Print this Page

Forgot Password?

Like Spirits?

Like DISCUS on Facebook

Stay updated on the latest issues impacting the spirits industry. The DISCUS Facebook page contains news clips, action alerts and opportunities to get involved. Like us now!

read more

There's no beverage of moderation, only the practice of moderation.

Understanding Moderation

Part of responsible drinking is understanding that a standard drink of beer, distilled spirits and wine each contains the same amount of alcohol. It's not what you drink, it's how much that counts.

read more

There's no beverage of moderation, only the practice of moderation.

Committed to Responsibility

For more than 75 years, the spirits industry has adhered to a rigorous set of standards for beverage alcohol advertising and marketing. Click here to learn more about the Code.

read more

HARVEST COCKTAILS ARE IN FULL BLOOM -- Add a Touch of Fall to Your Favorite Spirit

November 16, 2004 07:00 PM
The cranberry vines and apple orchards are overflowing. The pear trees are ripe for picking. Harvest season is here and that gives innovative bartenders a new batch of seasonal fruits to experiment with for Fall. Pear Brandy Sidecar and the Titian are just a few of the cocktails you might find being mixed up in your favorite restaurant or bar this time of year. The Pumpkin Pie is another one and it is just as easy to recreate at home and serve as a signature cocktail for a theme party. The more ambitious home bartenders might try the New Amsterdam Punch for their guests. If you’re not easily intimidated by a long list of ingredients, some of which might be considered exotic, then your efforts will surely pay off because the end result is delicious. Below are some easy-to-create cocktail recipes that use the freshest ingredients from the harvest season (flavored liqueurs make great substitutes): PEAR BRANDY SIDECAR Park Kitchen, Portland, OR Juice of one lemon Juice of one half orange 1 oz Pear Brandy 1/2 oz orange flavored liqueur 2 tsp bar sugar Shake ingredients with ice. Strain into a sugar rimmed martini glass and serve. NEW AMSTERDAM PUNCH Adapted from Bemelman’s Bar, New York City 1 oz. of Applejack Brandy 1 oz. Fresh Cranberry Sauce 1/2 oz. Punt e mes (red vermouth) 1/2 oz. Apple flavored liqueur ¾ oz. Orange Juice 3 big dashes of Angostura bitters 1/4 oz. Pomegranate juice Measure Cranberry sauce, orange juice, pomegranate juice, and bitters into a mixing glass. Muddle well. Add applejack, punt e mes, apple flavored liqueur and ice. Shake well and strain into a martini glass. Garnish: For Thanksgiving: An orange Gooseberry (attached to skin) with the skin peeled back For Christmas: Sugar-dusted Red Currants PUMPKIN PIE Boyne Mountain Resort, Boyne Falls, MI 1/2 oz Irish cream 1/2 oz butterscotch schnapps scoop vanilla ice cream dash cinnamon flavored liqueur Combine ingredients in a blender and blend for 30 seconds. Serve in a martini glass. THE TITIAN Adapted from Aureole, New York City 1 oz orange flavored vodka ½ oz orange flavored liqueur 1 oz passion fruit juice ½ oz fresh lime juice ½ oz pomegranate juice 5 pomegranate seeds Combine vodka, liqueur, passion puree, lime juice and pomegranate juice in a shaker with ice. Shake well, strain into a chilled martini glass and garnish with pomegranate seeds. “Whatever you decide to serve this season, be a responsible host with the following tips for your guests,” said Monica Bell, Public Relations Manager for the Distilled Spirits Council: 1. Designate a bartender who can serve your guests and keep an eye on how much everyone is drinking. The Federal Dietary Guidelines define moderate drinking as no more than two drinks per day for men and one drink per day for women. 2. Remember – alcohol is alcohol. It is important to understand that a standard serving of beer (12 ounces), wine (five ounces), and spirits (a cocktail with 1.5 ounces of 80-proof) each contains the same amount of alcohol. 3. Make sure that you provide food to complement your cocktails. Consider food pairings to enhance the flavor of your chosen cocktails: fresh seafood and breads accentuate vodka cocktails, spiced and smoked meats and cheeses complement Bourbon and Scotch whiskies, and fruit enhances Rum and Tequila flavors. 4. Make available non-alcohol beverages for your guests. Create festive non-alcohol punch for those guests who choose not to drink alcohol. 5. Make sure your guests have a safe way home either through designated drivers or a taxi. Have local taxi service numbers available for your guests. Distilled Spirits Council of the United States The Distilled Spirits Council of the United States is a national trade association representing the leading brands of distilled spirits. If you choose to drink, be sure to consume sensibly and responsibly. Part of drinking responsibly is knowing that alcohol is alcohol. 12 ounces of beer, 5 ounces wine and 1.5 ounces of 80 proof distilled spirits contain the same amount of beverage alcohol. CONTACT: Shawn Kelley or Monica Bell Telephone: 718-638-4345 or 202-682-8842 SCROLLER Publication Name: Publication Author:
 

Back

 
© 2017 Distilled Spirits Council of the United States | Equal Opportunity Employer
The Distilled Spirits Council of the United States, Inc., prohibits discrimination in its programs on the basis of race, religion, national origin, age, gender, disability, or other protected status.