In partnership with the MIT Sloan Boston Alumni Association Resilience Series, thank you for joining Sous Chef on Thursday, November 30th for a virtual mixology experience! Mixologist Presley Green will lead you in making three seasonal craft cocktails. Mocktail options also provided.

We will prepare all cocktails and syrups together during the experience.

Courtesy of Pastry Chef Becky Marshall, the ingredients and preparation instructions for Savory Oatmeal Cookies are also provided. Chef Becky recommends serving these alongside cheese or a charcuterie board. Please prepare in advance.

Menu, recipes and dial-in details listed below.

Preparation:

Preparing for the Experience:

Please complete the following steps 30 - 60 minutes in advance:

• Optionally prepare Savory Oatmeal Cookies

• Locate and portion all items

• Have ice on hand

Print the menu and complete event details with the following link:

PRINTABLE MENU & EVENT DETAILS

Cocktail Menu

Pumpkin Spice White Russian

Yields 1 Drink

Ingredients

Cocktail:

• 1 1/2 ounces vanilla vodka (option to substitute unflavored vodka)

• 3/4 ounce Kahlua

• Splash Pumpkin Spice Syrup*

• 1 1/2 ounces heavy cream (substitute half & half)

• Garnish: freshly grated cinnamon (substitute ground cinnamon)

*Pumpkin Spice Syrup:

• 8 ounces pumpkin puree

• 1 cup water (more as needed)

• 1 cup granulated sugar

• 1/2 teaspoon pumpkin pie spice

Method

Pumpkin Spice Syrup:

Add pumpkin puree, water, sugar and pumpkin pie spice to a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Once the boiling and smooth, remove from heat and cover. Let sit for 15 minutes.

Strain the pumpkin mixture into an airtight container. Let cool completely. Store in the refrigerator for up to one week.

Cocktail:

To a rocks glass with ice, add vodka and Kahlua. Float cream on top and stir slowly to combine. Garnish with freshly grated cinnamon.

Mocktail Modification:

Replace vodka and Kahlua with 2 1/2 ounces cold brew coffee

Apple Cider Margarita

Yields 1 Drink

Ingredients

• 1.5 oz blanco tequila (optional substitute: bourbon)

• 0.75 oz apple cider

• 0.75 oz Cointreau

• 0.25 oz fresh lemon juice

• Cinnamon-sugar mix, for rimming of glass

• Thinly sliced apple, for garnish

Method

Cinnamon Sugar Mix:

In a mixing bowl, whisk together equal parts cinnamon and granulated sugar until well combined. Pour cinnamon sugar mixture onto a plate and spread out into an even layer.

Cocktail:

Wet the rim of a rocks glass. Holding the glass at an angle, rotate the glass to coat the rim with the cinnamon-sugar mixture. Add ice to the glass and set aside.

Combine tequila (or bourbon), apple cider, Cointreau and lemon juice into a mixing tin with ice and shake vigorously. Strain into prepared rocks glass. Garnish with apple slice. Serve immediately and enjoy!

Mocktail Modification:

Substitute non-alcoholic tequila (or non-alcoholic whiskey) for blanco tequila and orange juice for Cointreau.

Maple Old Fashioned

Yields 1 Drink

Ingredients

Cocktail

• 2 oz bourbon

• 0.25 oz cherry liquor 

• 0.25 oz maple syrup

• 3 dashes angostura bitters

• Orange peel, for garnish

Mocktail (optional)

• 2 oz non-alcoholic whiskey

• 0.25 oz cherry syrup*

• 0.25 oz fresh lemon juice 

• 0.25 oz maple syrup

• 3 dashes angostura bitters

• Orange peel, for garnish

Method

Cocktail:

Combine all ingredients in a mixing tin with ice. Stir until well chilled. Strain into a rocks glass filled with ice. Garnish expressed orange peel. Serve immediately and enjoy!

Mocktail:

*Cherry Syrup:

In a medium saucepan over medium-high heat, bring 1 cup cherries (frozen or fresh), 3/4 cup sugar, and 1/2 cup water to a boil. Reduce to a simmer. Stirring frequently, cook for 5 - 10 minutes until the liquid begins to thicken and the cherries break down. Remove from heat and strain into an airtight container. Discard cherry solids. Let syrup cool to room temperature and store in the refrigerator.

Mocktail:

Combine all ingredients in a mixing tin with ice. Shake until well chilled. Strain into a rocks glass filled with ice. Garnish expressed orange peel. Serve immediately and enjoy!

Bar Snack

Savory Oatmeal Cookies

Yields 16 Cookies

Ingredients

• 1 cup (89 g) old-fashioned rolled oats, not quick

• 1/4 cup (59 ml) warm water

• 1/3 cup (79 ml) extra-virgin olive oil

• 1/4 cup (53 g) light brown sugar lightly packed; add up to 1/2 cup (107 g) as desired

• 1 large egg

• 1 cup (120 g) all-purpose flour sifted

• 1/2 teaspoon (3 g) fine sea salt

• 1/4 teaspoon (1.5 g) baking soda

• 1 - 2 teaspoons (1.3 g) chopped fresh rosemary, plus more for topping

• 1/4 teaspoon (0.65 g) freshly cracked black pepper

• 1 cup (100 g) freshly grated Parmesan cheese

• flaky sea salt, fleur de sel, or coarse sea salt (topping)

Method

Preheat the oven to 350° F (176° C).

Line a cookie sheet with parchment paper or a silicone baking mat.

In a large bowl, add oats and warm water, tossing to coat. Set aside.

Whisk the egg in a small bowl. Stir in the olive oil and brown sugar. Add this mix to the oats and stir until combined.

Sift the flour into another large bowl. Add the sea salt, baking soda, rosemary, and freshly cracked black pepper. Sprinkle in parmesan cheese. Stir to combine.

Working in thirds, add the 1/3 of the flour mix to 1/3 of the oat mix, stirring gently with a spatula until combined.

Scoop tablespoon sized balls of dough and place them evenly spaced on a cookie sheet. Press each down to about 1/4 inch thick. Sprinkle with rosemary and sea salt.

Bake for 15-17 minutes or until the edges are lightly browned. Cool on a rack and serve.

Recipe courtesy of Sous Chef instructor Chef Becky Marshall. Find more great recipes from Chef Becky @thebakedept

Questions?

Email Sous Chef at info@souschef.kitchen or Tina Kruczynski at tkruczynski@mitsloanboston.com with questions about your culinary experience.