Ignis Fatuus

Continuing with the “wine-tail” themed post this week we encounter the Ignis Fatuus. Not content to just do a libation with wine as the main component, I’ve decided to have the next two wine-tail posts have a Halloween theme as well. The ingredient that makes this Halloween-y would be the spiced pumpkin pie mix, an item that I’m sure we’ll all have left over after making pumpkin pies for the neighborhood.  (People still do that in the States, right? This is the 1930′s after all, as my stock broker keeps telling me.) We are lacking a spirits tasting note for the Cognac, for at this time, I do not have any samples of Cognac that have been sent my way (hint hint).

IGNIS FATUUS

2 oz Chardonnay
1 oz cognac
½ oz simple syrup
½ oz apple cider
1 heaping teaspoon of spiced pumpkin pie mix
shake hard and fine strain into a cocktail glass

Why the moniker Ignis Fatuus you ask? While it may translate into Fool’s Fire, it was the name given the phenomenon of glowing lights in bogs produced by natural methane gasses reacting with chemicals that were present in the swamps. People, unable to account for these spectral lights created tales around the phenomenon. The more common names given Ignis Fatuus that you may recognize are Will-o’-the-wisp and Jack o’ lantern, and it is with this last one and its connections to pumpkins that the name was decided upon. (I told you that I have a difficult time naming drinks, didn’t I?)

You may notice that the instructions ask you to fine strain this libation. If you are unsure of what that means, I am asking you to not only pour the liquid through your Hawthorne, but a tea strainer as well. Click here to learn more about bartending tools.

Ignis Fatuus

Picture and drink by:
Jamie Boudreau
Cocktail Whisperer

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~ by Jamie Boudreau on October 19, 2008.

9 Responses to “Ignis Fatuus”

  1. I see you in the paper today…

  2. I’m not suggesting you change your drink or anything. But this looks like a place where you could consider pulling out the Pineau des Charentes.

    A few months back I did some messing around with Pineau and found it had a real affinity with apples (the white stuff anyway). I never mixed it with cider though, going for Calvados instead. Looking at this recipe I am really liking the idea of cider in a winey, cognacy, spicy drink.

    For non-Americans though, what exactly is pumpkin pie mix? Do you basically get pumpkin, steam/boil it till tender, then mash it and add sugar and cinnamon? Is that all their is to it?

    Or do you just go out and buy a can these days?

  3. Seamus:
    these wine tails are a series that I did for a wine company. There is no doubt in my mind that Pineau would be a good fit here, the company just doesn’t make Pineau.
    And yes, one can just go out and purchase a can of pumpkin pie mix. One of the criteria for these drinks was that I couldn’t use anything difficult to acquire, and nothing more complex to make than syrup.

  4. [...] credit: Spirits and Cocktails  Add Your Favorite [...]

  5. [...] recipe.  This time from that crazy Canadian media hound Jamie Boudreau.  His original recipe is here.  This is another cocktail that went over really well.  A few months ago, our friend Roy tasked [...]

  6. Harvest Grand Pumpkin Spice Cream Liqueur may speed up this drink

  7. Seamus: Pumpkin pie spice mix primarily features nutmeg and cinnamon. It heightens the pumpkin flavor, but I doubt the subtle pumpkin flavor is necessary in this cocktail.

    Corinna
    corinnawith2ns.blogspot.com/

  8. [...] Ignis Fatuus ~ White wine, Cognac, apple cider and pumpkin puree … this (very very tasty) Halloween-inspired cocktail by Jamie Boudreau is just right for Thanksgiving. [...]

  9. [...] Ignis Fatuus « SpiritsAndCocktails.comOct 19, 2008 … Ignis Fatuus. Continuing with the “wine-tail” themed post this week we encounter the Ignis Fatuus. Not content to just do a libation with wine as … [...]

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