Favorite fall cocktails
PHOTO: Monkey Shoulder Wisky, Cognac Frapin, Flor de Cana Rum and Drambuie Whisky (c) Sery Kim
With summer wrapped up and fall heavily in the weather rotation, it's always nice to think of the ideal cold-weather evening in. I always love the idea of cuffing season: being warmed up by a cocktail (or two), the smell of cinnamon or pumpkin candles and some hearty delicious food. There's just something very relaxing about this season and I am particularly thankful to my friends at Monkey Shoulder, Cognac Frapin, Flor de Cana and Drambuie for sending me these four full-sized bottles as a house-warming gift. I was so happy to open this special delivery and can't wait to throw my housewarming party next month.
Until then, I am prepping my place and practicing how to make good cocktails. Here are a few of my favorite recipes using each of the brands mentioned above.
Winter Sazerac – Cognac Frapin
Cognac Frapin First 2 oz
Verveine du Velay liqueur 2oz
Peychaud’s Bitters 5-6 drops
Water / 2-3 drops
1 teaspoon of sugar
1 lemon zest
Fill the mixing glass with ice cubes.
Pour 5 cl Verveine du Velay into a cocktail glass filled with ice cubes.
Empty the ice from the mixing glass and add a teaspoon of sugar, 5-6 drops of Peychaud’s Bitters and 2-3 drops of water then mix.
Fill the mixing glass with ice cube again and add 5 cl Cognac Frapin 1270 then mix.
Empty the ice cubes from the cocktail glass and strain the contents of the mixing glass. Garnish with lemon zest.
Flor de Cana Cocktail – Chet Baker (Rum Old Fashioned variation)
3 dashes Angostura Bitters
1 barspoon honey
0.25 parts sweet vermouth
2 parts Flor de Cana 12 Year Old
Stir 20x until chilled and sufficiently diluted.
Serve in a double old fashioned glass on the rocks.
Garnish with an Orange Twist.
Drambuie Cocktail – Starry Sonata
1 ½ parts Drambuie
½ part Hudson Baby Bourbon
½ part Oloroso Sherry
2 Dashes Angostura Bitters
Serve in a coupe glass
Garnish with Star Anise
Add all ingredients to a mixing glass with ice.
Stir until well chilled and strain into chilled coupe.
Monkey Shoulder Whisky – Monkey Toddy
1½ parts Monkey Shoulder
2 Bar spoons Sugar/Honey
2½ parts Boiling Water
Add sugar of honey to heat proof glass.
Add boiling water and allow to infuse.
Add Monkey Shoulder and stir until sugar/honey is dissolved and cloves infused.
Garnish with clove studded lemon wedge.
PHOTO: Cheers! (c) Sery Kim