Fall is quickly approaching – Brown spirit connoisseurs and newbies alike can embrace the changing of seasons with unbe-leaf–ably flavorful whiskey cocktails that pair perfectly with every autumnal activity, from basking in the beautiful fall foliage, to getting cozy around the campfire, to curling up on the couch to watch seasonal favorites (Gilmore Girls, anyone?).
See below for recipes courtesy of Tamworth Distilling, the rural New Hampshire distillery best known for its bold experimentation with local flora and fauna; Bluebird Distilling, an award-winning grain-to-glass craft distillery; Backcountry Cocktails: Civilized Drinks for Wild Places, an essential field guide for outdoors lovers and cocktail enthusiasts alike penned by spirits and cocktail experts; and The Pathfinder Hemp and Root, the zero-proof elixir shaking up the beverage world.
- Black Tusk – Enjoy this lower-ABV slow-sipper after frolicking in fallen leaves
- Chocorua Rye Fig Manhattan – Anchored by seasonal fruit flavors, this cocktail is a deeply complex take on the classic
- Enchanted Forest – Enter if you dare.
- Gingereye – Bright, zippy, spicy.
- Mulled Campfire Cider – Does it get more seasonal than this?
- Pumpkin Smash - Boozy PSL at home? Yes please.
Full recipes can be found below.
……………………………………………………………………………….
Black Tusk
Recipe courtesy of Lee Noble, Cocktail Specialist for Quaker City Mercantile
Ingredients:
- 1 oz. Kentucky Owl Bourbon, or any of your choice
- 1 oz. The Pathfinder Hemp and Root
- .75 oz. Campari
- .25 oz. Clement Creole Shrub
- 2 dashes Angostura Bitters
- 2 dashes Peychaud’s Bitters
Instructions: Stir ingredients together in an absinthe-rinsed glass with one big rock
Glassware: Rocks
Garnish: Orange twist
……………………………………………………………………………….
Chocorua Rye Fig Manhattan
Recipe courtesy of Lee Noble, Cocktail Specialist for Quaker City Mercantile
Ingredients:
- 2 oz. Tamworth Distilling Chocorua Straight Rye Whiskey
- .75 oz. Art in the Age Sierra Fig Cordial
- 3 dashes Aromatic Bitters
- Luxardo Cherry
Instructions: Add ingredients to a mixing glass. Stir and strain into coupe glass. Garnish with Luxardo Cherry.
Glassware: Coupe
Garnish: Luxardo Cherry
……………………………………………………………………………….
Enchanted Forest
Recipe courtesy of Lee Noble, Cocktail Specialist for Quaker City Mercantile
Ingredients:
- 1.5 oz Black Tea Infused Tamworth Distilling Chocorua Straight Rye Whiskey
- .5 oz Housemade Mushroom Maple Simple Syrup
- .5 oz Lemon Juice
- 2 Dash Black Walnut Bitters
Instructions: Add all ingredients to cocktail shaker. Shake until chilled. Serve in a collins glass over pebble ice and garnish with birch twig and bourbon-soaked cherry.
Glassware: Collins
Garnish: Birch twig and bourbon-soaked cherry
……………………………………………………………………………….
Gingereye
Recipe courtesy of Lee Noble, Cocktail Specialist for Quaker City Mercantile
Ingredients:
- 1 oz. / 30 ml Ginger Liqueur
- .5 oz. / 15 ml Tamworth Distilling Chocorua Straight Rye Whiskey
- .75 oz. / 22 ml Apple Cider
- .5 oz. / 15 ml Lemon Juice
- IPA to top, about 3 oz. / 90 ml
Instructions: Combine the ginger liqueur, whiskey, cider, and lemon juice in a tall glass with ice and stir to combine. Top with beer, garnish, and serve.
Glassware: Highball
Garnish: Ginger slice
……………………………………………………………………………….
Mulled Campfire Cider
Recipe courtesy of Lee Noble, Cocktail Specialist for Quaker City Mercantile
Makes 4 cocktails
Ingredients:
- 1 qt. / 1 L Apple Cider
- 2 Oranges
- 8 Cloves
- 2 Cinnamon Sticks
- 1 Nutmeg, cracked
- 1 tbsp chopped Ginger
- 1 cup / 240 ml Tamworth Distilling Dunce Bourbon Whiskey
- Garnish: Clove-Studded Orange Slices, Cinnamon Sticks
Instructions: Bring the cider to a boil in a medium pot on the stove, grill, or campfire. Remove the peel from the oranges with a vegetable peeler, being careful to leave as much of the pith behind as possible. Twist them between your fingers to release the essential oils and add them to the cider. Gather the cloves, cinnamon sticks, nutmeg, and ginger in a cheesecloth pouch, tie it tightly, and add it to the cider. Cover the pot and simmer the cider for 30 minutes. Remove the orange peel and spice pouch and divide the mulled cider between 4 mugs. Add 2 ounces / 60 ml bourbon to each and stir. Garnish and serve.
Glassware: Mug
Garnish: Clove-studded orange slices, cinnamon sticks
……………………………………………………………………………….
Pumpkin Smash
Ingredients:
- 1 oz. Bluebird Distilling White Rye Whiskey
- .5 oz. Allspice White Rye
- .75 oz. Demerara Syrup
- .25 oz. Lemon Juice
- .5 oz. Egg White
- 2 bar-spoons Pumpkin Pie mix
- Garnish: Grated Cinnamon
Instructions: Reverse dry shake, single strained.
Glassware: Rocks
Garnish: Grated Cinnamon
