Cheers to Fall!

Leave Behind Cola Town’s Heat with Refreshing Cocktail Recipes 

By Helen Clay

Toast the change of seasons with creative cocktails that compliment the cooling temperatures of fall. The last summer heat still lingers, yet fall breezes begin circulating the city, bringing with them a fresh new batch of seasonal cocktails. Make sure to check out the CMM October article featuring martinis for fall as a counterpart to the drink selections below.

This cocktail selection combines intriguing and exciting flavors to creating refreshing drinks for fall festivities. Expand your beverage menu by experimenting with these enticing concoctions. After all, it is 5 o’clock somewhere…

The Forbidden Apple

3 dashes Angostura bitters

1/2 ounce Grand Marnier

1 ounce Calvados

4 ounces Champagne

Add the first three ingredients to a Champagne flute and top with the Champagne. Garnish with an orange twist.

Courtesy of liquor.com

Marmalade Whisky Sour

2 1/2 ounces bourbon

1 ounce fresh lemon juice

3/4 ounce Simple Syrup

1 teaspoon orange marmalade

1 dash of orange bitters

1 orange twist

Ice

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the orange twist and shake vigorously for 30 seconds to dissolve the marmalade. Strain into a chilled cocktail glass. Garnish with the orange twist.

Courtesy of foodandwine.com

Cider Sangria

6 cups green seedless grapes

4 kiwis, peed and thinly sliced into rounds

8 small apples, such as lady apples or crab apples, thinly sliced, stems and seeds removed

1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc

1 quart apple cider

1 cup apple brandy, such as Calvados

Freeze half of the grapes on a parchment lined baking sheet. Place remaining grapes in a large pitcher with kiwis and apples. Stir in wine, cider, and brandy. Cover and refrigerate for at least four hours and up to 24 hours. Partially fill drinking glasses with frozen grapes and fill with sangria. Frozen grapes replace ice cubes, keeping the sangria cold without watering it down.

Courtesy of marthastewartweddings.com 

Rhubarb & Rosemary

1 1/2 ounce Gin

1/2 ounce Aperol

1 drop orange flower water

1 ounce Rhubarb Purée (recipe included)

1/2 ounce fresh lime juice

1/2 ounce Simple Syrup (1 part sugar, 1 part water)

1 sprig fresh rosemary

Raspberries

Add all 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

3/4 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 purée in a blender until smooth. Pass through a strainer and store in a closed container in the refrigerator.

Courtesy of liquor.com

Cranberry-Pomegranate Lime Cocktail

1/2 cup cranberry-pomegranate juice

2 shots of Vodka

1 lime juice and zest

8 mint sprigs

Ice

Fill two small cocktail glasses with ice, then pour in 1/4 cup (or more) of cranberry-pomegranate juice. In a cocktail shaker, mix 2 shots of Vodka with ice, 6 mint springs, lime zest, and lime juice. Shake to combine. Pour the mixture over the cranberry-pomegranate juice. You can choose to stir the cranberry-pomegranate juice with the mixture, or leave the drink as separate layers. Top with extra mint leaves.

Courtesy of thevintagemixer.com

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