Between COVID-19 and the upcoming election, are your nerves shaken and stirred? As we master the art of at-home mixology during the pandemic, try a few of these favorite fall cocktails from different hotel and resort bars to fend off election jitters, pandemic frayed nerves and virtual learning stresses.
Blueberry Tarragon Sour
2 ounces Bombay Sapphire gin
10 tarragon leaves
¾ ounce lemon juice
½ ounce simple syrup
Muddle blueberries and tarragon, then add liquids. Add ice, shake and double strain. Serve over ice with a blueberry and tarragon sprig garnish.
From Tarrytown House Estate:
1 ounce tequila
½ ounce mezcal
½ ounce Ancho Reyes
¼ ounce Velvet Falernum
¾ ounce lime juice
¼ ounce passionfruit juice
¾ ounce carrot juice
¼ ounce cinnamon
Shake and serve in a Collins glass with a mint sprig and a slice of carrot.
From The Inn at Spanish Bay:
1.5 ounces Tanqueray gin
1 ounce lemon juice
1 ounce locally sourced, fresh-pressed apple juice
1 ounce simple syrup
1 cinnamon stick
Add all ingredients, except for the cinnamon stick, to cocktail shaker. Fill with ice. Shake and strain into a bucket glass. Top with fresh ice and garnish with cinnamon stick.
2 ounces Oceans Organic vodka
2 ounces cucumber/wheatgrass simple syrup
1 ounce fresh lemon juice
4 drops lavender bitters
Small handful of fresh wheatgrass
Add vodka, simple syrup, lemon juice and lavender bitters to cocktail shaker, and shake with ice. Strain into a tall grass with cucumber slice, lemon slice, wheatgrass and ice.
From Whiteface Lodge:
2 ounces bourbon
1.5 ounces apple cider concentrate
2 bar spoons apple butter
A few dashes orange bitters
Brown sugar cube
Muddle orange and brown sugar cube in an old-fashioned glass. Add ice to the glass, top with remaining ingredients and stir well.
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