An Old-Fashioned Rosh Hashanah

An Old-Fashioned Rosh Hashanah

Vultures love a holiday tradition as much as anyone, and nothing beats one that can include beautiful apples and local honey from our Haunted Hudson Valley. So we came up with a variation on the Old-Fashioned that includes both, and also mellows you out for contemplation of the sweet year ahead.

In a rocks glass, muddle chopped fresh apple with a tablespoon or two of honey and a dash of bitters. This is definitely all to your personal taste.

Add a goodly portion of quality whisky. We prefer two ounces of a bourbon like Maker’s Mark. Stir stir stir.

Add ice. Stir stir stir.

Top with a jot of soda water. Stir stir stir.

Garnish with a slice of apple dipped in honey. Add a straw.

Shana Tova to you all!

Always drink responsibly; always drink well.

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN