indian summer julep

1 oz Calvados
1 oz Old Monk Rum
1/2 oz Cinnamon Syrup
1 barspoon Allspice Dram
2 sprig Mint

Muddle mint in a rocks glass. Add rest of the ingredients and fill with crushed ice. Garnish with a fresh sprig of mint, grated nutmeg, and straws.

On Monday, Andrea and I visited Eastern Standard for dinner and cocktails. One drink that caught my eye was on their menu's Calvados section called the Indian Summer Julep. With the temperature dropping closer each week to a killing frost temperature and thus threatening the local mint population, I figured that this could be my last chance to celebrate the beverage style until late spring next year (excluding imported and hothouse mint, that is). Bartender Hugh Fiore described how the drink was created on a recent Friday night perhaps by Kit Paschal, and it was such a hit that Jackson Cannon put it on the menu.
The julep started with an aroma of mint coupled with the freshly grated nutmeg. A rich rum and apple brandy sip gave way to cinnamon and allspice on the swallow. Moreover, the mint provided a lingering flavor that continued throughout the drinking experience. Andrea similarly had an autumnal drink, but hers fell outside of the Calvados section. The drink she asked Hugh Fiore to make for her from the menu was one of his originals:

Farm House Flip
• 1 1/2 oz Walnut-infused Whiskey
• 3/4 oz Lustau East India Solera Sherry
• 1/2 oz Maple Syrup
• 2 dash Angostura Bitters
• 1 Egg
Shake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg. The walnut infusion was done for 48 hours.

Besides being rich and delicious, this flip contained a delightful walnut flavor from the infusion that complemented the sherry and maple syrup rather well.