When fall descends on the city there’s the beauty of multi-colored leaves and the noticeable increase in the wearing of the purple. There’s also, typically, the invocation of the pumpkin and all associated spices, but this year’s local cocktails invoke fall in a decidedly different way. Some of the bars were even gracious enough to give us their recipes so you folks can make them at home! 

 

 

The World Ends With You
1 1/4 oz Gin Lane Victoria
1/2 oz Contratto Aperitif
1/2 oz elderflower
3/4 oz grapefruit juice
1/2 oz lemon
1/2 oz apple cardamom shrub

 

 

Maryland’s Picaroon Gold Rum

Apple juice

Fresh carrot juice

House chai syrup

 

 

Dogfish Head Whole Leaf Gi

Baltimore Whiskey Company Ginger Apple Liqueur

Cardamaro

Apple-Cinnamon Shrub

Lemon juice

Fennel syrup

Muddled fennel frond  

 

Rock Town Vodka

Caffo Amaro

Pear nectar

Lemon juice

House vanilla syrup  

 

Rittenhouse Rye

Allspice Dram

Lemon

Cinnamon infused maple syrup

Egg whites

Angostura bitters

 

 

 

Hendrick’s Gin

Muddled blackberries

 

 

1 oz Four Roses Yellow Label Bourbon

3/4 oz Clear Creek 2yr Apple Brandy

3/4 oz Cinnamon Demerara Syrup*

1/2 oz freshly squeezed lemon juice

1/2 oz freshly brewed iced tea

1 dash Bar Keep organic apple bitters

1 dash Bittermens Elmakule Tiki bitters

 

Add all ingredients (except iced tea) to a cocktail shaker and shake well with ice. Strain into a double rocks glass filled with cubed ice. Top with iced tea. Garnish with a lemon twist and freshly grated cinnamon.

 

*To make Cinnamon Demerara Syrup heat one cup demerara or turbinado sugar with a half cup of water until sugar is dissolved. While still hot, add two lightly crushed cinnamon sticks. Let syrup infuse overnight, then strain.

 

 

Daron Calvados

Ramazzotti amaro

Apple cider

Cava

Apple garnish

 

Bulleit Bourbon

Mole bitters

Squash agave nectar concentration

Dehydrated squash (roasted with confectioner's sugar for a little sweetness)

 

 

Candied bacon infused rye whiskey

Spicy rosemary honey

Contratto Vermouth Rosso

China China Amer

 

 

Laird's Apple Brandy

Carpano

Averna amaro

Rye whiskey

Dash of bitter

 

 

1 3/4 oz Rebel Yell bourbon

3/4 oz apple gastrique (chopped apples simmered with white vinegar and honey)

1/2 oz allspice dram (we make ours, but you can buy St. Elizabeth's, which is a quality product)

1/2 oz fresh-squeezed lemon juice Bittermen's Burlesque Bitters Shake all ingredients with ice, then strain over fresh ice. Garnish with an apple slice.

 

In addition to cocktails to procure at local spots or recreate at home, we also have a few concoctions to create with the wares from local wineries and distilleries….

 

 

3 parts chilled Jazz Berry

1 part chocolate vodka

Mix in a cocktail shaker and pour into martini glass

 

3 parts Spiced Wassail, slightly warmed

1 part Triple Sec

2 oz Fireball

Splash of club soda

 

Mix and pour into a bucket glass OR increase the ingredients and slightly warm them in a crockpot when entertaining—guests can serve themselves.

 

3 oz Viva Sangria

1 oz pomegranate juice

1 oz Citron vodka

2 oz sour mix (or a few drops of aromatic bitters)

Splash of 7 Up

Ice

Mix in a cocktail shaker and pour into a tulip glass

 

 

 

1 1/2 oz Shot Tower Gin

1 oz Vermut Negre

1/2 oz Montenegro Amaro

1/4 oz Meletti Amaro

1 dash of orange bitters

 

Combine all ingredients in cocktail stirring glass. Add ice, stir. Strain onto one large ice cube and garnish with flamed or clove studded orange peel.