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The Fall Fashioned

North Pond, Chicago

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Chef-owner Bruce Sherman puts a seasonal touch on the classic Old Fashioned cocktail.

He makes a fall spice honey syrup by mixing equal amounts of toasted ground cinnamon, allspice, coriander and star anise with honey and water.

He also makes a quince purée by simmering the fruit with a little lemon juice and water for 90 minutes, puréeing and passing it through a fine strainer.

He then adds an ounce of the spiced syrup to two ounces of bourbon along with four sage leaves and two teaspoons of quince purée.

He shakes it together with ice, strains it into a rocks glass over ice and garnishes it with a fresh sage leaf. The cocktail sells for $13.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

TAGS: Menu
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