Autumn Cocktails: Rye

This post contains these recipes:

• Autumn Leaves
• Dark Skies Ahead
• Great Pumpkin Cocktail

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Autumn Leaves

Makes 1

Ingredients

0.75-oz (1.5 Tbsp) straight rye whiskey

0.75-oz (1.5 Tbsp) apple brandy

0.75-oz (1.5 Tbsp) sweet vermouth

0.25-oz (2 tsp) Strega

2 (0.5 tsp) dashes Angostura bitters

Garnish:

Orange twist

Preparation

Combine all of the ingredients in a mixing glass; add ice cubes. Stir and strain over ice in an old-fashioned glass. Garnish with the orange twist.

Source: Mr. Boston Holiday Cocktails, Edited by Anthony Giglio and Jim Meehan (Hoboken: John Wiley & Sons, Inc, 2009), 82 - 83.

Photo: Alice Gao

Dark Skies Ahead
Adam Robinson
Makes 1

Ingredients

1.00-oz (2 Tbsp) Rittenhouse Bonded Rye
0.75-oz (1.5 Tbsp) Averna Amaro
0.50-oz (1 Tbsp) pumpkin butter such as American Spoon Foods or Stonewall Kitchen
0.25-oz (2 tsp) lemon juice
2 Dashes Angostura bitters
Ice

For serving:
3.00-oz (6 Tbsp) Newcastle brown ale, or similar

Preparation

Combine rye, Averna, pumpkin butter, lemon and bitters in cocktail shaker; fill with ice and shake until chilled. Double strain into a old fashioned glass. Top with ale. 

Image credit

Great Pumpkin Cocktail
Jim Meehan - 2011

Makes 1

Ingredients
2.00-oz (4 Tbsp) Southampton (find it near you?) Pumpkin Ale
1.00-oz (2 Tbsp) Rittenhouse Bonded Rye
1.00-oz (2 Tbsp) Laird's Bonded Apple Brandy
0.50-oz (1 Tbsp) Grade B maple syrup
1 whole egg
Ice

Garnish:
Whole nutmeg


Preparation
Add pumpkin ale, rye, apple brandy, and maple syrup to a mixing glass. Swirl to decarbonate beer. Add egg and shake without ice (for a long time) until foamy. Add ice and shake well. Strain into chilled serving glass and garnish with fresh-grated nutmeg.


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Autumn Cocktails: Rum

Autumn Cocktails: Rum

This post contains rum-based Autumn cocktail recipes. 

• Maple Madness
• Pumpkin Punch
• Pumpkin Steamer
• Pumpkin-tini
• Sleepy Hollow Fizz
• Spiced Rum Cocktail

Maple Madness

Flor de Caña®
Makes 1

Ingredients
2.50-oz Flor de Caña® 7 year rum
0.50-oz maple syrup
2 Dashes Liquid Smoke®

Garnish:
Smoked salt


Preparation
Salt rim of small rocks glass. Add Flor de Caña®, maple syrup and Liquid Smoke® to shaker. Strain over ice.

Image credit

Pumpkin Punch

Kelly Carámbula
Makes 8 to 10 servings

Ingredients
10.0-oz pumpkin purée
10.0-oz Cinnamon-Infused Rum
10.0-oz sweetened condensed milk
10 Dashes Angostura® bitters

Garnish:
Freshly ground nutmeg
Ice block or cubes


Preparation
In a large punch bowl, combine all of the ingredients; gently stir until fully combined. Sprinkle freshly grated nutmeg over the entire punch bowl (below).

Image credit

Source

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Pumpkin Steamer

Makes 1

Ingredients
1.00-oz canned pure pumpkin purée
2.00-oz whole milk
0.25-oz Rich Simple Syrup
1.00-oz aged rum
1.00-oz Galliano
2 dashes Angostura® bitters

Garnish:
Freshly grated nutmeg


Preparation
Combine the pumpkin purée, milk, and syrup in a saucepan and heat until hot but not boiling. Combine the spirits and bitters in a preheated snifter. Add the hot mixture; garnish with the nutmeg.

Source

Image credit

Pumpkin-tini

Frangelico®

Makes 1

Ingredients
1.25-oz (2.5 Tbsp) Flor de Caña® 7 year Grand Reserve Rum
1.25-oz (2.5 Tbsp) Frangelico Hazelnut Liqueur
0.50-oz (1 Tbsp) Pumpkin Simple Syrup
0.25-oz (0.5 Tbsp) Vanilla Vodka

Garnish:
Brown rimming sugar for glass
Whipped Cream
Ground Cinnamon


Preparation
Lightly apply rimming sugar to a martini glass. In a shaker filled with ice, combine all ingredients; shake vigorously. Strain into the martini glass and top with whipped cream. Sprinkle cinnamon on top.

Sleepy Hollow Fizz

Brian Miller
Makes 1

Ingredients
2.0-oz Flor de Caña® 7 Year Grand Reserve Rum
0.5-oz fresh lemon juice
0.5-oz maple syrup
2 bar spoons Pumpkin Purée
1 egg yolk
Top club soda


Preparation
Shake well for 10 to 15 seconds.  Add 3 ice cubes and shake again for another 10 to 15 seconds; strain into a fizz glass. No garnish.

