Fall-Inspired Cocktails

As winter begins its cooler embrace of Southwest Florida, there’s nothing better than a cold-weather beverage. Though the temps might not be downright frightful, doesn’t mean can’t imbibe on a few autumnal sips. Here, we offer up a few of our favorite recipes for the season.

Mulled Wine

Serves 4

• 1 orange, zested and juiced
• 6 whole cloves
• 6 allspice berries
• 8-10 pomegranate seeds, crushed
• 5 cinnamon sticks
• 1 bottle of fruity red wine (Merlot is recommended)
• 1/3 cup sugar or honey
• 1/4 cup brandy

Combine all ingredients in a large pot. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer for 30 minutes. To serve, pour through a fine-mesh sieve into four mugs; garnish each with a cinnamon stick.
 

Looking for a new twist on a seasonal sipper? In this cocktail from its fall menu, Tommy Bahama eschews the standard pumpkin spice and nutmeg for a dose of New England with a splash of maple syrup.

Rum Babalu

• 2 parts Kirk and Sweeney 12 Year Rum
• 3/4 parts fresh lime juice
• 1/2 part maple syrup
• 1 part ginger beer
• 1 dash Angostura bitters

Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker to blend and strain over fresh ice. Top with ginger beer and garnish with an orange peel.

This fall, mix up those holiday gatherings with some fizzy cocktails with a bottle of bubbly and seasonal ingredients. Here, renowned mixologist Troy Sidle of NYC hotspot Pouring Ribbons offers a few sips using Ruffino Prosecco infused with some traditional fall flavors.

Ruffino Atunno

• 6 oz. Ruffino Prosecco
• 1/2 oz. apple brandy
• Small scoop cranberry puree

Stir the apple brandy and cranberry puree over ice. Strain into serving glass. Top with 6 oz. Ruffino Prosecco. Serve in a coupe or Champagne flute and garnish with a cranberry skewer.

Ruffino Elisir Magico

• 6 oz. Ruffino Moscato d’Asti
• 1/2 oz. Nux Alpina Black Walnut Liqueur
• 1 dash Angostura Bitters                                   

Add Black Walnut Liqueur and bitters into a wine glass over ice. Top with 6 oz. of Ruffino Moscato d’Asti. Serve in a wine glass with an orange twist.