Cocktails For The Changing Weather
Drinks with a dash of nostalgia that are fit for summer or fall
According to the calendar, the Northern Hemisphere is well into autumn, but it will take some time before the weather catches up and properly commits to the season of transition. We can expect heatwaves undercut by wintry chills. Leaves will fall as the sun sets earlier, but the vivaciousness of summer doesn’t sap too quickly. With all of this swirling about, drinkers begin to switch out lighter spirits for darker ones. The following six recipes were collected over the past few weeks and work under any and all of these conditions. The spirit of summer sun lives on, but these drinks also embrace the cold ahead.
Apples to Oranges
Chef Neal Fraser and Amy Knoll Fraser’s Downtown Los Angeles foodie haven, Redbird delivers on the drinks. Bar director Tobin Shea has crafted a menu with dynamic tipples that tickle the palate in entirely unexpected ways.
1 oz Clear Creek Apple Brandy
1 oz J. Rieger & Co. Kansas City Whiskey
.75 oz Lustau Vermut Blanco
.50 oz Grand Marnier
3 dashes Combier Elixer
In a mixing glass, combine all ingredients. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with an orange twist.
Stella Artois Cidre ICONic Tonic
From the much talked about Bazaar Icons party during New York Fashion Week, hosted at the Plaza Hotel by Harper’s Bazaar, Stella Artois‘s Cidre ICONic Tonic made for a jubilant menu addition. From the bitters to the tonic, it’s a far more complex beverage than most cocktails in this category—and lightly acidic thanks to the citrus in the mix. Altogether: delicious.
5 oz Stella Cidre
1 oz tonic water
1.5 oz pineapple juice
.5 oz orange juice
Dash of orange bitters (1-2 drops)
Mint
In a highball glass, mix pineapple juice, orange juice and tonic water over ice. Top with Stella Artois Cidre and add a dash of orange bitters. Garnish with a mint sprig.
Dead Witch
Created by Federico Avila for CH favorite Bar Belly, the Dead Witch plays upon the increasing popular espresso martini—which is rightfully making a return thanks to higher quality ingredients. Here, coconut milk and tonka bean tincture—as well as the delectable Pierre Ferrand Liqueur—set this apart from all others in this class.
Dash of black walnut bitter
Dash of tonka bean tincture
.50 tsp cream of banana
.25 oz coconut milk
2 oz Moroccan Blend Coffee Cold Brew
.50 oz Pierre Ferrand Liqueur
1.5 oz Aylesbury Duck vodka
Shake, and strain into a coupe class. Garnish with coffee beans.
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