Seasonal Sip: Fall Cocktail at Hotel Crescent Court

Cool gentle breezes, rosy cheeks, crisp apples and cinnamon wafting in the air as we celebrate the changing of the seasons; Fall is here and that gives pause to celebrate with an amuse of libations as we toss kindling on the fire and cozy up with our loved ones.

To celebrate Fall the Hotel Crescent Court shared a recipe for our favorite cocktail which is ideal for this time of year, and we would love to know how it turns out at your bar at home. Certainly pay them a visit for a sip and nibbles while styling your latest couture, because isn’t that part of the season’s change?

Ember Old Fashioned at Hotel Crescent Court – Dallas, TX – Officially saying ‘cheers’ to Fall, Hotel Crescent Court is offering the “Ember Old Fashioned” at Beau Nash, the swanky champagne bar and cocktail lounge, centrally located in the hotel lobby. This bourbon-based libation is blended with a house-made Orange Spiced Syrup and orange bitters, then served over a large ice block and garnished with a cinnamon stick, brûléed orange wheel and Star Anise – making for perfect seasonal sip + Instagram-worthy seasonal splurge.

Ingredients – Orange Spiced Syrup:

  • 4 oz of Grade A Pure Maple Syrup
  • 0.25 oz Fresh Squeezed Orange Juice
  • 3 Sliced Orange Wheels
  • 1 Dash Cloves
  • 1 Dash Anise
  • 1 Dash Cinnamon
  • 1 Tsp Brown Sugar
  • Ingredients – Cocktail: 
    • 2 oz Bourbon *Garrison Brothers Small Batch Bourbon is recommended
    • 1/3 oz Orange Spiced Syrup, cooled
    • 2 Dashes Orange Bitters
    • 1 Bruleed Orange Wheel, garnish
    • 1 Cinnamon Stick, garnish
    • 1 Star Anise, garnish

Instructions: To make the orange spiced syrup, add all ingredients into a pot and cook for 10 minutes until syrup begins to boil. Let cool for 5 minutes. Once the syrup is cooled, then fill shaker glass with ice and blend bourbon, orange spiced syrup and orange bitters, stir thoroughly. Fill old fashioned glass with a single large ice block, pour bourbon and spiced syrup blend over and garnish with cinnamon, orange wheel and star anise.

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Filed under Crave, Steven Doyle

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