Fall is upon us, and that means it’s time for more brooding, savory drinks. Here are a few autumnal libations, courtesy of our friends at William Grant & Sons.

Maple Sage Bourbon (Recipe courtesy of Kim Haasarud, founder of Liquid Architecture LLC)
2 sage leaves, plus additional for garnish
0.75 parts. dark amber maple syrup
0.75 parts lemon juice
1 egg white
2.5 parts Hudson Baby Bourbon Whiskey

Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.

Ginger Brewsky                      
1 part Monkey Shoulder
.75 parts Ginger syrup
.75 parts Fresh lemon juice
Top with beer

Add all ingredients other than beer to shaker, shake well with ice. Strain into beer glass and top with beer.       

The Speyside Cocktail (pictured)
2 parts Glenfiddich 12 Year Old
1/2 part Dolin blanc vermouth
4 dashes of peach bitters

Combine ingredients in an Old-Fashioned glass, add ice and stir. Garnish with a lemon peel, squeezed to express oils.

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