Easy winter cocktails to make now
Autumn always feels a little like the start of a new year for me. School is in, cookbook stores are filling with all the new fall releases and there are two big culinary events coming up: Thanksgiving and Christmas. Then there's the fact that it's harvest, which means there are always lots of fresh vegetables and fruit around -- inspiration for the kitchen and for the cocktail lover.
Here are some fall cocktail recipes that celebrate the season, simply and beautifully.
Grey Goose La Poire Season's Celebration
This recipe (photo above, courtesy of Grey Goose) is from Toronto mixologist Stephanie Lamb and features a special pear vodka from Grey Goose, an award-winning French vodka brand that started in the 1990s. With a drink this delicious, you won't even think about pumpkin spice.
1 part Grey Goose La Poire Flavoured Vodka 4 parts Fresh Apple Juice 1/4 part Maple Syrup Garnish: Lemon wedge and cloves (inserted into peel of lemon wedge)
Method: Pour all ingredients into cocktail shaker. Shake gently and pour over ice into a highball glass.
The Garibaldi Sbagliato
We dare you to say the name of this cocktail 10 times fast, especially after drinking one or two. What's the story behind the name, you ask? "The Garibaldi is forged from the alliance of Campari from Northern Italy with oranges from the south. Sbagliato means 'mistaken' or 'wrong', and you'd be pretty sbagliato to miss out on the mesmerising citric vitality of this Italian masterpiece," according to the team at Hendrick's Gin.
Frankly, I'm just a gin freak...and an Italophile. This cocktail combines two of my favourite things.
1 part Hendrick's Gin
1 part Campari
2 parts fresh orange juice
Couronner de Champagne (really, just a fancy word for a healthy shot)
Garnish: orange wedge
Method: Combine all ingredients in a frozen or chilled highball glass with no ice. Garnish with an orange wedge.
Monkey Shoulder Lazy Old-Fashioned
This blended malt whisky comes from the team behind William Grant.
A blend of Scotch whiskies from Speyside, it's creamy, smooth and malty—a perfect addition for your next cocktail, or for a cold evening around the campfire.
And the name?
It's a reference, I am told, to something that happened to maltmen who worked long, hard shifts turing the barley by hand.
After a while, their arms would hang down long, like a monkey's arm—hence the name, "monkey shoulder."
50 mL Monkey Shoulder Whisky
2 tsp (5 mL) sugar syrup
2 dashes Angostura bitters
Method: Add Monkey Shoulder whisky, sugar syrup, Angostura bitters and orange zest to a mixing glass. Add cold ice and stir. Strain into glass over fresh ice. Twist orange peel over glass. Serves one.