[1] Bring a bottle of Pechuga Convite to Thanksgiving dinner (photos #1, #2, #3, #4, #5, #6, #7 © Convite Mezcal).

[2] This bottle style, fancifully styled with a turkey (a stylist’s prop), is reserved for Convite’s Wild Agave expressions, each highlighting a different agave variety.

[3] Pechuga Convite was awarded a silver in this year’s New York International Spirits Competition).

[4] A cultivated field of Espadin maguey‡‡‡‡ (agave).

[5] Look at the size of those hearts!

[6] The roasted hearts are crushed on a stone wheel, pulled by man-led donkey.

[7] The crushed leaves are then fermented in large wooden vats. The sugars in the maguey (agave) fibers are transformed into alcohol with the help of yeasts.

[8] The world’s first duck pechuga, Five-Spice Duck Pechuga from Erstwhile (photos #8 and #9 © Erstwhile Mezcal).

[9] Local ducks used by Erstwhile Mezcal for their limited-edition Five-Spice Duck Pechuga.

[10] You can use any spirits glass or snifter to enjoy mezcal, but the traditional glass is the veladora, with a wide mouth, circular base, and ribbed outer surface. You can find them on Amazon (photos #10 and #11 © Pinyas).

[11] A cross marks the bottom of each vaso veladora, because the cups’ original purpose was as candle holders in Catholic churches across Mexico. Centuries ago, the glasses were repurposed for drinking mezcal.

When it rains it pours…delicious distilled spirits from Mexico. We recently had the pleasure of tasting our first sotol, a little-known spirit distilled not from agave, but from the Desert Spoon plant.

We follow it this week with a chaser of pechuga de mezcal, a celebratory version of mezcal made for special occasions.

It’s a more rare yet traditional version of mezcal that’s just right for Thanksgiving. It’s our Top Pick Of The Week.

Why? Because pechuga de mezcal gets its name from its unique distillation process, which adds a raw chicken or turkey breast to the distillation. The word “pechuga” means “breast” in Spanish. And as long as we’re on the topic:

 
A premium product, pechuga de mezcal production involves suspending raw chicken or turkey breast inside the still during the second or third distillation. Check out the distillation process below.
 
Read on to discover why, where, and how to get a bottle for Thanksgiving dinner, not to mention holiday gifts for mezcal and tequila lovers.

> The difference between tequila and mezcal.

> The history of mezcal.

> The history of tequila.

> The history of sotol.

> Other Mexican distilled spirits.
 
 
THE HISTORY OF MEZCAL DE PECHUGA

The history of pechuga mezcal is not particularly old, but it is not well documented. The spirit emerged in the 19th century in the small mezcal-making distilleries (palenques) that dot the state of Oaxaca, Mexico.

In those days, the mezcaleros (mezcal-making families) passed down the recipe orally, from generation to generation.

This makes makes it difficult to trace back to a single individual or point of origin. Each family would have its own closely guarded recipe and technique.

Recipes and techniques also varied by topography and the different botanicals and other ingredients that were available.

Thus, as with many things, pechuga mezcal was probably not the work of a single inventor but rather evolved through experimentation in the community—in this case the Zapotec communities of Oaxaca, which have a long history of mezcal production.

The earliest-known written reference to pechuga dates to 1863; but as in the case of most histories, the practice was likely well-established decades before references appear [source].

Who thought raw meat was a good idea to distill in mezcal?

For many millions of years, there’s been a lot of conscious experimentation by “lesser” animals, from crows to octopuses to our cousins the primates, and others who exhibit the capacity for complex learning.

The earliest evidence of distillation in ancient civilizations like Mesopotamia and Egypt is around 3000 B.C.E., and analysis of pottery from the Neolithic village of Jiahu in China suggests that a fermented beverage made from rice, honey, and fruit was produced around 7000 B.C.E.

So whoever first thought of adding raw poultry could look back at many thousands of years of flavoring foods and beverages with botanicals—barks, flowers, fruits, herbs and spices, roots, and vegetables.

