Drinks for Welcoming Fall
Jennifer co-owns Thistle Pig restaurant in South Berwick, Maine, USA, where she bakes desserts, maintains a garden and runs the bar.
I am co-owner, with Ben Hasty, of Thistle Pig Restaurant, located in the New England town of South Berwick, Maine. Before our recent opening of Thistle Pig, I spent six years at a New Hampshire hotel and restaurant, The Wentworth by the Sea, where I bartended and enjoyed creating cocktails for guests, sometimes deviating from the menu to satisfy their vision of a perfect cocktail for their special night out.
At Thistle Pig I enjoy serving our guests cocktails that are easily understood and could be easily replicated at home. We like to focus on the season and what our community is thirsty for at that time of year. When the weather starts to change, so do our cravings for different fruits, herbs and vegetables. These drinks, a cocktail and an alcohol-free mocktail, are great for the end of summer and beginning of our New England fall.
Cheers! 
First published October 2014
The New England Express
Adapted from Bon Appétit
- Servings Makes one mocktail
Ingredients
- 15 ml (½ fluid ounce) Thyme Simple Syrup (see recipe)**
- 15 ml (½ fluid ounce) fresh lime juice
- 2 dashes orange bitters
- 59 ml (2 fluid ounces) Maine (or other) apple cider
- Lime wheel, for garnish
- Sprig of thyme, for garnish
**Thyme Simple Syrup
- Makes 236 ml (1 cup)
- 198 grams (1 cup) sugar
- 10 sprigs fresh thyme
Preparation
Combine all ingredients into a cocktail shaker. Shake vigorously and strain into a glass mug filled with ice. Garnish with a lime wheel and sprig of thyme.
**Thyme Simple Syrup
In a small saucepan, combine the sugar, thyme, and 236 ml (1 cup) water. Place over low heat and simmer, stirring occasionally, for about 15 minutes. Remove from heat and allow to cool. Cover and refrigerate.
Bourbon Peach Smash
To make this drink, you’ll need to think ahead. The Allspice Bourbon in it needs to infuse for 7 to 10 days before it is ready to use.
- Servings Makes 1 cocktail
Ingredients
For the Bourbon Peach Smash
- 15 ml (1 tablespoon) fresh diced peaches, plus 5 ml (1 teaspoon) for garnish
- 15 ml (½ fl ounce) lemon juice
- 1 torn mint leaf
- 15 ml (½ fl ounce) simple syrup
- 2 dashes bitters
- 44 ml (1½ fl ounces) Allspice Bourbon (see NOTE)
- Mint leaf, for garnish
NOTE: For the Allspice Bourbon (Makes 700 ml /24 fl ounces)
In a container combine one 700 ml (24 fl ounces) bottle Jim Beam bourbon; 8 cm (3-inch) piece fresh ginger, roughly chopped; 10 allspice berries, crushed; 2 cinnamon sticks; 5 ml (1 teaspoon) freshly ground nutmeg. Allow to infuse at room temperature for 7 to 10 days. Strain into a bottle or other container.
Preparation
1. For the Allspice Bourbon: Place all ingredients into covered container and allow to infuse at room temperature for 7 to 10 days. Strain into a bottle or other container.
2. For the Bourbon Peach Smash: In a cocktail shaker muddle 15 ml (1 tablespoon) of the peaches, lemon juice, mint, simple syrup, and bitters. Add Allspice Bourbon (see recipe) and ice, and shake until very cold. Strain over crushed ice in a rocks glass. Garnish with a mint leaf and 5 ml (1 teaspoon) fresh peaches.
For the Allspice Bourbon
Jennifer Fecteau
Jennifer is co-owner of Thistle Pig restaurant in South Berwick, Maine, USA where she manages the front of the house and bakes desserts for the restaurant including “Chocolate Stout Cake,” now a staple. She maintains a garden for the restaurant which produces a variety of vegetables and flowers. Jennifer is responsible for Thistle Pig’s bar program where she enjoys flexibility of a small restaurant to creatively craft cocktails, beer menus and offer extraordinary wines.
Courtesy photo
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