Fall Sips
When the temps start to turn its a signal to switch out the summer spritzes and rose for a slightly more complex and warming sip come cocktail hour. Here are two early fall libations with surprising flavors.
Earl Gray Old Fashioned
2.5 oz bourbon
5 drops of orange bitters
1 -2 teaspoons of earl gray-infused simple syrup
Orange peel to garnish
Ice (love these round ice cubes for drinks in our favorite low ball glasses)
Earl Gray simple syrup: Bring 1 cup water to a boil on the stove. Add 1 cup pure cane sugar (or your sweetener of choice - stevia also works, just adjust to your sweetness preference) and stir until dissolved. Turn off heat and add 3 earl gray tea bags and steep for 10 minutes. Remove tea bags and chill before using. Simple syrup lasts covered in the refrigerator for a few weeks.
Directions: Combine bourbon, orange bitters, and the simple syrup in a lowball glass. Add ice and stir. Cut a slice of orange peel and twist over the surface of the cocktail, place garnish in glass and serve!
Cardamom Rob Roy
2 oz blended scotch
3/4 oz sweet vermouth (Cocchi Vermouth di Torino, Contratto vermouth or a Spanish vermouth like Axta)
2-4 drops of cardamon bitters
Garnish with a whole cardamon pod and orange peel
Ice
Directions: Combine scotch, vermouth and bitters in a in a lowball glass. Add ice and stir. Cut a slice of orange peel and twist over the surface of the cocktail, place orange peel and cardamom pod in glass and serve!
