This sponsored story is brought to you by Salt Creek Grille – Princeton.
Autumn is officially upon us and to welcome the season, Salt Creek Grille – Princeton has mixed up some new recommendations. A change in weather calls for Assistant General Manager Chad Landsberg to find the best seasonal ingredients for fresh fall cocktails.
Stop by Salt Creek Grille – Princeton after a long day of apple and pumpkin picking to continue your celebration of the season with the following beverages—suggested by Landsberg himself.
Fall is my favorite time of the year, because the beverage industry is absolutely thriving. This is the season when the beer selection matches the temperature, with Oktoberfests, Marzens, Pumpkin Beers, and Harvest IPAs all showing their faces. Every local brewery shares its top picks for beer fests in the area.
My personal favorite is Cape May Brewing’s Mop-Water 5 spiced ale, which is brewed with cinnamon, nutmeg, ginger, allspice, and vanilla. It’s a fantastic seasonal treat that’s hard to find!
The season also offers an excellent opportunity for you to experiment with cocktails, as the flavors of your favorite desserts have become the centerpieces of delicious drinks. Apple and pumpkin are excellent go-to options for autumn beverage staples.
For lovers of all things apple, we created an apple shrub that’s like drinking an apple pie, with a bit of a vinegar twist: The Mansana Tini. Combined with Casamigos Blanco and mezcal, this drink has a unique flavor profile. As you take your first sip, the tequila and smokiness of the mezcal meets your taste buds before being combined with the sweet apple and cinnamon flavors from the shrub. To bring the drink together in perfect harmony, a squeeze of lemon rounds out the recipe. And the apple shrub prep also leaves apple pieces behind—ideal for creating a delicious garnish!
Other popular trends in the cocktail world this season begin with uniquely flavored bourbon and bitters.
Our Tea Thyme cocktail is the perfect pick to showcase both a uniquely flavored whiskey alongside flavored bitters. To start, I take a handful of pecans and thyme and toast them until the flavors are ripe and the aroma of the nuts fills our kitchen. Afterward, the combination will marinate in a specially chosen whiskey for about two days—sometimes even longer. The whiskey is then strained and mixed with simple syrup and peach bitters. The peach bitters, mixed with the oaky and herbal flavors of our infused whiskey, allows this drink to disguise itself as unsweetened peach tea. The simple syrup helps to brighten up the beverage, making for a wonderful autumn evening cocktail.
Event: November 8
If you’d prefer wine this fall, join us for A Night in Wine Country!
Salt Creek Grille and J. Lohr Vineyards are teaming up to bring you a Wine Tasting event that will whisk you away right into the heart of Wine Country California. This will be a cocktail reception with five different wines, hand selected from J. Lohr’s inventory. Passed hors d’oeuvres and cheese plates will be available for guests to enjoy alongside some of J. Lohr’s finest wines.
Date: Friday, November 8
Time: 6 p.m.
Tickets: Purchase tickets throughEventbrite.$80 per person. Sales are final.
Salt Creek Grille – Princeton
1 Rockingham Row