Spirit Magazine - September 2013 - (Page 31)
Eat Drink Sleep
DR I N K I N N E W YOR K C I T Y
Prabu Punch
“Pumpkin drinks almost always focus
on the same old baking spices, which
lend a boozy, pumpkin-pie note
to them. But my favorite pumpkin
dishes are Indian curries, so I wanted
to utilize those flavors in a fall cocktail.
This drink has a beautiful mouthfeel
that won’t turn insipid if it sits for a
bit, and the aromatic garnishes affect its overall balance, as so much
of what you taste is about what you
smell. It’s a refreshing cocktail that
whiskey lovers really respond to, but
it’s also very approachable for those
who don’t usually find themselves
drinking aged spirits. The name
comes from a character in the book
Shantaram. Prabu—a joyful man,
loyal and generous, with a famously
toothy smile—was the protagonist’s
first friend and guide in India.”
WHO Joaquín Simó, partner
WHERE Pouring Ribbons
WEB pouringribbons.com
2 cups raw sugar
2 cups water
5 tablespoons garam masala, whole
15 ounces pumpkin puree
1. 2 ounces W.L. Weller Specialtogether sugar and
Make pumpkin syrup: Stir Reserve bourbon
1 dash Angostura bitters
water over medium heat until dissolved. Add
½ ounce fresh lemon juice
garam masala, and cook for 10 minutes. Stir in
½ ounce orange cordial
pumpkin puree, remove from heat, and let sit for
(1 part orange juice; 1 part sugar)
2 hours. Strain using a chinois.
STYLING BY ROBIN FINLAY
1. Stir together sugar and water over medium heat
2 dissolved. Add garam masala, and cook for
untilounces W.L. Weller Special Reserve bourbon
10 1 dash Angostura bitters puree, remove from
minutes. Stir in pumpkin
½ and let sit for 2 hours.
heat,ounce fresh lemon juiceStrain using a chinois.
½ ounce orange cordial
2. For part orange juice; 1 part sugar) pumpkin
4
(1 each cocktail, combine 3/ ounce
syrup with remaining ingredients. Shake, then
2. Combine rocks glass with a spherical ice cube.
4
strain into a 3/ ounce pumpkin syrup with ingredients above. Shake, then strain into askewered
Garnish with a fresh green curry leaf rocks glass
with a spherical ice cube. Garnish with a fresh
with a star anise pod.
green curry leaf skewered with a star anise pod.
PHOTOGRAPHY BY ADAM VOORHES
SEPTEMBER 2013 SPIRIT
31
http://www.pouringribbons.com
Table of Contents for the Digital Edition of Spirit Magazine - September 2013
Contents
Gary's Greeting
Gary's Greeting en Español
Star of the Month
Freedom Story
From the Editor
Your Words
Your Pictures
Media Center
Eat Drink Sleep
The Numbers
Business
Chomp, Chomp
"Are You Famous Amos?"
Health
Calendar
Fun!
Spotlight
Community Outreach
Products and Services
Flight Service
Terminal Maps
Information
Rapid Rewards Partners
Route Map
The "If" List
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