It was thus that in 19th-century Oaxaca, Mexico, some person or persons added some poultry to the pot to further enhance the flavors and add complexity to the drink. They were not seeking to make the spirit taste like meat.
 
 
Pechuga Mezcal Is Celebratory

This specialty variation of mezcal, made in limited quantitities, takes a lot of effort to produce and is been made for special celebrations, such as birthdays, quinceañeras, holidays, weddings, anniversaries, births, and baptisms [source].

Customarily, the Mexican holidays for which pechuga is made include Día de Los Muertos, Christmas, and Easter.

So America, and all you other folks who celebrate Thanksgiving—in Brazil, Canada, China, Germany, Liberia, the Netherlands, the Philippines, Rwanda, Saint Lucia, the U.K., etc.—it’s time to add pechuga to our harvest holidays.
 
 
The Distillation Of Pechuga De Mezcal

Local fruits, herbs, spices, and breast of choice are added beginning with the second distillation. As the mezcal cooks in the still, the vapors mingle with these ingredients, so their flavor is instilled into the finished spirit.

 
Other meats: While chicken and turkey breasts are most commonly used, some producers use other meats like rabbit, deer, or even iguana, each claiming their choice adds unique characteristics to the final spirit.

 
The price of pechuga mezcal tends to be high due to the complex triple distillation process and small batch production. It remains one of the more esoteric and sought-after styles of mezcal among enthusiasts [source: Claude.ai, November 19, 2024].
 
 
CONVITE PECHUGA MEZCAL: TASTING NOTES

Convite makes the best-selling artisanal mezcal in Oaxaca. Premium products, they’re made for the most discerning palates.

Convite’s Mezcal Pechuga, a special edition, was awarded the 2024 Silver Medal at the 15th New York International Spirits Competition in May.

This year’s competition was notable for its high level, featuring more than 1,400 spirits from 39 countries and 38 states.

Convite mezcal pechuga, distilled with creole turkey breast, unfolds layers of creamy textures and exotic notes of sweet spices and tropical fruits.

The botanicals include apples, pears, tejocotes (Mexican hawthorn), and pineapples, the latter of which led to a comment that it is “reminiscent of a lively fruit punch” (in the most complementary way—the recipe is great).
 
 
About The Brand

“Convite,” the Spanish and Portuguguese word for “invitation” (and derived from the Latin convitō) is used in Oaxaca, Mexico, to refer to a gathering of friends and neighbors to celebrate a bountiful harvest.

The D.O.M.‡ brand is made sustainably with Fair Trade practices and five generations of knowledge.

The distillery is located in Santiago Matatlán, Oaxaca, Mexico—specifically, in the Zapotec mountains of San Baltazar Guelavila, District of Tlacolula, in the Sierra Madre del Sur, where different types of wild agaves have long grown‡‡‡.

The best and largest mezcal agaves in the world come from this area, the “mezcal region” of Mexico.

It’s a magical place, with an amazing biological diversity, surrounded by mountains, stony waterfalls and springs at 1900 meters above sea level.

Mezcal Convite is a high quality artisanal mezcal, made 100% in the traditional way, without any accelerators or added flavors.

Using the highest quality ingredients beginning with thorough selection of wild agaves and the careful distillation adopted from ancient methods, the expressions achieve distinctive flavors and luxurious flavors.

Note that most of the mezcal maguey varieties are wild. Only some, such as Agave tequilana and Agave angustifolia (commonly called maguey Espadín) are cultivated‡‡‡‡.

The wild agaves used to make Convite’s seven mezcal expressions include the Coyote, Jabalí, Madrecuishe, Tepextate, Tobalá and Tobasiche. The pechuga is made from 100% wild Espadín agave.

Each variety has a unique flavor**. Here’s more about them.
 
 
How Convite Mezcal Is Produced

All expressions are made in small batches in the small town of San Baltazar Guelavila, starting with carefully selected agave plants. The best agave comes at the exact point of maturity, when the plants attain the most flavor.

 
For more about Convite Pechuga, head to the website.

It’s translated from Spanish into three additional languages: English, French, and Zapotec.
 
