November's box is here. Pull up a chair.
There's a particular kind of gathering that only happens once the temperature drops: chairs pulled in close, glasses passed around, with nobody in a hurry to leave. The Fireside Sessions is built for that fire, actual or figurative. Created with Jeffrey Morgenthaler, named one of the ten most influential bartenders of the past decade by Food & Wine Magazine, this limited-edition kit includes three original rum cocktails built for slow sipping, warm company, and the kind of November evening that becomes a story.
What's Inside the November Cocktail Box
This month's cocktail subscription box includes everything you need to make three original rum cocktails at home, 12 servings in all, featuring Steen's pure cane syrup, Bittercube Ginger Allspice bitters, Mountain Cider spiced hot apple cider concentrate, Royal Rose cardamom clove syrup, liquid smoke, Monin orgeat, Angostura Aromatic Bitters, Fever-Tree ginger beer, aromatic oils, and dehydrated lime wheels. Three cocktails, three moods, one very good gathering. Every recipe is designed to work with aged rum.
The Cocktails
Autumn Old Fashioned
Some drinks announce a season before you even take a sip. Aged rum swaps in for the usual whiskey base, sweetened with Steen's pure cane syrup. Bittercube's Ginger Allspice bitters add the kind of warmth you crave fireside: baking spice without ever tipping into dessert. A mist of grapefruit oil finishes with a brightness that cuts clean through all that richness. Stirred slow, served over one big cube. The first pour of the night, built to be savored, not rushed.
Rum Apple Toddy
A drink made for settling in. Hot apple cider and aged rum go into a mug joined by bright lemon juice and a cardamom clove syrup. A couple dashes of liquid smoke give a fireside edge, pairing perfectly with an autumn bonfire. Finished with a mist of orange oil and a cinnamon stick for an aromatic lift.
Tonga-Tonga
Every fireside gathering needs one drink built for sharing, and this is it. Aged rum shaken hard with grapefruit, lime, orgeat, and a couple dashes of Angostura Aromatic Bitters, then topped with Fever-Tree ginger beer and poured over crushed ice. Tart, nutty, and just spiced enough to feel like a cold-weather drink. Some cocktails are made for sipping alone by the fire. This one's made for gatherings.
Crafted with Jeffrey Morgenthaler
Jeffrey Morgenthaler is an award-winning bartender, author, and industry innovator based in Portland, Oregon. His bar program at Clyde Common was nominated for the James Beard Award seven times, and he is widely credited with pioneering the barrel-aged cocktail movement. He is the author of The Bar Book: Elements of Cocktail Technique and Drinking Distilled: A User's Manual, and has been named one of the ten most influential bartenders of the past decade by Food & Wine Magazine. He is the head judge at the San Francisco World Spirits Competition and co-owner of Pacific Standard and The Sunset Room in Portland.
Jeffrey built The Fireside Sessions around the idea that the best gatherings don't need much: just good drinks, good company, and enough time to let the evening find its own pace. Follow the recipes and pull up a chair.