Although the unseasonably warm weather still makes it feel like summer and the desire to drink a cocktail that fits the weather, it is October and the beginning of the Fall, so it is appropriate to feature a Fall-like cocktail for this post. I present to you the "Sparkling Ginger" cocktail, which requires multiple steps to complete, but is so worth it with just the right amount of spice and refreshment for a warm day or evening or a nice, cool, breezy Fall night. It serves as a great before-dinner cocktail with your date.
Keep in mind that certain fruits are seasonal so they may not be available locally and at certain times of the year. Remember to choose the freshest fruits.
Here is a list of the more common fruits used for infusions and the growing seasons along with the spirits you should use with specific fruits.
Asian Pears = YR (year round), peel/slice small, Gin or Vodka
Blueberries = YR (best Jun-Aug), bruise/infuse, Brandy, Rum, or Tequila
This week I'm going to take a little break from elaborating on drinking personalities and cocktail making and focus on making homemade infusions that anyone can enjoy and make at home with the right equipment, tools, and supplies. This will be the first in a series on infusions and the different types you can make. I will start with the most common and simplest of infusions - fruit infusions next time, but will first discuss what they really are and some common pitfalls and mistakes associated with preparing them.
The Asian Pear cocktail has many variations, but the one I will introduce to you today is one of the most popular cocktails at Buddha Buddha Martini Bar & Cocktail Lounge in Harrisburg and quickly became one of their signature drinks. I created it to pair with sushi, which was on the menu at the time. The cocktail is a perfect match for seafood, especially sushi and raw fish because of its citrusy, lemony, and gingery taste on the palate and the complement it gives to the ingredients in Asian cuisine generally.