September 21st, 2018   |   By Kathy Casey

kathy casey

Drink: Smokey Old Fashioned
Dish: Bacon, Blue Cheese & Pecan Cocktail Cookies

Flavors of Fall

When the weather cools and fall quickly approaches, it’s time to update our menus with warm, cozy and robust flavors. Cocktails change from fruity and refreshing to bolder, smokier flavors that pair nicely with the brisk season. Classics such as the Old Fashioned are perfect for receiving a seasonal shift like in this Smokey Old Fashioned. Crafted with Templeton Rye, its lightly spicy notes are stirred up with a touch of smoky Mezcal. Of course, a cocktail is always elevated when served with that perfect little bite – in this case, a delicious, savory cocktail cookie studded with smoky bacon, salty blue cheese and toasty pecans. This delightful pairing is sure to be a fall showstopper on any menu! Cheers to all the warm and rich flavors of fall.
– Kathy


templeton ryeSmokey Old Fashioned

Templeton Rye’s caramel and spice undertones are complimented with easy-to-make orange coffee bitters, adding those warm and memorable flavors of the season.

Makes 1 cocktail

1 1/2 oz Templeton Rye
1/2 ounce Mezcal
1/4 oz Monin Organic Agave Nectar
2 dashes orange coffee bitters*
Garnish: wide orange peel (cut into flared strips after expressing over drink, if desired)

Into a stirring pitcher, measure the spirits, agave and bitters. Fill 3/4 full of ice and stir swiftly for 20 seconds. Fill an Old Fashioned glass 3/4 full with fresh ice (or a large cube). Strain cocktail into glass. Express orange peel oil over top of drink, twist peel, and garnish.

*To make the orange coffee bitters: Combine 4 ounces of Angostura bitters, 2 strips of orange zest and 8 coffee beans in a pretty bitters bottle with a dasher tip. Let infuse for a minimum of 2 days before using.


Bacon, Blue Cheese & Pecan Cocktail Cookies


Bacon, Blue Cheese & Pecan Cocktail Cookies

Yes … it’s a bacon cookie! This savory cocktail companion will be everyone’s new guilty pleasure.

Makes about 36 to 40

3/4 cup (about 2 1/2 to 2 3/4 oz) pecans
4 strips bacon, minced (you should have about 1/2 cup, packed)
Salted butter, as needed to make 1/2 cup with bacon drippings
1 cup (about 4 3/4 oz) crumbled blue cheese
1 teaspoon minced fresh thyme
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour

Preheat an oven to 350 degrees F. Toast the nuts for about 5 to 6 minutes. Let cool and then coarsely chop.

In a medium sauté pan over medium-high heat, sauté the bacon until crispy. Drain the drippings into a heat-proof measuring cup, and reserve the bacon separately. Let cool. To the cooled drippings, add butter as needed to make 1/2 cup total.

With an electric mixer, cream the cheese, thyme and pepper together in a mixing bowl. Add the butter/drippings mixture and mix in well. Add the flour and mix the dough until well combined. Add the bacon and nuts and mix until incorporated. Refrigerate the dough for at least 30 minutes to chill.

Preheat an oven to 350 degrees F. Line baking sheets with parchment paper. Scoop up the dough by rounded teaspoonful and shape into 1-inch-diameter balls (you should get 36 to 40). Place the balls, spaced 2 inches apart, on the baking sheets. With a fork, flatten to 1 1/2-inch-diameter rounds, dipping the tines into flour as needed, making a crisscross pattern. Bake until lightly golden at the edges, about 14 to 16 minutes. Cool on the pan.


Appetizer recipe from Kathy Casey Sips & Apps cookbook
Drink Recipe & Photos © Kathy Casey Liquid Kitchen®

Kathy Casey is an award winning chef and mixologist, best known as the original Bar Chef. She owns Kathy Casey Food Studios – Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: Follow: @KathyCaseyChef