Sweater Weather HEADER EN

 

Fall means the fruity and frozen summer cocktails have been replaced with spicy and warm cocktails to match the crisp and cool sweater weather.

 

spiced-pear-gin-fizz 

Spiced Pear Gin Fizz

2 oz gin

1 1/2 oz lemon juice

1 large egg white

1/2 oz spiced pear simple syrup*

 

In a cocktail shaker filled with ice, add gin, lemon juice, egg white and spiced pear simple syrup. Shake until the shaker becomes frosty. Strain into a cocktail glass, top with soda and garnish with star anise. 

 

Spiced Pear Simple Syrup

1 cup water

1 cup sugar

1 pear, cored and cut into pieces

2 star anise

3 cardamon pods

 

Add all ingredients to a small saucepan and bring to a simmer over medium heat (stir to dissolve the sugar). Let mixture simmer for about 5 minutes. Remove from heat and allow to cool. Strain out pear and spices. Store in a mason jar in the fridge. 

 

Make it with:

 

ginger-daiquiri 

Ginger Daiquiri

1 1/2 oz spiced rum

3/4 oz ginger syrup*

1/2 oz fresh lime juice

 

Add all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into a cocktail glass. Garnish with piece of candied ginger.

 

Ginger Syrup

2 cups of sugar

2 cups of water

8 oz fresh ginger, peeled and cut into slices

 

Bring water and sugar to a boil over medium heat. Add sliced ginger and simmer for 5 minutes. Remove from heat and let ginger seep for 30 minutes. Strain out the ginger. Store in a mason jar in the fridge.

 

Make it with:

 

earl-grey-hot-toddy 

Earl Grey Hot Toddy

1 cup Earl Grey tea, prepared and hot

1 oz bourbon

2 tbsp lemon juice

1 tbsp honey

 

Add lemon juice and honey to Earl Grey tea. Add bourbon and garnish with a slice of lemon. 

 

Make it with:

 

warm-apple-pie-cocktail 

Warm Apple Pie Cocktail

Serves 4

3 cups apple cider

2 cinnamon sticks

2 whole cloves

4 whole allspice

1/2 cup rum

Whipped cream and ground cinnamon for garnish

 

Add apple cider, cinnamon sticks, cloves and allspice to a heavy saucepan. Bring to a boil. Lower heat and simmer for 10 minutes. Strain out the spices and add rum. Pour into glasses and top with whipped cream and ground cinnamon.

 

Make it with: