Fall Color

Heated Affair
Created by Mixologist Jacques Bezuidenhout

2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream
In a small warm wine glass add Tequila and hot apple cider. Float heavy cream.
Garnish: Grate fresh Nutmeg over cream.

Apple Cider Preparation
In a pot add organic apple Juice. Add winter spices like cloves, cinnamon Stick, allspice, and orange peel. Start of by adding a few cloves one cinnamon stick etc so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15 minutes. Taste for flavor. When the desired flavor is reached, take off stove. Strain out all the spices and orange peel. Serve warm and enjoy!

Master Mixologist Nick Mautone is serving up a colorful collection of savory fall cocktails. Designed to complement the brilliant fall foliage, these stylish sips celebrate the best of the season’s harvest.

Grey Goose Balsamique
Created by Master Mixologist Nick Mautone

1 1/2 parts Grey Goose Vodka
3/4 part Crème Yvette
1/4 part balsamic vinegar
1 part pomegranate juice
3/4 part agave nectar
1 to 2 parts seltzer water

In a cocktail shaker filled with ice, add first five ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a highball glass filled with fresh ice. Top with seltzer and garnish with a fresh orange slice.

Grey Goose L’Orange Autumn Sage
Created by Master Mixologist Nick Mautone

1 1/4 parts Grey Goose Le Citron Flavored Vodka
1/2 part Green Chartreuse
2 one-inch pieces of fennel, diced
3 sage leaves
3/4 part agave nectar
1 part lemon juice
2 parts seltzer water

In a cocktail shaker, place the fennel, sage and agave nectar, muddle well. Add ice and the remaining ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a glass filled with fresh ice and garnish with fennel fronds.

Grey Goose La Poire Golden Harvest
Created by Master Mixologist Nick Mautone

1 1/2 parts Grey Grey Goose La Poire Flavored Vodka
1/2 part St. Germain Elderflower Cordial
1 part lemon juice
1/2 ounce agave nectar
1 tablespoon freshly shucked or leftover roasted corn

In a cocktail shaker, place the corn and agave nectar, muddle well. Add ice and the remaining ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass and garnish with freshly grated nutmeg and chili powder.

Harvest Moon

1 ½ parts Tequila Avion Anejo
1 part apple flavored liquor (can use apple from concentrate)
¼ part pear juice
Splash of egg white
Dash of fresh lemon
Pinch of ground cinnamon

In a shaker add all ingredients over ice then shake and strain. Harvest Moon can be served either straight up or on the rocks and garnish with a thinly sliced pear.

La Mela
Created by Eben Freeman, Master Mixologist

¼ part St. Elizabeth Allspice Dram
¾ part Amaretto
1 part Maker’s Mark Bourbon
1 ½ parts Rosemary Apple Cider
Dash Rosemary Cider Vinegar/ Maple Syrup Mix
Garnish with sprig of rosemary

Combine all ingredients in a shaker over ice and shake vigorously. Serve over ice in a rocks glass.

To make rosemary apple cider: Place 6 sprigs of fresh rosemary in 1 quart of apple cider and steep for 48 hours.

To make cider/maple mix: Combine equal parts maple syrup and rosemary apple cider vinegar.

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