With the cooler months ahead comes warmer flavors; pumpkin, cinnamon, maple, and more.
The cocktails below are perfect for the many celebrations that Fall brings, those being Halloween, Thanksgiving, and everything in between! Check out the round up below.
Blood Orange Margarita
Richard Sandoval Hospitality
Photo Credit: Richard Sandoval Hospitality
Crafted with smoky Del Maguey Vida mezcal, the Blood Orange Margarita was created by Richard Sandoval Hospitality as one of seven specialty craft sips for the hospitality brand’s annual Día de los Muertos campaign. Try this festive take on the classic margarita at one of Chef’s 60+ restaurants or recreate your own at home for Halloween and Day of the Dead.
Ingredients:
- 1.25 oz Blood Orange Purée
- 0.5 oz lime juice
- 0.5 oz lemon juice
- 0.75 oz agave (1:1 agave to water ratio)
- 1.5 oz Vida Mezcal
Preparation: Add all ingredients to a shaker with ice. Shake vigorously and then double strain into a double rocks glass. Garnish with a dehydrated blood orange slice.
Marigold Spritz
Richard Sandoval Hospitality
Photo Credit: Richard Sandoval Hospitality
No true ofrenda (alter) is complete during Day of the Dead without marigolds – thought to attract the souls of the dead during the holiday. In ode to Día de los Muertos, the Marigold Spritz uses the famed flower and pairs it with lemon juice, sparkling wine, and mezcal for the perfect sip.
Ingredients:
- 1 oz Monte Xanic Syrup
- 1 oz lemon juice
- 1.5 oz Vida Mezcal
- Sparkling wine, to top
Preparation: Apply all ingredients to shaker tin with ice. Shake well and strain into wine glass. Add a half scoop of ice and top off with 4 oz of sparkling wine. Garnish with marigold petals.
The Birds Poison Punch
Deer Path Inn – Lake Forest, IL
Photo Credit: Deer Path Inn
A creepy and creative play on Alfred Hitchcock’s fall classic, the ominous concoction—Birds Poison Punch—is infused with mezcal and tequila, blue curaçao, and swirling cloud of lavender smoke.
Ingredients:
- 1 oz Don Amado
- 1 oz Casa Dragones tequila
- 1 oz Tepache
- 1 oz Blue Curaçao
- 1/2 oz lemon juice
- small spoon of gold edible litter
- mineral water, to top
Preparation: In a shaker add the ingredients except the mineral water and shake vigorously. Pour the contents in a fancy decanter with matching glasses. Add smoke to your cocktail with the flavor blaster. Top with mineral water.
Anything But Child’s Play
Deer Path Inn – Lake Forest, IL
Photo Credit: Deer Path Inn
“We all float down here.” If nightmares were made of crushed ice and cotton candy, there’s a good chance they’d resemble this terrifying take on Pennywise in a glass. Whimsical, yet menacing, take too many sips of an Anything But Child’s Play and you just might float, too.
Ingredients:
- 2 oz Deaths Door Gin
- 8 raspberries
- 3/4 oz Fernet Branca
- 3/4 oz lemon juice
- 1/2 oz sugar syrup 1:1
- 4 drops saline solution
- 3 drops of orange bitters
Preparation: Prep in a shaker with ice. Add all the ingredients except the raspberry sauce and shake to integrate. Pour in a mug or glass and add crushed ice. Squeeze raspberry sauce and garnish with cotton candy.
East to West Coast
Brugal 1888
Photo Credit: Brugal 1888
This unique fall-themed recipe fuses the ultra-premium rum with maple syrup and apricot liqueur, adding a sweet flavor with hints of fruity and citrus notes.
Ingredients:
- 50 ml Brugal 1888
- 3 ml apricot liqueur
- 7.5 ml maple syrup
Preparation: Combine Brugal 1888, apricot liqueur, and maple syrup. Stir very briefly and pour over ice.
Brugal Espresso Martini
Brugal 1888
Photo Credit: Brugal 1888
Nothing says warm and cozy like a good espresso martini. Impress at your next fall celebration with Brugal 1888’s twist – your guests will never drink an espresso martini without rum again.
