“Don’t cook with alcohol you wouldn’t drink” are words I live by; so why not pair the oaky, brown-sugar-and-cinnamon notes of Far North Spirits’ premiere rye with other fall favorites like apples, pecans, and endive? I love that bartender Robb Jones brings his culinary training to this delicious salad and dressing recipe, and so will your family and friends.

— Mike Augustyniak

DIFFICULTY: MODERATE
TIME: 10 MIN
GLASSWARE: NONE

Recipe:

• ¼ Cup Chopped Pecans

• 1 Tbsp. Finely Chopped Shallots

• 1 Tbsp. Grain Mustard

• 1 Tbsp. Butter

• 1 Apple, Cored & Cut into Half-Moons

• 1 oz Far North Spirits Roknar Rye

INSTRUCTIONS:

Bring a sauté pan to medium heat. Add 1 Tbsp. butter, apples, shallots, and pecans; cook until desired doneness. Remove pan from heat, and deglaze with 1 oz of whiskey; add mustard and cook off the alcohol (about 60 seconds). Season with salt & pepper, and serve over fresh endive or arugula with blue cheese.

Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”