2017 sure is in a hurry to open the door and let 2018 in, isn’t it? Why, it seems like just three days ago we were celebrating Labor Day…
Summer may not be over officially, but we all know that Labor Day serves as an unofficial reminder that fall is coming. Not only is it time to pull your sweaters and coats out of storage, it’s time for you to get your fall cocktail menu ready to roll out.
To help you get ready we’re sharing these Scotch whisky, ancho liqueur, rye, and mezcal cocktails. Your fall menu should strike a balance between the light and refreshing and the rich and boozy. We think you’ll find that these recipes fit that bill perfectly, and that they’ll put your guests in the mood to embrace autumn.
Cheers!
Recipe and image courtesy of Monkey Shoulder Blended Malt Scotch Whisky
- 1 ½ parts Monkey Shoulder
- 1 part Sweet vermouth
- ½ part Campari
- ¼ part Grenadine syrup
- Cold brew coffee tonic to top (cold brew bottle + premium tonic bottle)
- Orange or grapefruit peel to garnish
Stir it and build in highball glass with block ice. Garnish with orange or grapefruit peel.
Recipe courtesy of Ancho Reyes Chile Liqueur
- 2 parts Ancho Reyes Chile Liqueur
- 6 parts Q Ginger Beer
- ½ part Lime juice
- Lime wheel for garnish
Build into a Collins glass and garnish with a lime wheel.
Recipe courtesy of Tuthilltown Spirits
- 2 parts Hudson Maple Cask Rye
- 1/2 teaspoon good quality Maple syrup
- 2-3 dashes (to taste) Aromatic bitters (pronounced notes of clove and cinnamon make the Fee Brothers Whiskey Barrel-Aged bitters a great choice)
- Apple slices and cinnamon stick for garnish
Add maple syrup and bitters to an Old Fashioned/rocks glass, add ice, and then add Hudson Maple Cask Rye. Stir until well chilled and garnish with a couple thin slices of freshly sliced apple and a cinnamon stick.
Recipe courtesy of Montelobos Mezcal
- 1 part Montelobos Mezcal
- 1 part Drambuie
- 1 part Espresso
- Cinnamon stick for garnish
Add ingredients to a mug and serve with a cinnamon stick.