When our son Emmet came back from a year living in New Zealand last winter, not only had he discovered a beautiful country, made new friends and created memories to last a lifetime; he came back with a new love: MIixology.
Emmet created this cocktail back in September when he was asked to represent the restaurant he works at for the Whiskey Live Boston event. As I watched him perfecting his recipe, getting inventive, passionate and excited about the ingredients I could not help smiling and thinking that the apple does not fall far from the tree.
So here it is, the drink that won the Whiskey Live Boston event and that Emmet likes to describe as a “fall time” lemonade: The Schofield Clover. Of course, if you want the real deal, or a number of other inventive cocktails, head to Harvard Square and visit Upstairs on the Square (at 91 Winthrop Street, Cambridge).
SCHOFIELD CLOVER (one serving)
- 2 oz Bourbon
- 1/2 oz allspice liqueur
- 1/2 oz orgeat syrup
- 1/2 oz fresh lemon juice
- 1 to 2 dashes cherry bitters
- garnish with an orange zest
Add all ingredients into a Boston shaker and shake. Pour into a rocks over ice or up in a chilled martini glass. Then use a “channel knife” to zest the drink with the orange. Using a channel knife releases the citrus oils and adds flavor to the drink. The orange peel in the drink is merely a garnish.
NOTE: Emmet recommends using Evan Williams Kentucky Straight Bourbon. He says it is inexpensive and perfect for mixing but, by all means you can use your favorite Bourbon. Orgeat is a sweet almond syrup available at most liquor stores, and is most commonly attributed to the unique taste found in a cocktail known as a “Mai Tai”. Allspice liqueur (also called Allspice Dram) is a bit more difficult to find, but St. Elizabeth Allspice Dram is probably the most popular.
From my kitchen to yours!
CK, la fille du boucher (as well as EK the butcher’s grandson)