From Tequila Hot Chocolate to Blackened Toddies: Six Unexpected Autumn Cocktails
It wasn’t all that long ago, one could venture out on an early October’s day, and suddenly have to venture back inside to get properly bescarfed, in order to fend off those early autumn chills, which arrived like clockwork at the same time each year. Now that New York Novembers seemingly come in at an average of 78 degrees Farenheit, we’ve had to deeply unwillingly adjust.
But we’ve yet refused to switch up our epicurean calendars to accommodate problematic climate situations; and we still greet the onset of the fall season by spiking our Darjeeling and replacing our G&T’s with double-strength hot toddies, perhaps as a way of psychologically staving off the inevitable environmental apocalypse. But while autumn always inspires a new level of creativity within us, we also well acknowledge our own mixological limitations – and so ever look to the experts for the sort of cocktail magic the season decisively demands.
And while we strenuously recommend going out right now and supporting your favorite bars and restaurants, who need you more than ever after a year-and-a-half of pandemic-induced struggles, we also enthusiastically recommend cuddling at home with a few soul-warming tipples on a nippy Friday or Saturday (or Monday or Tuesday) evening.
To that end, we’ve teamed up with our friends at Salcombe Distilling, Teremana Tequila, Spirit & Spoon, Select Aperitivo, iichiko Shochu, and New York restaurant Dante for this unparalleled collection of very seasonal cocktail recipes. Hold the cinnamon sticks, of course.
Hot Toddy Riff (pictured top)
Created by Karl Steuck @SpiritandSpoon
- 1.5 oz BLACKENED American Whiskey
- .5 oz Ancho Reyes
- .5 oz charred lemon juice*
- .5 oz cinnamon honey syrup**
- 4 oz hot water
- 1 tea bag
- Garnish: Smoked Cinnamon stick
Method: Boil water in a teapot and steep tea bag inside. Pour BLACKENED, Ancho Reyes, and charred lemon juice into a mug and stir. Pour in tea and sweeten with cinnamon honey syrup. Enjoy.
Warm Pimms Cup
Created by Dante
- .25 oz ITALICUS Rosolio di Bergamotto
- 1 oz Seven Tails XO
- 1.5 oz Pimm’s
- 1.5 oz Earl Grey
- 3 drops Lemon Pepper Bitters
- 2 oz Ginger Ale (1oz in batch, 1oz to pour room temperature)
- Glass: Tea Cup
- Garnish: Winter fruit salad; half cucumber strip, mint sprig, blackberry, clementine wedge
Method: Combine ingredients except 1oz ginger ale and heat in water bath. Pour into tea cup, add remaining 1 oz ginger ale at room temperature
Created by Salcombe Distilling Co.
- 2 parts (50ml) ‘New London Light’
- 2 parts (50ml) Coffee (cold brew, decaffeinated or fresh)
- ½ part (12.5ml) Agave syrup
- Garnish: Orange peel
Method: Place all the ingredients in a Boston shaker with plenty of ice. Shake for 15 seconds and strain into a tumbler over a large ice cube. Garnish with a twist of orange peel.
Created by: iichiko
- 1.5 oz iichiko Saiten
- 1.5 oz Red Wine
- 1 oz Orange Juice
- 1 oz Pineapple Juice
- 0.5 oz Simple Syrup
- Muddled Berries
Method: Two ways to make: Batch the Sangria with Whole Fruits and pour over Ice, or mix all ingredients in a shaker, add Berries, shake, then strain over Ice.
Teremana Hot Chocolate
Created by Teremana Tequila
- 1.5 oz Teremana Blanco Tequila
- .5 oz agave nectar
- 4 oz brewed Hot Chocolate (unsweetened)*
- Pinch salt/cinnamon/cayenne mixture (equal parts)
- Glass: Coffee glass or mug
- Garnish: Whipped cream or chocolate shavings if desired
Method: Build in a coffee glass or mug and gently stir. Top with whipped cream if desired. *Homemade Hot Chocolate Recipe (unsweetened):
- 3 cups milk of choice
- 3 tbsp cocoa powder
- Stir to mix over low heat until hot
Created by Select Aperitivo
Method: Combine all ingredients in a mixing glass, add ice and stir for 30 seconds. Strain into a glass over ice and garnish with an orange peel.
- 1 oz Select Aperitivo
- 1 oz Sweet Vermouth
- 1 oz Bourbon