Seasonal Cocktails: Fall

WHISKEY & SCOTCH

Old Fashoined Holiday
Old Fashoined Holiday

Knob Creek® Old Fashioned Holiday (recipe by Celebrity Chef Michael Symon)
1 1/2 parts Knob Creek® Rye Whiskey
1/2 part Cinnamon Syrup
1/2 part Lemon
1 part Wile Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish

Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into a chilled lowball glass and garnish with grated nutmeg.

Laphroaig® Montgomerie Smoked Cider
1 1/2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
3 parts Apple Cider
1 part Fresh Lemon Sour

Build over ice in order. Garnish with a lemon wedge.

Laphroaig Fall Feast
Laphroaig Fall Feast

Laphroaig® Fall Feast
1 ½ parts Laphroaig® 10-Year-Old Scotch Whisky
½ part Sweet Vermouth
½ part Dry Vermouth
2-3 dashes Orange Bitters

Stir all ingredients with ice and strain into a chilled rocks glass. Garnish with an orange peel.

Jim Beam Crisp Apple Ade (created by JimBeam.com)
1 part Jim Beam® Apple
2 parts Fresh Lemonade
Lemon Wedge

Build over ice in a tall highball glass.  Garnish with a slice of green apple or a lemon wedge.

Basil Hayden’s® Spiced Cocoa
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa
2 Chili Peppers (for garnish)

Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.

Punch for the Pack
1 Bottle Old Camp Peach Pecan Whiskey
1/2 Gallon Sweet Tea
8oz Campari
8oz Lemon Juice
6 Sliced Strawberries
1 Sliced Lemon
2 Sliced Peaches

In a large beverage dispenser add Old Camp Peach Pecan Whiskey, Sweet Tea, Campari, and Lemon. Stir well, and store in a fridge overnight to chill. Remove from fridge, add ice, and top with the fresh fruit.

VODKA

The Falling LEAF
The Falling LEAF

The Falling LEAF®
1.5oz LEAF Vodka made with Rocky Mountain Mineral Water
1oz Lime juice
0.5oz Grapefruit juice
1oz Hibiscus syrup
Pinch of ground clove
Topped off ginger beer

Put in mixing tin all the ingredients sans ginger beer, add ice and shake vigorously. Strain into a Collins glass, top off with ginger beer, garnish and serve. Garnish with a lime wheel and clove pods (optional Hibiscus flower).

Apple Cider Bellini
Bottle of Prosecco DOC
¼ oz Fig-infused vodka/liquor
¾ cup Apple cider
Powdered cinnamon
Granulated sugar

Pour a splash of the fig vodka into a shaker and add ¾ cup of cider to the mix. Shake to combine. Set out your champagne flutes, and pour the cider mixture about ¼ of the way into each glass. Top with Prosecco and serve. Really want to sweeten things up? Add a cinnamon-sugar rim for a festive touch.

RUM

Falling Forward_Henrys MajesticFalling Forward (recipe by Henry’s Majestic)
2 oz of Baked Acorn squash infused white rum
3/4 oz fresh lemon juice
1/2 honey
1 egg white.
4 dashes of Angostura bitters

Place all contents of Cocktail in a shaker tin and shake WITH OUT ice for 2 minutes.   Add ice and repeat step one.   Strain contents of Shaker tin into a large coupe glass.   Garnish with bitter and server.

Not a Pumpkin Spice
2 parts of Bayou Silver
1 part fresh lime juice
1/2 part maple syrup
2 dashes of hellfire bitters

Shake all ingredients with ice. Top with a Pilsner. Serve in a rocks glass.

Cruzan® Sparkling Honey Diamond
1 1/2 parts Cruzan® Estate Diamond® Dark Rum
3/4 part Lime Juice
3/4 part Honey Syrup
Sparkling Wine

Combine rum, juice and syrup over ice and shake for 15 seconds. Fine strain into a chilled champagne flute. Top with sparking wine. 

TEQUILA

Heated Affair by Partida Bartender Ambassador Jacques Bezuidenhout
2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy cream

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream. Grate fresh nutmeg over cream for garnish.

Heat apple juice in a pot. Add winter spices (cloves, cinnamon stick, all spice, orange peel, etc.) Bring everything to a low heat for about 15 mins. Taste for desired flavor. Remove from heat and strain out all the spices and orange peel.

OTHER LIQUORS/LIQUEURS/INGREDIENTS

Sparkling Pomme
1 oz G’Vine Floraison
0.5 oz Maraschino
0.5 oz lemon juice
Clifton Dry Cider

Mix ingredients. Top off with Clifton Dry cider.

Midori® Cider
1 part Midori® Melon Liqueur
2 parts Apple Cider
1 Wedge of Lemon
1 Apple for garnish (optional)

Fill the glass with ice and pour in Midori®. Squeeze 1 wedge of lemon and drop in the glass. Add apple cider, stir gently, and garnish with an apple slice (optional). 

Pere Cobbler by Sergii Kodatskyi, Kiev
1.5 oz Calvados Pere Magloire Fine V.S.
3/4 oz apple juice
1/2 oz Monin Elderflower syrup
1 spoon fresh lime juice
1 oz ginger ale

Fill a long drink glass with ice. Combine Calvados Pere Magloire, Elderflower syrup, lime juice and apple juice. Stir and top with ginger ale. Garnish with apple slices.

Basil-Apple Fizz
1/8 Granny Smith Green Apple (Chopped)
4/8 oz lemon juice
1 oz agave nectar
2 basil leaves
4 oz Prosecco DOC

Muddle all of the above ingredients and add 4 oz of Prosecco DOC. Shake and Serve in a highball. If using sparkling water Stir it don’t shake it.

The Maple Apple
1 ¼ oz Brandy
¼ oz Nectar P.X. Sherry Wine
½ oz Calvados Boulard (Apple Brandy)
¼ oz Maple Syrup
½ oz Lemon

Shake all ingredients together with ice, and strain into martini glass. Garnish with Lemon zest.

Green Apple Cup
1 ½ oz Amaro Lucano
1 ½ oz green apple juice
1 ½ oz ginger ale

Mix the drink directly in the glass and serve with a slice of cucumber, a slice of lemon and orange, a sprig of mint and ice.

 

 

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