This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
'cider' on Serious Eats
For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples.
This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite.
There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme.
In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes.
Hot buttered rum is even better with warm cider.
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.
These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert.
The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix.
Taking a cue from the tiki tradition, this version of a Navy Grog layers light, un-aged rum with a full-bodied, aged dark rum. Fresh squeezed grapefruit and lemon juice pull out the tart acidic notes of the Granny Smith Woodchuck Cider.
Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.
With a tart sweetness that belies a boozy kick, this cider sorbetto from The Ice Creamists will cool you down and get you buzzed.
The classic pairing of Crème Yvette and something bubbly without buying a bottle sparkling wine.
Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York.
This recipe amps up the classic mulled cider with a heck of a lot of ginger, which gives it a spicy quality perfect for cold nights.
All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.