This time of the year, while a whirlwind of giving and celebration, is also an important time to look inward and consider your own fulfillment. My mixology craft has brought me so much satisfaction through the ability to grow creatively, the positive feedback loop with my followers, and the relationships I've been able to build with like-minded brands nationwide. The excitement of sharing something delectable and beautiful can truly cure me of any worry.

Earlier this month, I had the very special experience of getting a private tour and tasting at KOVAL, one of my favorite local distilleries. Learning about the brand gave me such a profound appreciation of KOVAL's innovation, attention to ingredient quality, and inspired brand design. I enjoyed every spirit and liqueur I sampled, but was especially impressed with the barreled gin and barreled peach brandy. Not only were both bottles absolutely stunning, but the spirits themselves were unique, well-balanced and begging to be mixed into a delicious beverage.

I figured the barrel-aged flavors of the gin and peach brandy would pair well but wanted to make sure both spirits were highlighted in the resulting concoction. Honey and Meyer lemon came to mind as the perfect complements. A honey simple syrup contributed smooth, buttery sweetness while fresh squeezed Meyer lemon and lemon twist garnish brought a touch of tartness and enhanced the cocktail's botanical profile. I also added a dash of ginger bitters to enhance the spirits' spice without diluting the drink's strength.

The result is a definite crowd pleaser for gin and whiskey drinkers alike with its sweet, lightly spiced body, balanced tartness and pleasant herbal finish.

The Fireside Pact

1 oz KOVAL barreled gin
1 oz KOVAL barreled peach brandy
0.5 oz honey syrup*
4 drops ginger bitters
Juice of 1/2 Meyer lemon

Add all ingredients to a mixing glass over ice and stir until chilled. Strain into a coupe glass, garnish with a lemon twist and enjoy over a spirited chat by a roaring fire.

*To make honey syrup, heat a half cup of honey and a half cup of water in a small pot at low heat. Stir frequently until honey dissolves to avoid boiling. Allow to cool and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely crystal coupes.

A surefire way to make a cocktail more exciting is to use an ingredient that, in it's raw form, is banned from being imported into the US. To clarify, this particular ingredient is not banned due to being dangerous or lacking in quality but because its a "protected-origin fruit." Intriguing. This means that the smaller, golden and flavorful Mirabelle plums can be found primarily in the Lorraine region of France. Clearly, this means that I need to pack my bags and go back to France, one of my all-time favorite travel destinations.

Assuming you don't have the means to set off to France on a whim, you're still in luck. You can find Mirabelle plums imported in processed form - such as syrups and jams. I stumbled upon one such syrup at my go-to grocery store for adventurous cocktail ingredients. Hidden away in the Chicago suburbs and masquerading as your typical discount store, this particular Shop&Save carries a multitude of goods from around the world, particularly from Eastern Europe. The products are both cheaper and purer than their American counterparts as European producers tend to use more natural ingredients. High quality fruit purees, syrups and teas are just a few of my Shop&Save cocktail treasures.

Ever since I picked up a Polish rhubarb and Mirabelle plum syrup (for under $5), I've been looking for the perfect cocktail combination to let it shine through. That perfect combination came to me this week when hosting friends who were all in the mood for whiskey sours: rhubarb, Mirabelle plum, Meyer lemons, bourbon and aromatic bitters. Yes, it was as amazing as it sounds. I loved this drink so much that I made it two nights in a row and the only thing stopping me tonight is that I ran out of Meyer lemons. This concoction is boozy and tart yet wonderfully smooth, lightly herbal from the Meyer lemons and with a touch of sweetness from the plum.

As with a fine wine, every sip uncovers a new flavor.

If you're as excited as I am about this cocktail, drop everything and find your nearest Polish/Eastern European grocery store to see if they have this syrup in stock. Believe me, you won't regret it. I'd also encourage you to use a larger ice cube, either cubic or spherical, as it will melt slower, thereby preserving the drink's flavor intensity. I've been quite satisfied with my recent large cube ice tray purchase - check it out here if you're interested.

Madame Mirabelle

2 oz bourbon (I used Basil Hayden's)
1 Meyer lemon
1 tbsp rhubarb Mirabelle plum syrup
Dash of aromatic bitters
1 large ice cube

Cut a slice of Meyer lemon from the center and set aside for garnish. Juice the rest of the lemon into a cocktail shaker and add a few regular ice cubes, bourbon, syrup and bitters. Shake until frosted, then strain into a rocks glass over a large ice cube. Cut a notch in the Meyer lemon slice and place on the glass rim for garnish (and refreshing lemon scent to lift your spirits). Enjoy while discussing plans for your next travel adventure.