Saturday, November 14, 2015

Harvest Storm

People!  Keep your Christmas decorations in the box and stop skipping over my favorite holiday!  We fully intend to flood your social media with our favorite Thanksgiving cocktails, dishes and desserts over the next two weeks.  Then, on December 1st you can bust out the tinsel, Elf on the Shelf, Santa everything and sing Christmas carols at the top of our lungs. 



So before Gingerbread Stout season gets into full swing, we are finishing up pumpkin season with our take on the classic cocktail, Dark and Stormy.  Thanks to Elysian Brewing Company we were able to find the perfect pumpkin beer with the right amount of spice to pair with the delicious Mount Gay Barbados Rum.  Each barrel is brewed with over seven pounds of pumpkin, roasted and raw pumpkin seeds, and spiced with nutmeg, clove, cinnamon, ginger and allspice.   



If that doesn't scream pumpkin pie in a bottle I don't know what does! See, dessert does come in liquid form.  Happy Fall and almost Thanksgiving!



Harvest Storm

Ingredients
4 ounces rum (We use Mount Gay Barbados Rum)
1 bottle pumpkin beer (We use Elysian Brewing Company's Night Owl Pumpkin Ale)
8 dashes Angostura Bitters 

Filled two tall glasses with ice.  In each glass pour 2 ounces of rum, 4 dashes of bitters and top with the pumpkin beer.  Stir and enjoy! Makes 2 cocktails.


***We were not paid to feature Elysian Brewing Company or Mount Gay Barbados Rum.  These are simply our own opinions.