Source: Brian Miller, Bar Manager, Death & Co. New York City via Flor de Caña®

Read more: Gary Regan, "A dry shake for cocktails isn't so new after all" (San Francisco Chronicle,  July 17, 2011)

Spiced Rum Cocktail

Todd Thrasher

Makes 1

Ingredients
2.00-oz (4 Tbsp) Spiced Rum
5.00-oz Winter Tonic Water

Garnish:
Orange peel twist


Preparation
Combine the Spiced Rum and Winter Tonic Water; serve over ice, garnished with the twist of orange peel.

Source


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Autumn Drinks: Rye

Grapefruit Juice Punch recipes

The punch recipes in this post include grapefruit juice plus four or more other ingredients:

• Bourbon Punch with Pink Grapefruit and Mint
• Frozen Fruit Juice Punch N/A
• Pink Grapefruit Punch N/A
• T. Rex Punch N/A

Bourbon Punch with 

Pink Grapefruit & Mint
Bon Appétit - 2007

Makes 8 to 10 servings

Ingredients
1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
2 1/2 cups bourbon
12 dashes Angostura bitters
1 cup club soda, chilled

For serving:
1 ice block

Preparation

In a small saucepan, stir 1/3 cup water and sugar over Low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.

Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add ice to bowl.

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Frozen Fruit Punch - N/A

JL Baton Rouge - 1959
Makes 8-quarts

Ingredients
3 cans frozen lemonade

2 cans frozen orange juice

2 cans frozen pineapple juice

2 cans frozen grapefruit juice

4 boxes frozen raspberries

Preparation

Dilute all frozen juices according to instructions on cans and combine.

Crush frozen raspberries through food mill; freeze 1/3 of raspberries to use in place of ice. 

Mix remaining 2/3 raspberries with diluted juices and chill for several hours before serving. 

Source:  Junior League of Baton Rouge, Inc, River Road Recipes I (Baton Rouge: Junior League of Baton Rouge, 1959), 10.

Infusion: Spiced Rum

• AZ's 5-Spice Rum
• Kelly Carámbula's Cinnamon-Infused Rum
• Martin Cate's Homemade Spiced Rum
• Todd Thrasher's Spiced Rum

Serve this 5-Spice Rum in (8) highball glasses straight up, chilled or on the rocks.

5-Spice Rum

Adapts AZ (now closed) - 2000

Makes 8 cocktails

Ingredients

1 (750-ml) bottle of dark rum

1 cinnamon stick

4 whole cloves

1 star anise

1/4 tsp fennel seeds

Pinch Sichuan peppercorns

Preparation
Uncap rum; add spices and replace cap. Shake well.

Let stand at room temperature for 48 hours.

Strain rum through a fine sieve, discarding spices. 

Source

Cinnamon-Infused Rum

Kelly Carámbula - 2011

Makes 750-ml

Ingredients

1 (750-ml) bottle of dark rum, like Flor de Caña®

3 cinnamon sticks

Notes:  Pumpkin Punch recipe

Preparation

In a large, wide-mouth jar, combine the cinnamon sticks and rum (keep the bottle). Seal and place in a dark area for 3 days; shake gently daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

Source

Homemade Spiced Rum

Martin Cate - 2009

Ingredients
1 bottle decent medium-dry rum
1 vanilla bean, sliced open
1 (3-inch) slice of orange peel, with no white pith
1 cinnamon stick
3 whole allspice berries
3 whole cloves
5 whole black peppercorns
1/8 tsp ground nutmeg
1 slice of fresh ginger, about the size of a quarter


Notes:  Henry and John recipe


Preparation
Combine all in the bottle and cap it. Keep in a cool, dark place for about three days, shaking it once a day. When you think it is ready (anywhere from 2 to 4 days), strain out the spices and re-bottle the rum.

Source

Spiced Rum

Todd Thrasher - 2009

Makes 1-liter

Ingredients
1 whole star anise
1/2 (3-inch) cinnamon stick, broken into pieces
2 whole cloves
2 allspice berries
2 cardamom pods
0.25-oz (0.5 Tbsp) freshly grated nutmeg
1 liter good-quality white rum such as Appleton®, Flor de Caña® or Mount Gay®
1 vanilla bean, split and scraped
Strips of peel from 1 whole orange (no pith), finely chopped

Notes:  Spiced Rum Cocktail recipe


Preparation
Use a mortar and pestle or coffee grinder designated for spices to grind the star anise, cinnamon stick pieces, cloves, allspice berries, cardamom and nutmeg.

Pour the rum into a clean, clear-glass 4-cup container; save the rum's original bottle. Add the spice mixture plus the vanilla bean and scrapings and the orange peel. Seal and place on an interior windowsill for 5 days; shake the mixture each day.

After 5 days, strain through a fine-mesh strainer; then strain again, making sure all traces of the spices are removed. Discard any solids. Use a funnel to return the Spiced Rum to its original bottle. Be sure to label it accordingly.

Source

Last Updated December 9, 2012