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

Spirit Magazine - September 2013