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Fall into Autumn Cocktails

September 12, 2012 By: Alissa Ponchione


With the changing leaves and the verdant landscape, once plush, becoming sparser, can only mean one thing: Fall is slowly sneaking upon us. While the weather cools off, so will your guests’ palates. Instead of seeking out libations that cool off and refresh, guests will want to be comforted and warm. Fall flavors like apple ciders, pumpkin spices and warm liqueurs, will keep your cocktail menu fresh and get guests excited for the changing season.

Pumpkin Spice
Courtesy of SKYY Vodka.

2 oz. SKYY Infusions Ginger
½ oz. lime juice
1 oz. pumpkin puree
Splash of honey water*
Slice of fresh ginger, for garnish

Combine all ingredients except ginger slice in a cocktail shaker with ice and shake vigorously. Strain over fresh ice into a Collins glass. Add long slice of ginger into glass lengthwise for garnish.

*Honey Water is made using equal parts honey and water.

 


Maple Apple Punch
Created by Jonathan Pogash, the cocktail guru.

4 oz. Flor De Cana 7 Year Rum
2 oz. apple cider
1 oz. maple syrup
1 oz. fresh lemon juice
Slice of lemon, for garnish

Combine ingredients in a cocktail shaker with ice and stir well. Pour into Collins glass and garnish with slice of lemon.

 


Glasgow Kiss
Courtesy of Auchentoshan Classic

2 oz Auchentoshan Classic
1oz. fresh pear puree
4 cardamom pods
½ oz. simple syrup
3 ml. orange zest
½ oz. fresh lime juice
Pear, for garnish

Muddle cardamom pods in the base of the shaker. Add Auchentoshan, pear puree, simple syrup and lime juice. Shake with cubed ice and strain. Garnish with pear.

 


The Afterlife
Created by Jorge Guzman of Ofrenda Cocina Mexicana in New York.

1½ oz. Espolón Tequila Reposado
½ oz. Frangelico
½ oz. lemon juice
1 oz. chile piquin-cinnamon syrup
2 dashes of Wormwood Bitters
Lemon twist, for garnish

Shake ingredients together and strain into a rocks glass over ice. Garnish with lemon twist.
 


Three Way
Created by mixologist Franky Marshall of Clover Club in Brooklyn, N.Y.

1 oz. Wild Turkey 81
½ oz. Lustau East India Solera Sherry
½ oz. Cinzano Bianco
1 dash Bitter Truth Xocolatl Mole Bitters
1 dash orange bitters (1-1 Fee's & Regan's)

Stir all ingredients over ice. Strain into coupe.

 


México Revolucion
Tequila Revolucion 100 Proof

2 oz. Tequila Revolucion 100 Proof
1 lime

 
1 lime supreme
Lime zest (½ lime)
     
Orange zest (1/4 orange)
    
1 dash of natural syrup    
Grain salt

    
Worm salt


Stir the lime juice in a glass with a touch of natural syrup. Then, add crushed ice and the lime and orange zest. Last, add the grain salt. The drink serves itself in complement with a shot of tequila Revolucion 100 Proof. Stir the shot into the glass and observe how the elements merge while you pour it.

TIP: If you do not have worm salt, frost the glass with salt, mixed with ground-roasted peppers.

 


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