Autumn Warmth:
AUTUMN GIN SOUR
2 ¼ cups gin
1 cup fresh lemon juice
¾ cup orange-flavored cognac
4 large egg whites
12 tsp orange marmalade
Combine gin, lemon juice and cognac in a large pitcher; chill until very cold (2 to 24 hours). Mix egg whites in a small jar, chill until cold.
For each cocktail, shake 2 ½ oz. gin mixture, ½ oz. egg white and 1 tsp marmalade in a cocktail shaker until very frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 3 seconds. Strain into coupe glass.
Serves 12
DARK AND STORMY
3 cups ginger beer or spicy ginger ale
¾ cup (dark) rum
Fill a large pitcher with ice. Add ginger beer and top with rum. Serves 6 to 8.
- Martha Stewart (?)
the DELMONICO
1 oz. Back River Gin
½ oz. brandy
½ oz. sweet vermouth
½ oz. dry vermouth
2 dashes bitters
Add all ingredients to a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon or orange twist.
This classic cocktail is well over 100 years in age created at the now legendary Delmonico Steak House in New York City. It relies on a careful balance of distinct ingredients with nothing flashy at all but it simply works! Enjoy.
the HONEYCRISP COCKTAIL
2 oz. (rye) whiskey
1 tbsp dark maple syrup (preferably grade B)
½ oz. orange juice (optional)
1 twist of orange peel
3 dashes citrus or Angostura bitters
4 oz. chilled dry hard cider
In a tall glass, stir together whiskey, maple syrup and orange juice. Add the bitters and orange peel, then top off with cider.
- Fiveandspice.wordpress.com
an IRISHMAN IN MANHATTAN
3 oz. (Irish) whiskey
1 oz. Ruby port
½ oz. Campari (or other bitter liqueur)
Dried black or red currants, soaked in whiskey, for garnish
Add all ingredients along with a handful of ice to a mixing glass. Stir, don’t shake, for a good 20 seconds and then strain into a chilled cocktail glass. Garnish with the plumped currants.
- BevX.com
the JACK ROSE
2 oz. apple brandy
½ oz. fresh lemon or lime juice
¼ oz. real pomegranate grenadine
Shake vigorously with plenty of cracked or crushed ice and strain into chilled cocktail glasses.
A “nice touch” is frosting the glass by dipping its rim in grenadine then in powdered (e.g., fine, not confectioners’) sugar before straining the Jack Rose into the glass.
- Distiller Magazine, Summer 2012
- LUCIEN GAUDIN
- 1 oz. gin
- ½ oz. triple-sec
- ½ oz. Campari
- ½ oz. dry vermouth
- Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.
MARK OF THE MAPLE
2 oz. whisky
1 oz. maple liqueur
1 oz. macadamia nut liqueur
¾ oz. maple syrup
Serve in a cocktail glass with a maple syrup and crushed macadamia nut rim, and float a single macadamia nut for garnish.
- Steve Lovenguth, Portland Press Herald
MAPLE BOURBON TWIST
1 oz. bourbon
¾ oz. maple syrup
¾ oz. lemon juice, fresh squeezed
2 small splashes of apple brandy
- Agoldenafternoon.com
MAPLE LEAF COCKTAIL
1 ½ oz. whisky
½ oz. pure maple syrup
½ oz. fresh lemon juice
Place all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass.
- Thekitchn.com
the ORCHARD
Bourbon
Sweet vermouth
Apple brandy
Angostura bitters
Served up.
- Bob Herczeg, Bar manager at Falmouth Country Club (Fall 2013)
the REVEILLON COCKTAIL
2 oz. apple brandy
½ oz. pear eau-de-vie
½ oz. pimento dram (allspice liqueur)
¼ oz. sweet vermouth OR 1 dash aromatic bitters
Cinnamon stick, for garnish
Combine ingredients with cracked ice in a cocktail shaker. Stir like hell for no less than 30 seconds, and strain into a cocktail glass. Garnish with the cinnamon stick.
Distiller Magazine (?), Summer 2012
SIDEWINDER FANG TIKI-CONE
1 oz. Jamaican rum
1 oz. molasses-based rum
1 oz. passion fruit puree
½ oz. lime juice
½ oz. orange juice
Lime peel curl
Combine all the ingredients except lime peel in a cocktail shaker filled with ice and shake gently. Pour over crushed ice in a sno-cone cup (or martini glass). Garnish the glass with the lime peel curl.
- Daniel Warrilow, Wine Enthusiast, July 2013
SOUTH SEA DIPPER
1 oz. white rum
½ oz. aged rum (Jamaican recommended)
½ oz. rhum agricole
¾ oz. lemon juice
¾ oz. pineapple juice
¾ oz. passion fruit syrup
¼ oz. simple syrup (1:1)
1 tsp ruby Port
1 dash angostura bitters
Orange peel, pineapple leaves and edible orchid, for garnish
Combine all ingredients in blender and add 1 cup crushed ice. Blend for 3 second. Pour contents into a tiki mug, top with more crushed ice to fill and garnish.
- Paul McGee, Imbibe Magazine, May/June 2015
SOUTHSIDE BUCK
Back River Gin
Simple syrup
Lime
Mint
Ginger beer
- Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2014)
SPACE GIN SMASH
6 mint leaves
¼ of a lemon
2 seedless green grapes
1/8 of a green apple
1/3 oz. simple syrup
1 ¼ oz. gin
Apple fan, mint sprig and single grape, for garnish
In a shaker, muddle the mint, lemon, grapes, apple and syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice. Garnish with apple fan, mint sprig and single grape.
- Angus Winchester, liquor.com
SPOOKY RUM COOLER
Black sanding sugar
Lime wedge
1 tbsp fresh lime juice
1 oz. rum
3 tbsp simple syrup
¼ cup pomegranate juice
1 oz. (dark) rum
Spread black sanding sugar on saucer. Rub lime wedge around the rim of a glass, then dip in sugar to coat. Add ice to glass. Also fill cocktail shaker with ice, add lime juice, light rum, simple syrup and pomegranate juice. Shake for 30 seconds. Strain into glass, leaving room on top. Gently float dark rum on top of cocktail.
the STONE FENCE
2 oz. apple brandy (or rum or whiskey, in a pinch)
Hard cider
Pour apple brandy into a pint glass, over a few ice cubes. Fill with hard cider. Orange and/or aromatic bitters are optional additions. Served hot, it benefits from a slice of lemon and few cloves or a cinnamon stick.
- Distiller Magazine (?), Summer 2012
STONE FENCE
3 Crow Rum
Cinnamon tincture
Hard cider
Lemon peel garnish
Served on the rocks.
- Bob Herczeg, Bar manager at Falmouth Country Club (Winter 2013)
the STONEWALL
1 oz. Back River Gin
2 oz. apple brandy
Over ice. This will brace you for a cold winter’s day!
the URBAN COWBOY
1 sugar cube
3 dashes Chinese bitters (Angostura may be substituted)
1-inch piece of orange peel
2 oz. barrel-aged gin
Maraschino cherry
In a rocks glass, muddle the sugar cube and bitters with 1 tsp water. Add the orange peel and muddle gently, just enough to release the orange oil. Add gin, cherry and ice. Stir to chill.
- Lori Buhl, Wine Enthusiast, July 2014
the WIDOW’S KISS
2 oz. apple brandy
1 oz. yellow chartreuse
1 oz. Benedictine
2 dashes angostura bitters
Combine ingredients with ice in a cocktail shaker. Stir until chilled, and strain into a chilled cocktail glass.
- Distiller Magazine (?), Summer 2012