Changes in the air; leaves turning red, yellow, and gold while a crisp breeze plays between the trees
all enchants us and invites us to delight in crackling bonfires, apple picking, cozy sweaters, and pumpkin spice everything. These creative libations unite autumnal flavors in innovative ways. Mix up these fall drinks for your next get together, or night spent cuddled fireside. These recipes will brighten your fall stories, warm your last outdoor dinner party and sweeten the glow of your night by the fire
Apple-y Ever After
by Natasha Mesa, Deadshot PDX
This tongue-in-cheek cocktail is made with tequila, apple shrub, lemon juice, an egg white, and just a *pinch* of love. Serve it in a wide-brimmed old fashioned glass to ensure its fall aroma fills the air.
- 1.5 oz Partida Blanco
- .75 oz Spiced apple shrub* OR spiced apple shrub from Civil Ferments
- .75 oz egg white or aquafaba
- .25 oz lemon juice
Dry shake all the ingredients in a cocktail shaker. Add ice and shake until well chilled. Fine strain into a double rocks glass with fresh ice. Grate fresh cinnamon and nutmeg on top.
Bonus: How to make the Apple-y-Ever After Shrub (When using fresh pressed apple juice): Or you can just buy spiced apple shrub from Civil Ferments.
- 16oz Fresh Apple Cider
- 10.25oz Organic Cane
- 5oz Apple Vinegar
- 2 Whole Cinnamon Sticks
- 1 Quarter of Whole nutmeg (grind it up)
Heat Cane, Cinnamon sticks, nutmeg, and apple cider until boiling. Reduce heat to low, cover and let it simmer for 30 minutes. Add vinegar, let it rest for 15 more minutes. Strain into glass jar to remove the solids and let it rest in the fridge overnight, uncovered. Next day, seal the jars and keep in the fridge.
Smokey the Pear
by Justin Siemer, Irving Street Kitchen
The sweet smoke and bitter bite of Meletti pair so perfectly with the crisp crunch of Pear. This cocktail has an intense depth of flavor, and a bit of a bite.
- 1 oz Connemara
- .5 oz Dolin Blanc
- .25 oz Clear Creek Pear Brandy
- .25 oz Meletti Amaro
Stir, chilled single rocks glass spritzed with peated scotch to garnish.
by Nicolas Flower, Teardrop Lounge
The Velvet Falernum lends a nice Autumnal warmth to this tea-based cocktail.
- 1.5 oz Tanqueray 10 Gin
- 1 oz Steven smith hibiscus tea brewed
- .5 oz Lime.
- .5 oz Grenadine
- .5 oz Velvet Falernum
Shake, Fine strain into a collins glass. Garnish with an orange slice.
by Mary Ulickey, Brix Tavern
Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.
- 1.5 oz Hendrick’s Gin
- .75 oz Becherovka
- .75 oz pear puree (perfect puree)
- .75 oz lime juice
- .5 oz honey simple*
- 2 dashes cinnamon
- 2 dashes cardamom
Shake and dirty dump into stemless wine glass. Garnish with rosemary
*Honey Simple: Mix 1 cup of Honey with 1 cup of hot water and stir to incorporate.
by Diego Livera, Black Tail
Inspired by his grandmas Mexican muffins, this seasonal hurricane has a rich, spicy warmth of baking spices, a smokey fruitiness and vegetal funk. It is a perfect drink for a cold winter’s day, and it’s made even more warming with the addition of a rum like Zacapa 23, whose notes of butterscotch, spiced oak, and raisined fruit marry perfectly with the pumpkin orgeat.
- 2 Dashes Angostura Bitters
- 3/4 oz Lime
- 3/4 oz Pumpkin Seed Orgeat*
- 1/4 oz Amaro Nonino
- 1/4 oz Velvet Falernum
- 1/2 oz Batavia arrack
- 1 1/2 oz Zacapa 23
Dry shake and pour into a hurricane glass over crushed ice. Garnish with a bouquet of mint.
Bonus: How to make Pumpkin Seed Orgeat:
- 1 Cup shelled pumpkin seeds
- 1oz Vodka
- 1 Tsp. Orange flower water
In a large pan over medium heat, toast pumpkin seeds, stirring constantly, until seeds brown and begin to release oils, 10 minutes. Increase heat to high, add 2 cups boiling water and bring to a boil. Remove from heat, transfer to a blender and pulse until seeds are coarsely chopped. Let stand 1 hour, then strain the mixture through cheesecloth, squeezing seeds. Measure liquid, transfer to a pot over medium heat and dissolve an equal amount of sugar to make a simple syrup. When sugar is dissolved, stir in vodka and orange blossom water. Transfer to a glass container, cool, then refrigerate, up to 2 weeks.