Needle & Pin\u2019s Facebook and Instagram posts could make even a non-cocktail person thirsty. Earlier this fall, the Dormont \u201cgin\/craft cocktail bar & modern eatery\u201d teased its new cocktail menu with some gorgeous off-the-menu fall drinks. Then they dropped the big news: Needle & Pin would close and reopen in the same spot as Jean Louis Parisian Bistro and Cocktail Bar.<\/p>\n
One Facebook fan wrote:\u00a0\u201cKeep making killer cocktails, please.\u201d<\/p>\n
The restaurant\u2019s response: \u201cWe will be!\u201d<\/p>\n
Lead bartender Derek James cooked up this super seasonal drink with Basil Hayden bourbon.<\/p>\n
\u201cIt\u2019s my go-to when I\u2019m out having a Manhattan on the rocks,\u201d he said. For added fall flavor, he wanted just a hint of pumpkin and found that Shipyard Brewing\u2019s pumpkin ale worked perfectly.\u00a0\u201cIt also helps balance the sweetness for those who don\u2019t want a syrupy sweet fall cocktail.\u201d<\/p>\n
1\u00bd ounces Basil Hayden bourbon<\/p>\n
1\u00be ounces apple cider<\/p>\n
\u00bd\u00a0ounce lemon juice<\/p>\n
\u00bd ounce apple cinnamon tea-infused Demerara syrup<\/p>\n
2 dashes smoke bitters<\/p>\n
Pour<\/strong>\u00a0ingredients into a cocktail shaker. Add ice.<\/p>\n Shake<\/strong>\u00a0hard for 10 seconds<\/p>\n Open<\/strong>\u00a0shaker and add:<\/p>\n Small pieces chopped apple<\/p>\n 3 ounces pumpkin beer (preferably Shipyard Brewing Co. Pumpkinhead)<\/p>\n Pour<\/strong>\u00a0into a highball glass and add ice.<\/p>\n Garnish<\/strong>\u00a0with toothpicked-together apples slices and a thyme sprig.<\/p>\n Apple Cider Mule<\/strong><\/p>\n The Modern Cafe has been pouring shots and beers on Pittsburgh\u2019s North Side since Prohibition ended in 1933, but recently has been adding more cocktails to the mix. Nothing too frou-frou, mind you. One bartender has a thing against muddling. Bartender Kim Gardner keeps it simple with this drink. But as she sets the copper mug down on the copper bar, she says, \u201cIt\u2019s good with lime in it\u201d as she slides you a slice.<\/p>\n 2 ounces vodka<\/p>\n splash of apple cider<\/p>\n dash of cinnamon<\/p>\n dash of honey simple syrup<\/p>\n 6.8-ounce bottle of Fever-Tree ginger beer<\/p>\n In a mule mug<\/strong>, stir together vodka, cider, cinnamon and simple syrup to combine.<\/p>\n Pour<\/strong>\u00a0in ginger beer. Fill with ice.<\/p>\n Garnish<\/strong>\u00a0with apples slices and serve with a slice of lime.<\/p>\n Toasted Shochu Old Fashioned<\/strong><\/p>\n Alec El, beverage director at Yuzu Kitchen in Downtown, offers this not old-fashioned cocktail, which he believes he may have invented simply by substituting a Japanese spirit made with toasted barley for whiskey in a classic, approachable drink.<\/p>\n 1 Demerara sugar cube<\/p>\n 3 dashes Angostura bitters<\/p>\n 2 dashes orange bitters<\/p>\n splash seltzer<\/p>\n 2 ounces Kintaro toasted barley shochu<\/p>\n orange peel for garnish<\/p>\n The directions in his words:<\/p>\n \u201cBuild this drink in a rocks glass. Add the sugar cube, then the bitters, then a splash of seltzer water to help the muddling of the sugar. Then add the shochu, add ice and stir about 10 revolutions. Add a bit more ice because the previously used ice would have dissolved a bit. Garnish with an orange peel.<\/p>\n Space Campfire<\/strong><\/p>\n Carnegie\u2019s Quantum Spirits added to its vodka and gin lineup earlier this year by releasing a\u00a0barrel-rested gin,\u00a0the first in its \u201cExperimental Series.\u201d They sampled it as they officially opened their new pop-up kiosk at Terminal B at the Greater Pittsburgh International Airport.<\/p>\n At the distillery\u2019s\u00a0Triple Point tasting room, they use the slightly brown gin in various drinks, including a new-fashioned Old Fashioned\u00a0(see bonus recipe)<\/span>\u00a0and this more elaborate drink, also featuring Ancho chili simple syrup.<\/p>\n 2 ounces Quantum Spirits barrel-rested gin<\/p>\n 1 ounce brewed black tea<\/p>\n \u00bd\u00a0ounce Ancho chili simple syrup (see below)<\/p>\n Combine<\/strong>\u00a0ingredients.<\/p>\n Stir<\/strong>\u00a0with ice until chilled.<\/p>\n Strain<\/strong>\u00a0into a rocks glass with a king-size ice cube.<\/p>\n Garnish<\/strong>\u00a0with a Luxardo maraschino cherry.