Drink Recipes: Festive Fall Drinks

Now that we’re in the depths of fall, it’s time to change your menu to reflect the changing weather (for some of us) and your customers’ thirsts. Try these fall flavors at your bar or club, and watch as patrons come back on every cool day to warm up.

Grandma’s Secret Punch
Created by Clint Rogers for The Gage in Chicago.

1 ounce Hendrick’s Gin
2 ounces Culinary Traditions Caramelized Pineapple, thawed
1 ounce strong chamomile tea
¼ ounce lemon juice
¼ ounce honey syrup
Peychaud’s Bitters (to taste)

Combine all ingredients into a pint glass. Shake vigorously with a Boston shaker, and strain into a glass filled with ice. Serve.

Rouge Noir Cocktail
Created by Junior Merino, founder of theliquidchefinc.com.

1 ½ ounces Combier Rouge
½ ounce Combier Orange Liqueur
4 ounces brut
1 orange zest

Pour Combier’s Rouge and Orange Liqueur in Champagne flute. Top with Champagne. Garnish with one orange zest.

Autumn HarvestAutumn Harvest
On the menu at 62 Restaurant & Wine Bar in Salem, Mass.

2 ½ ounces vanilla vodka
1 ounce Bailey’s Irish Cream
1 ounce simple syrup
1 ½ ounces pumpkin juice*

Pour all of the ingredients into a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a chilled Martini glass. Dust with cinnamon sugar.

*Pumpkin Juice
2 butternut squash, peeled and diced
2 tbsp brown sugar
2 cinnamon sticks
4 whole cloves

Pass the squash through a juice extractor. This will yield about 4-6 cups of fresh juice. Pour the juice into a saucepan and add the sugar and spices and cook over medium heat until the juice reduces by about half — 10 minutes or so. Strain the juice and set aside for use.

Disaronno Ginger GrapeGinger Grape
Courtesy of Disaronno.

1 ½ ounces Disaronno
1 ½ ounces grape juice
ginger ale

Pour ingredients over ice, top with ginger ale. Garnish with grapes.

Pumpkin MartiniPumpkin Martini
Courtesy of TY KU.

2 ounces TY KU Sake
1 ounce Vanilla Rum
½ ounce pumpkin syrup

Add ingredients, shake and pour into a Martini glass. Top with whipped cream and garnish with cinnamon stick.

Pomegranate Sidecar
Courtesy of Perfect Puree.

1 ounce premium Cognac
½ ounce Culinary Traditions Pomegranate Concentrate, thawed
½ ounce Grand Marnier
1 ounce simple syrup
¾ ounce fresh lemon juice
1 egg white
Dash of orange bitters

Combine all ingredients into a glass filled with ice. Shake vigorously with a Boston shaker until egg whites are foamy. Strain into a glass and garnish with a sprig of thyme.

Sobieski Karamel KISS
Courtesy of Sobieski.

1 ounce Sobieski Karamel Vodka
½ ounce Cocoa Liqueur (Marie Brizard)

Shake with ice. Strain into a chilled sugar-rimmed Martini glass. Garnish with a candy kiss or maraschino cherry.


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