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Persimmon is one of my favorite fall fruits. It looks like autumn to me more than apples or turning leaves. So here’s a recipe for enjoying this unusual yet simple fruit in a cocktail. Courtesy of Square One Vodka, credit to Allison Evanow. (Beautiful photo from Food Librarian, who loves persimmon as much as I do and shares some other recipes.)
What better way to celebrate everything you’re thankful for than with a sparkling cocktail made withseasonal fruit? This light Thanksgiving cocktail is the perfect accompaniment to the heavy meal that makes Turkey Day one of my favorite days of the year.
I recommend making it with gin — the juniper is a nice herbal counterbalance to the sweetness of the pear. However, it tastes great with vodka, too. I’m sure there wasn’t any prosecco or
It’s cold! So the folks at Tito’s Handmade Vodka figured they’d warm us up with this Texas treat. Created by mixologist, Russell Davis, this hot chocolate is a boozy mixture of Tito’s, Paula’s Texas Orange Liqueur, chocolate chips (yum), sugar and milk. It is all topped off with marshmallows, grated chocolate and and orange slice. Created by Russell Davis, Peche. Recipe & photo courtesy of Tito’s Handmade Vodka.
The Domaine de Canton Apple Bob is a spicy play on the traditional Halloween game. Green apple puree gets a kick with Domaine de Canton Ginger Liqueur, tequila and Cointreau. The cocktail is perfect for the chilly nights surrounding Halloween and will make you happy you grew up past sticking in your head in a bucket of water in order to get an apple treat. Courtesy of Domaine de Canton.
The word “punch” is derived from the Hindu word “panch or paunch” meaning “5”. Thus, there are typically five main components to a punch- Spirits, spice, citrus, water (or other dillutant, eg. Tea) and a sweetener. This is a modern interpretation of this classic 17th/18th century “punch service” style of imbibing. Courtesy of Domaine de Canton.
It’s almost Halloween, so bring out the pumpkin cocktails! This one uses cachaca–a spirit similar to rum made from cane sugar. Photo and recipe courtesy of Leblon Cachaça.
No Halloween festivity is complete without a pumpkin jack-o’-lantern. This year, impress your friends by serving up this delightful rum punch right inside a pumpkin! Make it at home, bring it over, serve it up, it’s as easy as pumpkin pie. Nicaragua’s Flor de Caña rum is slow-aged and highly acclaimed for its flavor profile. Subtle hints of caramel and vanilla mesh perfectly with the fresh lemon juice, cloves and apple juice to make this … Read more
Our friend Hal at A Muddled Thought was playing around with some Absinthe to come up with a Autumn Cocktail. He came up with this concoction of Lucid Absinthe, Cruzan Rum, a touch of Vanilla, a dash of Orange bitters and Orange Soda, it is sure to be come an instant classic.
The Green Crush
1 oz Lucid Absinthe
1 ¼ oz Cruzan Rum
¾ Vanilla Syrup
½ oz Fresh Squeezed Orange Juice
2 Dashes … Read more
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