Fall into a Glass
Food and Drink

Fall into a Glass

Time to reap the harvest, inhale the spices of fall, and make way for tinseled trees and glittering packages. And to enhance the festivities—or to help relax afterwards—here’s a cornucopia of cocktails that integrates gourds, nog and fruits of the season. With a few more to keep tailgaters’ warm down to their toes.

Winter in Manhattan

Courtesy of Russ Faulk, Kalamazoo Outdoor Gourmet Serves: 2
  • 1 ounce bottled tart cherry juice
  • 3 ounces Amaretto liqueur
  • 2 ounces Knob Creek whiskey
  • 1 ounce dry vermouth
  • ¼ teaspoon blood orange bitters
  • 2 fresh cherries with stems for garnish (optional)

Chill two cocktail glasses by filling with ice water. 

Combine all the ingredients, except the cherries, in a cocktail shaker with ice. Stir until thoroughly chilled.

Empty the ice water from the chilled glasses. Strain the cocktail into the glasses, and garnish with a fresh cherry.

The Comrade Cocktail

Adapted from liquor.com Serves: 2
  • 1 ounce spaghetti squash cordial (recipe below)
  • 1 ounce Reposado tequila
  • 1 ounce Drambuie liqueur
  • ½ ounce dry sherry
  • 2 dashes chocolate bitters
  • 2 dashes angostura bitters
  • cinnamon stick
  • Spaghetti Squash Cordial:
  • 1 ½ cups squash purée
  • 1 cup granulated sugar
  • 1 sprig rosemary
  • 1 cup vodka

Combine all the ingredients, except the cinnamon stick, into a cocktail mixer and stir until the concoction attains a consistent cloudiness. Strain into a chilled coupe glass, and garnish with the cinnamon stick.

For the Spaghetti Squash Cordial: Add into a saucepan and stir slowly over medium heat until it reaches a rolling simmer. Remove and let cool. Strain the concoction through cheesecloth into a bowl and stir in vodka. This mixture remains good for a week if refrigerated in an airtight container.

Chocolate Eggnog with Bourbon

Courtesy of Creative Culinary (creative-culinary.com) filled with almost 1000 recipes from appetizers to desserts plus a cocktail feature every week. Serves: 2–3
  • 2 ounces dark chocolate, chopped
  • 1 teaspoon unsweetened cocoa powder
  • 1/3 cup milk
  • 2 cups eggnog
  • 4–6 ounces bourbon (I prefer mine on the light side)
  • shaved chocolate, to garnish

Place chocolate, cocoa powder and milk in a heatproof bowl and place over a pan of simmering water. Heat and whisk until the chocolate has melted and is incorporated into the milk. Remove from the heat and cool.

Beat the eggnog in a stand mixer for about 5 minutes. Lower the speed to low, and slowly add the chocolate milk mixture until fully incorporated, about 1 minute. Add bourbon and mix until combined. Chill for at least one hour.

Divide between the glasses and serve garnished with shaved chocolate. If you use coupe or martini glasses, this makes three drinks. In a highball glass, you’ll get two.

The Warm and Toasty

Courtesy of Creative Culinary (creative-culinary.com) filled with almost 1000 recipes from appetizers to desserts plus a cocktail feature every week. Serves: 1
  • 1 ½ ounces bourbon
  • 1 ½ ounces frozen cranberry juice concentrate, thawed
  • 5 ounces hot apple cider
  • whipped cream
  • brown sugar to sprinkle
  • 1 dash ground cinnamon
  • 1 apple slice for garnish (optional)
  • 1 orange wheel for garnish (optional)

In a warmed coffee mug, combine the apple cider, cranberry juice and bourbon. Stir and top with whipped cream and cinnamon. Garnish with the apple slice and orange wheel, if desired.

Pumpkin Toddy

adapted from liquor.com Serves: 1
  • 1 ounce apple brandy
  • ½ ounce rye whiskey
  • ½ ounce fresh lemon juice
  • ½ ounce Grade B maple syrup
  • 1 teaspoon pumpkin purée
  • 2 drops Angostura bitters
  • 5 ounces boiling water
  • grated cinnamon

Warm a mug (fill with water, microwave for 1 minute, empty and dry). Add all the ingredients except the water. Pour in the boiling water and stir thoroughly. Top with grated cinnamon, add whipped cream, if desired, and serve immediately.

Holiday Red Sangria

courtesy of Santa Margherita serves: 4
  • 1 bottle of Santa Margherita Chianti Classico Riserva
  • 1 large orange, sliced
  • 1 large apple, chopped
  • 1 large pear, chopped
  • seeds of 1 pomegranate
  • 4 cinnamon sticks

Add fruit and seeds to a large pitcher. Top with Santa Margherita Chianti Classico Riserva. Place in fridge for an hour before serving. 

Spoon fruit in glass before pouring wine. Garnish with cinnamon stick. Add ice to top (optional).

Southern Orchard

courtesy of Angry Orchard Serves 1
  • 4 ounces Angry Orchard Crisp Apple hard cider
  • 1 ounce bourbon
  • ½ ounce honey
  • ½ ounce lemon juice
  • 1 sprig rosemary

Shake and strain into a rocks glass with ice. Garnish with a rosemary sprig.