The first real cold front of the season is the signal. The frozen margaritas can take a break, the cider goes on the stove and the bar cart starts leaning toward bourbon, spice and anything you’d want to sip by a fire pit.
These three fall cocktails come straight from the brands that make the spirits, so you know they work, and all three are easy enough to make at home without a bartender’s kit. Two of them are made with Texas spirits, and the third uses a bourbon that’s on just about every back bar in Dallas.
Tito’s Spiced Cider Mule
Austin’s own Tito’s Handmade Vodka calls this one its favorite thing to make after a day of apple picking, and it’s about as simple as a fall cocktail gets. Warm spiced cider does most of the work, and a splash of ginger beer keeps it from tasting like dessert. Make a pot of cider for the party and let guests build their own.
1 ½ ounces Tito’s Handmade Vodka
3 ounces warm spiced apple cider
1 ounce ginger beer
Cinnamon stick, for garnish
Add everything to a copper mug, give it a stir and garnish with a cinnamon stick.
Maker’s Mark Spiced Pumpkin Old Fashioned
Pumpkin spice gets a lot of grief, but a little of it in an old fashioned makes a strong case for the flavor. This version from Maker’s Mark uses a spoonful of pumpkin butter to give the drink some body, and the bourbon’s soft, sweet style keeps everything in balance. It’s the one to pour after a big fall dinner.
2 ounces Maker’s Mark Bourbon
½ ounce pumpkin spice syrup
1 bar spoon pumpkin butter
2 dashes Angostura bitters
Orange peel and cinnamon stick, for garnish
Add the bourbon, syrup, pumpkin butter and bitters to a chilled mixing glass. Add ice and stir. Double strain into a chilled rocks glass over fresh ice, using a fine strainer to catch any bits of pumpkin butter, then garnish with an orange peel and a cinnamon stick.
Waterloo Gin Roasted Coconut Negroni
Texas-made Waterloo Gin takes the classic Negroni somewhere new by starting with its Barrel Aged Gin, which gives the drink a rounder, warmer edge that fits cooler weather. A touch of Malibu adds a hint of coconut, and Mexican chocolate bitters pull it all toward fall. If you can’t find chocolate bitters, the brand says walnut bitters work too.
1 ounce Waterloo Gin Barrel Aged Gin
1 ounce Campari
¾ ounce sweet vermouth
¼ ounce Malibu Rum
Dash of Mexican chocolate or walnut bitters
Coconut shaving, for garnish
Add the gin, Campari, vermouth, rum and bitters to a mixing glass with ice. Stir until chilled, strain into a rocks glass over ice and garnish with a coconut shaving.
Pick one, make a batch and enjoy the weather while it lasts. In Texas, it never lasts long.
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