The Grateful Red
If we stop and reflect for a minute, it isn't hard to find things to be thankful for. Our families, friends, health and the beauty of the world around us is a pretty decent place to start. We probably don't stop and show gratitude often enough. Thanksgiving gives us such an opportunity. We slow down, reflect and spend time with people we care about. As I reflect on the past year I can't help but smile. It's been a wonderful year of meeting new people, trying new things and enjoying more cocktails than I can count. Thank you for being part of this journey with me.
Like most of us, I have a diverse set of friends. I am thankful for the diversity and what it brings to my life. But sometimes creating a cocktail for a meal that includes my "wine" friends and my "whiskey" friends can be a challenge. This year I decided to celebrate their diverse tastes by bringing two unlikely ingredients together....wine and Irish whiskey. We learn in cocktails as we do in life....sometimes bringing together unlikely things yields wonderful results.
The Grateful Red
- 1.5 oz Single Malt Irish Whiskey
- .5 oz spiced wine syrup (recipe below)
- .5 oz Clear Creek Pear Brandy
- .5 oz Disaronno
- 4 drops pecan bitters
Mix everything except the wine in a cocktail mixing glass with ice until chilled and pour into a coupe glass. Pour in the wine syrup slowly to create the layers.
If you are making this for a crowd and want to batch it ahead forget about the layering. Mix it all together in a pitcher ahead of time and refrigerate. Serve over ice.
Spiced Wine Syrup
- 2 cups red wine
- 2 cup sugar
- 4 whole cloves
- 1 cinnamon stick
- peel from one orange (use a vegetable peeler to get only the peel no pith)
- 1 cardamom pod crushed
- 2 whole allspice crushed
Mix in sauce pan, bring to a boil. Boil for 5 minutes, cover and let steep for 2 hours. Strain and refrigerate. Will last for about a week in the fridge.