With fall comes changing weather and changing leaves, so why not change your cocktail menu, too? Summer cocktails that left your guests refreshed during those hot, hazy days can make room for beverages that will undoubtedly keep patrons warm during brisk fall evenings. Combine apple-flavored ingredients, warm bourbons, ginger ale and seasonal garnishes to create your own autumn libations or try your luck with these inspired recipes.
Created by Bob McCoy for Eastern Standard in Boston.
2 ounces Bols Genever
¾ ounce St-Germain Elderflower liqueur
¼ ounce Becherovka
1 dash Angostura Orange Bitters
6 drops Pernod Absinthe
Combine all ingredients in a shaker tin over ice and shake. Strain into a large coupe glass. Garnish with a lemon twist.
Courtesy of Vieux Carré Absinthe.
1 ½ ounces Woodford Reserve Bourbon
2 bar spoons Vieux Carré Absinthe
1 ounce egg white
1 bar spoon vanilla simple syrup
1 ounce maple simple syrup
pinch powdered sugar
Combine Woodford Reserve Bourbon, Vieux Carré Absinthe, vanilla, egg white, maple simple syrup and cinnamon in a shaker tin, dry shake first. This will help get a huge, foamy head on the cocktail. Then add ice and shake vigorously. Strain into a Marie Antoinette glass, and dust with powdered sugar. Garnish with a few specks of cinnamon in one spot.
Courtesy of Disaronno.
½ ounce Disaronno
2 ounces sweet & sour mix
Pour ingredients over ice, tope with soda water. Garnish with a lemon slice and a cherry.
Apple & Ginger Ale
Courtesy of Bacardi.
2 parts Bacardi Apple
4 parts ginger ale
Fill a glass with ice. Pour in the Bacardi Apple and ginger ale. Mix well. Garnish with a fine wheel slice of apple
Glenfiddich Spiced to Kilt
Courtesy of Glenfiddich.
2 ounces Glenfiddich 12 Year Old
1 ounce fresh pressed, cloudy apple juice
½ ounce fresh lemon juice
½ ounce spiced simple syrup
Combine ingredients and shake well. Serve over fresh ice in an Old-Fashioned glass. Garnish with apple fan and freshly ground nutmeg.
Created by Francesco Lafranconi, director of mixology for Southern Wine & Spirits of America.
1 ounce Campari
1 ¼ ounces Wild Turkey Reserve Rye
¾ ounces Marolo Grappa alla Camomilla
Stir all of the ingredients together for a few seconds in a mixing glass filled 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the rim of the glass.
GG & Me
Created by Regis Celabe, bar manager at Edouard 7 in Paris.
3/10 ounce ginger and lemon grass cordial
1/5 ounce absinthe
3/10 egg white
1 ounce Geranium Gin
4/5 ounce fresh carrot juice
Shake and double strain into a Martini glass. Garnish with freshly crushed peppers.
The Brazilian Clipper
Created by Michael Henderson from Colt and Gray in Denver.
2 ounces Boca Loca Cachaca
½ ounce Domaine Canton Ginger Liqueur
½ ounce Dolin Sweet Vermouth
1 bar spoon St. Elizabeth Allspice Dram
In a chilled mixing glass combine all ingredients, ice, and stir for 15-20 seconds. Strain into a chilled cocktail glass or coupe and garnish with a zest of orange.