Mixing It Up BY SASHA POGREBINSKY HAY STACK Growing up in Ohio, this season was always highlighted by going out to the farms to harvest apples, pumpkins and squash. Warm ciders, spiked with whiskey and rum to finish off a hard-working day out in the fields - that was the best reward. Smoky campfires, roasting hens and potatoes in the ambers, watching the leaves turn - this is my favorite time for moody cocktails, ones you can sip on and keep warm all night. This recipe is a little more involved, but it’s worth the hard work. “Hay Stack” Ingredients and Tools: Potato Vodka 2oz Fresh Apple Cider 4 oz Smoke Bitters Liquid Smoke Pears Honey Cloves Sliced 1 Orange Blender Ice Prep: Preheat oven at 400F Slice 4 pears in quarters, remove seeds and core. Place on a roasting pan with 5 cloves, sliced oranges, drizzle with lemon and roast for about 15 minutes. Remove and cool, discard the orange slices and clove. Blend the roasted pears and the roasting juices on high with 2 oz of water, until you get a smooth puree. Serve: 2 tablespoons of pear puree drop of liquid smoke drop of smoke bitters 2 oz vodka 4 oz cider Shake well with ice Strain into a glass mug. Garnish with fresh apples, pears, oranges and cinnamon stick. Happy Thanks Giving! SASHA POGREBINSKY SASHA POGREBINSKY Sasha Pogrebinsky Mixologist/Restaurateur Infusionist and Master Pickler www.TheStarlightNYC.com
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