Well, now that Halloween is here, the leaves are turning red and gold and it’s getting chilly, it’s officially fall. Things are changing at the market too, with autumn produce like pears, pomegranates,persimmons and pumpkins taking the place of summer berries and peaches.
As much as I like making drinks with summer fruit, I think the texture and deeper flavors in fall fruits can be just as appealing. The Pumpkin Pie Parfait cocktail recipe was inspired by the Thanksgiving dessert, but it actually has no pumpkin in it. I didn’t want to deal with the stringy texture in a drink, so I used Torani’s Pumpkin Spice Syrup instead. I like the syrups by the San Francisco company because they really capture the flavor of the natural fruit.
Garnish it with a lot of whipped cream or just a little depending on your taste. I like freshly grated nutmeg best for this drink because it has such a subtle flavor.
Pumpkin Pie Parfait
3/4 ounce Torani Pumpkin Spice Syrup
2 ounces bourbon
1 ounce Domaine de Canton Ginger liqueur
1 ounce fresh orange juice
Juice from 1/4 lemon
pinch fresh nutmeg
3 drops Angostura bitters
Add pumpkin spice syrup, bourbon, ginger liqueur,
orange and lemon juices, nutmeg and bitters to a
cocktail shaker filled with ice. Shake until well-chilled.
Strain into a deep champagne coupe or a martini glass.
Garnish with whipped cream and another pinch of nutmeg
Makes 1 cocktail
Champagne means so many different things to different people. On Champagne Day 2012, people are celebrating all the different expressions of this special sparkling wine from the Champagne region in France.
I haven’t been to Champagne, France in a few years, but one of my favorite Champagne experience here in California was the launch party for Perrier-JouÃ«t Champagne‘s new limited edition Belle Epoque Florale bottle.
We gathered in a chic, candelit private salon at Katsuya in Brentwood to sip Champagne and meet artist and famed Japanese floral designerÂ Makoto Azuma.Â His name may be new to Americans, but he’s well known in Japan and Europe for his avant-garde floral designs and pieces he’s created for Helmut Lang, Lady Dior and Shiseido.
Speaking through a translator, Azuma explained that he was inspired by the original Belle Epoque bottle designed by Emile Galle, his respect for nature and the delicate Japanese anemone flower. Azuma says he was also inspired by the sensation of bubbles jumping around on his palate and the smoothness of the wine and its complex taste.
For his new edition, he started with a stainless steel cube which represents artificial beauty created by man and filled it with Japanese blooms, calla lilies, phaelenopsis orchids and vines that symbolize nature.
“I wanted the work to be an homage to Galle,” Azuma said. “The flower language of the plants is quiet and sincere.”
Inside the bottle is the 2004 vintage of the Perrier-JouÃ«t Champagne. It tastes both rich and bright making it a perfect pairing for sushi or nothing at all.