MaggieThe leaves are changing colors; it’s officially sweater weather, and the horses need sheets on at night. With the transition into cooler temperatures comes a new season of flavors and essential fall cocktails.
Pumpkin Pie Martini
Recipe By Erin Merhar, Photo By Will Dickey.
Ingredients:
- 2 1/2 oz. vanilla vodka
- 1 1/2 oz. aged rum
- 1/4 c. pumpkin puree
- 3 tbsp. maple syrup
- 1/4 c. half and half
- 1/4 tsp. pumpkin pie spice, plus additional for garnish
- Handful of ice cubes
- Topping – 1/4 c. whipped topping or whipped cream
Method:
- Place two martini glasses in the freezer.
- Line a small sheet tray with parchment or waxed paper. Make two dollops of whipped topping or whipped cream and place in the freezer for 30 minutes.
- In a cocktail shaker, combine the rum, vodka, pumpkin puree, maple syrup, half & half, pumpkin pie spice, and ice cubes. Cover and shake vigorously for approximately 30 seconds. Strain into two martini glasses. Top each glass with one piece of frozen whipped cream. Sprinkle additional pumpkin pie spice and serve immediately.
Hot Chocolate with Kahlua
Recipe & Photo: Damn Delicious
- 2 cups milk
- 2 tablespoons sugar
- 1 ½ tablespoons Dutch-processed unsweetened cocoa powder
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- 1 ounce Kahlúa coffee liqueur
- Mini marshmallows
- Salted caramel
- Chocolate syrup
Method:
- In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon, and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
- Serve immediately, garnished with mini marshmallows, salted caramel, and chocolate syrup, if desired.
Sage & Fig Cocktail
Recipe & Photo: Burrata & Bubbles
Ingredients
Sage Simple Syrup
- 3-4 fresh sage sprigs
- 1 cup white sugar
- 1 cup water
Sage-Fig Cocktail
- 2 black mission figs halved (see note if fresh figs aren’t available for dried fig alternative)
- 1-ounce sage simple syrup
- 2 ounces white rum
- 1-ounce orange liqueur, preferably Grand Marnier
- ¾ ounce freshly squeezed lemon juice
- Ice
- Chilled club soda for topping
Method:
- In a small saucepan, combine sage, water, and sugar. Over medium-high heat, bring to a boil. Frequently stir to help dissolve sugar.
- Once the mixture simmers and the sugar dissolves, turn off the heat, allow the sage to steep for at least 30 minutes, and strain. Chill and store in the refrigerator in an airtight container for several weeks.
- Muddle the figs in a cocktail shaker with the sage simple syrup until they mostly break down.
- Add white rum, orange liqueur, lemon juice, and ice to the cocktail shaker.
- Put on the top of the cocktail shaker and shake vigorously for 15 to 30 seconds.
- Strain into ice-filled glasses and top with club soda. Enjoy!
See other scrumptious food and drink selections from us here.