For a shared experience, Lemaire Bar Director Tara Schleinkofer developed these exclusive signature cocktails for this Forum evening. Before the program (6:30 to 7:00 PM) visit our Connection Booth area and you’ll find Tara there live, showing you how to make these cocktails!
Cocktail #1: Fireside
2 ounces bourbon (I used Woodford) infused with apples, cinnamon and clove *(see below for recipe)
0.5 ounce Aperol
0.5 ounce fresh lemon juice
0.5 ounce thyme syrup **
– Add all ingredients to a shaker tin. Add ice. Shake about 15 times and strain into a coupe glass or martini glass.
– Garnish with fresh thyme sprig
*Infused bourbon
4 apples- sliced
2 cinnamon sticks
3 cloves
1 750ml bottle of bourbon
– Add all ingredients together in container and let sit for 3 days. Strain, discard apples, cinnamon stick and cloves.
– Remember to save the bottle so you can strain the infusion back into bottle!
– Store in refrigerator up to 1-2 weeks.
**Thyme infused honey simple syrup
1 cup water
0.5 cup sugar
0.5 cup honey
7 sprigs thyme
– In a small saucepan, combine honey, sugar, water.
– Heat over medium high heat, stirring occasionally until sugar is dissolved and reaches a simmer. Remove from heat.
– Tie the thyme together with a piece of kitchen string and submerge into syrup and steep for 30 minutes.
– Remove the thyme and discard and strain syrup with a fine strainer.
– Store in glass jar in refrigerator up to 2 weeks.
Cocktail #2: Spiced Pom-Tini
2 ounces vodka – I used Grey Goose
1 ounce fresh pomegranate juice
0.5 ounce vanilla spice syrup *
– Add all ingredients into shaker tin and add ice. Shake about 15 times and strain into small glass.
– Add ice to glass.
*Vanilla spiced syrup
1 cup sugar
1 cup water
0.25 tsp ground black pepper
4 tsp whole all spice (slightly crushed)
1 cinnamon stick
0.5 tsp vanilla extract
– Add all ingredients, except the vanilla extract, to a small saucepan and bring to a simmer. Reduce heat and simmer for 5 minutes.
– Let syrup completely cool.
– Add vanilla extract and stir.
– Store in glass container for up to 2 weeks.