Harvest Moonlight- 1.5 oz @DeathsDoor White Whiskey, dash cinnamon agave simple syrup, 2 dash Angostura bitters

Harvest Moonlight:

1.5 oz white whiskey (Death's Door)
dash cinnamon spice agave simple syrup (homemade)*
2 dash Angostura bitters

Like all of Death's Door Spirits from Madison, WI, they are classic in nature and stay true to the belief that high quality ingredients will yield high quality spirits. Their whiskey is comprised of 80:20 ratio of wheat to malted barley. While "white dog" or unaged whiskey has caught a bad rap as many craft distillers have prematurely (no pun intended) released white dog whiskeys with compromised results, there are a few that are worth seeking out, and Death's Door White Whiskey can be included in that exclusive set.
Cinnamon infused agave syrup adds to the viscous mouthfeel of the white whiskey, but should be kept at a dash as the white whiskey holds a sweetness of it's own that can be easily overpowered. There is definatlely some heat on the back end from the lack of aging (the whiskey is rested in uncharred oak barrels for a total of only 72 hours). As the drink waters down the malt and vanilla flavors become even more forward and blend well with the warm spices of the Angostura.

*Cinnamon Spiced Agave Simple Syrup:
Heat raw blue agave syrup with spring water at a 1:1 ratio with 1-2 medium broken Ceylon cinnamon sticks in microwave or stovetop until fragrant. Bottle. Stores 7-10 days.

After the Fall- 1.5 oz gin, .75 oz Apricot Brandy, .5 oz Cinnamon Simple Syrup, .5 oz lemon juice, dash Angostura

After the Fall:

1.5 Gin (No. 209)
.75 oz apricot brandy (Rothman and Winter)
.5 oz cinnamon syrup (homemade)*recipe below
.5 oz lemon juice
Dash Angostura bitters

Shake over ice. Double strain into chilled cocktail glass. Squeeze lemon zest over cocktail. Slide lemon peel (zest side down) around rim of cocktail glass.

We love Hot Toddy and Buttered Rum weather, though this cocktail shows that not all winter cocktails must be warm to be in holiday theme. This is a fairly simple post-autumnal gin cocktail appropriate for sipping by a warm fire. The only extra effort is the cinnamon syrup (*consisting of 1-2 broken Ceylon Cinnamon Sticks steeped in the warm mixture of a 1:1 ratio of  water:cane sugar) which can be made in advance and saved for up to 10 days in the refrigerator. The cocktail is a good blend of crisp citrus, warm spices, and sweet fruit. No. 209 Gin is an excellent "modern" gin, that while retaining classic gin sensibilities, also branches out with zesty, citrus overtones of bergamot, and spice notes of coriander, cassia, light cardamom, and juniper. The gin is distilled 5 times at San Franciso's Pier 50,  resulting in a remarkably smooth, mixable spirit that plays well with others.