Autumnal Equinox Cocktail – Rant & Recipe
Welcome to the first post of my entirely non-specific blog! I’ve hesitated adding a blog to this site – not because I have little to say or little ability to write – but because blog posts seem like SO MUCH WORK. And me? I’m tired. Tired like Lily Von Schtupp sings about in Blazing Saddles (“I’m tired, Tired of playing the game / Ain’t it a crying shame / I’m so tired / God dammit I’m exhausted!”). And to be perfectly honest, when searching for a recipe only to find some 18-paragraph exposition on the rights of donkeys in turn-of-the-century Budapest where this recipe originated, and about 1300 glamor shots of the ingredients at different angles and wardrobe changes, I get really aggravated.
I JUST WANT THE RECIPE, KAREN. I DO NOT GIVE A FLYING F***K ABOUT YOUR DONKEYS!
Ahhhhh! Now that I’ve let that out, I can chill. It is Sunday morning after all, and I’m drinking my lifeblood from a mug that says “My Broomstick Runs On Coffee,” it’s cold out, it’s Autumn now (my favorite), and I have some Halloween decorating to look forward to! It’s a good thing.
The Autumnal Equinox was this past week, and in observation, we lit a fire and I made apple crisp. The crisp was pretty good, but not quite make-a-blog-about-it good. However, these cocktails were pretty bomb. And, an ingredient is pomegranate juice, which is a nod to Persephone’s descent to the Underworld to rule alongside her husband and dark lord Hades, which is celebrated on the Autumnal Equinox, aka Mabon (for those who follow the Wiccan Wheel of the Year). If Greek mythology isn’t your strong suit, no judgement – here’s a link to a short video that will fill you in on the many moving parts that played into the story of Persephone and Hades. It’s really very sweet, for a totally f*d-up kidnapping.
SHUT UP RAINA, WE JUST WANT THE DAMN RECIPE.
Yeah, yeah. I know. F**king waxing poetic over medieval donkeys. Anyway…
Here are some real glamour shots for you, Karen. Try and ‘one up’ me now, Karen.
Autumnal Equinox Pomegranate Cider Bourbon Burst
Basic Ingredients:
– 1 part POM or another bottled pomegranate juice
– 1 part bourbon whiskey (I used Bulliet, but Maker’s Mark or anything not sh*tty (I’m looking at you, Old Crow) will work)
– 2 parts fresh apple cider (local if you can get it!)
– 2 parts Ginger beer or ale (Gosling’s is perfect)
– Splash of REAL maple syrup. (I repeat, REAL (and local if you can get it)! Not the weird dyed-corn-syrup, imitation stuff. Bleh. Just don’t.)
Extras for the over-achievers:
– One pomegranate fruit, to toss some of the seeds into the mix and for garnish
– Ginger simple syrup (find your own damn recipe – remember, I’m tired!); add to taste but START SMALL. This can but used instead of ginger beer, alone or mixed with plain or lime sparkling water (La Croix Lime works great in this recipe)
– Lime, for zesting and garnish
Pour everything that isn’t a garnish into a cocktail shaker with some ice, shake it out like Florence + the Machine, and distribute amongst glasses, ice optional. I live in Wisconsin and love my bourbon drinks stiff, so each ‘part’ for me is 1/8th cup for ONE drink. So, if you’re serving 4, that’s 1/2 cup POM, 1 cup apple cider, 1 cup bourbon, and around a tablespoon of maple syrup.
Drink up, witches!
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