Neat or on Ice

Iler Crossing Topinambur is perfect for enjoying neat or over ice. Infused with the flavor of central Oregon grown sunchoke, Iler Crossing offers a nutty hint of sunflower seeds with a clean finish.
 
Garnish with your favorite flavors. Our suggestions are lemon, anise, tarragon, sage, dill and horseradish.

Sunny Cocktail

Chill a 4 1/2 fl-oz. cocktail goblet. Prepare & reserve the garniture. Set out a glass mixing tumbler. Into it goes:

 
Peychaud’s aromatic bitters —2 dashes
Simple syrup — 1/4 fl-oz.
Iler Crossing Topinambur — 2 fl-oz.
Cracked ice or method ice — 2/3 full
Stir smoothly until very cold. Strain into goblet & garnish with strip of lemon zest, rubbing on the rim and twirled into the drink.
 

Sunny Posset

Chill a 6 fl-oz. utility goblet. Prepare & reserve the garniture. Into metal shaking tumbler goes:
 
Peychaud’s aromatic bitters — 2 dashes
Heavy cream — 1 fl-oz.
Ginger syrup —3/4 fl-oz.
Iler Crossing Topinambur — 2 fl-oz.
Cracked ice or method ice — 2/3 fill
Seal with a metal mixing cap and shake hard to mix, chill/dilute aerate. Strain into the goblet. Garnish with l liberal amount of freshly-grated nutmeg.

Sunny Jalopy

Prepare & reserve the garniture. Have crushed ice ready. Set out a 11 fl-oz. double-old-fashioned tumbler. Into it goes:
 
Crushed ice —fill
Orange bitters (preferably Angostura orange) — 4 dashes
Lime juice (preferably fresh) —3/4 fl-oz.
Simple Syrup — 3/4 fl-oz.
Iller Crossing Topinambur — 1 fl-oz.
Nigori sake (rich flavor) — 1 fl-oz.
Pineapple juice (preferably fresh) — 1 1/2 fl-oz
Use the hammer end of a hammer-ended barspoon or a swizzle stick to churn the above until the sugar is dissolved and the outside of the tumbler becomes frosted. Garnish with a ‘fruit flag’ consisting of pineapple & preserved marasca cherry.

Supernova Sour

Chill a 5 1/2 fl-oz. sour goblet. Prepare & reserve garniture. Into a metal shaking tumbler goes:
 
Peychaud’s aromatic bitters — 2 dashes
Lemon juice (preferably fresh) — 3/4 fl-oz.
Simple syrup — 3/4 fl-oz.
Iler Crossing Topinambur — 1 fl-oz.
Fresh egg white (optional) — 1
Cracked ice or method ice — 2/3 fill
Seal with a metal mixing cap and shake hard to mix, chill/dilute and aerate. Strain into goblet. Garnish with preserved marasca cherry.

Bloody Sun

Set out a 12 fl-oz. large punch tumbler. Have garniture ready. Into a metal shaking tumbler goes:
 
Salt — 1 or 2 shakes
Ground black pepper — 1 or 2 shakes
Celery salt — 1 or 2 shakes
Dried thyme — 1 barspoon
Garlic powder — 1 shake
Chili pepper sauce — 1 or 2 shakes
Worcestershire sauce — 2 shakes
Lemon juice (preferably fresh) — 1/2 fl-oz.
Iler Crossing Topinambur — 2 fl-oz.
Tomato puree (preferably San Marzano) — 1/2 fl-oz.
Into the tumbler goes 4 cubes service ice. To the other ingredients in the metal shaking tumbler add cracked ice or method ice 2/3 fill. Seal with a metal mixing cap and roll gently, end over end, several times to mix. Chill/dilute with minimal aeration. Strain into the tumbler. Garnish with fresh basil.

Credit Where Credit is Due

The recipes showcasing Iler Crossing Topinambur were designed by the skillful and talented Andrew Willet, instructor & proprietor of Elemental Mixology in Portland, Oregon.
 
Andrew not only hosts mixology courses, he has also authored a comprehensive mixology book, Elemental Mixology. It is available at Amazon in both print and electronic versions.
 
Andrew is a true master and dedicated to preserving the best of traditional, American mixology.