A buttery, caramelized and lightly spiced rum produced in the heart of Reading by the Reading Distilling Guild is featured here. I’ve used this spiced rum for baking Pumpkin Bread and just sipping with a few chips of ice, but I’d image it would be tasty with your weekend coffee or even a spiced hot chocolate.
Get to know the man behind the distilling at the Reading Distilling Guild by listening to the 2 Weird Hungry Girls podcast episode, Thanks for the Negroni.
For more chilly weather cocktail and local wine inspiration, I reached out to my inside source at the PA Wine and Spirits store.
“For fun flavors to play with, my initial thought would be a Bellini-type cocktail, but using pear or apple puree in place of the white peach. Pinnacle Ridge’s Cuvée Chardonnay would be a good blending partner.
Local Cabernet Franc would be a great accompaniment with traditional autumn foods. I had roasted kabocha squash, Brussels sprouts and country sausage last night, and the Cab Franc would have been great with that. Anything with mushrooms, roasted root vegetables, roast pork or duck would also pair well with a local Cabernet Franc.”Hope you find some fall sips and bites inspiration in these tips! Be sure to try the Rosemary Cheese Crackers paired in this month’s issue of Berks County Living.
Spiced Sangria
Recipe by Phoebe Canakis
If you like an especially sweet sangria, find locally produced white wine at the PA Fine Wine and Spirits shop. I prefer to start dry and add sweetness to my taste.
Plan to let the fruit and wine rest overnight using cinnamon sticks, if you have them on hand.
Make it as sweet or dry as you prefer by adjusting the portion of cider and by using maple syrup.
Ingredients
- 1.5 liter (6 cups) Pinot Grigio
- 1 pear, cored and sliced
- 1 apple, cored and sliced
- 2, 3-inch cinnamon sticks
- 2-3 cups pear or apple cider
- 1 cup Reading Distilling Guild Spiced Rum
- 1/4 cup maple syrup, optional
- 1-2 cans of ginger ale
- apple or pear, to garnish
Instructions
- Combine the Pinot Grigio with the apple, pear and cinnamon sticks in a tightly sealed container and refrigerate overnight.
- Strain the wine, discarding the cinnamon and fruit. To the wine add the cider, rum and maple syrup. Serve with crushed ice and a splash of ginger ale, to taste.