 
GET YOUR CONVITE PECHUGA MEZCAL!

If your local store can’t get it for you, head to the website of Hotaling, the leading distiller and importer of artisanal spirits.

There’s 20% off From November 25 to December 2, 2024, for Black Friday and Cyber Monday.
 
 
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*A Creole turkey breast is one with a Cajun-inspired seasoning profile (ypically cayenne pepper, garlic, onion, paprika, and other herbs). The seasonings deliver richer flavor and spice notes.

**There are more than 250 known agave species in the world, but only about 30 can be used to make mezcal.

†Nance fruit (Byrsonima crassifolia) is a bite-sized, strongly-scented fruit that resembles a yellow-orange cherry. It grows across regions of the Caribbean and the American tropics. It’s a member of the Malpighiaceae family of flowering plants, a more famous member of which is the acerola. Other common names used in English include craboo, golden spoon, and maricao cimun. In Jamaica it is called hogberry.

‡‡The type of wood used to roast agave can vary by region. Oak and pine are most commonly used. Different types of wood produce different smoke profiles.

‡‡‡Archaeological evidence suggests that people first harnessed the uses of wild agave 12,000 or more years ago. Agave leaves were used to make cloth and soap, and dried to make watertight roofs. The thorns were used as sewing needles and to stitch wounds [source: Google a.i. November 19, 2024].

‡‡‡‡These agave varieties are primarily cultivated instead of harvested wild because they are the fastest growing, allowing for efficient production with high yields at a lower cost compared to many wild maguey species. Cultivated species provide a reliable and sustainable source for mezcal making.
 
 

Since the early 1900s, the British-owned Indian Tea Association began to promote their version of chai—which began as an ancient ayurvedic beverage of a mixture of spices and herbs called masala, brewed in water.

The origins of that beverage can be traced back 5,000 years, when Indian emperors drank a caffeine-free spiced drink to stay alert in court. Called kadha, it was made with Ayurvedic spices and was meant to heal and cleanse the body. It became used in general for medicinal purposes.

The masala chai we know today took another few millennia to arrive.
 
 
WHO INVENTED MASALA CHAI?

When the British East India Company, concerned about the Chinese monopoly on tea, arrived in India the mid-19th century to establish tea plantations in Assam,* India’s working class could not afford it. Most tea was exported to the West, where it was originally a beverage for the affluent.

In time, tea became affordable to the British middle class and working class** (it was a “necessary luxury” in many working class homes).

Back in India, around 1835***, British merchants brought down the cost of tea for [some] locals by combining the tea (chai) with the traditional masala/kadha spices. They further added the popular British tea enhancers—milk and sugar—to create a pleasing, comforting drink.

This marked the first time masala chai was made with tea, milk, spices, and sugar, as it’s done today. But it still didn’t become affordable by the masses.

In the early 20th century, the Indian Tea Association, founded in 1881, promoted tea as a way to stimulate and rest India’s workers, and it became more popular.

Over the decades, and especially after World War II, foreign nationals migrated to America and established restaurants featuring their native cuisines.

While there were a few early outposts, such as the Taj Mahal restaurant in New York City, opening in 1921, the first wave of Indian restaurants in the U.S. opened in the 1950s and 1960s.

But with the exception of adventurous Americans who ate there, masala chai was not known in the U.S.

It became popular in 1999, when Starbucks introduced the chai tea latte (maple pecan latte followed 2017 and the pumpkin spice latte arrived fin 2003, joined by other promotional flavors).

This made chai, introduced to Americans as chai tea‡ latte, a mainstream drink.

 
 
ABOUT CHIMAYO CHAI FROM ARTFUL TEA

When you’re in New Mexico—home of Artful Tea’s retail store—you quickly learn that chiles are part of the culinary culture. Artful Tea’s unique Chimayo blend follows that tradition with just enough crushed red chile flakes their chai blend to add the right amount of heat.

You can brew and drink it in classic chai style—with milk and sugar (photo #3)—or down it straight for a fiery cup.

