Autumn has settled in, and we are now gearing up for Thanksgiving and other holidays. Here are some ideas for cocktails the celebrate the flavors and themes of the season.
Ingredients
- 2 oz. Sailor Jerry spiced rum
- ½ oz. Ginger syrup
- ½ oz. Honey vanilla syrup
- ¼ oz. Simple syrup
- 1 oz Lemon juice
- ¼ bar spoon Cinnamon
- 1 Egg white
Instructions
- Combine all ingredients and shake.
- Strain into in a couple glass.
- Garnish with a dehydrated apple chip.
Notes
Iron Chef Morimoto created this recipe
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Ingredients
- 2 parts Código 1530 Reposado Tequila
- 1 ½ parts Organic apple cider
- ¾ parts Fresh lime juice
- 1 tsp. Agave nectar syrup
- Dash ground cinnamon sugar and salt
Instructions
- Rim a rocks glass with cinnamon, sugar and salt mixture.
- Combine all ingredients in a shaker and shake vigorously.
- Strain into rimmed glass over fresh ice.
- Garnish with star anise and a dried apple slice.
Notes
The mixologists at Código created this recipe.
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Ingredients
- 1 ½ oz. Broker’s gin
- 1 oz. Lemon juice
- 1 oz. Pear triple syrup*
- 1 tsp. Allspice dram
- 3 drops Thyme tincture**
- Club soda
Instructions
- Use a fine strainer and pour the pear triple syrup into a shaker.
- Add the gin, lemon juice, allspice dram, thyme tincture.
- Add pebble ice and shake until all ingredients are combined.
- Pour the mixture into a glass of choice.
- Top with club soda.
- Garnish with thyme sprig.
Notes
*For Pear triple syrup
8 oz. Water
6 oz. diced pear
6 oz. Honey
2 oz. Sugar
5 oz. Agave nectar Add all ingredients to a 1-½ quart saucepan and bring to a simmer. Let it simmer for 3-4 minutes, then blend until smooth. **For Thyme tincture
Combine 50g fresh thyme leaves, 50g dried thyme leaves and 400g 100-proof vodka in a mason jar. Seal mason jar and place on a counter for one week. Strain out the solids. Jonathan Brasher, front of house manager at Tre Luna Bar & Kitchen in Hoover, AL, created this recipe.
8 oz. Water
6 oz. diced pear
6 oz. Honey
2 oz. Sugar
5 oz. Agave nectar Add all ingredients to a 1-½ quart saucepan and bring to a simmer. Let it simmer for 3-4 minutes, then blend until smooth. **For Thyme tincture
Combine 50g fresh thyme leaves, 50g dried thyme leaves and 400g 100-proof vodka in a mason jar. Seal mason jar and place on a counter for one week. Strain out the solids. Jonathan Brasher, front of house manager at Tre Luna Bar & Kitchen in Hoover, AL, created this recipe.
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Ingredients
- 2 oz. Jeptha Creed Bottled-In-Bond bourbon
- ½ oz. Cinnamon simple syrup
- ½ oz. Lime juice
- Egg white
- Sage leaves
Instructions
- Add sage and cinnamon syrup to a shaker tin and muddle.
- Add bourbon, lime juice and egg white and shake vigorously.
- Double strain into coupe glass.
- Garnish with a sage leaf.
Notes
The mixologists at Jeptha Creed created this recipe.
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Ingredients
- ¾ oz. Blanco Tequila
- ¾ oz. Dolin dry vermouth
- ¼ oz. Apple brandy
- ¼ oz. Lo Fi Gentian amaro
- ½ oz. Plum sage shrub*
- splash Grapefruit juice
Instructions
- Combine ingredients and stir over ice.
- Strain into a Nick & Nora or coupe glass.
- Garnish with a lemon twist and sage.
Notes
*For Plum and sage shrub:
1 pint Plums
1 quart Sugar
1 quart Water
Sage sprigs
10 oz. Apple cider vinegar Remove pits from plums, blend everything on high for 2 minutes in a blender, and strain. Adam Morgan, bar manager at Husk in Nashville, created this recipe.
1 pint Plums
1 quart Sugar
1 quart Water
Sage sprigs
10 oz. Apple cider vinegar Remove pits from plums, blend everything on high for 2 minutes in a blender, and strain. Adam Morgan, bar manager at Husk in Nashville, created this recipe.
Tried this recipe?Let us know how it was!
Ingredients
- 2 oz. Origen vodka
- ¾ oz. St. Germain elderflower liqueur
- ¾ oz. Simple syrup
- 1 oz. Lime juice
- 4 sprigs Fresh sage
Instructions
- Muddle sage and syrup in cocktail shaker.
- Add ice and all ingredients and shake until well chilled.
- Double strain into a coupe or rocks glass and serve up or over ice.
- Garnish with a sage leaf.
Notes
The mixologists at Holistic Spirits Co. created this recipe.
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Ingredients
- 2 oz. Papa’s Pilar dark rum
- ½ oz. Licor 43
- ½ oz. Simple syrup
- 4 Blackberries 4 blueberries
- splash of Ginger beer
Instructions
- Add berries and syrup to an Old Fashioned glass.
- Muddle fruit, then add rum, Licor43 and ice.
- Top with ginger beer.
- Garnish with a blackberry.
Notes
The mixologists at Papa’s Pilar created this recipe.
Tried this recipe?Let us know how it was!
