While the kids may have their fun-size treats, the grown-ups can raise a glass to ghouls and zombies with cocktails that mix in the flavors of the season.
The apple-and-spice-flavored Paradis cocktail highlights the rich and oaky complexity of Cognac. And the Wassail, the early American cocktail precursor originally made with mead and honey, offers its imbiber a comforting experience, whether served cold for those bright days of early autumn or hot for the latter part of the season.
And grown-ups can have it all, really—Now what fun-size treat from the pile of candy would pair with these…?
Recipes by Ryan Magarian with Chad Solomon and Christy Pope appeared in Drinks magazine.
Makes 1 cocktail
1 1/2 oz. Hennessy Cognac
1/2 oz. Velvet Falernum
1/2 oz. fresh lime juice
1/4 oz. simple syrup*
1 oz. unfiltered apple cider
Garnish: fresh grated nutmeg, dried apple ring
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, then strain into a chilled cocktail glass. Garnish with fresh grated nutmeg and an apple slice on the rim.
*To make simple syrup, combine equal parts water and sugar in a saucepan over medium heat and stir until sugar dissolves. Remove from heat and let cool, store in sealed container, and refrigerate.
Hot and Cold Autumn Wassail
Makes 1 cocktail
1 1/2 oz. rum, bourbon, or applejack
3 or 4 oz. wassail mix (see recipe below)
Garnish for Hot Autumn Wassail: clove-studded orange wedge
Garnish for Cold Autumn Wassail: granny Smith apple slice
To make a Hot Autumn Wassail, add spirit of your choice to a large mug and top with 4 ounces of wassail mix. Garnish with clove-studded orange wedge.
To make a Cold Autumn Wassail, add spirit of your choice and 3 ounces of wassail mix to a cocktail shaker, then fill it with ice. Shake vigorously, then strain into a chilled cocktail glass. Garnish with the apple slice.
1 quart apple cider
1 pint unsweetened pomegranate juice
1/2 c. sugar
1 c. freshly squeezed orange juice
3/4 c. freshly squeezed lemon juice
3 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice
Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for at least 1 hour or until all ingredients are well incorporated.