It’s one of the most anticipated times of the year!
During fall and winter, cocktails become more festive and savory. It’s much easier to get creative with seasonal flavors like pumpkin spice, apple, cinnamon, and cranberry. Here’s some tasty concoctions that will have your guests asking for recipes and refills!
Honey Thyme Margarita (By: Maryanne Cabrera)
-6 3-inch sprigs Thyme, fresh
-1/2 oz Honey thyme syrup
-3/4 oz Lime juice, fresh squeezed
-1/2 cup Liquid honey
Baking & Spices
-1 Sea salt, coarse
-1/2 cup Water
Fill cocktail shaker with ice. Add tequila, lime juice, grapefruit juice, orange liqueur, and syrup. Shake well until well chilled. Strain into a salt-rimmed serving glass.
Honey Thyme Syrup:
Add water, honey, and thyme to a heavy bottomed sauce pot. Bring to a simmer until honey has dissolved. Remove from heat and let thyme steep for 30 minutes. Strain out thyme. Transfer syrup to airtight container and keep at room temperature.
Apple Cider Sangria (By: Lori Lange)
-2 Apples, small
-1 Lemon, medium wedges
-2 Pears, small
-1/2 cup Pomegranate seeds
To a large pitcher, add pear, apple, lemon and pomegranate seeds.
Pour apple cider into the pitcher, followed by apple whiskey and brandy. Refrigerate for a few hours, and then add the sparkling wine right before serving).
Pour chilled sangria into glasses, making sure to get plenty of fruit in each glass. Garnish each glass with a cinnamon stick and a star anise.
CARAMEL APPLE MOSCOW MULE (By: Cheryl Sousan)
-3-4 fluid ounces *caramel vodka
-4 fluid ounces fresh apple cider, chilled
-juice of 1/2 lime
– 24 fluid ounces ginger beer, chilled (I prefer Fever-Tree)
– ground cinnamon
– 2-4 cinnamon sticks (for garnish)
-apple sliced (for garnish)
- Using a cocktail shaker, combine vodka, apple cider, and lime juice. Shake until well mixed.
- Fill 2 copper mugs 3/4 of the way full with crushed ice, then divide cocktail mixture between mugs. Top off each mug with chilled ginger beer, filling to top.
- Top with a sprinkle of cinnamon. Garnish with cinnamon sticks and an apple slice. Serve and enjoy!
Earl Grey Blackberry Bourbon Cocktail (By: Sara Behrendt)
Pumpkin Pie White Hot Chocolate (By: Cheri Loughlin)
-1/3 cup Nestle Premier White Morsels (White Chocolate Chips)
-1/4 cup Hiland Heavy Whipping Cream
-1/4 cup Hiland Half & Half
-1 heaping Tablespoon Libby’s 100% Pure Pumpkin
-1 ounce Rum Chata
-Pumpkin Pie Spice*
Place white chocolate chips and heavy cream in saucepan over low heat. Stir continuously until chocolate chips are completely melted. Add pumpkin and half & half. Continue to heat on low until mixture is completely heated but do not allow mixture to simmer. Remove from heat. Stir in Rum Chata. Pour into heat proof mug. Top with whipped cream. Garnish with pinch of pumpkin pie spice.
Pumpkin Pie Spice: 2 teaspoons Archer Farms Ground Cinnamon, 1/2 teaspoon Archer Farms Ground Nutmeg, 1/2 teaspoon Archer Farms Ground Ginger, 1/4 teaspoon Archer Farms Ground Cloves. Combine seasonings until well combined. Store in airtight seasoning jar or container with lid. Multiply each ingredient in this recipe for larger batch.