SPVAQ42020 - 32

Tito's Pumpkin
Mule
The fall season brings pumpkin mania!

Spice up your mule with this seasonal
staple and join the festivities. From
Tito's Vodka.
▷▷1½ oz. Tito's Handmade Vodka
▷▷3 oz. ginger beer
▷▷1 tablespoon pumpkin puree
▷▷1 lime, squeezed

A Journey in a
Barrel
Inspired by the Manhattan and
using aged liquors, this cocktail will
transport your mind! From Gobo
Hansen for Linie.com.
▷▷2 oz. Linie Aquavit
▷▷2 oz. Oloroso sherry
▷▷2½ oz. Carpano Antica Formula
sweet vermouth
▷▷Dash of orange bitters
▷▷Orange peel for garnish

Pour all ingredients into a mixing
glass. Stir well and pour into a coupe
glass. Squeeze the orange peel over the
drink and garnish.

Creating a Masterpiece
Whether you want to impress
your friends or just yourself, these
savory cocktails take a few more
ingredients and a little more effort
while still being easily attainable for
an at-home bartender.

32 SPIRITED VIRGINIA

CHRIS WEST, COURTESY OF THE WINE KITCHEN

Add Tito's Handmade Vodka, pumpkin
puree and lime juice to a shaker with
ice. Shake and strain into a glass. Top
with ginger beer..

24 Carrot Magic
"We were inspired by using some
of the kitchen 'waste' to make fresh
carrot juice [to make] a drink that
didn't rely on citrus as the big nonalcohol element cocktail." -Chris
West, head bartender at The Wine
Kitchen, Leesburg

Pear Shallot Shrub
▷▷4-6 large Bartlett pears
▷▷½ shallot bulb
▷▷16 oz. turbinado sugar
▷▷8 oz. white balsamic vinegar

Coarsely chop the pears after removing the
stems. Cover the pears in the 16 ounces of
turbinado sugar. Allow the mixture to sit
in a sterilized jar for 24 hours. Mince half
a shallot bulb and mix with the pears in
the syrup. Let the mixture sit for another
12 hours. Strain out the solids and add the
white balsamic vinegar with the syrup. The
shrub is good for up to three weeks.

▷▷1 oz. reposado tequila
▷▷½ oz. mezcal
▷▷1 oz. carrot juice
▷▷½ oz. Strega
▷▷½ oz. honey syrup
▷▷1 oz. pineapple
▷▷½ oz. lemon
▷▷Pineapple frond for garnish

Add liquids to a cocktail shaker with
ice and shake. Double strain into a
highball glass filled with crushed ice.
Garnish with the pineapple frond or
carrot and serve with a straw.
http://www.Linie.com
SPVAQ42020

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