The effort it takes to cook a quince will give you a ton of bang for your buck. Poaching leaves you with tender fruit for a pie or tart and a gorgeous syrup that—you guessed it—is great for cocktails.
'fall' on Serious Eats
It starts off with pisco, made tart with fresh lemon and balanced with a splash of simple syrup. Bar Keep's Chinese Bitters and a little spiced cider add an aromatic fall twist.
A tasty fall cocktail with a cognac base, made with Fernet Branca, maple syrup, and tart apple cider vinegar, plus a sprinkle of cinnamon.
Every Saturday during the fall, the farmers' market in my neighborhood becomes an urban orchard, with countless varieties of apples spilling out of rickety crates. I always stop at the hot cider stand; something about the sharpness of the air and the cutting edge of wind turns warm apple cider into an antidote. The antidote becomes even more powerful with a splash of liquor. Here are five recipes to inspire a little boozy cider celebration.
Aquavit is not known for playing well with others. The Scandinavian liquor is flavored with caraway, anise, and fennel, among other herbs, and tastes a tad medicinal by itself. So Jeffrey Morgenthaler of Clyde Common had his work cut out for him when he was asked to create a drink using the spirit, but as always, he rose to the challenge.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
Fall is chill-in-the-air season, football season, tailgate season, and the season when we start craving belly-warming, slow-cooked food. That means we're eating a lot of chili these days, particularly the Food Lab's awesome 'Best Chili Ever'. But what's the best wine to drink with the best chili ever? We asked 13 sommeliers for their drink-pairing advice.
11 recipes for ginger-spiced fall drinking inspiration.
Fall means sweaters and scarves, pumpkin spice lattes and apple pie—and, for bartenders, an opportunity to rework their cocktail lists. We asked some of our favorite bartenders: What's your favorite cocktail ingredient to work with in the fall?
As a fruit, coffee is fresher at certain times of the year. But keeping score can be hard. Between what's arriving to roasters now, countries with multiple harvest seasons, and the time it takes coffee to travel from its country of origin to the roaster, it can be hard to know what's freshest. We've rounded up a few autumn-appropriate coffees in season now that represent the cream of the current crop.
Whether you're stocking up for a Halloween party or just looking for the perfect fall beer to pair with chili, you're likely to see quite a few pumpkin beers on the shelves of your local bottle shop. Which are the best of the bunch? We asked our group of experts to share their favorites.
Made with sour beer, Coca Cola, and rye, plus rich Carpano Antica vermouth, this drink tastes like a chocolate egg cream with a boozy backbone.
While we love acorn and butternut squash, sweet potatoes and gourds of all shapes, versatile pumpkin is an easy fall favorite. When thinking about wine pairings, it doesn't have to be all sweet and spice to make things nice: crisp, dry style wines also get along well with pumpkin.
Real maple syrup is always delicious poured on a stack of pancakes, but come fall, we begin to feel the urge to include it in everything, including our drinks. Luckily, the stuff is great in cocktails, whether paired with spicy bitters or rich bourbon, roasted fruit or apple brandy.
By pairing pumpkin with bold spirits like bourbon and mezcal, these drinks highlight both the sweet and savory sides of fall's favorite gourd.
If you're going for booze and spice and everything nice this fall, a bottle of allspice dram is a worthwhile purchase. (Or you can mix up your own version at home with our recipe.) Here are five drink ideas that use this autumnal ingredient.
From Portland's Clyde Common comes the Bourbon Renewal, a refined take on the whiskey sour, made with crème de cassis for a bit of sweet berry flavor.
Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping.
Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started.
When we asked Leo Robitschek, the bar manager of Eleven Madison Park and NoMad in New York, for a cocktail recipe that tasted like the best of fall, he handed down the Mott and Mulberry, made with rye and cider, and spiced with a little amaro.