I love Fall. The leaves start to change, the colors are warm and inviting, and my cocktail palette starts to change.
Our friends at George Dickel and Roe & Co have shared with me 4 Fall-inspired whiskey cocktails worthy of trying. So grab your comfy sweater, get your cocktail shaker out, and make some drinks!
Fall Whiskey Cocktails Sure to Keep You Warm
1. George Dickel Bourbon – East Nashville Morning
Ingredients:
- 1.5 oz Dickel Bourbon
- 0.25 oz Coffee Liqueur
- 0.25 oz Blackberry Honey
- 2 Dashes Cherry Bark Vanilla Bitters
Directions:
Stir all ingredients over ice in a mixing glass until chilled and serve in a glass mug or rocks glass over a large cube; garnish with blackberry and an orange twist.
2. Roe & Co – Basil Bramble
Ingredients:
- 45ml Roe & Co 106
- 30ml Fresh Lemon Juice
- 15ml Sugar Syrup
- 15ml Crème de Mure
- 6 Basil Leaves
- Cubed & crushed ice
- Basil Sprig & Blackberry to garnish
Directions:
Add all ingredients except Crème de Mure to shaker, add cubed ice, shake for a short time vigorously and single strain into a chilled rocks glass, fill glass with crushed ice, top with Crème de Mure, garnish with basil sprig and Blackberry.
Feeling Fancy? Replace the sugar syrup with 20ml of hazelnut liqueur, leave out the crème de mure and instead muddle 4 raspberries in your shaker tin before adding the rest of your ingredients. Mint takes the place of the basil here, for a fresh menthol kick.
3. Dickel Bourbon – Buckeye Manhattan
Ingredients:
- 1.5 oz Dickel Bourbon
- 0.75 oz Peanut-infused Sweet Vermouth
- 2 Dashes of Cocoa Bitters
Directions:
Stir ingredients over ice in a mixing glass and strain into a rocks glass over large format ice; garnish with a cherry and a buckeye
*To prepare infusion: Pour 8 oz of sweet vermouth into a jar, add 0.25 cup of crushed raw peanuts. Stir well for one full minute. Place in the refrigerator and allow to sit for 24 hours. Remove from the refrigerator and pour vermouth through a coffee filter-lined strainer. Bottle and store in the refrigerator.
4. Dickel Bourbon – Roosevelt
Ingredients:
- 1.5 oz Dickel Bourbon
- 0.25 oz Apple Cinnamon Ginger Maple Syrup*
- 1 Dash Aromatic Bitters
- 3 Dashes Red Gentian Bitters
- Absinthe (for rinsing glass)
Directions:
Stir all ingredients and pour into an absinthe rinsed small rocks glass; garnish with an apple chip
*Apple Cinnamon Ginger Syrup
- 250ml Apple Juice
- 2 Sticks Cinnamon
- 2 Thumbs Ginger, Chopped
- 250g Sugar
- 125g Maple Syrup
Mix all ingredients minus the sugar and maple syrup, bring to a boil and simmer covered for 10 min.; strain and add remaining ingredients
