3 Simple Fall Cocktails

It’s FINALLY fall in Alabama! Which means bundling in the morning and then sweating all day as soon as the sun comes out. But STILL — fall means apple cider, pumpkins, red and yellow leaves, crisp mornings, and not having to put 3 fans pointing directly at my body at night so I don’t sweat to death (old A/C and tall ceilings aren’t best friends).

Stacy and I were pretty pumped about sweater weather, so we wanted to celebrate in the best way we know how: making fun cocktails! Even though we had to caffeinate ourselves to life the morning we made these, we’re pumped about these cocktails. They’re perfect for nights on the patio with friends, or for hosting fall dinners (Halloween parties and Friendsgiving, anyone?!). They’re also super easy, so you won’t have to slave at the bar all night and can actually enjoy a cocktail or two with your friends!

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ORANGE MARIA

1/4 c carrot juice

1/4 c orange juice

1.5 oz tequila

lime juice of 1/2 lime

chili lime salt rim

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SAGE GIN + TONIC

1 tsp Sage + honey simple syrup

1 c water, 1/2 c honey, 10 sage leaves - bring to a boil and let simmer for 5 min. stays good in the refrigerator for up to a week.

1/4 lime 

1.5 oz gin

top with Topo Chico and garnish with fresh sage

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BOURBON with BRULEED ORANGE

My spin on the NY Times cocktail that inspired this post - you can find it here. Note: this drink is SWEET! I would say eliminate the simple syrup if you want more of a balanced cocktail.

1 Medium Navel Orange

1 tsp Sugar

3 oz Bourbon

1 oz Sweet Vermouth

*1/2 oz Homemade Ginger Simple Syrup

Directions: Slice the orange horizontally, no more than 1/8 inch thick. Sprinkle each side of the orange with sugar and heat in an iron skillet over medium/high heat. Remove orange when it’s slightly caramelized, about 2 minutes per side. Combine the rest of your ingredients, and serve over ice. Top your cocktail with the caramelized orange.

*For the simple syrup, I used 1 cup water and 1 cup sugar. Add 4-6 thin slices of peeled ginger root. Bring everything to a boil, let cool, then refrigerate for up to one week.

Caley GoinsComment