Ep 96: A Dry Fruity Wine with Jamahl Richardson - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

The Close Call (Rickhouse, San Francisco)1 oz applejack1 oz Bols aged genever.25 oz yellow Chartreuse.25 oz Grade B maple syrup.5 oz heavy cream.5 oz freshly squeezed orange juice1 dash Fee Bros. Whiskey Barrel Bitters.5 oz Port such as Six GrapesCinnamon stick for grating
Fill a Collins glass with crushed ice. Place applejack, genever, yellow Chartreuse, maple syrup, heavy cream, orange juice, and bitters in a cocktail shaker. Shake vigorously and pour over crushed ice. Top with port and garnish with freshly grated cinnamon.

Salty Maple Buttered Cider (Maria Del Mar Sacasa)Maldon saltHalf of 1 lemon1 tablespoon softened butter2 tablespoon pure maple syrup.5 vanilla bean pod, seeds scraped out4 oz dark rum8 oz apple cider
Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately.

The Bamboozled Angel2 oz bourbon, preferably Heaven Hill.75 oz lemon juice.75 oz cinnamon syrup (see Editor's Note)1 oz grapefruit juice3 dashes Angostura bittersGrapefruit peel for garnish
Combine all ingredients in shaker over ice and shake.Strain into rocks glass over large draft cube. Top with angostura bitters; express a grapefruit peel over drink and garnish.
Spiced Pear Punch6 oz roasted pear purée*6 oz Old Tom Gin6 oz ginger liqueur (such King’s Ginger)6 oz Cognac3 oz fresh lemon juice18 oz prosecco (use a dry, fruity one)Ice block (frozen in a 1-qt. container)lemon wheels, pear slices and star anise to garnish
Combine all ingredients except prosecco in a pitcher and chill for several hours. When ready to serve, place ice block in a punch bowl and pour chilled mixture over. Top with chilled prosecco, float garnishes and serve immediately.
*Roasted pear puréePreheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor.

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