Ingredients:
- 1.5 oz Brugal 1888 Rum
- 1 oz cold brew concentrate
- .5 oz Mr. Black Cold Brew Liqueur
- .5 oz Orgeat
- 1 dash saline
- 1 tablespoon pineapple greek yogurt
Preparation: Pour all ingredients into a shaker tin, fill with ice and shake hardly for 10 seconds. Double strain into a chilled coupe glass and garnish with 3 coffee beans.
Apples to Apples
Brugal 1888
Photo Credit: Brugal 1888
With your left-over apples from apple picking, take some freshly squeezed juice and combine with 1888 rum, cinnamon spice syrup, lime juice, and ginger beer to create this unique fall cocktail.
Ingredients:
- 1.5 oz Brugal 1888 Rum
- 0.5 oz cinnamon-spice syrup*
- 0.5 oz lime juice
- 2 basil leaves
- 1 oz unfiltered apple juice
- Ginger Beer, to top
Preparation: Add all ingredients except ginger beer into a shaker with ice and shake for 7 seconds. Strain over fresh ice into high ball. Add Ginger beer. Garnish with Dehydrated apple slice and Cinnamon Stick.
*Cinnamon Spice Syrup Recipe
Add 2 cups sugar to 1 cup water in a medium sauce pan, over medium heat dissolve the sugar with the water. Lower heat to low and add 3 cinnamon sticks, one star anise, 2 cloves, 1 cardamom and cover let simmer 5 minutes. Turn heat off and let steep for another 2-3 hours. Strain into a container. Should last about 2 weeks.
Pumpkin Spice & Everything Nice
Caribe Royale Orlando Resort – Orlando, FL
Photo Credit: Caribe Royale Orlando
“This festive fall cocktail tastes even better than it looks in your hand! Rum and Kahlua combine with cinnamon simple syrup to bring out a warm, rich fall flavor. The martini glass is rimmed with crushed graham crackers and garnished with a dried cinnamon apple slice, sure to bring forward all the cozy feelings that accompany autumn.” – Ashley Moore, Beverage Manager at the Rum Bar featuring Bacardí® Rum, Caribe Royale Orlando.
Ingredients:
- 1.5 oz Hamilton Jamaican Pot Still Rum
- 1 oz Kahlua
- 0.5 oz cinnamon simple syrup
- finely crushed graham crackers (for glass rim)
Preparation: Mix all ingredients in shaker. Add ice. Shake. Double Strain. Pour into martini glass rimmed with crushed graham crackers. Garnish with dried cinnamon apple slice.
Orange Aviation
The Williams Inn – Williamstown, MA
Photo Credit: Courtesy of The Williams Inn
An ideal libation for the fall season, this warm and welcoming fall cocktail from The Williams Inn is characterized by a flavorful citrus base alongside perfectly paired floral notes.
Ingredients:
- 2 oz orange vodka
- 1 oz crème de violette
- 1/4 oz simple syrup
- 1 tsp lemon juice
- 3 dash orange bitters
Pumpkin Mule – Mulo di Zucca
AperiBar
Photo Credit: Charlie Palmer Collective
A festive take on the classic mule, this cocktail is perfect for ‘pumpkin spice everything season.’
Ingredients:
- 1 oz pumpkin spice syrup
- 1 oz lime juice
- 1 1/2 oz tequila (blanco, reposado or even mezcal)
- Ginger Beer, to top
Sage Advice
Charlie Palmer Steak
Photo Credit: Charlie Palmer Collective
A peppery twist on the classic gimlet, this cocktail is perfect for sitting around with loved ones during the holidays and exchanging stories.
Ingredients:
- 2 1/2 oz Mirabeau Rosè Gin
- 1/2 oz Fresh Lime Juice
- 1/2 oz Black Pepper Sage Syrup
Preparation: Combine ingredients in a shaker with ice. Shake and strain into a coupe glass. Garnish with fresh sage leaf.
The post Fall Holiday Cocktails appeared first on Chilled Magazine.
Source: Mixology News
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