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)
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.
Rye Apple Old Fashioned
When stepping into the Detroit Marriott at the Renaissance Center—a hotel so large that it has its own zip code—one might not expect the bar program to be concocting their own house-made apple bitters. This, however, is the case and when coupled with the city‘s own Detroit City Distillery Homegrown Rye, there’s proof (forgive the pun) of a solid, well-considered menu at hand.
2 oz of Detroit City Distillery Homegrown Rye
2 dashes of house-made apple bitters
.50 oz of simple syrup
Stir all ingredients and serve over large ice cube.
Grapefruit Rhubarb Mimosa
Even though the spirits collection and live jazz may be what first comes to mind when thinking of Fine and Rare in New York City, the cocktail program holds no punches. A bountiful mimosa with citrus galore and rhubarb as the bow, it’s worth the trip to 37th Street.
.75 oz grapefruit
.75 oz lemon
.50 oz agave syrup
3 dashes rhubarb bitters
Stir together and top with Prosecco.
After deep-diving into the developments behind Shackleton Whisky last year, it has been refreshing to try the blended scotch in various concoctions. The Rusty Compass is an invention by the brand and remarkably pulls together Drambuie and Cherry Heering in a splendid way.
1.5 oz Shackleton Whisky
.75 oz Drambuie
.50 oz Cherry Heering
Add all ingredients to mixing glass and fill with ice. Stir until perfectly chilled. Strain into a chilled coup glass. Garnish with a grapefruit peel and Luxardo Cherry Flag.
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.