AUTUMN NECTAR
Ingredients:
2 sprigs of rosemary
¾ ounce yellow chartreuse
2 ounces Belvedere Vodka
½ ounces pressed apple juice
Method:
Place rosemary in a balloon glass with the chartreuse. Warm and then ignite allowing the rosemary to infuse into the chartreuse.
Place apple juice and vodka into a Boston glass and warm with the steam arm of a cappuccino machine. Pour warm apple juice and Belvedere mixture into the balloon glass to extinguish the flaming chartreuse. Stir and serve with a napkin wrapped around the glass.
FOREST FIZZ
Ingredients:
1 ounce Belvedere Black Raspberry
1 ounce crème de cassis
Moet Nectar
Method:
Shake Belvedere Black Raspberry and crème de cassis with cubed ice and strain into a champagne flute
. Top with Moet Nectar.
THE RUSSIAN APPLE
A fall-fashioned twist on the classic Moscow Mule cocktail, this cocktail uses Russian Standard, infused with apples and cinnamon.
Ingredients:
2 ounces Russian Standard Vodka infused with apples and cinnamon
5 ounces premium ginger beer
Method:
Pour Russian Standard vodka over ice in a chilled mug or collins glass.
Add 5 ounces of ginger beer and stir gently. Garnish with an apple and cinnamon stick.
BEES KNEES
Ingredients:
2 ounces gin
3/4 ounce honey syrup (1 part honey to 1 part warm water, stirred until honey is dissolved)
1/2 ounce fresh lemon juice
Method:
Shake with ice, strain into a chilled cocktail glass, and serve straight up. If available, garnish with a very small triangle of honeycomb.
CAFE PACIFICO
By Jacques Bezuidenhout, "San Francisco Bartender of the Year"
Ingredients:
1 1/2 ounce Partida Blanco Tequila
1/2 ounce coffee liqueur
4 ounces freshly brewed hot coffee
3 bar spoons of cinnamon and sugar mix
Heavy cream
Method:
Prepare a small warm wine glass. Add Partida Tequila and coffee. Mix in the cinnamon sugar. Float heavy cream on top of the coffee. Garnish with a sprinkle of cinnamon sugar mix and a cinnamon stick.
To make cinnamon sugar mix: 4 parts granulated white sugar to 1 part ground cinnamon. Mix together in a bowl.
OCTOBER WILDFLOWER
Ingredients:
2 ounces Camus VS Cognac
3/4 ounce maple syrup
1 ounce fresh lime juice
One orange wedge (in shaker)
Cinnamon
Method:
Shake with ice (and orange wedge in shaker), and strain into a chilled coupe. Grate cinnamon, and serve.
CAPE COD CAVIAR
Ingredients:
3 ounces of sparkling vodka
1.5 ounce of triple sec
Splash of white cranberry
Lime wedges (for garnish)
5 grams sodium alginate
500 grams cranberry juice
10 grams calcium chloride
1500 grams cold water
1 syringe
Method:
To make Cranberry Caviar, mix sodium alginate and cranberry juice and blend well with hand blender. Let liquid sit for 3-4 hours to release any gasses.
Whisk together calcium chloride and water in large bowl until well combined.
Fill the syringe with the cranberry mixture. Begin to push droplets from the syringe into the calcium-water bath. Keep in mind, the longer the droplets sit the less juicy the "caviar" will be. Gently remove caviar from bath with slotted spoon, and place in another dish/bowl filled with cold water to gently rinse them off. Combine vodka, triple sec, and white cranberry and shake with ice to chill. Pour into a martini glass, garnish with cranberry caviar and lime twist, and serve straight up.
CINNAMON BUN-DERFUL
A luscious blend of creamy vanilla and cinnamon, and ooey-gooey vanilla frosting created by Alie & Georgia for NESTLÉ
Ingredients:
Vanilla frosting
8 ounces hot coffee
1 ounce cinnamon syrup (homemade* or store-bought)
2-3 tablespoons Coffee-mate French Vanilla
Cinnamon schnapps
Method:
Rim 10 oz. coffee mug or heat-proof glass with vanilla frosting. Add hot coffee and remaining ingredients; stir. Serve.
