We celebrate the flavors of the season and present some of our favorite libations that rejoice in the turning of the leaves, turtlenecks and the onset of the holiday season. Try one or more of these slick menu engineering ideas for your cocktail party or updated fall restaurant menu!
Autumn
Source: Allison Evanow, Square One
- 1 ½ oz. Square One Botanical Spirit
- ½ oz. The Perfect Purée Pomegranate
- ¾ oz. The Perfect Purée Pear
- ½ oz. Cointreau triple sec
- ½ oz. Agave nectar
- ¼ oz. Lemon juice
- Splash of club soda
Combine all ingredients into a Boston Shaker. Add ice and shake vigorously for 10 seconds. Strain into a glass over fresh ice. Add a splash of club soda and stir briefly. Serve.
Source: Manny Hinojosa, Mixologist
- 1 ½ oz. Grey Goose L’orange
- 1 oz. The Perfect Purée Blood Orange
- 4 oz. Chai Tea “Hot”
- Cinnamon stick
- 5 Cloves
- Orange peel for garnish
- Fresh ground nutmeg
- Whipped cream
In a coffee mug add 5 oz. of very hot water and one bag of Chai tea. Steep and remove tea bag. Add Grey Goose L’orange, Blood Orange Concentrate, cloves and cinnamon stick. Stir, top with whipped cream, sprinkle nutmeg and finish with an orange zest.
Herbal Sunrise
Source: Carol Donovan, Mixologist
- 1 ½ oz. Tito’s Handmade Vodka
- ¾ oz. The Perfect Purée Thyme & Citrus
- ¼ The Perfect Purée Strawberry
- Splash of Barritt’s Ginger Beer
Combine Vodka, Thyme & Citrus and Strawberry Puree together. Pour over ice into glass. Top with Barritt’s Ginger Beer. Garnish with thyme sprig or strawberry slice.
Source: Manny Hinojosa, Mixologist
- 1 ½ oz. Dewar’s Scotch 12 year old,
bacon-infused - ½ oz. Amaro Averna liqueur
- 1 oz. The Perfect Purée Green Apple
- ¼ oz. Maple syrup
- 2 Dashes of orange bitters
- ¼ oz. Lemon juice
In a mixing glass, add all the ingredients and ice. Shake and serve over the rocks, in an old fashioned glass. Garnish with apple and slice of bacon.
Photo credit: Perfect Puree of Napa Valley