.
- “Purée” the peaches with a cocktail muddler. Add 2 tablespoons of the grilled peach mash to a sterling silver julep cup and add some crushed ice.
- Pour rye and vermouth mixture into the sterling silver julep cup.
- Mix carefully with a wooden mixer — never use metal on silver (you know by now that’s my pet peeve).
- Serve with grilled corn and barbecued ribs that have been marinated with peaches and rye whiskey.
About Warren_Bobrow
Author of upcoming book: Apothecary Cocktails-Restorative Drinks from Yesterday and Today on Rockport/Quayside Books, now in pre-sale on Amazon.
Warren Bobrow is the cocktail writer for Foodista.
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.
Warren was one of only 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie- the weekend of September 22nd. 2012 in Burgundy and Paris.
He attends Tales of the Cocktail and is presenting on Milk Punch for the 2013 show
Warren demo'd freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)
Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.
You may find him on the web at: http://www.cocktailwhisperer.com
Warren is a published food writer and worked for Jim Ledue at Alberta's in Portland, Maine as a cook.
Warren began his climb to becoming a chef as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1985.
Warren is the former owner and co- founder of Olde Charleston Pasta in Charleston, SC while cooking at the Primerose House and Tavern. (Also in Charleston)
He spent Hurricane Hugo (1989) in his former home in Charleston and lost his business soon thereafter.
Warren was # 30 in Saveur Magazine's 100 in 2010, for his writing about the humble Tuna Melt.
He's written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.
Warren attended the Kentucky Derby and the Oaks Day Races 2012, while on assignment for Voda Magazine.
He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer. (Klaus, The Soused Gnome)
He also writes for The Daily Basics, Leaf Magazine and Modenus.
He writes for Williams-Sonoma on their Blender Blog.
He is a Ministry of Rum judge.
