Warm Up with Cinnamon, Nutmeg and Ginger-Infused Cocktails
Fall spices can take a traditional cocktail to the next level. Whether you add a stick of cinnamon as garnish, or a quick grate of fresh nutmeg on the top of a bourbon punch, adding a finishing touch of spice can transform a cocktail from blah to exciting.
Cinnamon, ginger and nutmeg are some of the most common fall spices, but we love some of the lesser-utilized spices in fall cocktails as well. Star anise looks beautiful floating in a warm drink, and infuses a lovely licoricey flavor. Take a tip from grade school pomander balls and spike an orange wedge with whole cloves for a beautiful seasonal garnish.
Here are our favorite cocktail recipes featuring the spices of the season:
A Warm Welcome
Ingredients:
- 1.5 Parts Basil Hayden's Kentucky Straight Bourbon Whiskey
- 1 Egg White
- 0.5 Part Lime Juice
- 0.5 Part Lime Juice
- 0.5 Part Simple Syrup
- 0.25 Part Apple Syrup
- Nutmeg
Directions:
Add egg white, lime juice, simple syrup, spiced apple syrup, and Basil Hayden’s Bourbon in a shaker. Give it a nice dry shake to mix all the ingredients together, then add ice and shake again so your cocktail is chilled when strained. The cocktail will have a nice froth on top. Grate fresh nutmeg, sprinkle on top for garnish and enjoy.
Autumn-tini
Ingredients:
- 2 oz Cruzan Aged Light Rum
- 1 oz Frangelico Hazelnut Liqueur
- 3 Parts Pear Juice
- Sugar
- Cinnamon
- Cayenne Pepper
Directions:
In a martini shaker, mix the ingredients with ice and shake. Shake into a martini glass that has been rimmed with a Sugar/Cinnamon/Cayenne Pepper or Mix. Top with cinnamon.
Laphroaig Penicillin
Ingredients:
- 2 Parts Teacher's Highland Cream Scotch Whisky
- 0.75 Part Lemon Juice
- 0.75 Part Honey Syrup
- 3 Slices Ginger
- 0.25 Part Laphroaig Scotch Whisky
- For Garnish Candied Ginger
Directions:
Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.
Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).
*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.