Autumn is a fantastic time for food and drink. The cooler weather ushers in savory flavors, warming spices, fresh apples and of course, pumpkins. There are tons of great fall cocktail recipes out there, but we’ve narrowed it down to eight that we think capture the essence of autumn.
California Wine Central: Sierra Foothills’ Wines Gain a Foothold
By Liza B. Zimmerman
The inland, Central California wine region called the Sierra Foothills is known for producing primarily big reds, such as zinfandel and syrah. But the area also makes an assortment of well-balanced white Rhône varietals including viognier and marsanne. Northern Italian varietals like barbera are also becoming part of the viticultural picture.
1½ oz. White rum
1 ¾ oz. Combier Pamplemousse Rose grapefruit liqueur
½ oz. St. Germain elderflower liqueur
¼ oz. Agave syrup
1 oz. Lemon juice
Bar spoon fresh ginger juice
Dash of Scrappy’s Cardamom bitters
Peychaud’s bitters float
Build/serve in a Collins glass, garnished with candied ginger.
The mixologists at Evelyn Drinkery in New York created this cocktail.
What I’m Drinking Now: Eric Brown, Braddock’s American Brasserie in Pittsburgh
Eric Brown, restaurant manager at Braddock’s American Brasserie in Pittsburgh, shares his favorite drink of the moment.
Shutdown Means No New Beer From Craft Brewers
NYC Lounge Lantern’s Keep Brings Back the Nightcap
New Chicago Cocktail Bars
Fall blows in three new additions to the Windy City’s craft cocktail scene.
Newcastle Brown Ale is bringing back its Newcastle Werewolf limited-edition brew. The ale is brewed with rye malts, making it naturally blood-red in color. Newcastle Werewolf, which has an ABV of 4.5%, is available nationally through October and priced comparably to Newcastle Brown Ale.
Casa 1921 Tequila Cream
Casa 1921 has unveiled 1921 Tequila Cream, which pairs the soft flavor of cream with its 100% blue agave blanco tequila. The 30-proof tequila cream liqueur is available for a suggested retail price of $29.99 for a 750-ml. bottle.
When I visited Henry a Liquor bar at the Hudson New York Hotel a few weeks ago, creative director Ryan Chetiyawardana promised to develop a cocktail specifically for me. And here it is…
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