7 Fall Foods You Should Be Drinking

Tis the season, folks! Well not that season.  I mean it’s Fall.  This is definitely one of my favorite times of the year for all the obvious reasons… great weather, turning leaves and the smell of pumpkin or cinnamon.  We’re taking a page from some foodie diaries to bring you some of Fall’s tastiest cocktails.  From pomegranate to sage, we’re covering all the seasonal goodness Fall has to offer, just in a glass.
 

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Apples. Jack Rose. Combine 2 oz Laird's Applejack, grenadine, ¾ oz lemon juice, and bitters in a cocktail shaker. Fill shaker with ice and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe or martini glass. Squeeze lemon twist over surface of drink, skin-side-out to release fragrant oils. Rub rim of glass with skin side of lemon twist and discard twist.
Courtesy of www.seriouseats.com 
 

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Figs. Fresh Fig and Honey. Combine 1 1/3 cups fig puree and 1/4 cup honey, mix with a spoon until homogenous. Add 3 1/2 cups ginger ale, 2 1/3 cups vodka, 1/2 cup freshly squeezed lemon juice and ice. Stir to combine. Add more honey to taste if you need it.
Courtesy of www.toriavey.com 
 

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Grapes. Grapes of Wrath. In a chilled highball glass, combine 1 oz mezcal, ¾ oz fino sherry, ¾ oz Barolo Chinato, ¾ oz fresh lemon juice and ½ oz Vanilla Simple Syrup. Fill the glass with crushed ice and mix by spinning a swizzle stick or bar spoon between your hands. In a mixing glass, muddle the grapes with the Simple Syrup and pour over the drink.
Courtesy of www.foodandwine.com 
 

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Pears. Matador Norteño. First you make your Habanero tincture by combining 4 habanero peppers and tequila in a sealable jar and letting it rest for 3 or more weeks.  Then, combine 2 oz of Sotol, ¾ oz of pineapple juice, ¾ oz of fresh lemon juice, ½ rich agave syrup (2 parts agave nectar, 1 part water) and 5 drops of that juicy Habanero tincture.
Courtesy of www.liquor.com
 

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Pomegranates. Pom Pomme. Fill cocktail shaker with ice. Add 2 oz of pomegranate juice, 2 oz of ginger liqueur (such as Domaine de Canton), and 1 oz (such as Laird’s Apple Brandy 100 proof) apple brandy. Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses. Top each glass with 1 oz Crispin original cider and serve.
Courtesy of www.seriouseats.com

 

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Sage. Sage Bees Knees.  Combine 1 ½ oz gin, ½ oz freshly squeezed lemon juice, ½ oz honey syrup, and 2 sage leaves in a cocktail shaker and stir to dissolve honey syrup. Fill shaker halfway with ice and shake until thoroughly chilled, about 10 seconds. Strain into a chilled cocktail glass.
Courtesy of www.saltandwind.com

       

       

 

 


 


Beet. Clinton Kelly’s We Got The Beet. First make your ginger syrup by combining 1 cup of coarsely chopped ginger, 1 cup of sugar and ¾ cup of water. Simmer over heat for 1 hour, then bottle and let cool.  Then, in a mixing glass, combine 1 ½ oz tangerine vodka, ½ oz ginger syrup, orange juice, and 1/4-1/2 oz of beet juice (for color). Add ice and shake vigorously for about 10 seconds. Strain into a Collins glass filled with 3 block ice cubes. Top with seltzer and garnish with the beets.
Courtesy of The Chew on abc.go.com

 

et Voilà!