Celebrate the flavors of fall with seasonal cocktails inspired by crisp weather, fresh ingredients, and the tastes of autumn.
· 1 oz Woodford Reserve Double Oaked
· 1 oz Woodford Reserve Bourbon Whiskey
· .5 oz Amaro S. Maria al Monte
· .75 oz Apple Cider
· .5 oz Yuzu Juice
· .25 oz Monin Black Sugar Syrup
· .25 oz Monin Honey Syrup
· 1/2 inch piece of ginger
· 3 Fresh Cherries
· 2 pinches Cinnamon
· 2 pinches of Pumpkin Spice
GARNISH: Cinnamon, star Anise, rosemary
1. Place cherries and ginger in mixing tin and muddle with cinnamon and pumpkin spice.
2. Combine with the rest of the ingredients.
3. Add ice and shake hard.
4. Double strain into coupe glass.
5. Add garnishes and torch for aromatic hit.
· 1.5 oz Woodford Reserve Double Oaked
· 2 oz Café Bustelo Unsweetened Espresso Style Iced Coffee Beverage
· 1oz Simply Squeeze/Reàl Infused Exotics Pumpkin Purée Syrup
· .75 oz Heavy Cream
GARNISH:
· Café Bustelo
· 1 cup organic cane sugar
· 1 TBSP Kosher salt
· 1TBSP Baking Spice
1. Prepare coupe (or martini) glasses by filling them with ice water to chill as you build the cocktail.
2. Add all ingredients to a shaker with ice.
3. Shake until very cold.
4. Empty glass and rim with the spice blend by dipping the rim in a shallow dish of cold coffee and then into the spice blend.
5. Strain the cocktail into the prepared coupe glass.
· 2 oz Woodford Reserve Bourbon Whiskey
· ¼ oz Monin Toffee Nut Syrup
· ¼ oz Simply Squeeze/Reàl Infused Exotics Pumpkin Purée Syrup
· 3 dashes Fee Brothers Black Walnut Bitters
GARNISH: Cinnamon, Cherry, Orange Peel
1. Combine all ingredients in shaker.
2. Shake and strain over glass.
3. Garnish with sprinkle of cinnamon, cherry, and orange peel.
· 1.5 oz Diplomático Reserva Exclusiva Rum (Brown Forman)
· .5 oz Limoncino dell'Isola (Gruppo Caffo)
· .5 oz Domaine de Canton Ginger Liqueur (Heaven Hill Brands)
· 2 Plums
· .5 oz Heavy Cream
· 2 tsp Apricot Preserves
· 1 oz Coconut Cream
· .25 oz Monin Agave Nectar
GARNISH: Thyme and Pomegranate Garnish
1. Add flesh of the plums & apricot preserves to blender and pulse on high.
2 Combine with Rum, Limoncino and Ginger Liqueur.
3. Allow time to strain into fresh mixing tin.
4. Add coconut cream, heavy cream, Agave nectar.
5. Shake hard with ice and strain over fresh ice into a double old fashioned glass
6. Garnish with Thyme and pomegranate
· 1 oz Tequila Herradura Reposado
· 1 oz Diplomático Reserva Exclusiva Rum
· 1 oz apple cider
· .5 oz blood orange juice
· .5 oz lime juice
· 1 heaping bar spoon apple sauce
· 1 oz simple syrup
· Big dash of cinnamon
· Blood orange wheel for garnish
1. Add all ingredients to a cocktail shaker with ice.
2. Shake until very cold.
3. Strain onto fresh ice.
4. Garnish with a blood orange wheel
· 1 oz apple puree
· 1 oz peach puree
· 1 oz kumquat puree
· ½ oz Monin Hibiscus Syrup
· 1 oz Deep Eddy Pineapple Vodka
· 2 oz Diplomático Reserva Exclusiva Rum
· 1 oz Tequila Herradura Ultra
· 1 oz Fords Gin
GARNISH: Kumquat
1. Combine all ingredients in shaker.
2. Strain over ice.
3. Garnish with kumquat.
· 1.5 oz Cocoa Nibs, Cinnamon and Candy Corn infused Jack Daniel's Bonded Tennessee Whiskey
· 1 oz Boulard Calvados
· 1/4 oz Jack Daniel’s Tennessee Apple Liqueur
· 3/4 oz Cinzano Vermouth Rosso
· 2 dash Fee Brothers Cranberry Bitters
· 2 dash Fee Brothers Cherry Bitters
· 2 dash Fee Brothers Black Walnut Bitters
· 2 barspoons Gonzalez Byass Nectar Pedro Ximénez Sherry
· 1 barspoon Collins Candied Orange Twists
GARNISH: Orange Peel and Candy Corn Garnish
1. Pressure infuse Cocoa Nibs, Cinnamon, Candy Corns into Whiskey in ISI.
2. Strain and combine all ingredients into mixing glass with Ice, stir until optimal dilution.
3. Pour over big ice cube, express orange peel and put In glass to look like a moon, place candy corns on top of big rock.
· 2 oz Jack Daniel's Bonded Tennessee Whiskey
· 1 oz Mezzodì L’Aperitivo Italiano
· 1 oz Amaro S. Maria al Monte
· Dash Fee Brothers Whiskey Barrel-Aged Bitters
GARNISH:
· Foghat Whiskey Barrel Oak Fue, Oak Woodchips to smoke the glass
· Torched Orange Peel & Licorice Straw Garnish
1. Prepare the glass by adding ice water while you gather the ingredients.
2. When you are ready to build the cocktail, empty the ice water, light the smoking chips, and turn the glass upside down over the smoldering smoking chips. Allow the glass to smoke while you build the cocktail.
3. Add all ingredients to a mixing glass with ice.
4. Stir until very cold.
5. When you are ready to strain the cocktail, quickly turn the smoked glass right side up, add a large ice cube and strain the cocktail over the big rock.
6. Garnish with an orange peel and a licorice straw.