<\/p>\n For Ancho\u00a0chili simple syrup:<\/p>\n Mix<\/strong> 3\u00bd ounces each of turbinado sugar and water in a small pot. Bring to a simmer until sugar dissolves. Float 1 dried ancho chili in the pot for 30 minutes. Strain into a container and cool.<\/p>\n BRG Old Fashioned<\/strong> Sarah and Ryan Kanto call this their\u00a0\u201cfavorite tipple for converting \u2018non-gin-drinking\u2019 whiskey lovers.\u201d<\/p>\n 2 ounces Quantum Spirits barrel-rested gin<\/span><\/p>\n \u00bc ounce Ancho chili simple syrup (see Space Campfire recipe)<\/span><\/p>\n 2 dashes Angostura bitters<\/span><\/p>\n Combine<\/strong> ingredients.<\/span><\/p>\n Stir<\/strong> with ice until chilled.<\/span><\/p>\n Strain<\/strong> into a rocks glass with a king-sized ice cube.\u00a0<\/span><\/p>\n Garnish<\/strong> with orange peel.<\/span>\u00a0<\/span><\/p>\n Hot Buttered Bourbon<\/strong><\/p>\n You\u2019ve heard of hot buttered rum? The folks at Liberty Pole Spirits in Washington, Pa., decided to try their own spin on that classic recipe. They really liked it and are putting it back on their Meetinghouse menu this season. They warn that this warm drink can quickly get you\u00a0\u201cin your cups,\u201d a Whiskey Rebellion-era description for having had too much to drink.<\/p>\n 2-ounce chunk Butter Batter (recipe follows)<\/p>\n 2 ounces Liberty Pole Spirits bourbon<\/p>\n boiling water<\/p>\n pat of butter for garnish<\/p>\n Place<\/strong>\u00a0Butter Batter in a mug.<\/p>\n Add<\/strong>\u00a0bourbon and fill mug with boiling water.<\/p>\n Stir<\/strong>\u00a0until batter melts completely.<\/p>\n Garnish<\/strong>\u00a0with a pat of butter.<\/p>\n For Butter Batter:<\/p>\n 1 stick butter at room temperature<\/p>\n \u00be cup brown sugar<\/p>\n \u00bc\u00a0cup maple syrup<\/p>\n \u00bd\u00a0teaspoon cinnamon<\/p>\n \u00bc teaspoon nutmeg<\/p>\n \u00bc teaspoon allspice<\/p>\n \u00bc teaspoon ground cloves<\/p>\n pinch salt<\/p>\n Beat<\/strong>\u00a0ingredients until light and fluffy.<\/p>\n Turn<\/strong>\u00a0batter out onto a sheet of plastic wrap and form into a log slightly bigger than a stick of butter.<\/p>\n Refrigerate<\/strong>\u00a0until firm enough to slice like butter.<\/p>\n Bob Batz Jr.: bbatz@post-gazette.com, 412-263-1930 and on Twitter @bobbatzjr.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" One way to take the chill off this season is to try a new fall cocktail. Area bartenders and distillers have been rolling out old favorites and new and experimental creations this season.\u00a0Here are some they\u2019ve shared that you can make yourself. Hayden\u2019s Fall Needle & Pin\u2019s Facebook and Instagram posts could make even a… Read more »<\/a><\/p>\n","protected":false},"author":104,"featured_media":700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"coauthors":[15],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/newsinteractive.post-gazette.com\/distinction\/wp-content\/uploads\/sites\/30\/2018\/11\/Dormonts-Needle-Pin.jpg?fit=2898%2C2898&ssl=1","wps_subtitle":"Bartenders and distillers from Needle & Pin, Modern Cafe, Yuzu Kitchen, Quantum Spirits and Liberty Pole share recipes to warm up your fall.","jetpack_shortlink":"https:\/\/wp.me\/p9EDbT-bh","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/posts\/699"}],"collection":[{"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/users\/104"}],"replies":[{"embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":13,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":851,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/posts\/699\/revisions\/851"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/media\/700"}],"wp:attachment":[{"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/media?parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/categories?post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/tags?post=699"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/newsinteractive.post-gazette.com\/distinction\/wp-json\/wp\/v2\/coauthors?post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n![\"Alec](\"https:\/\/i0.wp.com\/newsinteractive.post-gazette.com\/distinction\/wp-content\/uploads\/sites\/30\/2018\/11\/IMG_2821.jpg?ssl=1\" "\\"IMG_2821\\"")
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\nBonus Quantum Spirits recipe<\/em><\/p>\n
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