I'm writing this the morning after election night, just a bit hung over from celebrating, but not too much so to think about celebrating some more.
A bunch of places are rolling out winter cocktails, just in time for a predicted (fingers crossed) drop in temperature. The Pearl Hotel has The Woodsmen and was kind enough to let us share the recipe (but, really, unless you're an adept cocktail-maker, head over to The Pearl and have bartender Vahn Kittikoune mix up his creation for you):
2 oz. Buffalo Trace Bourbon 1 oz. water
1 oz. maple syrup
Baked apple bitters
2 tsp. cinnamon
Boil the water, remove it from the stove and mix in a teaspoon of cinnamon and the maple syrup; cool the mixture in the fridge. Fill a rocks glass with ice, then add the bourbon, a quarter-ounce of the cinnamon-maple syrup, two dashes of baked-apple bitters and stir. Sprinkle a slice of apple with cinnamon for garnish.
Continuing with the theme of warm drinks that include cinnamon, Cusp, the new La Jolla restaurant with an intriguing cocktail menu, has the Kith & Kin: cinnamon-infused pear cordial, Yellow Chartreuse (sweeter and less-potent than Green Chartreuse), Pierre Ferrand 1840 Cognac, fresh grapefruit, agave and hot water.
Back for a second year is Grant Grill's fall classic, the Smashing Pumpkin, a mélange of spices that was featured on The Food Network's The Best Thing I Ever Ate: pumpkin-and star-anise-infused 10 Cane Rum, Grand Marnier, St. Eliza- beth Allspice dram, saffron syrup, cardamom bitters and fresh Meyer lemon.
And if you happen to overindulge, Quality Social just rolled out three new Bloody Marys, avail- able Saturdays and Sundays from 11 a.m. to 3 p.m. There's one made with tequila and garnished with pepper-jack cheese, pickled pep- pers, olives and lime. Traditional- ists can opt for the vodka-based Mary with a spiced rim, celery, pickled peppers, olives and lime. And you crazy types should try the whiskey version garnished with beef jerky.