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5 Fall Cocktails for Drinking Right Now

And just like that, it’s fall. If the calendar didn’t tip you off, football starting and the weather changing probably did. So with the changing of the seasons, we change to fall cocktails that incorporate autumnal ingredients like apples, rosemary and root vegetables. And scotch. It’s not fall without scotch.

friar tuck cocktail recipe

FRIAR TUCK

1.5 oz Espolon Blanco
.5 oz Frangelico
.5 oz Ginger Syrup
.25 oz Lime
Smoked salt

Shake first four ingredients with ice, then strain into a chilled Collins glass rimmed with smoked salt. Top with a splash of club soda.

Cutty Sark fall cocktails

BUGS CUTTY (left)
By Rob Krueger, Extra Fancy (NYC)

1.5 oz Cutty Sark Prohibition Edition
.5 oz Amaro Meletti
.5 oz Yellow Chartreuse
.5 oz Fresh Lemon Juice
1.5 oz Fresh Pressed Carrot Juice
Fresh ground Black Pepper

Shake all ingredients except black pepper with ice, and strain into a Collins glass filled with fresh ice. Grind black pepper on top for garnish.

RUBY QUEEN (right)
by Rob Krueger, Extra Fancy (NYC)

1.5 oz Cutty Sark Blended Scotch Whisky
1 oz Fresh Red Beet Juice
.75 oz. Honey Syrup
.75 oz. Fresh Lemon Juice
Sprig of Fresh Tarragon

Combine the liquid ingredients in a cocktail shaker with ice and shake until cold. Fine-strain into a chilled cocktail glass. Garnish with that sprig of tarragon.

prairie organic fall cocktails

PRAIRIE ORGANIC HAPPY APPLE (left)

1.5 oz Prairie Cucumber Flavored Organic Vodka
.5 oz Aperol
.5 oz honey syrup
.5 oz lemon
Apple, cubed
Soda

Build drink in glass. Top with soda water, and garnish with apple.

PRAIRIE PAIR COLLINS (right)

1.5 oz Prairie Organic Gin
1.5 oz pear purée*
.75 oz rosemary-clove simple syrup**
.75 oz lemon juice
Soda

Pear Puree*
2 pears, peeled and pitted
1 ½ oz. lemon juice
1 ½ tsp. fresh rosemary

Rosemary-Clove Simple Syrup**
½ cup sugar
½ cup water
1 oz. whole cloves
3 sprigs rosemary

To make the pear purée, slice the pears and combine with lemon juice and rosemary in blender. Blend until smooth; strain mixture and discard any solids. To make simple syrup, combine sugar, water, cloves and rosemary in sauce pan over low heat. When it reaches a boil, remove from heat and let it sit for 30 minutes. Strain into jar and store in refrigerator. To make the cocktail, combine purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a high ball or rocks glass and top with splash of soda water. Garnish with pear slices.

Written by CE Staff

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