The Chimayo blend (photo #2) includes black tea, crushed red chile peppers, cinnamon bark, cardamom, ginger root, cloves, and some added natural cinnamon flavor†.

The result: bold and spicy, with notes of cinnamon and clove and a lingering heat (and as much calming milk and sweetener as you desire).
 
 
GET YOUR CHIMAYO CHAI

> Head to the Artful Tea website.

If the giftee doesn’t currently use loose tea, add a package of tea filters that make brewing tea-bag-style a cinch, whether in a cup or a tea pot (photo #4).
 
 
ABOUT THE CHIMAYO CHILE

Chimayo is an heirloom chile—a native strain from the Chimayo Valley of northern New Mexico (photo #5).

It’s a day trip from Santa Fe, and one of the most visited holy sites in the U.S.

The original Chimayo seeds were passed down through generations of growers in the valley, with ongoing hand-selection to perfect the fruits (yes, chiles are fruits).

The flavor at first tastes sweet but leaps to medium hot. It is often made into a popular red chile sauce for burritos and enchiladas.

[1] Chimayo is one of about 100 hand-blended loose teas from Artful Tea (photos #1, #2, #3, #4 © Artful Tea).

[2] Here’s what the blend looks like.

[3] A brewed cup of Chimayo chai with milk and sugar. You can also drink it straight and/or iced.

[4] Turn loose tea into tea bags with inexpensive paper filter bags. You can get them here.

[5] Chimayo chiles, harvested and hanging to dry. You can purchase seeds and grow your own (photo © Sandia Seed).

You can get a variety of sun-dried Chimayos—Big Jim, Heirloom, Lumbre, and Sandia, from this source and others.

If you want to grow your own, you can get seeds here.

> The history of chai.

> The history of tea.

> Tea terms and types: a photo glossary.

> The history of afternoon tea.

> The history of cream tea.

> A year of tea holidays.

> How to host a tea party.
 
________________

*The British began trading tea in India in 1669, but commercial production of tea for export started in the 1840s.

**After 1784 when the government under William Pitt the Younger significantly reduced the tax on tea, it became much more affordable to the general population. This effectively ended widespread tea smuggling and allowed tea to become a staple drink across social classes for most Britons.

***In 1837, the first British tea garden was established at Chabua in Upper Assam. In 1840, the Assam Tea Company was established, and it began the commercial production of tea in the region.

†Common spices in India’s masala chai include black peppercorn, cardamom, cinnamon, cloves, ginger, and star anise. Other spices that can be added include allspice, coriander, fennel seeds, lemongrass, mint, and nutmeg (and just about anything else the cook wants to add).

‡The term “chai tea” is a tautology, an erroneous duplication by saying the same thing twice in different words. Chai means tea. Similarly, with shrimp scampi, scamp is Italian for shrimp. Naan bread and raita sauce are two more examples from India’s cuisine where the English word duplicates the original. A non-food example is ATM machine, where ATM is an acronym for automated teller machine. In general, you’ll find expressions like “they arrived in succession, one after the other,” “in my opinion, I think…,” and many more.

‡‡Other Starbucks latte flavors have included Apple Crisp Oatmilk Macchiato, Blonde Vanilla Latte, Caramel Brulée Latte, Chestnut Praline Latte, Cinnamon Dolce Latte, Gingerbread Latte, Pecan Crunch Oatmilk Latte, and Sugar Cookie Almondmilk Latte.
 
 

[1] Pure olive juice is the best mixer for a Dirty Martini (photo © Sonoma Syrup Co).

[2] Most Dirty Martini lovers want more than one olive in their drink. You can also garnish a Dirty Martini with a sliver of roasted pepper, a preserved cherry pepper (photo © Our/New York Vodka | Facebook).

[3] Olive picks are another gift idea for the Martini lover. They can skewer Bloody Mary garnishes, too (photo © Williams Sonoma).

[4] More than plain or pimento, you can use any type of stuffed olives you like. Here, they’re stuffed with blue cheese. Chile pepper- and anchovy-stuffed olives are also good pairings (photo © Ruth’s Chris Steak House).

