This play on the classic Blood & Sand cocktail from Gramercy Tavern in NYC crosses the rich flavors of rum with sweet Cherry Heering and bitter, aromatic Bonal.
'fall cocktails' on Serious Eats
This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry.
This cocktail from Gramercy Tavern in NYC is a take on a Boulevardier (which is like a Negroni, but with bourbon instead of gin). Here, however, spicy rye is the star, complemented by the bittersweet Sicilian amaro, Cynar.
Sometimes on a cold fall evening all you want to drink is a bright, sunny cocktail to remind of warmer days recently passed. This Gramercy Tavern creation draws inspiration from both the classic Hemingway Daiquiri and Audrey Saunders' Old Cuban. It's at once tart and refreshing with a touch of richness from the golden rum.
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
Erik Lombardo at Maialino in NYC introduced us to this classic cocktail, which is basically an Old Fashioned sweetened with maraschino liqueur (we used Luxardo) and fancied up with a big spiral of an orange twist.
In the Jewish faith, Rosh Hashanah marks the new year, and is often celebrated with apples and honey to symbolize the sweet year that is to come.
Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim.
This version of the Pink Lady, a classic cocktail dating to the early 20th century, is definitely on the paler side of the color spectrum.
This refined rum cocktail from Chicago's Sepia hides a festive tiki core. A burnt-sugar backbone from the aged Guatemalan rum is deepened with the sweet, nutty, baking-spice notes of falernum, a syrup typically made from almond, ginger, clove and lime that's a staple of many a Caribbean bar. Calvados, the French apple brandy, lends a telltale flavor of the season.
Each element of this fall cocktail from Gramercy Tavern mingles with the others beautifully; be sure to use an earthier, dry style of mead.
Campari, black pepper, and basil make for an herbal and earthy drink.
A refreshing, minty, whiskey based drink from Jayson Wilde of Bourbon and Branch.
Maple syrup, paprika, and sage make an unexpectedly delicious combination in this rum based cocktail by Ian Scalzo of Bourbon and Branch in San Francisco.
This spicy wine cocktail from Jim Meehan of PDT calls for Beaujolais Nouveau, but you can substitute any light-bodied red wine. Balance an apple slice on the edge of the glass as a garnish.
An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way.