More than likely, you've noticed the growing trend to eat seasonal produce. Summer brings a delicious array of berries. Fall offers apples, squash, and all sorts of unidentifiable root vegetables. What about winter and early spring? Though the Midwest is not incredibly plant friendly at this time of year, there is a wealth of amazing produce flourishing farther south. Let me make your winter a little brighter by introducing you to the glorious world of winter citrus (and teaching you how to harness it for cocktail purposes).

I took this opportunity to learn more about the many varieties of one citrus family: oranges. Over the next couple of posts, I will share recipes crafted with navel, blood, and cara cara oranges. Each of the three are surprisingly unique in both flavor and appearance and create beautiful, simple garnishes for finishing your cocktails. Navel oranges are particularly great to mix with as they're wonderfully cheap this time of the year. I know my favorite grocery store may be somewhat of an anomaly, but I just picked up a 3lb bag for 99 cents!

When thinking about how to highlight the vibrant sweetness of navel oranges, my mind drifted to one of my favorite dessert flavor pairings: chocolate and orange. If chocolate bars infused with orange flavor or chocolate covered candied orange slices could work so well, why not fresh squeezed orange juice and chocolate? Luckily, I had picked up a bitters sampler pack on a recent trip to Portland and so had access to some PDX cacao bitters to test my theory. Bitters are an excellent way to add a flavor component to your drink without watering it down or overdoing the sweetness. I chose to use a bit more than usual (5 drops vs my usual 3) because I really wanted the bold taste and aroma of chocolate.

The only question left to answer was perhaps the most important one of all - what liquor would do this flavor combination justice? I instantly thought of whiskey but had some uncertainty as to which variety would be best. Luckily, I went for a visit to Chicago Distilling Company and quickly got my answer. I had been there for a tour a few years back and enjoyed all of their spirits and cocktail room (if you're local and haven't been, and also if you like learning about science, you really should do the tour).

This time around, I got to taste their newest creations: beer-inspired specialty whiskeys and absinthe. The Stouted Single Malt Whiskey truly blew away in terms of both scent and taste. Let's be honest, I really can't say no to anything with a chocolate/coffee/nut flavor profile. Noah, the very knowledgeable and approachable head of Chicago Distilling's bar program, recommended I mix the Stouted Whiskey with another spirit due to its flavor strength. I tested a couple of options and settled on a 50/50 split with Trader Joe's Kentucky Bourbon (which is such a great value for making cocktails). Using the Stouted Whiskey in combination with another spirit is also a great way to make a small bottle go farther!

I felt that adding some sweetness would make the chocolate flavors of the whiskey and bitters pop, so I rounded the drink off with a bit of dark maple syrup. The resulting cocktail is fresh, unbelievably smooth and decadent without being overly sweet or rich - a treat for whiskey lovers and sceptics alike!

So Fresh and So Stout

0.75 oz Chicago Distilling Company Stouted Single Malt Whiskey
0.75 oz bourbon
Juice of 1 navel orange
5 drops cacao bitters
1 tsp dark maple syrup
Cacao powder, for garnish

Shake all ingredients other than cacao powder with ice until chilled. Wet rim of a stemmed glass and dip in cacao powder to coat (simple syrup works even better to adhere the powder to the glass, if you have it on hand). Pour chilled mixture into glass and enjoy while listening to some throwback tunes and building up your positive vibes.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the tray and lovely glassware.

All of us cocktail adventurers tend to have spirits we favor and those that make us slightly uncomfortable. Even as I broaden my horizons, I find that I have to consciously challenge myself to stray outside my comfort zone. Is the extra effort worth it if you can already make good drinks with ingredients you know?

YES

As with all other aspects of life, challenge leads to growth and feelings of accomplishment. Of course, the strongest feeling of accomplishment comes when you can create a recipe you enjoy, but this is easier than you may think. The next time you’re at a nice cocktail bar, order a drink with a new, intimidating liquor and pay attention to the complementary ingredients and balance of flavor. This is typically how I start mapping out the possibilities with a new spirit or mixer for home mixology.

The last cocktail of my Thanksgiving series features two new ingredients to my arsenal – Drambuie (a liqueur dating back to early 20th century Scotland, consisting of Scotch whiskey, heather honey, herbs and spices) and a Single Malt Scotch Whiskey. I’m not a big Scotch drinker and I tend to stray from smoky flavors. However, I found Drambuie to be an excellent cold weather liqueur with its sweet, spiced profile, and this $17 Trader Joe’s find was a noncommittal opportunity to try a smooth, young Scotch option for mixing.

I wanted this cocktail to channel everything I love about pumpkin pie – sweet pumpkin puree, creamy texture and fall spice galore. I found that it’s quite easy to use canned or homemade pumpkin puree in cocktails if you shake all the ingredients together vigorously for an even mix. If you want to avoid the pumpkin sediment, you can always use a finer mesh strainer when pouring the cocktail.

Egg white and lemon helped me achieve the creamy texture and perfect froth. A lemon twist also made for lovely garnish for the final presentation. If you’re like me and can’t get enough of fall spice, you can top the drink with some cinnamon sugar, pumpkin spice blend or freshly grated nutmeg. The result melts in your mouth with delightful sweetness and makes a wonderful substitute or pairing for the dessert course.

An Esteemed Guest

1.5 oz Single Malt Scotch Whiskey
0.5 oz Drambuie
1 oz pumpkin puree
1 egg white
Juice of 1/2 lemon

Dry shake all ingredients (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a stemmed crystal glass and garnish with a touch of fall spice and a lemon twist. Enjoy while toasting to a Thanksgiving gathering to remember!

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely crystal stemware and other table adornments.