Fall is here, and it’s time to break out the comfy sweaters, leather boots, and colorful scarves. It’s also a great time to add a little variety to your cocktail menu, and we’ve got some great ideas for you to try, inspired by both the cool fall weather and Halloween.
For a spooky, ghoulishly inspired cocktail, try this fun recipe for a “frightfully fruity” drink from Bread, Booze, Bacon:
Beetlejuice Cocktail
Ingredients:
1 ounce vodka
1/2 ounce melon liqueur, (like Midori)
1/2 ounce raspberry liqueur, (like Chambord)
1/2 ounce blue curacao
2 ounces sweet and sour
1 1/2 ounces cranberry juice
Ice
Instructions:
Fill a double old-fashioned glass with ice. Add the vodka, melon liqueur, raspberry liqueur, blue curaçao, and sweet & sour. The result should be a pretty green color. Pour the cranberry juice on top of the drink. You can let the juice float or stir it in for a creepy color change. Serve with black & white striped straws and say Beetlejuice! Beetlejuice! Beetlejuice! Make this cocktail for a crowd in a 2 quart pitcher. Combine 2 cups vodka, 1/2 cup melon liqueur, 1/2 cup raspberry liqueur, 1/2 cup blue curaçao, 2 cups sweet & sour, and 1-1/2 cups cranberry juice. Add ice to chill things down.
If you like pumpkin spice, you’ll love this fall twist on the ever-popular Moscow Mule from our friends at Fruetcake:
Pumpkin Spice Moscow Mules
Ingredients:
2-4 oz vanilla vodka (or traditional vodka for a less-sweet cocktail)
1 heaping tablespoon pumpkin puree plus more for garnish
¼ teaspoon pumpkin pie spice
One squeeze of lime
Spicy ginger beer (such as Fever Tree)
Instructions:
In a cocktail shaker filled with ice shake together vodka, pumpkin puree, pumpkin pie spice and lime juice. Pour into a copper mule mug filled with ice and top with ginger beer. Garnish with a sprinkle of pumpkin pie spice and serve. To reduce sweetness add lime juice to taste.
If you’re a gin lover you’ll appreciate this next recipe from Town & Country that’s full of fizzy goodness and fresh taste, taken from the Ebbitt Room at The Virginia Hotel in Cape May, New Jersey:
Autumn Fizz
Ingredients:
2 oz Alibi Gin
0.25 oz lemon juice
Agave nectar
Sparkling apple cider
Garnished with Thyme and apple
Instructions:
Pour gin in shaker, add lemon juice and agave nectar, shake, and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.
Do you love warm apple cider? This fall cocktail that tastes like a dessert will warm your insides and put a smile on your face. Thanks to Miss in the Kitchen for this lovely idea:
Warm Apple Pie Cocktail
Ingredients:
6 cups apple cider
4 cinnamon sticks
6 whole cloves
8 whole allspice
1 cup Rum
Whipped cream and ground cinnamon for garnish
Instructions:
Add apple cider, cinnamon sticks, cloves and allspice to a heavy saucepan. Bring to a gentle boil, lower heat to simmer and simmer 10 minutes. Strain out spices and stir in rum. Pour into glasses and top with whipped cream and ground cinnamon. Serve immediately.
Hot chocolate is good any time of year, and this boozy variation is sure to make you come back for seconds! Check out this scrumptious recipe from our friends at Home Cooking Memories:
Kahlúa Pumpkin Spice Hot Chocolate
Ingredients:
1/3 cup Kahlúa Pumpkin Spice Liqueur
4 cups whole milk (divided)
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
Pinch of salt
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
Optional toppings: whipped cream (marshmallows, shaved chocolate, pumpkin pie spice)
Instructions:
Measure 1/3 cup of Kahlúa and set aside.
In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. Turn off and move from heat just before mixture begins to boil (do not let it boil). Immediately whisk in Kahlúa. Pour into glasses and top with optional toppings, if desired. Serve.
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