10 Fall-Inspired Cocktails Slideshow
October 3, 2011
Tart cranberries feature with Jamaican rum in this seasonal sip that also adds ginger syrup for spicy depth and apricot liqueur for a well-balanced kiss of sweetness.
Channel your inner forager with this savory, chanterelle-infused vodka. Enjoy it by itself or served straight up in a martini.
Concord grapes and absinthe seem to have a natural affinity for each other, that PDT's Jim Meehan loves to feature when the grapes are in season. In this cocktail, an apéritif called Bonal Quinquina, fresh lemon juice, and Beefeater gin, support the strong pairing.
The Great Pumpkin
Pumpkin ale, rye whiskey, apple brandy, and maple syrup feature in this seasonal take on a classic flip. The light, foamy texture is reminiscent of eggnog, only slightly thinner.
Hot Apple Jammy
This hot cocktail, which combines spiced rum, apple cider, and cinnamon tastes just like a boozy slice of warm apple pie. (Seriously, it's even served with fresh whipped cream on top to seal the deal.)
Maple Syrup Toddy
For this New England-inspired take on the classic toddy, bartender John Ginnetti uses Laird's applejack and sweetens the mixture with pure maple syrup. And in a creative turn, sweet vermouth and Averna, an Italian amaro, are used in the place of steeping the traditional spices.
Pomegranate Mulled Wine
Pomegranate liqueur adds a bright, slightly tart, fruit-forward flavor to this variation on mulled wine from New York's New Leaf Restaurant & Bar.
Peruvian Pear Cobbler
Bright elderflower liqueur, bitter amaro, and pear-infused cognac combine as savory, bittersweet accents in this Peruvian pisco-based cobbler. But it's the slice of fresh pear and dusting of nutmeg and cinnamon that really bring in the taste of fall.
Rayuela's Pear Cider
This warm cider, originally on the menu at New York's Rayela, features Xanté pear liqueur and apple cider and is garnished with a cinnamon stick.