To our new day Northwest
Thanksgiving special,
we're getting you all ready for the big day.
So depending on if you're hosting or maybe
even housing relatives or cooking the bird,
you may need this next segment
a little more than others.
So we are making fall forward cocktails
that will be perfect on Turkey Day.
Master mixologist Sarah Rosales is here
from Lady Jay restaurant and butcher shop.
Hello, thank you for being here.
Of course, now it is fun to have a
cocktail that really kind of brings
that season and something dark.
In rich, but not too rich.
And that's what I like about
what you're making here today.
So what's our first cocktail?
Well,
this is the Kilgore stout.
This is something that we have
on the menu here at Lady JK.
So we start with some rye whiskey.
Fall and winter really screams whiskey to me.
And yeah, I'm kind of a whiskey nerd,
so generally everything I have is whiskey.
And so these are our flavors in there.
We've got a pimento DRAM,
which is a very holiday type of mental DRAM.
So all spicy.
Ohh yeah. Let me sniff that. Yeah. Ohh.
A little bit goes a lot. I bet it does.
And then we've got a nice French Amaro China,
China Amir and then our Rittenhouse rye.
Alright. And then I've topped it
with some coffee and a vanilla whip.
Ohh. And then if you would put a
little bit of nutmeg on the top
right. We can do that.
We can do that. How much?
Just a little bit.
That's beautiful. Why is this?
Is this give a better?
Because I have.
I'll be honest,
when I do the nutmeg I do it out
of the the spice jar is this
much better for flavor and smell.
I mean it's. This fresher so
oh gosh, that is fresh, right?
Ohh. That's a whole different level showing.
OK, cheers. Absolutely. OK.
I always love smelling the
cocktail first. That's yummy.
Hmm, you smell that nutmeg. Hmm. Ohh my
gosh. Hmm. That'll get your
morning going. That sure
will get. I'm not sure you'll
get the bird in after all,
but that is delicious.
I'm watching the Macy's day parade with that.
I'm actually gonna invite you
over to make that. Alright,
#2 is the winter old-fashioned.
Now everyone loves an old-fashioned.
How do you make it more wintery?
Well, so this is a
cinnamon demerara.
First of all, in any old fashion,
I always use demerara syrup as
opposed to regular simple syrup.
It's just richer.
Even in the summertime it's a
richer sugar and so you can just
do a 1 to 1 water and demerara mix,
and then I throw cinnamon
sticks in there, boil it,
and then I do like to keep it overnight.
OK, so it's like a cinnamon
simple syrup, exactly what it is.
OK, except for with a nice rich.
In a cool name. In a
cool name. Deborah. Right.
So here's the bitters.
I've got angster and I've got orange bitters.
OK, so we're gonna do 4 dashes of
Angostura, 2 dashes of orange,
just 1/4 ounce of this cinnamon.
You don't want it too sweet, OK?
Because, you know,
that helps you move along in your day.
You don't want to get over sugared,
right? That's so true. And then I've got a
nice mild right here just because
if you get too spicy of a rye,
it's going to overtake that cinnamon.
That's good to know. Actually,
it's a great tip. Yeah,
I mean, I love and if you guys, but
if you're going to liquor store
or your local spirit place,
you can just ask them,
hey, I need a ride.
That's not a mild ride,
a mild ride. Got it. OK.
So you can stir if you would like.
Yes, I can do that.
And I'll go ahead and do another one here.
Yeah, one for you. That's right.
And when pouring this in and
there's ice in it, you use the
strainer, obviously. Yep. And
then just put it over.
I see that we've got these fancy.
Those are my death star cubes there.
Grabbed those on Axis.
Wonder. I wondered why there
was a hole in it. Doing
a Star Wars Star Wars Christmas this year.
It's a little round ice cube that
is in the shape of the Death star.
Ohh my gosh I love that
the force is with you.
Let me try this and see if the
force is gonna be with me.
Hold on a second here. Wait, big ohh here.
