Fall Cocktail Roundup

Every Thursday I post a #thirstythursday cocktail recipe on my Instagram and I try to keep everything seasonal. This is your Fall Cocktail roundup.

Apple Cider Mimosas

Ingredients:

• Champagne

• Apple Cider

• Brandy

• Sugar

• Cinnamon

Directions:

1. Rim the glasses with sugar and cinnamon.

2. Pour brandy, apple cider, then champagne into each glass. Garnish as desired and Enjoy!

Hot Spiked Mulled Apple Cider

Ingredients:

• 1 gallon unfiltered apple cider

• 1 large orange

• 3 cinnamon sticks

• 4 star anise

• 1 Tablespoon whole cloves

• 1 Tablespoon whole allspice

• Ginger Root

• 1 1/2 cups spiced rum

Directions:

1. In a large dutch oven, add apple cider, orange slices, cinnamon sticks, star anise, whole cloves, whole allspice, and ginger root.

2. Bring mixture to a boil. Reduce to simmer and cover for 2-3 hours.

3. Add rum to the apple cider mixture.

4. Remove fruit and spices from the pot.

5. Serve and enjoy!

Pumpkin Old Fashioned

Ingredients for Cinnamon Syrup

• 1/2 cup sugar

• 1/2 cup water

• 1 cinnamon stick

Ingredients for Cocktail

• 1/4 cup pumpkin puree

• 3 oz bourbon

• 2 oz pure maple syrup

• 1/4 oz cinnamon syrup

• 1 oz orange liqueur

• 2 dashes orange bitters

• orange peel twists, for garnish

Directions

Make the cinnamon syrup

1. Place the sugar, water, and cinnamon stick in a small saucepan. Stir occasionally and bring just to a boil over medium heat.

2. As soon as the water starts to boil, turn off the heat and let the syrup sit until cooled to room temperature.

3. Once cooled, the cinnamon stick can be removed and mixture transferred to a container.

   Make the cocktail

   1. Fill a cocktail shaker halfway with ice. Combine the pumpkin puree, bourbon, maple syrup, cinnamon syrup, orange liquor and orange bitters in the shaker. Shake well.

   2. Fill two chilled old-fashioned glasses with fresh ice, and strain the cocktail into the two prepared glasses. Garnish with a twist of orange peel and serve.

Halloween Mimosa

Ingredients:

• 1 bottle dry sparkling wine

• 8 Tablespoons cherry grenadine

Directions:

1. Fill 8 champagne flutes full with sparkling wine.

2. Serve with syringes filled with 1 Tablespoon grenadine

Mulled Wine Sangria

Ingredients:

• 1 bottle red wine

• 1/2 cup orange juice

• 1/4 cup honey

• 2 oranges, sliced

• 2 cinnamon sticks

• Cloves

• Brandy

Directions:

1. In a large pot combine the red wine with the orange juice, honey, orange slices, cinnamon sticks and cloves.

2. Heat the mixture over medium-low heat until it’s very warm but not boiling, 8 to 10 minutes.

3. Stir in brandy and serve immediately.

Spiced Persimmon Old Fashioned

Ingredients:

• 1/2 medium ripe Hachiya persimmons

• 1/8 mandarin oranges

• 2 teaspoons maple syrup

• 2 oz whiskey

• 4 dashes orange bitters

• 1 cinnamon stick

Directions:

1. Muddle the persimmons: combine persimmon, orange, and maple syrup in a lowball glass.

2. Mix the old fashioned: add ice, whiskey, and orange bitters, grate a touch of the cinnamon over the top, then stir with the cinnamon stick and serve.

Pumpkin Pie Martini

Ingredients

• 1 1/2 oz vanilla vodka

• 1 1/2 oz spiced rum

• 1/2 oz creme de cocoa

• 1 oz heavy whipping cream

• 2 Tablespoons pumpkin puree

• 1/2 teaspoon maple syrup

• 1/8 teaspoon pumpkin pie spice

• graham cracker crumbs for the rim

Directions

1. Dip the rim of a martini glass in some water and then dip it into graham cracker crumbs to coat.

2. Add some ice into the cocktail shaker and add all the ingredients for the martini. Shake vigorously.

3. Pour into the prepared martini glasses and enjoy!

Pear & Cranberry Champagne Cocktail

Ingredients

Fruit Puree

• 1 1/2 cups cranberries (~6 ounces as original recipe is written)

• 1/2 medium ripe pear (Bartlett or Anjou // peeled + chopped // ~ 1 cup as original recipe is written)

• 2 tsp orange zest

• 2 Tbsp water

• 2 Tbsp maple syrup (plus more to taste // or sweeten with stevia to taste)

Champagne

• 1 750 ml bottle slightly dry champagne (I love Argyle Brut, available at Trader Joe’s)

Directions

1. To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water, and maple syrup to small baking dish. Toss to combine.

2. Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin (see photo).

3. Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness (I added a little more of both).

4. To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.

5. Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.

6. To serve, add about 2 Tbsp of the compote into each serving glass (champagne flutes are ideal). Top with a bit of champagne. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the champagne more seamlessly.

7. Top with more champagne until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.