[5] Sure, you can upcycle the brine from a jar of olives. But maybe pick one of these other uses for it, and enhance a Dirty Martini with the real deal. Why? See the footnote† (photo © Lindsay Olives | FacebookFacebook).

[6] Instead of a Mimosa or Screwdriver: If you like a bagel with smoked salmon and cream cheese for brunch, a Dirty Martini pairs well with both cheese and smoked fish (photo © Good Eggsx).

If your cohort has made the Dirty Martini (photos #1, #2, #4) a favorite drink (our crowd has!), here’s a gift they’ll appreciate: a bottle of Dirty Martini olive juice brine from Sonoma Syrup.

The Dirty Martini adds olive brine to the classic Martini recipe, and has seen significant popularity growth in recent years.

The cocktail gained particular momentum during the 1990s and early 2000s, in tandem with the broader martini revival.

It remains one of the most commonly ordered Martini variations in bars and restaurants. Many establishments now offer different levels of “dirty,” referring to the amount of olive brine added.

Some mixologists even offer their own variations, using specially sourced or flavored brines.

Interestingly, bartenders report that the Dirty Martini is often one of the first Martini types that new Martini drinkers try.

That’s because the saltiness of the olive brine can make it more approachable than a classic dry Martini [source: Claude.ai 2024-11-14).

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> Check out the Martini holidays below.

> James Bond Day is October 5th, another Martini holiday given the spy’s preference for Martinis, “shaken, not stirred.” Here’s the recipe for his Vesper Martini, called a Vesper for short.
 
 
SONOMA SYRUP CO.’S NO. #31 PURE CALIFORNIA OLIVE JUICE

This all-natural brine (photo #1) is handcrafted in small batches from California olives, using artisan techniques. It has been specially crafted for cocktail use, as opposed to using standard olive brine from a jar of olives (photo #5).

 
 
GET YOUR SONOMA SYRUP PURE OLIVE JUICE

> Head to the company website.

While you’re there, check out their numerous flavored simple syrups.

Fan favorites include Vanilla Bean, Lavender, Pumpkin Pie Latte, and other bar mixers including Classic Grenadine and Olive Mary Mix for Bloody Marys.
 
 
WAYS TO USE SIMPLE SYRUP IN BEVERAGES & FOOD

Whether plain or flavored, use simple syrup in:

 
> Check out the recipes at SonomaSyrup.com.

> Like to putter in the kitchen? > Make your own simple syrup.

> The different types of sugars and syrups: a photo glossary.
 
 
RECIPE: DIRTY MARTINI

Ingredients Per Drink

 
Preparation

1. COMBINE the ingredients in a mixing glass with cracked ice and strain into a frosted Martini glass.

2. GARNISH and serve. Most Dirty Martini fans love olives, so several on an olive pick (photo #3) would be especially welcome.
 
 
MARTINI HOLIDAYS

> March 24: National Cocktail Day.

> June, second Saturday: World Gin Day.

> June, third Saturday: World Martini Day and National Martini Day.

> October 4: National Vodka Day.

> December 11: National Vodka Martini Day.
 
 
________________
 
*For cake: Bakers brush simple syrup on layer cakes to keep the crumb moist.

†The brine in olives typically contains salt, water, and either lemon (citric acid) or vinegar. But when you buy a quality olive juice made specifically for a Dirty Martini, it is crushed from top quality olives and lemons.

‡Vitamin C vs. Ascorbic Acid: While both can be considered preservatives in certain situations, citric acid, an acidic antioxidant, is generally considered the more prominent preservative compared to vitamin C (ascorbic acid). Citric acid as it is primarily used for its acidic properties to inhibit bacterial growth, whereas vitamin C acts more as an antioxidant to prevent color changes in the food.

‡‡Botanicals are plants or parts of plants (bark, flowers, leaves, roots, seeds) that have medicinal, therapeutic, flavor, or scent value. In their uses in foods and beverages, they provide the latter two properties. Beer, carbonated sodas, flavored waters, gin, and herbal teas are examples of categories that make use of them.

