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When it comes to creating fall cocktails, as strange as it sounds, I often start by first picturing the warm colors of the season. The flaming reds, burnt oranges and deep yellows of New England’s changing leaves suggest apples, pears, pumpkins, cranberries, rhubarb and spices to me. Those ingredients come together to make what I like to call “cozy cocktails” that will see you through to Thanksgiving at the very least.

As the weather gets colder, I like to add layers (just as you would with clothing) and complexity to my drinks. The easiest way to do this is to start with a mature spirit, like spiced rum or whiskey, that already has plenty of rich flavor. (Gin can work too, but you have to play up its spicy side.) You can also take an unaged spirit and pair it with a taste of autumn, like cinnamon, nutmeg, clove, vanilla or ginger. And if you have some time, you can even infuse the liquor with these spices, or with fresh seasonal fruit.

But just because there’s a nip in the air doesn’t mean you can’t use citrus fruits or fresh juices in your creations. I find that flavorful Meyer lemon, blood orange and tangerine work really well this time of year. Pomegranate juice is another fall favorite, and the fruit’s seeds are a great garnish that can make a clear or white drink immediately festive. Happy mixing!

Apples & Pears

Contributed by: Charlotte Voisey


  • 1.5 oz Stolichnaya Gala Applik Vodka
  • 1.5 oz Pear juice
  • .75 oz Vanilla-Nutmeg Syrup*
  • .5 oz Fresh lime juice
  • 5 Dashes Angostura Bitters
  • 1 oz Hard cider
  • Garnish: Apple slice and grated nutmeg
  • Glass: Double old fashioned


Add all the ingredients except the cider to a shaker and fill with ice. Shake well and strain into a double old fashioned glass filled with fresh ice. Top with the cider and garnish with an apple slice and a sprinkle of grated nutmeg.

*Vanilla-Nutmeg Syrup


  • 2 cups Sugar
  • 2 cups Water
  • 2 tsp Ground nutmeg
  • 6 Vanilla beans, cut in half lengthwise


Combine all the ingredients in a small saucepan and cook over low heat, stirring until the sugar is fully dissolved. Let the syrup cool completely and strain into a closed container. Store in the refrigerator.

Rhubarb & Rosemary

Contributed by: Charlotte Voisey


  • 1.5 oz Hendrick’s Gin
  • .5 oz Aperol
  • 1 drop Orange flower water
  • 1 oz Rhubarb Purée*
  • .5 oz Fresh lime juice
  • .5 oz Simple syrup (1 part sugar, 1 part water)
  • 1 sprig Fresh rosemary
  • Garnish: 2 Raspberries and a sprig of rosemary
  • Glass: Tall


Add all the ingredients to a shaker and fill with ice. Shake well and strain into a tall glass filled with fresh ice. Garnish with two fresh raspberries and a sprig of rosemary.

*Rhubarb Purée


  • 6 Rhubarb stalks, chopped into 1-inch pieces
  • .75 cup Sugar
  • 6 Strawberries, stems removed


Place the rhubarb and sugar in a small saucepan and add just enough water to cover. Cook over medium-low heat for 10 to 15 minutes or until rhubarb starts to fall apart. Add the strawberries and puree in a blender until smooth. Pass through a strainer and store in a closed container in the refrigerator.

Charlotte Voisey is the official mixologist of William Grant & Sons USA.

Watch the video: Fall Cocktails 2019 - The Maple Bourbon Twist - Youll Want More!


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  3. Rashid

    you can say, this exception :) from the rules

  4. Mahn

    Bravo, a brilliant idea

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