Orange peel, orange peel back.
OK, I'm going to show you
how to do it really quick.
Let me get mine in there so I can show you
over mine and then you can do it on yours.
This is essential to a good old fashion. OK.
So you take the peel and then you just going
to all of your oils live here on the outside.
So you just want to give it a little and
you see how the oils went on the outside.
Give it a little wipe around the rim so
that when you're sipping it, go ahead.
You really didn't need to do much.
No, not at all.
OK, so I do this. Of
course you need a cherry
as well. I think. I see.
Ohh. I love those kinds of cherries too.
Oops. I do it around the rim.
Yep. Just to get a little bit
of that essence on the rim.
Nice, nice, good, good. And
then do it like that. Yeah.
OK, perfect. This is lovely and I love
these cherries with all my heart.
Ohh yeah. Thank you.
Start out cherries. Delicious.
Hmm. That orange really comes out.
It is a very spirit forward cocktail.
It is. So if you are,
if you love a spirit forward cocktail,
this is the best for it.
But ohh my gosh, that aroma.
Get that cinnamon roll.
Yes. Ohh and then.
It's got a lot of layers to it.
After that sip a lot more
comes out, especially
with the ice cube because as the ice melts
you're getting a little bit different
flavours coming out with every sip.
The orange is essential to a great
old fashion is my first. I'm concerned
my stepdad would love this if he ever
came to visit me for Thanksgiving.
*** **** you know you will now.
Alright, so we got about a minute
left and we've got this more kind
of complex cocktail in the end.
So this is going
to be our brown butter fat washed Manhattan.
Right now everybody loves a great Manhattan.
Yeah. A lot of the times I see people
doing hot buttered rums and these
really heavy cocktails and which
we love for the for the holidays.
Of course. Again, it is hard to have.
But if you wanna drink more, yeah.
Then what I've done is I have taken some
whiskey and I have done a fat wash on it.
And basically what I did was I
take brown butter, which you use
by Browning butter over the stove,
and then I pour it into the whiskey.
Very important, not for it to be too hot
because you don't want to create a bomb.
So you want it. That's key.
Yep. Do not pour hot.
Butter and whiskey,
I'm not saying I've done it before,
just saying. But yeah,
so you and then when you pour it in,
then you can put the whole thing in the
freezer and then you get a fat layer
that rises and you pull the fat off.
And then I run it through a coffee filter so
that you're not getting any of the, you know,
the little particles and stuff in there.
And then you've got this really silky smooth
whiskey that tastes like brown butter.
OK. So we're going to make a
Manhattan with this Cokie Vitorino.
Alright, the best vermouth.
Call for any kind of your first dose.
Absolutely.
So could you Torino.
OK, so just sort of that.
Sorry, I forgot to put my butters in there.
And you wanna do a couple of
bitters of her dashes of Angostura
and then brown butter whiskey.
Alright, this is really fascinating.
I've never heard of brown butter whiskey
in my whole life.
So at Lady Jay we also do a waggy fat infused
one because we do a lot of wags. It's
butcher shop. It's a butcher shop and
we specialize in Waggy effect. OK,
so we do a waggy fat black. Manhattan will
help stir this. Yeah, please do.
We are about out of time right
now, so I'm gonna try this.
But what do you put do you
put anything on top of it?
You wanna do an orange peel?
I love an orange peel.
That seems like such a great
part of the season. I know it's.
Alright, I'll do my thing right here.
Right? Same. Exactly. Ohh, I love that.
It's so pretty to see those little
colors pop up in the in there.
OK ohh that smells good.
Cheers. Ohh. Ohh.
Now that has got a brown butter like
it almost like a hot buttered rum.
Exactly.
But it's all right with all the batter.
Ohh. My gosh.
Thank you so much for sharing all these
very unique and special secret recipes
for delicious fall forward drinks.
It's been a pleasure.
Thank you. Absolutely.
Thank you.
Alright,
well coming back.