Published on September 12th, 2014 | by Samantha Levine0
Fall Drinks You Just Can’t Resist!
Tis the season…. for cider, pumpkins, and horror movies! As sweater weather fast approaches I think it’s fair to say that fall is officially upon us, and I know I could not be more excited for what this year will bring. So as our fall events start making their ways into our calendar, why not turn them up a notch and toast to them with a little extra festive kick with these great fall drink recipes, inspired by our Food & Cooking magazines!
Apple Cider Sangria
• 1 bottle (standard size) of Pinot Grigio (I used just the 2 Buck Chuck from Trader Joe’s)
• 2½ cups fresh apple cider
• 1 cup club soda
• ½ cup honey brandy
• A few dashed of cinnamon or pumpkin pie spice
• 2 honey crisp apples, chopped
• 2 pears, chopped
• Cinnamon sticks
Combine ingredients, stir evenly, and serve!
Step up that Pumpkin Spice Latte, and give it a twist! Try this delectable pumpkintini!
• 2 shots of Vanilla or Whipped Cream vodka
• 1 shot of Kahlua (or other coffee flavored liquor)
• 2-3 Tablespoons of Pumpkin Puree
• ½ cup of milk
• Crushed graham crackers
• Pinch of Pumpkin Pie Spice
• Cinnamon stick
1. Start by prepping the martini glass rim with honey dipped into the crushed graham crackers
2. Mix the pumpkin puree and milk in a cocktail shaker and shake until it becomes frothy, just like a latte!
3. Next pour in the vodka, Kahlua, and add ice
4. Shake well and pour into your martini glass
5. Garnish drink with a cinnamon stick and pumpkin pie spice
Rosé Sangria with Cranberries and Apples
• 1 cup water
• 1 cup sugar
• 1/4 teaspoon crushed red pepper
• 1 large cinnamon stick
• 4 allspice berries
• 3 whole cloves
• 1 star anise pod
• 2 cups cranberries
• 2 Granny Smith apples, diced
• One 750-milliliter bottle Spanish rosé
• 1/3 cup ruby port
• 1/3 cup Cointreau
• 1/3 cup cranberry juice
• Ice cubes, for serving
1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
2. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
Note: The sangria can be refrigerated for up to 6 hours.
Pear Nectar with Reposado Tequila
Now I know the thought of this one sounds a bit off; but before you turn nose up at the thought of pear and tequila together, I’ve been doing my research and Reposado is the Spanish term for rested. So this means that this tequila was aged for a time between 2 months to about a year.
• 1½ oz reposado tequila (I used Milagro’s 100% agave reposado tequila)
• 3-4 ounces pear nectar (I like R.W. Knudsen)
• tiny dash of cinnamon
• one drop vanilla extract
• light drizzle of honey
• half of a lemon, juiced
• cinnamon stick, to garnish (optional)
1. Fill you glass double old-fashioned or high ball glass with ice.
2. Pour in the tequila and pear nectar. Add the cinnamon, vanilla and honey to the glass. Squeeze in half a lemon’s worth of juice.
3. Mix by pouring into a cocktail shaker or another glass, give it a shake or stir well, then pour it back into the original glass. Garnish with a cinnamon stick.
Harvest Wine and Campari Cocktail
Last but certainly not least, at least for this blog post.
• 3 3/4 cups sweet late-harvest white wine, such as Riesling
• 2 1/4 cups fresh orange juice
• 1 cup Campari
• Ice, for serving
1. In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve.
Want more fall recipes? Check out our awesome Pinterest page! Like what you read? Leave me a comment below, and let me know!