This is not a column about pumpkin-anything. Shocking, I know, in the month that pumpkin beverages long ago colonized. You have your pumpkin lattes, your pumpkin ales and your pumpkin cocktails. Pumpkin smoothies, because society decided that baby food-colored drinks for adults are not disgusting. Is pumpkin wine a thing? If not, I’m sure someone, somewhere, is trying to make it one.
I, for one, have never understood the craze. That said, I’m not an autumnal-themed beverage hater in general. In fact, there’s something quite lovely about capturing the season in liquid form. But do we have to be so narrow about it?
At the Magdalenae Room in the Dean Hotel, Mike Sears (who’s somewhat of a don in Providence’s bar scene) has put together something that invokes autumn minus the omnipresent gourd. How very refreshing, no? Called the Bourbon of Venice, it’s a Maker’s Mark-based drink that gets complex notes from two Italian liqueurs, one bitter and herbal and the other slightly sweet. “The profile has flavors of cardamom, cinnamon and bitter orange peel,” barman Richard Ruff explains, noting that for all its complexity, the drink has a mere three ingredients. No crazy syrups, foams or other bells and whistles. It’s smartly edited for solid impact.
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