Sure, it's getting nippy and I'm getting cozy, but we have a winter's worth of red wine to get through. Before jumping headfirst into a glass of Pinot Noir and fully taking on hibernation mode, I will take advantage of our seasonal flavors with some artisanal cocktails. This Autumn Dark & Stormy from Powell and Mahoney is mixed with fresh apple cider and rimmed with cinnamon sugar (we'll save the pumpkin spice for another time;-) ).
Autumn Dark and Stormy
To make the Brûlée Oranges:
Start by thinly slicing 1 small orange. Sprinkle one side of the orange slices with sugar (1-2 teaspoons). Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûlée-side facing up. Set aside.
1.5 oz Dark Rum
1.5 oz Fresh Apple Cider
.75 oz Orange Juice
4 oz Powell & Mahoney Ginger Beer
Dash of Angostura Bitters
1 tbsp Sugar
1/2 tsp Ground Cinnamon
1/8 tsp Salt
Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some apple cider. Then invert the glasses over the cinnamon-sugar mixture, pressing down to coat.
Place a few ice cubes in your glass. Add the rum, apple cider, and orange juice and stir to combine.
Pour over the P&M Ginger Beer and add a dash of Angostura bitters.
Stir gently to combine. Garnish with a slice of brûlée orange. Serve immediately.
Picture and recipe from Powell and Mahoney.