Fall is coming, and that means sugar and spice, and everything pumpkin. We’re talking about spicy cider, pumpkin flavored cocktails, and deliciously sweet-but-not-too-sweet hot toddies that warm your belly. Oh, and don’t forget apple! Who doesn’t love a hot apple pie cocktail on a chilly fall day? And the smell of wine mulling with cinnamon and cloves on the stove or in the slow cooker? Heaven. We’ve got both hot and cold cocktails to satisfy your autumnal cravings this year. Invite friends and family over and enjoy some chilled cider punch or golden green apple cocktails as the season changes.
Calvados Hot Toddy
1 tsp.cinnamon, plus more for garnish
6 oz.apple cider, plus more for rimming glass
1½ oz.fine calvados (French apple brandy)
4 oz.heavy cream
1cinnamon stick, for garnish
Mix sugar and cinnamon together in a bowl wide enough to fit the rim of a double-walled glass. Pour apple cider into a bowl of similar size to about ¼-inch depth. Dip the rim of the glass in apple cider and then cinnamon-sugar mixture. Whip cream and ½ oz. calvados until stiff peaks form. Refrigerate until ready to use. Heat 6 oz. apple cider in a 2-qt. saucepan. Add remaining calvados. Pour into glass and top with whipped cream. Garnish with ground cinnamon and cinnamon stick.
Autumn Bellini (makes 2 drinks)
2½ oz. mulled cider syrup
1 oz. figenza (Mediterranean fig vodka)
12 oz. chilled prosecco
Combine cider and vodka in a cocktail shaker filled with ice, shake and strain into champagne glasses; top with prosecco.
To make the mulled cider syrup: Bring ½ cup apple cider to a boil in a 2-quart saucepan over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until cider is reduced by half, about 2 minutes. Add 2 cloves, 1 whole green cardamom pod, 1 whole star anise, 1 stick cinnamon, and ¼ tsp. freshly grated nutmeg; remove from heat, allow to cool, and strain.
Pumpkin Old Fashioned
2 tbsp. pumpkin puree
1 ½ oz. bourbon
1 oz. maple syrup
½ oz. Grand Marnier
dash orange bitters
Orange peel twist, for garnish
Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer into a chilled old fashioned glass filled with fresh ice. Garnish with orange twist.
Hot Apple Pie Cocktail
2 ounces Tuaca (vanilla and citrus liqueur)
Hot apple cider
Cinnamon stick for garnish
Prep Time: 3 minutes
Total Time: 3 minutes Yield: 1 Cocktail
Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider. Top with whipped cream. Garnish with a cinnamon stick.
1 cup sugar
2 tbsp. whole cloves, crushed
1 3″ piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
3 oz. apple cider
1½ oz. bourbon
1 tsp. fresh lemon juice
Dried apple slice, to garnish
Boil 1 cup water in a small saucepan. Remove from heat; stir in sugar, cloves, ginger, and cinnamon; let sit for 1 hour. Strain and chill syrup. Mix ¾ oz. ginger syrup, cider, bourbon, and juice in a shaker with ice; shake to chill. Strain into a martini glass; garnish with apple.
Hot Peppermint Patty Cocktail
1 ounce peppermint schnapps
1/2 ounce dark crème de cacao
1 teaspoon crème de menthe
Shaved chocolate or chocolate sprinkles for garnish
Pour the liqueurs into a mug or Irish coffee glass. Fill with hot chocolate. Top with whipped cream. Garnish with shaved chocolate or chocolate sprinkles.
Maple Vodka and Espresso Dessert Cocktail
2 oz. Vermont Gold Maple Vodka
1 oz. espresso
1 oz. Kahlua
1 oz. heavy cream
Combine all ingredients over ice, shake and strain into chilled martini glass. Garnish with grated nutmeg.
Mulled Wine (serves 8-10)
12 whole cloves
2 nutmegs, cracked into pieces with a hammer
2 bottles (each 750ml) dry red wine
1/2 cup sugar
Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 cinnamon sticks
Tie the cloves and nutmeg pieces in a small square of cheesecloth, or put them in a large metal tea ball.
In a large pot or slow cooker, combine the wine, sugar, orange and lemon zests, orange and lemon juices, and cinnamon sticks. Add the clove-and-nutmeg bundle. Heat over medium-low heat until steam begins to rise from the pot and the mixture is hot, about 10 minutes; do not let it boil. Remove the clove-and-nutmeg bundle. Keep the wine warm over very low heat until ready to serve.
Ladle the wine into cups or heatproof glasses, garnish with the citrus zest and serve warm.
Golden Green Apple Cocktail
2 oz Michael Collins Irish Whiskey
1 oz Sour Apple Schnapps
2 oz White Cranberry Juice
Add all three ingredients in a cocktail shaker. Add ice, shake vigorously for 30 seconds. Strain into a chilled martini glass.
Chilled Cider Punch (serves 15-20)
8 cups apple cider
1 750 ml. bottle of dry hard cider (such as Farnum Hill's Dooryard)
3 12 oz. bottles of ginger beer (such as Reed's)
1 1/2 cups whiskey (such as Jameson)
Juice of one lemon
Several dashes orange bitters
1 orange sliced into rounds, for garnish
Cinnamon sticks, for garnish
Combine the ciders, ginger beer, whiskey, lemon juice, and bitters in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses.
Hot Toddy: Honey Bunny (makes about 8 drinks)
¼ cup peeled ginger, sliced thin
½ cup honey
½ cinnamon stick
½ cup lemon juice
2 oz. Corsair rum
Heat 1 quart of water in a small saucepan, add ginger, and simmer for 10 minutes. Then add honey and whisk until dissolved; add cinnamon stick and lemon juice and continue simmering for 10 minutes more. Strain liquid into a thermos, discarding ginger and cinnamon. In a tempered glass, pour in rum and 4 ounces of the honey mixture. Garnish with candied ginger or a fresh cinnamon stick.