*Homemade Cinnamon Syrup Recipe:
In a saucepan over low-medium heat, combine equal parts water and brown sugar. Add either a tablespoon of ground cinnamon, or 2-3 cinnamon sticks, and heat until almost boiling, stirring occasionally.
MARGARITA FRANCESCA
Ingredients:
1.5 ounce Grand Marnier
1 ounce Alma Tequila
1 ounce lime juice
1/2 ounce orange juice
1/2 ounce simple syrup
Method:
Combine Grand Marnier, tequila, lime juice, orange juice and simple syrup in a cocktail shaker filled with ice. Strain into a tall glass with ice and garnish with an orange wheel and lime wedge.
GINGERBREAD MARTINI
Ingredients:
1-1/2 ounces DiVine Vodka
1/2 ounce brandy
2 ounces Coffee-mate Gingerbread Latte
Cinnamon to garnish
Method:
Shake all ingredients together with ice in a shaker and strain into chilled martini glass. Garnish with cinnamon.
MAPLE JAVATINI
Ingredients:
Ice cubes
1/4 cup espresso
2 tablespoons Coffee-mate Brown Sugar Maple Latte flavor
2 tablespoons vodka
1 tablespoon coffee liqueur
Method:
Fill cocktail shaker halfway with ice. Add espresso, Coffee-mate, vodka and liqueur; cover. Shake for 10 to 15 seconds. Strain into chilled martini glass.
Try garnishing the rim of the martini glass with grated chocolate. Coat the rim with honey, then dip in grated chocolate.
THE GINGER ROYALE
Ingredients:
1.5 ounces The King's Ginger Liqueur
4 ounces Champagne
Method:
Pour a generous measure of The King's Ginger into a flute. Add chilled Champagne to taste.
HALLOWEEN HARVEST
By mixologist Victoria D’Amato-Moran
Ingredients:
1 part Midori Melon Liqueur
1 part dark rum
1 part light rum
2 part white cranberry juice
1 part unfiltered apple juice
1 part simple syrup
Juice of one lemon
Method:
For a punch bowl (32 ounces), use this recipe multiplied by eight. Add the liquid ingredients, and mix well. Top with apple slices, blueberries and melon balls.
PINK PORT
Ingredients:
½ ounce Belvedere Vodka Pink Grapefruit
½ ounce strawberry juice
½ ounce port
Dash simple syrup
2 dashes rhubarb bitters
10 milliliters chilled water
Method:
Stir and serve at room temperature in a spirit glass.
PUMPKIN SPICE MARTINI
By Andrew Parish, owner of Beveredge, Los Angeles
Ingredients:
1 teaspoon fresh baked and puréed pumpkin (or substitute with 1 teaspoon canned pumpkin puree)
1/2 ounce of brown sugar/clove simple syrup
1/4 ounce Frangelico
2 ounces Stoli Vodka
Method:
Add all ingredients to shaker, add ice, shake and strain into martini glass, garnish with fresh grated nutmeg.
ROSE GIMLET
Ingredients:
1.25 ounce rosehip-infused gin*
Half ounce simple syrup
Half ounce fresh lime juice
(Or substitute 1 ounce Rose's lime juice for simple syrup and fresh lime juice)
3 drops rose water
Edible rose petals (for garnish)
Method:
Shake infused gin, simple syrup, lime juice, and rose water with ice and strain into a cocktail glass. Garnish with edible rose petals.
To make infused gin:
Ingredients:
1/2 cup dried rosehips
1 liter bottle of your favorite gin
Method:
Pour gin in a large pitcher, add dried rose hips and cover pitcher. Leave in a warm place (on the counter should work) overnight. The infused gin can then be returned to the bottle and kept for future use, or can be strained and used immediately.
AUTUMN DELIGHT
This cocktail features Lucid absinthe, the first absinthe available on the U.S. market after the 2007 lifting of the ban.
