November is the month when the rain returns to Seattle and doesn’t let up until…well, let’s not mention that. But, it does give us Seattleites an excuse to plant ourselves in a cozy kitchen and start experimenting with recipes that we may not tackle when warmer weather beckons.
Welcome to one such recipe - my current favorite. It takes some time to craft, but, it’s soo worth it. It’s light, earthy, and mildly sweet all at the same time. The best thing about this recipe is that you can make the base syrup up to two weeks ahead of time and supply all the mocktails/cocktails your holiday guests desire. And, once the syrup is made, putting the rest of the cocktail together is a snap.
Orasella’s Holiday ‘Picon’ Cocktail or Mocktail
makes 1 serving
3/4 oz mock picon syrup*
1.5 teaspoons Orasella cherry syrup (that’s what’s left in the jar after you use the cherries)
1.5oz club soda
Optional: 1.5 oz dry vermouth
Add all ingredients to a mixing pitcher and stir until combined. Pour cocktail/mocktail over an ice filled rocks glass. Garnish with an Orasella cherry and a thin slice of orange. A glass candy garnish is pictured in the photo above.
Mock Picon Syrup
1 oz gentian root (available through Mountain Rose Herbs or Amazon)
1 stick cinnamon, crushed
1 tablespoon oregano
zest of 3 limes (avoiding the white pith)
zest of 2 oranges (avoiding the white pith)
1 oz citric acid
¼ teaspoon salt
¼ teaspoon orange blossom water (I found this at Whole Foods)
1/2 teaspoon vanilla extract
2 cups sugar
Combine all ingredients (minus the sugar) with 1 cup of water and let sit at least 8 hours or overnight. Strain carefully through 4 layers of cheesecloth. If you see any bits, strain again.
Heat 2 cups sugar with 1 1/2 cups water over medium heat until sugar is totally dissolved and begins to darken (approx. 245 degrees with a candy thermometer). Remove from heat and add the strained herb liquid. Stir to combine. Pour blended syrup into a container and refrigerate for up to 2 weeks.