17 Mix: Like a red-haired step child...

Even though the weather isn't cooperating, Fall is still upon us. The leaves are starting to color and our local fresh fruit supplies are dwindling. This is the season I live for. Pumpkin beers are in full bloom and the culinary world takes a turn towards the more robust and hearty side. To celebrate that we have created a new infusion for this month. Well there were a few failed attempts the first round (rosemary goes bitter in tequila - fun fact) but a clear winner has emerged. One delicious fruit that comes around this end of the season is the wonderful black cherry. Sour and just the slightest bit of sweetness, they make the perfect fruit for the transition. The fall season also has a crispness that we thought would be wonderful to embody in the drink. Many attempts were made with orange peels, grapefruit, and herbs but one root complimented the infusion so well we had no other choice. ginger. Originally from south Asia, it has made it's way to the Caribbean and our hearts. I for one am in love with a good ginger beer with some spicy food and with the tartness of the cherries, it was a perfect match. I did two separate infusions with fresh ginger root and another with the painstakingly hand pitted cherries. While the ginger infused with in a few days, the fruit took about two weeks and was still missing something. More (delicious) trials were conducted and we agreed on Guajillo peppers. With a tiny amount of heat, but a amazing overtone of berry and smoke the pepper rounded out all the flavors perfectly. Our next margarita was born! Make sure to stop by this month to try it out and taste for yourself.