Drink With the Seasons ~ Autumn Cocktails to Make Your Happy Hours Brim With Love, Spice & Fun

Oct 8

Last year about this time, I’d just completed trialing a few creations for a couple who was soon to wed and wanted some bespoke cocktails for the celebration.

I have long advocated for eating ~ and drinking ~ with the seasons, so as author of Art of the Garnish, I couldn't wait to whip up a few drink designs based on two of the best ingredients: Fall and Love. (Or should I say, “falling in love?!”)

In fact, for the past four years, the most popular wedding date has been in October, according to The Knot.

It’s not too much of a surprise that couples choose a Fall wedding date. The weather brings a relief from summer’s humidity, the spectacular color of fall foliage offer insta-worthy photo backdrops, to name just a few reasons.

I also think that warm and cozy feelings ~ ignited by Fall flavors set our hearts aflutter.

A Taste for Fall.

I adore the classic “spicy” flavors of cinnamon, ginger, salted caramel, and paired with other classics including apple, sugar, maple, pear, fig, and vanilla are sure-fire winners to make a most happy hour toast to the harvest season. And love.

After a bit of research and testing, I came up with more than a few to share for the scheduled tasting.

Here are two drinks that I think will make your October Happy Hours filled with seasonal love…

Autumn’s Apple Sparkle

Ingredients (for one):

1.5 oz ~ or 1 jigger Laird’s Applejack
1 jigger vanilla simple syrup
4-6 ounces champagne or Prosecco

Method:

In cocktail shaker with ice, add the Applejack and vanilla simple

syrup.

Pour into champagne glasses filled part way with the sparkling wine

Garnish:

Dash of Orchidea garnish on top (can be purchased from LaBoite)
(vanilla) or any orchid to sit on rim ~ float in glass. Orchids are edible flowers

The apple brandy is pot distilled and aged in charred oak barrels, imparting a caramel and vanilla flavor that works so well with this cocktail. Laird notes that the blended brandy retains the flavor of the tree-ripened apples ~ “A blend of 35% apple brandy and 65% neutral spirits that have a hint of apple flavor and aroma.”

Laird’s is the oldest distillery in America: launched in 1698 in Monmouth County, in the Garden State/New Jersey.

George Washington brought back Laird’s apples and apple brandy to his beloved Mount Vernon.

Another love story…

“Something Worth Crowing About”

Not your love tag; rather, that was the advertising tagline used by the Goelitz company ~ now called Jelly Belly ~ that popularized Candy Corn, first invented by candymaker George Renninger, an employee at Wunderle Candy Company in Philadelphia.

According to Jelly Belly, Candy Corn is “a wonderful blend of creamy fondant, rich marshmallow, and warm vanilla notes.”

Often referred to as the “Peeps of Fall!” those autumn flavor notes worked for me to inspire a whimsical, nostalgic and pretty Fall Cocktail.

Going for the love, I noted the iconic colors of the candy corn also reminded me a bit of a beach sunset…

photo: 3yummytummies

Sunset on the Beach

Ingredients (for one):

¾ ounce ~ 1 jigger whipped cream vodka
1 ounce ~ a little over 1 jigger pineapple juice
1 ounce ~ a little over 1 jigger peach juice
1 ounce ~ a little over 1 jigger orange juice
3/4 ounce créme de cassis

Method:

Pour Vodka & pineapple into shaker; strain into glass. Add the peach and OJ. Slowly pour in the créme de cassis. It will sink to the bottom.

Garnish:

FluffⓇ or whipped cream floats on top and amplifies the whipped cream vodka flavor; Drop Candy Corn into the glass and on top; you can pin Candy Corn on brooch and perch on the glass rim