Summertime was about keeping cool in the sticky heat by throwing back a few cold ones. Some are lucky enough to have year-round sunshine and warm weather, but others are already being hit with the crisp breeze and falling leaves. With the fall season among us, we’re resorting back to the fall basics: leggings, beanies and EVERYTHING pumpkin spice. For the next several months, many of us will be in hibernation, cozying up by the fireplace while drinking our favorite fall cocktails. From spiked pumpkin to pomegranate ginger and cranberry apple mimosas, these drinks are keeping us warm during the fall festivity.
Apple Pie Bourbon Shots:
- 1 1/2 c. Bourbon
- 2 Apples (green and red), chopped
- 3 sugar cubes
- 1 whole nutmeg
- 4 cinnamon sticks, plus more for garnish
- 1 1” piece of fresh ginger
- Fill a mason jar with bourbon, apples, sugar, nutmeg, cinnamon, and ginger.
- Let the mixture sit for 2 to 4 days. (Taste after 2 days and let sit longer as desired.)
- Pour the mixture into shot glasses and garnish with a cinnamon stick.
Drunk Pumpkin Latte
- 2 tsp. Pumpkin pie spice, divided
- 2 tbsp. granulated sugar, divided
- 1 lemon wedge
- 1 1/2 c. boiling water
- 2 tbsp. espresso powder
- 2 tbsp. Sugar
- 5 oz. RumChata
- 3 oz. pumpkin pie vodka
- Whipped cream for garnish
- Combine 1 teaspoon pumpkin pie spice and 1 tablespoon sugar on a small plate.
- Rim two coffee mugs with the lemon wedge, then dip in sugar and spice mixture. Reserve remaining sugar and spice mixture.
- In a heatproof measuring cup or bowl, stir the espresso powder, the remaining 2 tablespoons of sugar, and the remaining teaspoon of pumpkin spice into the boiling water until dissolved.
- Add to the Rumchata and vodka mixture. Stir to combine.
- Pour the mixture into prepared mugs. Top with whipped cream and sprinkle with the remaining sugar and spice mixture as desired.
Pomegranate Ginger Cocktail
- 1/ ¼ cups pomegranate juice
- 1 ¼ cups fresh orange juice
- 10 teaspoons honey
- 10 cups sparkling water
- 2 2/1 cups of gin
- Fresh thyme and orange slices for garnish.
- To a pitcher, add pomegranate juice, orange juice, honey, sparkling water, and gin.
- Stir to mix everything up (or put in a cocktail shaker and shake).
- Pour over ice.
- Garnish with thyme and orange slices.
Citrus Sage Ginger Toddy
- 4 oz. water
- 1 ½ oz. bourbon
- ¾ oz. lemon or orange juice
- ½ oz. sage ginger simple syrup (see below)
- Candied or plain citrus rinds to garnish
- Sage ginger simple syrup
- 10 bruised sage leaves, stems included
- 2” sliced ginger (leave unpeeled if organic)
- 1 cup sugar
- 1 cup water
To make simple syrup:
- Bring water to a boil in a small saucepan, add sugar and dissolve.
- Add sage and ginger, simmer for 1-2 minutes, then remove from heat and add lemon halves leftover from juicing.
- Cool and let flavors infuse for 30-60 minutes.
- Pour through a fine-mesh strainer and funnel into a clean bottle with a lid. It lasts around 3 months refrigerated.
To make the toddy:
- Boil water, then combine with bourbon, lemon or orange juice, and sage ginger simple syrup.
- Garnish with citrus twist or peel and serve hot!
Pear Ginger Spiced Rum Cocktail
4 slices Ginger, fresh
6 oz Pear, Juice
1 Nutmeg, Fresh
2 oz Spiced rum
- Muddle the fresh ginger and pear juice in a cocktail shaker.
- Add spiced rum, a few grates of freshly grated nutmeg, and ice.
- Shake well and strain into a cocktail glass filled with ice.
- Top with freshly grated nutmeg.
Cinnamon Apple Cranberry Mimosas
- ½ cup cranberry juice
- ¼ cup champagne (omit if using sparkling cider)
- 1/2 cup sparkling cider (omit if using champagne)
- ¼ cup apple cider
- sprinkle of cinnamon
- 2 apple slices
- handful of cranberries
- Cinnamon sticks for garnish
- Combine apple slices and cranberries in a glass.
- Sprinkle in a dash of cinnamon.
- Pour in cranberry juice, apple cider.
- Fill with champagne or choose sparkling cider for a non-alcoholic version (don't use both).
- Stir gently and garnish with cinnamon sticks.
Slow Cooker Sangria:
- 2 bottles Spanish Rioja (or another dry light-bodied red wine)
- 1 cup brandy
- 1 cup cranberry juice
- 1 cup simple syrup
- 1 orange sliced
- 1 cup fresh cranberries
- 4-5 cinnamon sticks (plus more for garnish)
- 1 teaspoon whole peppercorns (in a sachet)
- Add the wine, brandy, cranberry juice, simple syrup, orange slices, cranberries, cinnamon sticks, and whole peppercorns to your crock-pot. Stir to combine.
- Set the temperature to high and cook the sangria for one hour.
- Then, set the temperature on low to keep it warm for up to 5 hours.
- Serve in insulated mugs and garnish with a cinnamon stick.
Author : Jennifer Dutton, Blog Writer, DrinkLyte Co. "Helping Grow CPG Brands Beyond Their Potential"