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As the days grow darker and colder, and the shadows grow longer and deeper, we need something to brighten up the grim days ahead. So here we’re compiling our fave new cocktails to celebrate the turning of the seasons.
These tasty tipples are great for any of your autumn celebrations – whether Halloween, Bonfire Night or the brand new holiday of Wolfenoot. They’re warming, colourful and vibrant, like the fiery russet leaves about to fall outside your window.
Glen Moray Lion Heart
With figs ripe and ready in early Autumn it’s great time to enjoy this fruit in a seasonal cocktail.
- 50ml Glen Moray Port Cask Finish
- 20ml primitive Italian wine
- 10ml Amarena cherry syrup
- 1 dash prosecco
- fresh fig slices
Pour 50ml Glen Moray Cask Finish over a rocks glass filled with ice. Add 20ml primitive Italian wine, 10ml Amarena cherry syrup, and top with a dash of prosecco before stirring. Garnish with thin slices of fresh fig.
Pinkster Gin ’N’ Jam
A blood red cocktail oozing with jammy raspberry goodness.
- 50ml Pinkster
- 10ml lemon juice
- large spoon of Gin Jam
Fill shaker with ice and add ingredients. Serve over crushed ice and garnish with second spoon of jam and raspberries.
Malfy con Arancia Sicilian Sour
A great Halloween cocktail with plenty of zing.
- 40ml Malfy con Arancia
- 10ml fresh lime juice
- dash syrup
- dash angostura bitters
- 2 dashes orange bitters
Mix 4 parts Malfy con Arancia with 1 part fresh lime juice. Add 1 dash of simple syrup, 1 dash of angostura bitters and 2 dashes of orange bitters. Serve over ice in a tumbler and garnish with a strip of (Sicilian) orange.
Jawbox Gin Aviation
Created by Greg Buda of The Dead Rabbit Grocery & Grog and Blacktail cocktail bars New York City, this is a ghoulishly blue cocktail for a grown-up’s Halloween.
- 50ml Jawbox Gin
- 20ml lemon juice
- 15ml maraschino liqueur
- 7.5ml crème de violette
Fill a shaker with ice and add all ingredients. Shake and fine strain into a chilled coupette glass. Garnish with a maraschino cherry.
Bloody Cow
Black Cow vodka, tomato juice and sherry makes for a devilishly good twist on a Bloody Mary.
- 50ml Black Cow
- 20ml sweet sherry
- tomato juice
- splash Worcestershire sauce
- splash Tobasco
- celery salt
- black pepper
- lemon juice
Muddle together tomato juice, Black Cow, sherry, Worcestershire sauce and Tobasco sauce. Season with celery salt and pepper to taste. Mix with ice, then pour onto the rocks. Sprinkle with lemon juice.
