Fall Cocktail Recipes
Autumn and winter spiced flavours are some of my favourites. Yes, I miss the warmth of the sun on my skin, but I have to admit that this is the best season for eating and drinking.
I will keep on adding to the list, but here are my favourite autumn cocktails.
Pumpkin Spiced 75
1oz lemon juice
1oz pumpkin syrup*
1oz Cognac (I love Hennessy)
Dash of walnut bitters
Dry Sparkling Wine to top
Orange rind to garnish
Add the lemon juice, pumpkin syrup and cognac to a champagne flute and mix with a bar spoon. Add a dash of bitters. Top with chilled sparkling wine (traditionally champagne, but like... we're not all ballers here!). Garnish with a twist of orange, expressing the oils over the cocktail as you curl it up. Voila!
How To Make Pumpkin Spiced Syrup:
On a medium heat, mix 1/3 cup of pumpkin purée with 1 cup of water and 1 cup of sugar in a saucepan. Simmer with a couple of cinnamon sticks, add some nutmeg, ginger and star anise if you have it. Add a pinch of salt and a pinch of cardamom powder if you have it. Once the mixture has been simmering for around ten minutes, take off the heat and leave the mixture to infuse for about 2 hours then fine strain it into a jar. You should have yield enough for at least ten cocktails.
Autumn in Kyoto
2oz Japanese Gin (I used Nikka Coffey Gin)
2oz Apple juice
0.5oz yuzu syrup or 1oz yuzu juice
0.5oz fresh squeezed lemon
Cinnamon stick and an apple slice to garnish
Shake all ingredients over ice, pour over a few rocks in a short tumbler and garnish with an apple slice and cinnamon stick
Blood Orange Negroni
1oz Whitey Neill Original Dry Gin
1oz Sweet Vermouth
1/2 oz Whitley Neill Bloody Orange Gin.
Stir ingredients together in a mixing glass, pour over ice in a short tumbler, express the oils of an orange peel over the cocktail, garnish with a dehydrated pumpkin slice and a cinnamon stick.
Watch Me Shake This Fall Cocktail: