After a long day of cooking, chefs need a little pick-me-up. Chances are you will too after cooking for the entire family. We asked Restaurant 17′s Executive Chef, Adam Cooke, to share his favorite cocktail for ending the night after a fall feast. The recipe includes George Dickel No. 12, Maple Syrup, hard cider, candied cranberry and bitters. We tried and loved it. It is great for those food comas & hangovers around Thanksgiving and during the fall months.
Cooke was named one of 40 Chefs Under 40 by Mother Nature Network, which showcased chefs who place an emphasis on locally produced, seasonal and sustainable ingredients. Most recently, Cooke was the Executive Chef at the Resort at Paws Up in Greenough, Montana. Most notably, he served as Executive Chef at Blackberry Farm in Tennessee, where he led a world-class team of chefs and artisans.
Cooke’s Delight: Fall post-feast cocktail
1 oz. George Dickel No 12 (white label)
1 splash Tim Burton’s Maple Syrup
3 dashes bitters
2 oz. hard cider
Optional Garnish: orange twist and candied cranberry
Tools: shaker, strainer
Garnish: orange twist
Directions: Combine all ingredients, except hard cider, and shake with ice cubes. Fine-strain into a chilled flute, top with hard cider and garnish.
Candied Cranberry Recipe: Toss fresh or frozen cranberries in sugar and leave out overnight.
Restaurant 17 is located at 10 Road of the Vines Travelers Rest, South Carolina 29690