Top it off with some citrus-forward IPA, apple slices, and freshly grated cinnamon and nutmeg. To make it, shake together brioche-infused Calvados, lemon juice, and ginger syrup, and strain into a Collins glass. The I Declare Recipeĭeveloped by Judson Winquist, co-owner of Normandie in Portland, Ore., this is the ideal recipe to enjoy as the seasons change. The natural brown sugar in the turbinado simple syrup adds a caramel flavor, while the spice of Fireball is balanced out by lemon bitters.
The Fiery Caramel Apple Hot Toddy RecipeĪnother riff on the Hot Toddy, this kicks it up a notch by combining apple brandy, turbinado simple syrup, lemon bitters, and Fireball Cinnamon Whisky for a spiced hot cider flavor. Brut sparkling wine is added for an effervescent finish, while a cinnamon stick garnish gives it a festive flare. The Autumn Sparkler RecipeĪpple brandy and pear juice are both used in this cocktail, giving it an extra touch of fall flavor. Add these ingredients, along with the usual lemon juice and simple syrup, to a shaker, strain into a flute, and top with Champagne. In this riff on the French 75, French-made Calvados brandy replaces the traditional gin, adding notes of apple to the revered classic. Shake both ingredients with lime juice and aromatic bitters, strain into a Nick & Nora glass, and garnish with a fan of thinly sliced apples. This fall-inspired version replaces white rum with Calvados apple brandy, and simple syrup (again) with honey syrup. The Daiquiri is so much more than just a summer cocktail.
Combine Laird’s Applejack, lemon juice, simple syrup, and grenadine in a shaker, and strain into a coupe before topping with Champagne. The Jack Rose Royale RecipeĬreated by Kenta Goto, bartender and owner of NYC’s Bar Goto, this is a bubbly riff on the Jack Rose, a 1920s fruity cocktail. Don’t have apple brandy on hand? Bourbon or rum can easily be used in its place. Pour the mixed liquids into a warmed mug for an extra cozy experience, and top with warm water. Shake the liqueur together with apple brandy, honey syrup, and lemon juice. This version, developed at Esquire Tavern in San Antonio, Texas, adds Hamilton Pimento Dram, a Jamaican allspice liqueur with all the flavors of fall - cloves, nutmeg, and cinnamon. The Hot Toddy is one of the most well-known winter cocktails. Combine these ingredients with a few dashes of Angostura bitters, and garnish with honey syrup-dipped apples dusted with cinnamon - a take on a Rosh Hashanah tradition celebrating the Jewish New Year. This Old Fashioned-inspired drink uses honey syrup in place of the cocktail’s traditional simple syrup, and apple brandy instead of bourbon. Add all the ingredients into a bottle and let sit in the freezer for up to two and a half hours before serving in a chilled coupe glass with an orange twist. The Bardstown RecipeĬombine apple brandy, rye, triple sec, and orange bitters to make this bottled cocktail from Maggie Hoffman’s book “Batch Cocktails” - a perfect pairing for a (socially distanced) fall celebration. Garnish with an orange twist, and enjoy this cocktail by the fire. Mix the spirit together with equal parts Campari and sweet vermouth, and serve over ice. For an autumnal twist on the drink, swap out the usual gin for the apple flavor of Calvados. Riffs on the Negroni are plentiful these days. Combine the spirits with egg white, maple syrup, and lemon and lime juice in a shaker, strain, and serve with a dash of cinnamon atop the foam for a drink that is sweet, with a hint of spice. A mix of bourbon, apple brandy, maple syrup, Ancho Reyes chile liqueur, and citrus, this seasonal cocktail was developed at TAPS at The Georges by manager and bartender Bill Harden.
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