It might be difficult to see summer go, especially when it comes to cocktails. While we’ve grown to love the tiki drinks, they will largely be retired until the warmer weather returns. In their place comes fall flavors, local ciders, tea, wine, fruits, and vegetables. 

After several modifications, taste tests, and experimenting, here are the 8 fall cocktails we’re making at Fox Cross Farm: 

Screw It, I’m Ready For Fall

I planned this drink last year with a bacon-washed bourbon. Unfortunately, the first couple times I played with that I really didn’t like the results and scrapped the drink. This time, I added Black Walnut Bitters in place of the bacon idea. It was the first fall cocktail of the season, and is quickly become one of our favorites. 

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1.5 oz Bourbon (We used TommyRotter Bourbon)
1 oz Lillet
.5 oz Orange Juice
.5 oz Maple Syrup
.25 oz Lemon Juice
A couple dashes of Angostura and Black Walnut Bitters (We used Fee Brothers)
(Shake over ice)

Ode To Autumn In Medina 

This cocktail is easy, involves local ingredients, and showcases autumn in our hometown. The chai tea is from the English Rose Tea Shoppe, the wine is from Leonard Oakes Winery, the honey represents 810 Meadworks, the apple cider is from Roberts Farm Market (obviously an autumn staple), and the apple garnish is for the many farmers. 

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1.5 oz Chai-infused Bourbon (Tommyrotter Bourbon)
.5 oz Red Wine (We used Blaufrankisch) 
1 oz Apple Cider 
.5 oz Honey Syrup (1:1 honey and water)
.5 oz Lemon Juice
(Shake and serve over ice)
Garnish with a dehydrated apple slice

Yes, I Know, A Pumpkin Drink

This says it all. While I’ve quit on the idea of a pumpkin drink in the past, this one works. It’s savory without being too sweet and overpowering. 

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1.5 oz Dark Rum
1 oz Pumpkin Syrup (I did a blend of pumpkin puree, water, and brown sugar)
.75 oz Amaro Averna
.25 oz Cointreau
2 Dashes of Black Walnut Bitters 
(Shake and serve over ice)
Garnish with sage

I Pretty Much Want To Go Play In The Leaves

This drink is for every time you just want to walk outside and kick your feet through the leaves. 

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2 oz Bourbon (Tommyrotter Bourbon)
.5 oz Cinnamon Syrup
.25 oz Cointreau
.75 oz Lemon Juice
2 Dashes of Black Walnut Bitters and Angostura Bitters
Egg White
(Dry shake, then add ice and shake)
Garnish with cinnamon sprinkled across the top

Who You Calling A Yam!?!

Last year, I focused on trying to master a pumpkin drink – I never succeeded. This year, the focus was coming up with a sweet potato drink that made you feel like it was the middle of fall. One note: I originally didn’t reduce the maple syrup and the drink was slightly sweeter. I made the decision to cut the sweetness, which is not something you need to do. 

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1.5 oz Dark Rum
1 oz Sweet Potato-infused Amaro Averna
.5 oz Reduced Maple Syrup (1:1 Maple Syrup and Water)
2 Dashes of Orange Bitters
Egg White
(Dry shake, then add ice and shake)
Garnish with a dehydrated orange

I Can’t Take It, I Don’t Want To Let Summer Go

Alix wasn’t exactly ready in late August when I was preparing autumn cocktails, so I came up with one last drink for those fighting the cooler weather. As I was recently told, you can do tiki all year round. 

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1 oz Light Rum
.5 oz Spiced Rum
.25 oz Luxardo Maraschino
.5 oz Orange Juice
.5 oz Falernum Syrup (Fee Brothers)
.25 oz Lemon Juice
Dashes of Cherry and Angostura Bitters
(Shake over ice and pour entire drink into glass)
Garnish with a lemon and orange boat and serve in a tiki glass. 

Autumn Gin & Tonic

This drink will continue to evolve, and soon enough we’ll be adding cranberries, ginger, and cinnamon for the holidays. 

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2 oz Gin (Tommyrotter Gin)
.5 oz Lime Juice
1 oz Apple Cider (Roberts Farm Market)
Fill with Tonic
Garnish with an apple slice and tyme

Pulling A Boat On The Erie Canal (Autumn Mule)

While most every mule I make includes bourbon, this vodka was too good to replace. The winter version of this drink will soon make an appearance, but for now it’s thinking about those autumn walks along the Erie Canal. 

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2 oz Vodka (Tommyrotter)
.5 oz Lemon Juice
1 oz Apple Cider (Roberts Farm Market)
Fill with Ginger Beer
Garnish with an apple slice and rosemary

Now that I’ve had my fun with fall cocktails, I’m thinking about Halloween. What do people think about candy corn or skittles infusions? 

*Special thanks to Tommyrotter Distillery for helping supply some products for our ongoing love of using local ingredients.