best cocktails to make this fall
If you haven't already, we'd like to introduce you to Elliott Clark, the man behind Apartment Bartender. If you're looking to kick your mixologist skills up a notch, he's your man. We asked Elliott to provide a few fall-inspired cocktails and well, he delivered. Grab your spirits, grab your garnishes and let's get to mixing.
Blood Orange Bourbon Sour
Who doesn’t love a bourbon sour? It’s citrusy, refreshing, and the perfect starter cocktail for any holiday get-together. Blood orange juice brings a seasonal flavor, and festive color, that makes this cocktail really stand out.
Ingredients
2 oz Bourbon (or spirit of your choice)
1 oz Blood Orange Juice
1/2 oz Lemon Juice
1/2 oz organic maple syrup
2 dashes of aromatic bitters
Garnish: lemon twist and rosemary sprig
Instructions
Combine all ingredients into a cocktail shaker, and add ice. Shake to chill the cocktail, and strain the drink into a coupe glass. Garnish with a lemon twist and rosemary sprig.
Cinnamon Pomegranate Cognac Old Fashioned
A Cognac old fashioned is my absolute go-to cocktail. During the holiday season, it’s always a good idea to incorporate seasonal ingredients, like pomegranate and cinnamon, to help spruce up a classic. This spirit-forward cocktail pairs perfectly with any common holiday grub, especially some turkey and cranberry sauce.
Ingredients
2 oz Cognac (or any aged spirit of your choice)
1/4 oz Cinnamon pomegranate syrup
2 dashes aromatic bitters (or orange bitters)
Garnish: orange twist and pomegranate seeds
Instructions
Combine all ingredients into a mixing glass and stir with ice. Strain the drink into a rocks glass over ice, and garnish with an orange twist and fresh pomegranate seeds.
Cinnamon Pomegranate Syrup
In a medium sauce pan, combine 1 cup of Pomegranate juice (I recommend using POM Wonderful), 2-3 broken up cinnamon sticks and bring the mixture to a light simmer. Add in 1 cup of sugar and gently stir to dissolve the sugar. Once the sugar is dissolved, remove the saucepan from the heat, and allow the syrup to cool. Strain out the vanilla beans/seeds and store the syrup in a glass jar in the refrigerator for up to 2 weeks.