This year we’re adding a Maple-Orange Vinaigrette recipe to our Thanksgiving tradition.

We’ve typically used a classic Dijon vinaigrette with fresh herbs, but when we saw this recipe from the Wisconsin Cheese folks, we had to try it (and that was back in August!).

We’ve made it numerous times since. The flavors are so spot-on for Thanksgiving and all of the salads that follow through the holidays.

The recipe comes from our friends at WisconsinCheese.com, which includes a treasury of recipes with cheese from the Dairy Farmers of Wisconsin.

They served this dressing over a fancy fall salad of roast pears, baby kale, red quinoa, pepitas, pomegranate seeds, and grated Cheddar.
 
 
RECIPE #1: MAPLE-ORANGE VINAIGRETTE
 
Ingredients For 1/2 Cup Vinaigrette

 
Preparation

1. WHISK the maple syrup, balsamic vinegar, orange zest, and Dijon mustard in a small bowl.

2. SLOWLY WHISK in the olive oil. Season with salt and pepper to taste.
 
 
RECIPE #2: ROASTED PEAR SALAD WITH MAPLE-BOURBON CHEESE
 
There’s enough rich food at our Thanksgiving table that people would clamor for a simpler green salad—which we have traditionally Thanksgiving-ized with a garnish of pumpkin seeds, dried cranberries, and julienned fresh sage.

But the recipe below (photo #1) is heartier, and leftovers served with some leftover sliced ham or turkey could be a main meal.

This salad takes advantage of a delicious Wisconsin-made Cheddar, Henning’s Maple Bourbon Cheddar Cheese, a white Cheddar with delicate hints of maple and bourbon (photo #5).

Don’t worry: it doesn’t contain enough bourbon to require purchase by adults only. The alcohol content is negligible to non-existent in the final product. The flavor of bourbon remains, but any alcohol present largely evaporates during the production and aging process.

The cheese melts in your mouth and would be a great addition to a holiday cheese board.

You can substitute another Cheddar. We didn’t order enough packages of Henning’s, so when it was gone, we substituted Cabot’s Horseradish Cheddar—a completely different flavor counterpoint.

The conventional (not flavored) Cabot Cheddars are equally excellent, and any of their flavored Cheddars will work, too*.

Ingredients For 6-8 Servings

Prep time is 30 minutes.

 
Preparation

1. HEAT the oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil. Drizzle the pears in a bowl or on another pan with the olive oil and maple syrup; toss to coat.

2. ARRANGE the pears in a single layer on the prepared pan. Lightly season with salt and pepper.

3. BAKE for 15-17 minutes or until the pears are tender, turning once. Cool completely on a wire rack.

4. TOSS the salad mix with 1/4 cup vinaigrette in a large serving bowl. Top with the pears, red quinoa, red onion, pepitas and pomegranate seeds. Drizzle with remaining vinaigrette; toss to coat. Sprinkle with the shaved Cheddar.
 
 
THE HISTORY OF THE FOODS IN THE VINAIGRETTE

> Balsamic Vinegar History

> Black Pepper History

> Dijon Mustard History

> Kale History

> Olive Oil History

> Oranges History

> Pears History

> Pomegranate History

> Pumpkin History

> Salt History
 
 
________________
 
*Cabot Flavored Cheeses: Buffalo Style Cheddar, Everything Bagel Cheddar, Garlic Herb Cheddar, Habanero Cheddar, Horseradish Cheddar, Pepper Jack, Smoky Bacon Cheddar, Tuscan Cheddar, Wildly Horseradish Cheddar. See them here.

†Anjou Pears: If you can find red Anjous, they are preferable to green because you’ll be leaving the skins on.

[1] A salad for fall and Thanksgiving (photo © Wisconsin Cheese).

[2] Maple syrup (photo © Miguel Andrade | Wikipedia | Public Domain).

[3] Balsamic vinegar (photo © Pompeian | Facebook).

[4] Zesting an orange zest (photo © Waitlover | Walmart).

[5] Henning’s Maple Bourbon Cheddar (photo © Henning’s Cheese).

