Autumnal Shifts in the Home Bar
Fifty milliliters of Bowsaw Bourbon, 10 milliliters of maple syrup, and two dashes of pecan bitters. October’s cocktail trends trade citrus and ice-heavy serves for the cozy, grounding notes of maple and pumpkin spice.
Reimagining the Classic Old Fashioned
For a seasonal Old Fashioned, the recipe calls for 50ml of Bowsaw Bourbon, 10ml of maple syrup, and two dashes of pecan bitters, stirred and strained over fresh ice. Those seeking a heated alternative can combine 100ml of hot white wine and 100ml of hot water with Tatratea 42% Peach, cinnamon, and cloves. Meanwhile, the Espresso Martini gets a seasonal overhaul using 42ml of Ketel One Vodka, 14ml of Mr Black Cold Brew Coffee Liqueur, 21ml of pumpkin allspice syrup, and 28ml of coffee concentrate.
Galliano and Cazcabel Lead New Cocktail Recipes
Galliano is promoting a “liquid cheesecake” cocktail—a mix of 40ml of Galliano Vanilla and 100ml of sparkling cloudy lemonade, with an optional 30ml of Bols Vodka. Tropical notes are also bleeding into the fall rotation; the Cazcabel Coconut Margarita leans on 50ml of Cazcabel Coconut Tequila, 35ml of lime juice, 10ml of agave syrup, and a pinch of sea salt. Complexity remains a priority, evidenced by the Elijah Craig Old Fashioned, which blends 15ml of crème de banane liqueur and 5ml of coffee liqueur to marry the profiles of a standard Old Fashioned, a Revolver, and a King Kong cocktail.
Non-Alcoholic Paloma Joins Savory Gin and Vodka Drinks
A non-alcoholic Paloma now features 50ml of Fluère Smoked Agave, 15ml of lime juice, and 100ml of premium grapefruit soda. For the adventurous, a pickle-themed cocktail pairs 40ml of vodka with Three Cents Pickle Soda, a drop of Tabasco, and a celery stick garnish.
The Sir Edmond Gin Sour requires a dry shake of 35ml of Sir Edmond Gin, 35ml of Limoncello, 40ml of lemon juice, 15ml of syrup, 20ml of egg white, and three dashes of Angostura bitters before adding ice and double straining into a chilled coupe. For those crafting their own mixers, pumpkin allspice syrup involves boiling two cups of water with one tablespoon of pumpkin spice for five to seven minutes, simmering for five more, and mixing the liquid with an equal part of sugar. The coffee concentrate used in the seasonal Espresso Martini is simply one cup of cold brew coffee mixed with one tablespoon of espresso powder. This pivot to autumnal home bartending follows a period of interest in refreshing summer cocktails, as documented in previous monthly guides for August and September.
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