The season is beginning to change, which means that you'll have to change your go-to cocktail recipes along with it. A summery mojito no longer does the trick when it begins to snow! We reached out to our resident cocktail experts - GP Beverage Director, LA Thompson, and our Event Directors, who are prepped with fall appropriate cocktail recommendations for clients this season. Below are the cocktail recipes they can't wait to make!
LA Thompson, GP Beverage Director
The first recipe, Rockin Thru The Night, utilizes Rock and Rye as the primary spirit, and 1 oz of Bitters, as opposed to a few dashes. Rock & Rye is a new spirit I was introduced to a few months ago that we've integrated into a few venues, including Mae Mae Café, BAM, and Jazz at Lincoln Center. It's essentially young, rye whiskey sweetened with rock candy, a technique hailing from the 1800s. More or less, it's an old fashioned in a bottle. When combined with bitters and the other fresh ingredients in Rockin Thru The Night, it yields a well-balanced mix that is equal parts sweet, citrus, and herbal, all at the same time. SO good. You must try some at Mae Mae Cafe!
Rockin’ Thru The Night
Rock & Rye
Fresh Lemon Juice
1 ½ oz Rock & Rye
1 oz Angostura Bitters
2/3 oz Maple Syrup
¾ oz Fresh Squeezed Lemon Juice
Shake, garnish with lemon peel
The Autumn Equinox is a sweet symphony of flavors that compliment the fall season so perfectly. Crisp, spiced apple cider and the creamy essence of butterscotch, set ablaze by the smoky, caramel notes imparted by Tennessee whiskey - so good! As the fall weather is often unpredictable, have it cold for lunch on a warm afternoon, and enjoy it hot by the fireplace on a cold evening.
Apple Cider Prep:
In a pot, heat 1 Gallon Apple Cider with Squeeze of 3 Oranges, 1 Lemon, 3 Cinnamon Sticks, and handful of star anise. Bring to boil; turn fire down to low/medium and let simmer for 20 minutes. Let cool.
Combine 1 oz Tennessee Whiskey
1/2 oz Butterscotch Schnapps
4 oz Apple Cider
Garnish with 1 Star Anise
Jessica Petrini, Assistant Event Director
I personally love a Moscow Mule, especially since they’re so easy to make and extremely versatile! You can add anything to the base to change it for the season or for what you have on hand. For summer, I love using a jalapeño infused vodka with cucumber and lime slices for a refreshing twist. As we move into fall, I’ll start incorporating apple cider or cranberry juice with a rosemary sprig and sliced oranges. Plus, who doesn’t love drinking out of a copper mug?
Here’s the base recipe and then you
can sub in whatever you like based on taste preferences:
4 oz Ginger beer
1 1/2 oz Vodka
1/6 oz Lime juice
Combine vodka and ginger beer in a copper mug or highball glass filled with ice then add the lime juice. Stir gently and garnish with a lime slice.
1 oz cranberry juice
1 1/2 oz vodka (or gin)
2 oz chilled ginger beer
1 rosemary sprig
Orange slice for garnish
Apple Cider Mule
2 oz vodka
2 ounces apple cider
2 oz Ginger beer
Juice of 1 small lime wedge
Cinnamon to sprinkle for garnish
Callie Fisher, Event Director
I made up this recipe after an apple picking excursion upstate. The fresh cider from the apple orchard was so delicious, I brought home a whole gallon and, being a single gal, had to get a little creative about using it up. Fresh rosemary from the garden quickly turns regular vodka into rosemary vodka, and the ginger beer keeps it from being too sweet. This cocktail tastes like fall in a glass, and is the perfect complement to the changing of the seasons.
Gone Apple Picking
1.5oz Rosemary-Infused Vodka (about 3 springs of rosemary in 1
bottle of vodka - I like using Core Apple Vodka from upstate NY)
3 oz Apple Cider
1oz Lemon Juice
Splash of Ginger Beer
Pour all ingredients over ice in a
rocks glass. Add the splash of ginger beer right before serving. Garnish
with a fresh rosemary sprig if you are feeling fancy.