Like I said, fuck yeah, it’s fall

The start of Autumn – my very favorite season in Portland (where winter is a wet sham) – has seen my cocktail-concocting interests move from infusing, syrup-making and local liquor-creating, into the eve of tincturing. This was inspired by a memorable Sarsaparilla Old Fashioned at Portobello, a twist on a classic both herby and sweet, that lingered on my mind. I spent the next couple of days contemplating tinctures and homemade bitters (the latter overwhelming me) and planning my first move with cinnamon. I was extra stoked to use cinnamon sticks I had, of course, picked up in Thailand last winter. This warming cinnamon, along with apple, maple and whiskey, epitomizes everything I like about fall as if it was a hoodie warm from the dryer.

The following mix is for one cocktail. Increase accordingly.

Fuck yeah, it’s Fall!

• 1.5 ounces whiskey
• 1/8 ounce maple syrup
• dash orange bitters
• 1 spoonful cinnamon tincture*
• 1/2 ounce hard or sparkling apple cider*

Stir the first 4 ingredients (and see notes) or mix in a shaker, pour into a chilled glass, and top with cider. Enjoy.

Note 1: If you didn’t rewind 3 weeks and make your own tincture (100 proof vodka + 8 cinnamon sticks + a dark cabinet) try adding a small pinch of cinnamon into your cocktail shaker, 1/2 ounce of cinnamon schnapps, or for something really zingy, substitute some or all of the whiskey for cinnamon-infused whiskey, such as Fireball – or even better – something home-infused. It’s that easy. 

Yeah.

Note 2: I dig the extra something the ending finish of hard cider gives this drink, but you’re also welcome to add 1/2 ounce of fresh apple cider or liquor into the shaker. I used Angry Orchard, the hard cider our neighborhood convenience store finally started carrying, but something more artisan, which is easy to find in today’s market, would be even better.

Cinnamon tincture, nearly two weeks in. Photo by J. Legume