5 Autumn Cocktails
You'll Fall in Love With
It’s that time of year again. The leaves are falling, Giants fans are crossing their fingers in hopes of another World Series victory, and most importantly, nameless coffee corporations now bear the option of pumpkin spice-flavored coffee drinks. Fall is in the building, people.
Along with sneaking a shot of whiskey into your PSL this year (don’t worry, we won’t judge), the team at your favorite beverage catering company, SF Bartenders, have decided to break the mold of fall treats in homage to our fellow boozehounds. Our team has pulled a few of our favorite fall-themed alcoholic delights in our best attempt to raise your spirits—pun intended.
1 1/2 cups cranberry juice
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup Cointreau or Triple Sec
Stir all ingredients together until blended. Serve over ice in a sugar- or salt-rimmed glass
Garnish with fresh cranberries and lime.
Pumpkin Pie Martini
1 oz. Malibu Rum
1 oz. Kalhua
6 oz. Milk
1/2 to 1 tsp. Pumpkin Pie Filling (to taste).
1/3 tsp. cinnamon
Blend all ingredients together in a blender with a few cubes of ice.
Serve in a glass rimmed with finely crushed graham cracker crumbs. Sprinkle more cinnamon on top for garnish. Enjoy!
pomegranate, orange, and persimmon sangria
1 Navel Orange or 2 Clementines, sliced width wise
1 Medium Fuyu Persimmon, stem removed, sliced width wise, and cut into small triangles
1/3 Cup Pomegranate Arils
1 Bottle Pinot Noir
1 ½ Cup Sweetened Pomegranate Juice
1/4 Cup Brandy
1/4 Cup Granulated Sugar
Place the fruit in the bottom of a pitcher and muddle it slightly with a wooden spoon. Add the wine, brandy, and sugar, and stir to combine. Taste and add more sugar if desired. Chill for a minimum of 4 hours, but overnight is best for the flavors to meld.
Serve with ice and additional fresh fruit as desired. Enjoy!
Spiced Persimmon Old Fashioned
1/4 Medium ripe Fuyu persimmon, diced, ends trimmed and discarded
2-3 Teaspoons pure maple syrup
2 ounces rye or whiskey
4 dashes orange bitters
1 (3 inch) cinnamon stick
1.) Muddle persimmon, orange, and maple syrup in a rocks glass to bruise the orange and start to break up the persimmon.
2.) Add the ice, rye or whiskey, and orange bittersGrate a touch of cinnamon over the top, the stir with the cinnamon stick until chilled through. Serve.
Apple Cider Mimosas
Gold & Silver Sprinkles
Dip the top of each champagne glass into water and then dip in the sprinkles to coat.
Pour each champagne glass 1/2-3/4 full with apple cider.
Top with champagne. Enjoy
SF Bartenders is fully licensed and insured beverage catering company servicing events throughout the Bay Area and California. For more information or to hire bartenders, visit SFBartenders.co