Fall Cocktails Full of Flavor
Apple picking. Leaf peeping. Cozy fires in the backyard.
We all have our own favorite fall activities - you know, the ones you think of as soon as the air changes and the leaves start to turn. Here are three simple (we mean it, except for a homemade spiced maple syrup, these are as easy as they come) cocktails that we think capture that feeling in a glass.
Whether you sip one while unpacking your sweaters for the season, or make a pitcher to share with friends by the fire, we guarantee these delicious drinks will help keep you warm and toasty, and put you in that I can't help jumping in the leaf pile frame of mind.
This one’s sweet, but not too sweet, and just screams fall. It’s also incredibly easy but has that wow factor that’s perfect for when you’re entertaining. We used pear liquor and vodka here, but - if you have it- pear vodka would make this even easier. Just make sure it’s ice cold!
3 dashes black walnut bitters
1/2 oz. pear liqueur (we used Mathilde Poire)
1 1/2 oz. vodka
1/2 cup apple cider
fresh pear or dried citrus (to garnish)
In a shaker over ice, combine the bitters, pear liquor, vodka and apple cider. Shake for 30 seconds, then strain into a martini glass (we used the Quinn Amber Martini) and garnish with either a slice of fresh pear or a dried citrus.
For Campari lovers who want something lighter than a Negroni, try making one of these… The pomegranate liquor and orange bitters bring freshness to the bitter, complex aperitif, making this one an easy sipper that still feels seasonal (especially when you get that rich, woody scent of rosemary with every sip).
In a large glass (we used the Quinn Clear Red Wine Glass) with ice, combine the bitters, pomegranate liquor, vodka and seltzer. Stir to combine and garnish with a sprig of rosemary.
*From our eBook Starters in collaboration with The View from Great Island, and Susan Moran.
Smoky mezcal teams up with fresh apple cider and spice infused maple syrup for the perfect autumnal cocktail. It’s made in a big batch (serves about 12) that’s perfect for fall gatherings!
For the spiced maple syrup:
For the cocktail:
Put all of the syrup ingredients in a saucepan and bring to a boil. Remove from the heat and let it steep until it cools to room temperature. Strain and set aside. For the cocktail, mix the mezcal, lemon juice, cider and spiced maple syrup (3/4 cup) in a pitcher (we used the Lucy Tall Pitcher). Stir well. Serve right away over ice or chill until needed. Garnish your cocktails with the apple slices and cinnamon sticks (if you’re worried about your apples turning brown, you can toss them in lemon juice).