Fall Cocktail Recipes Honor Famous Women in History

Fall season is here, which means so are my favorite fall cocktails. In my opinion, there’s nothing better than snuggling up with your significant other to watch holiday themed movies while sipping on fall cocktails. But, it’s all finding the right cocktail recipes that will truly put you in the festive spirit, which is why we have to tell you about a recent cocktail book we stumbled upon.

The cocktail book is called Drinking Like Ladies , and it has a unique feminine twist.

Authors Kitty Amann and Misty Kalkofen teamed up to bring the world 75 awesome stories about famous women in history along with 75 cocktail recipes; concocted by female bartenders all around the world. Awesome, right? We think so too. We caught up with Amann to discuss her top five fall cocktail recipes that anyone can make at home.

“Fall is such an AMAZING time in New England! The trees slowly start their change, and it crescendos up until the “peak week” when all the maples are in full bloom,” Amann said. “We happen to toe a fine line here in the fall between warm days and cool days, and you never really know what you’re waking up to. In my mind that means for fall drinks, anything is on the menu.”

Fistful of Dollars

By Bonnie Nag – Trina’s Starlite Lounge, Somerville, MA
Fall drint recipe at bar.
Photo Credit: Natasha Moustache

“I love a Fistful of Dollars which is a surprisingly simple drink that’s greater than the sum of its parts! The original recipe calls for 2 parts white whiskey, 1 part Montenegro Amaro, and orange bitters. I use Mad March Hare, an Irish poitín, similar to an unaged whiskey, as it’s distilled from malted barley. I’m working my way through my amaro selection—this drink is great with the Bitter Truth’s EXR, and an additional dash of their Old Time Aromatic bitters, in addition to orange bitters, and a twist or orange oil.”— Kitty Amann

The Recipe

2 oz. Mad March Hare Premium Irish Poitín

1 oz. The Bitter Truth E**X**R amaro

4 dashes of The Bitter Truth Orange Bitter

 

Gluehwein

The Bitter Truth, Alexander Hauck and Stephan Berg.
Fall drink recipe at a bar.
Photo Credit: The Bitter Truth

“My mother’s family is Swedish and my father’s is German, so it makes sense that some variation of a hot wine drink harking back to the old country would be on the late fall menu! This one is simple, elegant, and will warm you up as the temps turn chilly, perfect for holiday celebrations, or just another Patriots win :)”Kitty Amman

The Recipe

3oz. Red Wine (a French Pinot Noir such as the Georges DeBuoeuf 2018 Pays d’Oc Pinot Noir does well!)

1 oz The Bitter Truth Apricot Liqueur

5 Dashes The Bitter Truth Chocolate Bitters

The Directions

Heat ingredients in a pot and pour into a tea glass or cup.

 

 Hayden 020

By Jill Cockson, Swordfish Tom’s, Kansas City, MO
fall drink recipe at a bar.
Photo credit: Swordfish Tom’s

“Can’t talk about fall in New England without talking about apples! This drink was created in honor of Carla Hayden, the 14th Librarian of Congress, the first woman and the first African-American to hold the post. It’s a field where 85 percent of the workforce is female and the majority of the management is male, like so many profiled in our book. Cheers to you Carla!”Kitty Amman

The Recipe

2 oz Laird’s Straight Apple Brandy

3/4 oz Amontillado Sherry

3/4 oz Apple Simple Syrup

3/4 oz Fresh Lemon Juice

The Directions

Mix ingredients in shaker.

Add ice.

Shake for 20 seconds.

Double strain into coupe glass.

Garnish with a lemon twist. Cheers!

Apple Simple:

Apple Simple Syrup: Equal parts 100% Apple Juice and Cane Sugar.

Boil together until sugar is completely dissolved into juice.

Place in refrigerator.

Allow to cool completely before use.

Keep up to 7 days in refrigerator.

 

Turn This Mess Around

Created by Mimi Burnham, Monk Mcginn’s, NY, NY
fall drink recipe at a bar.
Photo Credit: Mimi

“This drink combines flavors that are the essence of late fall in New England – apple and cranberry with a deep earthy salinity and smokiness.”Kitty Amman

The Recipe

1.50 oz Laird’s Apple Brandy

.25 oz Mezcal (I used Del Maguey Vida)

.50 oz Dolin Blanc Vermouth

.50 oz Cranberry Shrub

2 drops of Saline Solution

1 large orange twist

The Directions

Build all ingredients in a mixing glass, fill with ice and stir until all is incorporated and diluted.

Then, strain into a rock glass with fresh ice.

Use a vegetable peeler and peel a large swath of orange; squeeze/express all the oils on top of the drink and discard the spent orange twist.

Additional Directions

Cranberry Shrub:

12 oz of fresh cranberries (one bag)

12 oz sugar (1.50 cups)

5 Allspice Berries*

5 Juniper Berries*

2 black peppercorns* (* hand crush to break their skin/hull before adding to the bowl)

12 oz Catskill Provisions unfiltered Apple Cider Vinegar

In a non reactive bowl or container, add the sugar, cranberries, allspice, juniper and peppercorns. Toss as to coat all the cranberries and spices as evenly as possible with the sugar. Cover and refrigerate overnight, or at least 8-10 hours.

Gently press the cranberries, as to remove all their remaining juices and strain- as to remove all the solids, into a clean glass jar with a tight fitting lid. Take care to scrape any remaining sugar and strain into the liquid. Add the cider vinegar, and stir- as to thoroughly combine.

The Shrub is now ready for use and must be refrigerated, but the flavors will change, and gather more depth after a week or two of sitting, and has a very long shelf life if kept properly refrigerated.  You may find that periodic shaking of the refrigerated Shrub will result in a more balanced flavor, as some settling may occur.

Saline solution:

20 grams of kosher salt

100 ML of hot water

Combine salt with water that is hot enough to thoroughly dissolve the salt.

Lastly, use an eyedropper to add droplets.

 

Warne-ing Shot

By Kalliopi C. NIkou, Mercy Lounge, Nashville, TN
Flal drink recipe at a bar.
Photo Credit: Mercy Lounge

“I love that this drink has strong flavors with a gin base, and an approachable pink color that might pack more of a punch than it seems!”Kitty Amman

The Recipe

2 oz gin +1/4 oz pink peppercorn syrup

2 dash The Bitter Truth celery bitters

1 dash Grapefruit bitters

The Directions

Add all ingredients to your glass, grab the biggest piece of ice you can find, give it a stir to dilute (your finger will do).

Pink peppercorn syrup:

  1. Spread out 3 oz pink peppercorns on cookie sheet
  2. Bake for 5 minutes @ 350 degrees
  3. Boil 1000 ml water
  4. Add peppercorns directly out of oven
  5. Add 1000 ml white sugar @ boil
  6. Add 2 Tbsp Peychaud’s
  7. Strain off peppercorns while still hot

**If needed for pink coloring, add more Peychaud’s

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