Fireside Cocktails

As the temperature drops, we ask master mixologists how to heat things up.


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As the temperature drops, heat things up with a savory cocktail perfect for the chilly season. The latest batch of autumn libations features the best of the season’s flavors, such as pumpkin, apples, pears and warm fall spices, in recipes from master mixologists.

A Pear of Roses

By H. Joseph Ehrmann, Elixir (San Francisco)

1 ½ oz Square One Botanical Organic Spirit
½  oz Lemon Juice (Meyer when possible)
½  teaspoon Fresh rosemary leaves
1 oz Pear juice
½ oz Sonoma Syrups lavender syrup

Strip 3 inches of rosemary leaves (about 1/2 teaspoon) into a mixing glass and muddle lightly.  Add the remaining ingredients and fill with ice. Shake well and double strain up. Garnish with a rosemary sprig pulled through a Meyer Lemon wheel floating in the cocktail.

 

Pumpkin Infusion

By John Byrd, The Bedford (Brooklyn, NY)

Byrd makes this pumpkin-infused vodka every fall, and when it’s gone, the cocktail comes off the menu.

2 small pumpkins cut, cored & deseeded
Sugar in the raw
1 liter vanilla vodka
1 liter 100-proof vodka
¼ Tablespoon fresh ground nutmeg
1 clove
3 small thumbs ginger, crushed
2 whole cinnamon sticks
3 whole allspice berries, crushed
1 whole vanilla bean, split
5 Tablespoons cane syrup

Sprinkle the pumpkin pieces with sugar in the raw and bake in oven for 1-1.5 hours (until soft). Let cool. Take a large jar (Byrd uses a 1-gallon olive jar) and add the pumpkin remaining ingredients. Let sit for at least 3 weeks, then strain liquid into a bottle and close tightly.

To serve: In a cocktail shaker, combine 2 ounces Pumpkin Infusion with 1 ounce of heavy cream and ice. Shake and strain into a martini glass. Optional garnish:  toasted marshmallow.

 

The Black and Blue

By Tinika Green (Beverage Manager) and Andrew Duncan (bartender) of Blue Smoke (New York)

Fall is the time to curl up by the fire with spirits made from autumn apples, like the classic Calvados.

2 ounce The Black Grouse Blended Scotch Whisky
½ ounce calvados (apple brandy)
½ ounce amaretto
¼ ounce Frangelico

Combine all ingredients with ice and stir. Rinse cocktail glass with Frangelico. Strain cocktail into rinsed cocktail glass and garnish with orange twist.

 

Cinnamon Fig Sidecar

By Bridget Albert (Chicago)

Enjoy the rich, toasty flavors of cognac as it brings out the sweetness of fresh figs.

1 black mission fig
1 ½ oz fresh sour mix
Pinch of cinnamon
½ oz orange curacao
1 ½ oz VSOP Cognac
4 bar spoons superfine sugar, for rim
Lime wedge, for rim

To rim the glass: On a small plate, measure the sugar. Rim the outside top of glass with lime wedge. Roll the outside rim of the glass in sugar. Set aside.

Remove stem from the fig, cut a thin slice for the garnish, and dice the remainder. Add diced fig and fresh sour to mixing glass. Muddle until combined well. Add a small pinch of cinnamon, orange curacao, and cognac. Add ice to tin. Shake hard. Strain into sugar-rimmed cocktail glass.

Garnish with fig slice.

 

Zentini

By Eyal Raziel and Elad Benisti, Upper West (Santa Monica, CA)

A cranberry-and-spice drink worthy of Thanksgiving and beyond.

3 lime wedges
1 ¼ oz Absolut Berri Acai vodka
¾ oz Mathilde Framboise raspberry liqueur
¼ oz cranberry juice
Cinnamon powder, to garnish

In a cocktail shaker, muddle lime wedges. Add vodka, raspberry liqueur, cranberry juice, and ice. Shake vigorously and strain into a martini glass. Sprinkle cinnamon powder on top of the drink to garnish.

 


 

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