Ingredients:
1 ounce Lucid Absinthe
0.5 ounce demerara sugar syrup
Dash of freshly grated cinnamon
Dash of freshly grated nutmeg
0.5 ounce fresh lemon
0.25 ounce green chartreuse
Ginger
Method:
In a mixing glass, muddle 3 dials of fresh ginger. Pour all ingredients into a shaker; and shake thoroughly with ice, then strain over fresh ice in a couple glass.
SAFFRON AND CINNAMON DAISY
Ingredients:
2 ounces Belvedere Orange
¾ ounce saffron and cinnamon jelly
½ ounce lemon juice
Dash premium triple sec
Dash egg white
Method:
Shake all ingredients with cubed ice and pour into chilled cocktail glass.
Garnish with saffron strings.
THYME FOR ROMANCE
by Natalie Bovis-Nelsen, The Liquid Muse, author of "The Bubbly Bride: Your Ultimate Wedding Cocktail Guide"
Ingredients:
.5 inch piece fresh ginger
1.5 ounce Bols Genever
1 oz thyme-infused simple syrup
.75 oz fresh lime juice
Dash Angostura bitters
Fresh thyme
Method:
Muddle ginger in the bottom of a mixing glass (or cocktail shaker). Add Bols Genever, thyme-infused simple syrup, lime juice, bitters and ice. Shake and strain into a cocktail glass. Garnish with sprig of thyme.
Thyme-infused simple syrup:
Bring 2 parts sugar, 1 part water, and a few leaves plucked from the stem of a thyme plant to a boil. Reduce heat to low and simmer 3-5 minutes, stirring occasionally. Cool, bottle, and refrigerate.
TOFFEE (CANDY) APPLE
Ingredients:
2 ounces Belvedere Citrus
3 ounces pressed apple juice
½ ounce lemon juice
½ homemade toffee syrup*
Method:
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an apple slice.
*Homemade toffee syrup
Place a handful of toffee in the bottom of a saucepan and add half a cup of warm water. Apply a gentle heat and stir until the toffee dissolved. Allow to cool.
APPLE CRISP
This lovely fall cocktail is made with UV Cake, a delicious vodka that tastes like cake. How perfect for a wedding!
Ingredients:
1 ounce UV Cake
1 ounce Revel Stoke Spiced Whisky
1 ounce maple syrup
2 ounces apple juice
Method:
Shake all ingredients over ice, strain into a martini glass and top with a dash of cinnamon.
ICED CHOCOLATE CAKE
Dessert cocktails served at the cake cutting are a major trend. Get in on the action right now with this toast to sweet endings.
Ingredients:
1 ounce Frangelico
1 ounce SKYY Infusions Citrus
Method:
Shake with ice and strain into a rocks glass. Rim glass with lemon juice and sugar. Garnish with sugar-coated lemon wedge. Serve on the rocks.
BERRY-TINI
Ingredients:
1 ounce vodka
2 ounces Cascal Berry Cassis
Splash of cranberry juice
Method:
Shake vodka, Cascal Berry Cassis and ice. Strain into a martini glass and top with a splash of cranberry juice. Serve chilled!
C-3
Ingredients:
1 ounce Cascal Berry Cassis
1/4 ounce Chambord liqueur
Champagne
Method:
Pour 1/4 ounce Chambord to the bottom of a champagne glass, add 1 ounce Cascal Berry Cassis and fill to the top with Champagne. Serve chilled.
FRENCH KISS
Ingredients:
2 ounces raspberry-infused vodka
1/2 ounce Chambord liqueur
2 ounces Cascal Fresh Tropical
Raspberries
Method:
Mix ingredients gently in glass over ice. Garnish with raspberries. Serve chilled!
JET SETTER
Ingredients:
2 ounces vodka
Splash of Cascal Bright Citrus
Orange Wedge
Method:
Pour vodka in a glass over ice. Add a splash of Cascal Bright Citrus. Squeeze and drop in orange wedge.
FUZZY NAVEL CRUSH
Ingredients:
2 ounces Van Gogh Cool Peach Vodka
1 ounce triple sec
Splash orange juice
Splash soda water
Method:
Serve in pint glass filled with crushed ice.