[6] Anjou pears. They come in red and green. If you have a choice, red is more festive for the holidays (photo © Good Eggs).

[1] The Harvest Moon Martini adds some oloroso sherry—which provides nutty autumn notes—to the classic Martini recipe (photos #1, #2, #5 © Golden State Distillery).

[2] The sparkling French 75 cocktail, gin-based with a fall garnish.

[3] Gin is made from juniper berries plus botanicals (photo © Silk Road Spices).

[4] Manzanilla olives stuffed with anchovy. You can get them here (photo © Donostia Foods).

[5] Gray Whale Gin on the California Coast.

[6] California Gray Whale (photo by José Eugenio Gómez Rodríguez | Wikipedia).

When Gray Whale Gin asked us to consider variations classic cocktails for Thanksksgiving, we were intrigued by the suggestion of a fall twist to the Martini: add some oloroso Sherry.

We tried it, we liked it, and we share the recipe with you (below).

We also turned to the nearest search engine to learn more about using sherry in Martinis, which we share later in this article.

A second suggestion, for a classic sparkling cocktail with a fall twist, was equally delicious.

So treat your holiday guests to one or both of these recipes. We liked them so much, we’ve made them every day this week!

> The history of gin.

> The different types of gin.

> The history of the Martini.

> The history of the French 75 cocktail.

> The history of cocktails.

> The history of Thanksgiving.
 
 
RECIPE #1: HARVEST MOON MARTINI

Oloroso sherry is a dry, full-bodied, fortified wine with a complex flavor profile that includes nutty, spicy, and autumnal notes.
 
Ingredients Per Drink

 
Preparation
 
1. STIR all ingredients well over ice and strain into a coupe glass.

2. GARNISH with olive and lemon twist*.
 
 
What About Other Types Of Sherry In Your Martini?

Sherry can add complexity to a martini, making the drink more than the sum of its parts.

 
 
RECIPE #2: FALL FRENCH 75

The garnish of an apple fan gives this year-round drink a fall touch.
 
Ingredients Per Drink

 
Preparation

1. COMBINE all ingredients except the Prosecco into a cocktail mixing glass and shake it with ice.

2. ADD the Prosecco to the mixing glass and strain the contents into a coupe or flute. Garnish with apple slices.
 
 
ADDING SHERRY TO A MARTINI

Sherry adds a variety of flavors and complexities to a Martini, including nuttiness, salinity, and a brighter taste. It works with both gin and vodka Martinis.

Oloroso is a dry, oxidatively aged sherry wine that’s full-bodied, nutty, and savory with notes of fig, cinnamon, and clove—just right for fall. (The Spanish word oloroso means “fragrant.”
  
 
RECIPE #3: HONEY SYRUP

Honey syrup is essentially simple syrup made with honey instead of granulated sugar.
 
Ingredients

 
Preparation

1. COMBINE the honey and water in a small saucepan over medium heat. Stir until the honey is dissolved.

2. COOL and transfer to an airtight container. The syrup will keep, refrigerated, for up to 1 month.
 
 
ABOUT GRAY WHALE GIN

Gray Whale Gin was founded on the principle that a consciously crafted spirit can do some good in the world. One percent of the proceeds of every bottle are contributed to Oceana, the largest organization in the world devoted to ocean conservation.

Gray Whale Gin is perfected with sustainably sourced and wild harvested botanicals foraged along the migratory path of the California Gray Whale, including Juniper (Big Sur), Limes (Temecula Valley), Fir Trees (Sonoma), Sea Kelp (Mendocino Coast), Mint (Santa Cruz) and Almonds (Central Valley).

________________
 
*We substituted an anchovy-stuffed olive from Donostia Foods. The also produce olives stuffed with lemon paste.

As a sweet alternative, we soaked some dried cranberries in vermouth and loved how they soaked up the alcohol—so much so that we soaked more cranberries and rolled a log of goat cheese in them. You can also press them into the top of a warmed Brie.

*Arctic, Gala, Ginger Gold, Goldrush, and Opal  
Preparation varieties are resistant to browning when cut.