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* Pomegranate and jalapeño-infused tequila : Combine 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila . Let infuse for 1 to 2 days , stirring or agitating occasionally . Strain and bottle .
** Honey syrup : Use a 2 to 1 ratio of honey to water . Simmer over medium heat until the honey dissolves . Bottle and refrigerate .
Jason Hedges , author of The Seasonal Cocktail , beverage director at Laurent Tourondel Hospitality , created this recipe for The Vine in New York .
Paloma con Manzana 1 ¾ oz . Tequila Blanco ½ oz . Giffard Pamplemousse pink grapefruit liqueur ½ oz . Fresh lime juice ¾ oz . Fresh grapefruit juice 2 ½ oz . Martinelli ’ s Sparkling Cider 1 Grapefruit wheel 1 Small apple 1 tbsp . Tajin spice mix 1 dash Salt
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1 oz . Ginger beer or sparkling water 1 cup Ice ( preferably pebble ) Sprig of mint for garnish
Muddle at least 5 blackberries and simple syrup gently in your serving glass . Pour in rye whiskey and add half a cup of ice . Stir for 20 seconds until some ice has melted . Add additional blackberries and ice , top with ginger beer or sparkling water for a less sweet preference . Garnish with mint .
The mixologists at Milam & Greene created this recipe .
Pumpkin Pie Martini 1 ½ parts Absolut Vanilia vodka 1 tbsp . Cinnamon syrup 1 part Milk 2 tbsps . Pumpkin puree
Fill a shaker with ice cubes . Add all ingredients . Shake and strain into a cocktail glass .
The mixologists at Absolut created this recipe .
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Fall Forward |
Paloma con Manzana |
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Mix Tajin and salt together on a small plate and set aside . Add tequila , liqueur , lime and grapefruit in cocktail shaker . Shake vigorously and strain over ice . Top with cider , and stir briefly . Add one wheel of fresh grapefruit , placed inside glass against one side , slightly curved , cut 3 apple slices , “ fan ” them and place on top of the cocktail . Serve with a straw .
The mixologists at Martinelli ’ s created this recipe .
Fall Forward 1 ½ oz . Amaricano 2 oz . Apple cider ¾ oz . Bourbon ½ oz . Fresh lime juice Barspoon Allspice Dram
Combine all ingredients and shake . Strain into glass ; can be served up hot or cold .
The mixologists at Fast Penny Spirits created this recipe .
Blackberry Bramble 1 ½ oz . Milam & Greene port cask finished rye whiskey 6 or 7 Ripe blackberries 1 oz . Simple syrup
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Solar Flare 2 oz . Oak & Eden Wheat & Honey Bourbon 1 oz . Orange juice ¾ oz . Lime juice ¾ oz . Hot maple syrup ( 1:1 ratio of maple syrup and gochujang , or Korean chili paste ) 2 dashes Angostura bitters
Add all ingredients into a cocktail shaker with ice . Shake vigorously and strain into a rocks glass with ice . Garnish with a chili pepper .
Oak & Eden mixologist Grace Terrell created this recipe for Ático in Fort Worth , TX .
Coopers ’ Caramel Apple 1 ½ oz . Coopers ’ Craft Barrel Reserve bourbon 5 oz . Apple cider 1 oz . Caramel syrup
Heat cider to the desired temperature . Add bourbon and caramel syrup . Pour into mug and garnish with cinnamon sticks and apple slice .
Brown-Forman Corp . mixologist Fitz Bailey created this recipe .
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Pumpkin Pie Martini |
Solar Flare
Coopers ’ Caramel Apple
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