“Fall in Santa Fe is special. The harvest is bountiful, the aspens are in full golden display, and we begin to crave the flavors that are quintessential autumn,” says Hillary Lyman of Radish & Rye. “This creamy, spiced bourbon cocktail evokes all the tell-tale signs of the seasonal shift. Warming spices of allspice, star anise and nutmeg paired with bright lemon and creamy egg white are backed by rich bourbon and toasted barrel bitters. This drink brings the warmth of summer’s end and beginning of autumn’s richness into balance.” We couldn’t agree more.
Making a Spiced Bourbon Cocktail with Demerara Sugar and Allspice
A simple syrup made with demerara sugar, a darker, less refined sugar, has a deep caramel color and works especially well with darker spirits like bourbon. Demerara has a subtle molasses flavor which balances out the strong smokiness of Buffalo Trace bourbon with a hint of sweetness. We’ve also added allspice Dram to give it that extra character of fall and a more complex finish.
Solstice Sour, A Spiced Bourbon Cocktail for Fall Recipe
Ingredients
- 2 oz Buffalo Trace bourbon
- ½ oz St. Elizabeth Allspice Dram
- ¾ oz freshly squeezed lemon juice
- ½ oz Demerara simple syrup
- 2 dashes any quality barrel aged bitters
- Fresh egg white
- Freshly grated nutmeg, to garnish
Instructions
- Dry shake the ingredients (without ice) in a shaking tin to emulsify the egg and create a really rich texture.
- Add ice and shake till cold.
- Double strain through a fine mesh sieve and garnish with fresh grated nutmeg.
Recipe by Radish & Rye / Styling by Anna Franklin / Photography by Dave Bryce
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