We love fall. The weather. The leaves. The abundance of fall-inspired cocktail recipes on menus across the country…
On that note, we’ve decided to sift through the myriad recipes that have been inundating our inbox since Labor Day, and we’ve selected four of our favorites. They’re delicious, seasonally appropriate and easy to make at home, which is a solid trifecta. Check below for the recipes.
1888 Toddy (Brian Hawthorne, The Wayland, NYC)
1.5 oz Brugal 1888 Rum
.5 tbsp Honey
4 oz Hot water
.25 oz Ginger Juice or 2 Ginger Slices
Mix all ingredients in a toddy glass. Garnish with a lemon twist and cinnamon stick.
High & Dry (Trevor Schneider, Goldbar, NYC)
2 oz Brugal Extra Dry Rum
.5 oz Velvet Falernum
.5 oz Cane syrup (or Demerara)
1 oz Lime juice
3 dashes Angostura bitters
Muddle apple wedge in the bottom of a mixing glass. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda (1oz). Garnish with an apple slice.
Kilbeggan Autumn Elixir (Anna Walsh, Cork, Long Island
1.5 oz Kilbeggan Irish whiskey
.5 oz Yellow Chartreuse
.5 oz lemon juice
.75 oz honey syrup
Muddle blackberries with honey syrup in a shaker base. Add the rest of the ingredients and ice, shake and double strain into a chilled coupe glass. Garnish with lemon zest and blackberries.
Pumpkin Old Fashioned (Finch at the Boxer Hotel, Boston)
1.5 oz bourbon
1 oz maple syrup
.5 oz Grand Marnier
2 tbsp pumpkin puree
Orange peel twist or rosemary sprig for garnish
Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer into a chilled old fashioned glass filled with fresh ice. Garnish with a rosemary sprig or orange peel.