Thanksgiving Cocktail Hour

AUTUMN ON THE AVENUE

Ingredients:

Dehydrated persimmons:
1-2 persimmons, thinly sliced

Cocktail:
2 oz Old Forester® 100 Proof Signature Bourbon
.5 oz Carpano Classico
.5 oz Cointreau
3 dashes Old Forester® Hummingbird Bitters
3 dashes Old Forester® Bohemian Bitters

Method:
For the Persimmon Garnish:
Dehydrated Persimmons,
Air Fryer:
• Preheat Air Fryer to 180-degrees F.
• Align persimmons in a single layer.
• Air Fry on 180-degrees F. for 2-hours
Oven:
• Preheat oven to 200-degrees F.
• On a parchment-lined sheet tray, align persimmons in a single layer.
• Place in 200-degrees F. oven for 4-6-hours.

• Store in an airtight container at room temperature.
• Discard after 2-weeks.

• Combine all ingredients in mixing crystal.
• Add ice and stir, strain into Coupe.
• Garnish with dehydrated persimmon and expressed orange oil.

*soak persimmon in your cocktail and it will rehydrate!

WOODFORD RESERVE® RYE TAI

Ingredients:
2 oz Woodford Reserve® Rye Bourbon
2.5 oz fresh pineapple juice
1 slice of fresh jalapeño
4 dashes Woodford Reserve® Peach Bitters

Method:
• Combine whiskey, bitters, and jalapeño in mixing glass and muddle.
• Add pineapple juice and ice, and shake.
• In a Collins glass, strain over fresh ice.
• Garnish with a skewer of jalapeño, and Woodford Reserve® Bourbon Cherries.

FALL OLD FASHIONED WITH SPICED PECAN BOURBON

Ingredients:
Spiced Pecan Bourbon:
1 cup Old Forester® 100 Proof Signature Bourbon
1 package Bourbon Smoked Spiced Pecans

Apple Simple Syrup:
4 oz Apple Butter Spread
2 oz Cranberry Juice
2 oz water

Cocktail:
2 oz Spiced Pecan Bourbon
1/2 oz Apple Butter Simple Syrup
4 dashes Old Forester® Smoked Cinnamon Bitters

Method:
Spiced Pecan Bourbon:
• In an airtight container, combine 1-package of Bourbon Smoked Spiced Pecans and 1-cup of Old Forester® 100 Proof Signature Bourbon.
• Allow to sit for 10-hours at room temperature.
• Strain the mixture one time with a mesh strainer and again through a coffee filter.
• Store in a bottle with a lid for two weeks.
*Save the soaked Pecans to make Boozy Salted Caramel Candied Pecans.

Apple Simple Syrup:
• In a medium-sized saucepan, over medium heat, add water, cranberry juice and Apple Butter Spread and heat until all dissolved.
*Avoid boiling
• Refrigerate and discard after 2-weeks.

Cocktail:
• Combine spiced pecan bourbon and apple simple syrup into mixing crystal.
• Add ice and stir and strain into a rocks glass with fresh ice.
• Garnish with a thinly sliced apple.