We’ve been getting hit with several recipe ideas to share for fall, so we figured we’d pass them along as an alternative to all of the pumpkin stuff that seems to be quite the craze this time of year. Enjoy!
Spicy Cutty Pear Cooler
1.5 oz. Cutty Sark Prohibition Edition
0.25 oz. Ancho Reyes Chile Liqueur
0.25 oz. lemon juice
0.25 oz. honey
2 oz. ginger beer
1/8th of a ripe pear
In a mixing tin, muddle the pear with honey and lemon. Add the Cutty Pro and Ancho Reyes and shake. Double strain over fresh ice into a Collins glass. Top with ginger beer and garnish with a pear slice.
Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a coupe glass. Garnish with a lemon twist.
1.5 ounces Wild Turkey Russell’s Reserve bourbon
½ teaspoon Hiram Walker white crème de menthe
½ teaspoon Cointreau
Fresh mint, twist of orange (for garnish)
Fill glass with ice, then add each ingredient. Stir to mix and garnish with fresh mint or a twist of orange.
(Courtesy of the Warehouse, Charleston, SC)
2 oz Espolon Reposado
1 oz cinnamon syrup
.5 oz fresh lemon
2 dashes Tabasco
4 oz spiced apple cider
Stir ingredients together and add Tabasco to taste (note: the recipe calls for 2 dashes, but we added a bit more for extra kick).
2 oz Basil Hayden’s Bourbon
1 oz Myer’s Dark Rum
½ oz heavy cream
Fill a low ball or rocks glass with ice. Add each ingredient and stir until the cream is mixed. Serve with a plate of cookies if desired.