Local Flavor

Sweater Weather

Raise a glass to fall cocktails

The change in temperature calls for a shake up in your beverage routine. While you don’t have to put away the rosé, there are delightfully tasty ways to celebrate crisp air, falling leaves and frost on the pumpkins. We asked five local pros to share their recipes for favorite fall sips — ones that capture the essence of autumn and can be easily made at home. So whether you need a little kick to stay out late or want to nestle in for the night, you’ll enjoy serving these seasonal cocktails.

BY HOLLY HOFFMAN PHOTOGRAPHS BY ERIC ENGLAND

Autumn Fizz

MIXOLOGIST: Josh Helper Director of Operations, The Ainsworth

INGREDIENTS: 2 ounces Hendrick's Gin 1/4 ounce lemon juice Thyme simple syrup to taste Sparkling apple cider Garnishes: apple slice and fresh sprig of thyme

DIRECTIONS: Combine the first three ingredients in a cocktail shaker. Shake 30 seconds and strain into an Irish coffee mug. Top with sparkling apple cider. Garnish with apple slice and fresh thyme.

Pecan

MIXOLOGIST: Jon Howard Bar Director, Audrey/The Continental/ Vesper Club/June

INGREDIENTS: 2 ounces John Emerald Spurgeon Rum 1/2 ounce Rivulet Pecan Liqueur 1/2 ounce buckwheat honey (or any local honey) 3/4 ounce fresh lemon juice Dash salt Orange

DIRECTIONS: Add all ingredients to a cocktail tin with ice and shake. Strain into a cocktail glass over a large piece of ice. Finish by expressing orange oils over the top.

Count Me Out

MIXOLOGIST: Tommy Girrbach Food and Beverage Director, Ella’s on 2nd

INGREDIENTS: 2 ounces High West Double Rye 1/2 ounce Mr. Black Coffee Liqueur 1/4 ounce demerara syrup 3 dashes orange bitters 5 drops of Xocolatl mole bitters Garnish: orange twist

DIRECTIONS: Add all ingredients into a mixing glass and stir for 20 seconds, strain into a coupe or Nick & Nora glass. Peel an orange swath and express the oils, discard the swath and serve.

Necessary Labor Time

MIXOLOGIST: Matthew Tocco Beverage Director, The Patterson House

INGREDIENTS: 1 ounce Old Forester Signature 100 Proof Bourbon 1 ounce Cocchi Storico Vermouth di Torino 1/4 ounce Peychaud’s Bitters (10 Dashes) 3/4 ounce lemon juice 1/2 ounce demerara syrup 1 egg white Soda water Lemon

DIRECTIONS: Build cocktail in tin, without ice. Shake. Add ice to tin and shake vigorously. Strain into a Collins glass with soda water bottom. Garnish with lemon express and discard.

Half Nelson

MIXOLOGIST: Gina Kochevar Bar Manager, Midtown Cafe

INGREDIENTS: 1 ¼ ounce Nelson’s Green Brier Whiskey ¼ ounce Orgeat Splash of bitters Garnish: lemon twist or maraschino cherry

DIRECTIONS: Add ingredients to cocktail tin and shake. Strain into any up glass. Garnish with a lemon twist or cherry.