Cocktails for Sweater Weather
These cocktails highlight fall ingredients and that warm and cozy feeling that comes from sipping a cocktail as the temperature dips and the jackets come out.
RECIPES FOR SWEATER WEATHER
New Original Cocktails for Fall in Quarantine
Rye Whiskey, Benedictine, Rosemary, Maple, lemon, Barrel-Aged bitters
3 dash Barrel-Aged Bitters
1 dash Cardamon Bitters
Quarter stick of rosemary
2 oz Old Overholt Straight Rye Whiskey
1/2 oz Benedictine
3/4 oz lemon juice
1/2 oz Grade B Maple Syrup
Add all ingredients into a shaker. Gently muddle the rosemary.
Add ice and shake briefly.
Double strain into a rocks glass over a large cube of ice. Garnish with a lemon peel and express the oils over the top of the cocktail.
Take a rosemary stick and place it in the cocktail. Light the end of the rosemary with a match, so the séance can begin.
THE POISONED APPLE
Bourbon, Applejack Brandy, Ruby Porto, Aperol, Crème de Cocoa
1 1/2 oz Double Oaked Woodford Reserve Bourbon
1/2 oz Ruby Porto
1/2 oz Lairds Applejack Brandy 86
1/4 oz Aperol
1 tsp White Crème de Cocoa
Stir all ingredients in a mixing glass with ice while smoking with applewood wood chips.
Garnish using edible bubbles with orange juice and smoke from applewood wood chips, create a bubble of smoke on top of the cocktail.
THE FOGGY SWAMP
Dry Rum, Spiced Rum, Grape, Lime
6 Red Grapes
1 oz lime juice
1/2 oz Grape Schnapps
1 1/2 oz Clear Dry Rum
1/2 oz Spiced Rum
1 tsp simple syrup
Place all ingredients in a shaker.
Muddle, then add ice and shake!
Double strain into a glass and garnish with a grape bundle.
SPICED WHISKEY GINGER
Bourbon, Drambuie, Campari, Lime, bitters, Spiced Orange Ginger Ale
2 oz High West American Prarie Bourbon
1/4 oz Drambuie
1/4 oz Campari
3/4 oz lime juice
1 dash Angosutura bitters
2 oz Fever Tree Spiced Orange Ginger Ale
Place all ingredients in a shaker (except the Fever Tree Ginger Ale). Short shake with crushed ice.
Pour over crushed ice in a highball glass. Then top off with the Fever Tree Spiced Orange Ginger Ale.
Garnish with a dried orange and dried lime wheel.
ALMOND COLD BREW-TINI
Cold Brew Whiskey, Amaretto, Cold Brew Coffee, Sugar, Boozy Whipped Cream
Boozy Whipped Cream:
1/2 cup heavy whipping cream
1/2 oz Jameson Cold Brew Whiskey
1/2 oz Amaretto
Powdered Sugar to taste
In a large bowl, whisk all ingredients until peaks form. Set aside.
In a shaker tin, add
1 1/2 oz Jameson Cold Brew Coffee
1 oz Amaretto
1 oz Cold Brew Coffee
1/2 oz simple syrup
Shake all ingredients with ice. Strain into a large coupe.
Use a plastic bag with a corner cut and squeeze the boozy whipped cream over the cocktail.
Garnish with cinnamon sprinkle.
PUMPKIN IN HAND
Pumpkin Infused Scotch, Apple Brandy, Rum, Chartreuse, pumpkin, vanilla, cinnamon
3/4 oz Pumpkin Infused Blended Scotch Whiskey (𝘛𝘩𝘦 𝘍𝘢𝘮𝘰𝘶𝘴 𝘎𝘳𝘰𝘶𝘴𝘦)
3/4 oz Apple Brandy (𝘓𝘢𝘪𝘳𝘥𝘴 𝘈𝘱𝘱𝘭𝘦𝘑𝘢𝘤𝘬 𝟾𝟼)
1/4 oz Blended Jamaican Rum (𝘈𝘱𝘱𝘭𝘦𝘵𝘰𝘯 𝘌𝘴𝘵𝘢𝘵𝘦 𝘚𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘉𝘭𝘦𝘯𝘥)
1/4 oz Green Chartreuse
1 tsp pumpkin purée
1 tsp vanilla syrup
1 tsp cinnamon syrup
Shake all ingredients in a shaker with ice for a short 6 seconds.
Serve over ice w/a straw. Garnish w/ground cinnamon and cinnamon stick.
𝗧𝗢 𝗦𝗘𝗥𝗩𝗘 𝗜𝗡 𝗔 𝗣𝗨𝗠𝗣𝗞𝗜𝗡:
Use a small pumpkin and clean it out. Pour in 1/4 oz cask-strength whiskey.
𝗟𝗶𝗴𝗵𝘁 𝘁𝗵𝗲 𝘄𝗵𝗶𝘀𝗸𝗲𝘆 𝗼𝗻 𝗳𝗶𝗿𝗲 This is to caramelize the inside of the pumpkin so we don’t taste raw pumpkin. Leave the lid on but off to the side so the fire can breathe. Let it continue to burn until the fire goes out.
Pour out any remaining whiskey & let the pumpkin cool down before serving.
𝗛𝗢𝗪 𝗧𝗢 𝗜𝗡𝗙𝗨𝗦𝗘 𝗦𝗖𝗢𝗧𝗖𝗛 𝗔𝗡𝗗 𝗣𝗨𝗠𝗣𝗞𝗜𝗡:
Clean & cut a pumpkin pie pumpkin into large pieces. Season with ground ginger, ground clove, ground allspice.
Cook at 350 F for 45 minutes. Once out of the oven. Let it cool.
In a quart mason jar place half the pumpkin (cut in smaller pieces if necessary) with the skin and all. Place half of a vanilla bean and one cinnamon stick. Pour one bottle of 𝘛𝘩𝘦 𝘍𝘢𝘮𝘰𝘶𝘴 𝘎𝘳𝘰𝘶𝘴𝘦 blended scotch inside the jar.
Let it sit for a week, stirring daily.
After a week, strain through a cheesecloth lined sieve.
𝗛𝗢𝗪 𝗧𝗢 𝗠𝗔𝗞𝗘 𝗣𝗨𝗠𝗣𝗞𝗜𝗡 𝗣𝗨𝗥É𝗘:
15 oz pumpkin purée can
15 oz simple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Whisk until mixed & store in refrigerator.