Fall Cocktails Recipes by Top NJ Mixologists

Fall Cocktails Recipes by Top NJ Mixologists

Liven up Halloween bashes and autumn get-togethers with handcrafted drinks featuring pumpkins, apples + seasonal spices.

The Velvet Vampire Courtesy of Kelly Fell – The Duke and Elephant Food + Spirits

  • 2 oz Old Overholt Rye
  • 2 tsp St. Germain
  • 1 1/2 oz pumpkin juice
  • 1 tsp house made hibiscus juice (infused with lemon and orange)
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • 1/2 oz ginger juice

Combine all ingredients in shaker with ice. Shake. Serve in chilled glass with ice.

 

The Autumn Leaves Courtesy of Francis Schott – Stage Left Steak

  • 2 oz Jack Daniels Single Barrel whiskey
  • 1/2 oz St. Elizabeth allspice dram
  • 1/2 oz fresh lemon juice
  • 1/2 oz honey syrup
  • 1/4 oz cinnamon syrup
  • grated cinnamon and nutmeg, for garnish

Combine ingredients in a mixing glass and shake with ice. Strain to a rocks glass over ice (or a single large ice ball or cube). Garnish with grated cinnamon and nutmeg.

Smashing Pumpkin Martini Courtesy of Caitlyn Ritz – Ho-Ho-Kus Inn & Tavern

 

  • 2 tsp pumpkin puree (recipe below)
  • 3/4 oz Nocello liqueur
  • 2 oz vanilla vodka
  • cinnamon sugar rim
  • cinnamon stick for garnish

Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.

Homemade Sugar Pumpkin Puree

Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.

Stone Fence Courtesy of Nancy Laird – Restaurant Serenade

  • 2 oz Maker’s Mark bourbon
  • 5 oz fresh apple cider
  • 1/2 oz fresh lemon juice
  • 3 dashes simple syrup

Build in rocks glass filled with ice. Garnish with apple slice and bourbon cherries.

Happy autumn!

Veronique

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