Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

The West Central Sour

The West Central Sour

The West Central Sour is a seasonal take on the New York Sour, a whiskey sour traditionally made with rye whiskey with dry red wine floated on top. The color gradient makes it a stunner! We're swapping out the rye whiskey for small-batch whiskey from Copper Run Distillery, the rich simple syrup for a honey-roasted pear puree, adding a few dashes of black walnut bitters and a rosemary sprig garnish.

We're making this drink at the upcoming Cocktails on the Farm workshop at Urban Roots Farm using a Honoro Vera Garnacha, a beautiful dry red wine with an aroma of hard herbs and deep cherry and notes of rich fall flavors like juicy plum and red currant. We're sourcing the wine from Cherry Picker Package + Fare, a brand new cornerstore in Springfield's Rountree neighborhood featuring a specialty coffee and wine bar, seasonal small plates menu and bottle shop. 

The West Central Sour
1 1/2 ounces Copper Run whiskey
1 ounce honey roasted pear puree*
1/2 ounce lemon juice
2 dashes black walnut bitters (homemade or Fee’s black walnut)
1/2 ounce Honoro Vera Garnacha, or other dry red wine
rosemary sprig, for garnish

Combine whiskey, pear puree, lemon juice and bitters in a cocktail shaker. Add a scoop of ice, cover and shake vigorously for 30 seconds. Strain into a glass filled with ice. Hold a spoon upside down over the glass just above the drink’s surface and gently pour the red wine over the back of the spoon. Garnish with rosemary.

*honey roasted pear puree
makes about 1 cup
3 ripe pears, sliced lengthwise and cored
3 tablespoons honey
juice of half a lemon

Preheat oven to 375 degrees. Whisk together honey with 1 tbsp hot water. Brush the honey syrup across all sides of the pear, then place them cut-side down on a foil-lined baking sheet and roast for 45 minutes, or until the pears are tender and velvety. Let cool, remove the skins, and process the pear in a blender along with lemon juice until smooth.

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Cocktails on the Farm - September 2015

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