Perfect for an Autumnal wedding, or for that sprinkling of seasonal spice at your (virtual) hen do, try one of these mouth-watering cocktails…
Feeling festive and a little bit Halloween-y at the minute? If, like us, you’re a lover of this season but searching for a way (or excuse) to enjoy a grown-up version, then this is the reading for you my friend! If your unforgettable Autumnal big-day is just around the corner, why not consider serving one of these delicious cocktails to guests on arrival (that’ll certainly spice things up a bit…). Or perhaps you’re drawing together plans for the ultimate hen do – what better way to celebrate than a cocktail? Or maybe you’re just at home right now on a Monday, wrestling with the seating plan for the seventy-third time today and, you know, it seems like a good idea…
Well of course it is! We bring you some tempting treats that go a long way in delighting the senses and easing the wedding planning. So if the command to ‘reverse dry shake’ is something you’re instantly familiar with – and even if it’s not (ladies, this phrase ought to be in your armoury of commands…) – let’s all get a-making Autumnal cocktails!
Pumpkin Pie Martini
50ml Caorunn Gin
25ml Pumpkin and Cinnamon Vanilla Syrup
20ml Lemon Juice
To make the Pumpkin Syrup:
Marinade cubed pumpkin in a container with Agave or Sugar Syrup, Vanilla Pods and Cinnamon Sticks. Muddle together to extract the water from the pumpkin, sieve and bottle.
Add all ingredients to a Boston Glass, shake and double strain. Garnish with a twisted Vanilla Pod in a Martini Glass.
Forage and Scrump
Named for the bulk of the ingredients being items you’d traditionally forage or scrump.
15ml Orchard Vermouth**
Stir, serve in a chilled cocktail glass, garnish with three drops of Hazelnut Oil on the drinks surface.
**750ml Still Cider, 250ml Apple Brandy, 75ml Heather Honey, 1g Wormwood, 1g Vanilla, 1g Orange Peel, 0.2g Dried Sage, 5g Malic Acid. Infuse for 3 days, or cook sous vide at 50C for 1 hour before fine filtering. Store in the fridge.
Named for the Autumn tradition of bobbing for apples, called Snap Apple in part of Ireland.
20ml Rebalanced Apple Juice* 20ml 1:1 Maple Syrup
10ml PX Sherry
20ml Egg White
Shake and reverse dry shake, serve in a chilled cocktail glass, garnish with a applewood, heather and dandelion broomstick.
*100ml Apple Juice, 10g Citric Acid, 0.5g salt. Combine until dissolved.
Ends of The Earth
20ml of Coconut Puree
15ml of Marie Brizard Vanilla
15ml Lemon Juice
25ml Pineapple Juice Eager
22.5ml Bacardi Superior
22.5ml Koko Kanu
Pineapple Wedge and Desiccated Coconut Marshmallows to Garnish.
Combine all ingredients in a cocktail shaker, shake, strain and serve in an old fashioned over crushed ice.
To buy delicious gin (as if we needed an excuse) and research some more delicious recipes, visit caorunngin.com