Sweater weather season is upon us. The days have gotten shorter, the weather is colder and our palates are changing. Out with the light, bright and effervescent and in with the spiced, robust and boozy.
While whisk(e)y is obligatory for fall, there’s always room in my liquor cabinet for a few essential modifiers that work well in shaken or stirred drinks (and also my morning coffee on those extra cold days). For me, I typically like to have three modifiers on hand in particular: an orange liqueur of sorts, a berry/red fruit liqueur and a chocolate/vanilla/coffee liqueur.
A few years back I was introduced to Licor 43 and it has been a guilty pleasure of mine since. Its vanilla, citrus and tangy notes lend well to many types of cocktails. In particular, pairing Licor 43 with bourbon or (American) rye in cocktails really accentuates the vanillin and baking spices extracted by the whiskey during barrel maturation (in the USA bourbons and ryes are required to be aged in brand new charred oak barrels).
Now if you’re looking for a few drinks to have on hand for entertaining friends or whipping up on a Friday after a long week of work, these cocktails are for you. Check out these easy-to-make recipes below and let me know which one is your favourite for fall.
Wintergreen
There’s something about mint in a cocktail that is so deliciously refreshing. And while Mojitos are a delicious summer drink, this cocktail, the Wintergreen is a great alternative for fall. The robust flavours of Rye whisk(e)y and vanilla spice from the Licor 43 pair perfectly with mint and lime juice.
So if you’re looking for something a bit lighter and refreshing in the cooler fall/winter months, this is the drink for you.
Ingredients:
45 ml Rye Whisk(e)y
15 ml Licor 43
30 ml Lime Juice
Mint
Gingerale
In a cocktail shaker add rye, Licor 43, lime juice and a handful of mint with ice. Shake for approximately 10 seconds. Double strain over ice in a rocks glass and top with gingerale. Garnish with additional mint (and make sure to slap it before putting it in the drink to activate the aromatics)!
Sweet Nothings
With the holiday season upon us, I am dreaming of extravagant desserts to sink my teeth into. While I don’t typically indulge in sweets, the post-Halloween to New Year stretch seems to lure me in.
Now if you’re looking for something to satiate your sweet tooth, this is the drink for you. Think marshmallow (not chestnuts) toasted on an open fire, while Jack Frost is nipping at your nose.
I can think of nothing better than to have someone whisper sweet nothings into my ear by a warm fireplace in a chalet as we sip on this drink. Or is that just me?
Ingredients:
45 ml Rye Whisk(e)y
20 ml Dry Vermouth
10 ml Licor 43
2–3 dashes Angostura Bitters
In a mixing glass add ingredients and ice. Stir for 15–20 seconds or until adequately diluted and chilled. Strain into a coupe or martini glass. Express lemon oils over drink and garnish with the lemon peel.
The Skellington
Do you remember the beloved pumpkin king Jack Skellington? His poor misadventures made for an iconic film that I personally love to watch every fall/winter. The Skellington takes an unconventional ingredient (that many people throw out in fact) and uses it to make a cocktail that tastes almost like a boozy cherry cola. If you’ve ever bought a jar of brandied cherries, the fortified syrup that they rest in can be used in cocktails! Just try this one below and see for yourself (but watch out, it’s quite boozy yet sweet).
Ingredients:
45 ml Rye Whisk(e)y
15 ml Sweet Vermouth
10 ml Licor 43
10 ml Cherry Brine
2–3 dashes Angostura Bitters
In a cocktail mixing glass add all the ingredients and ice. Stir for approximately 15–20 seconds or until adequately chilled and diluted. Strain into a coupe or martini glass and garnish with brandied cherries.
Snow Bird
One of my favourite (non-whisk(e)y) cocktails during the summertime is undoubtedly the Jungle Bird. Granted, most tiki-style cocktails are delicious but in the Jungle Bird, it’s that added bitterness and complexity from the Campari that makes the drink exceptional.
The Snow Bird, is inspired by the Jungle Bird, but incorporates a bit more spice from the Bourbon and some herbaceousness and vanilla from the Licor 43.
Ingredients:
45 ml Bourbon (I’d use one with a higher rye content personally)
15 ml Licor 43
15 ml Campari
30 ml Pineapple Juice
20 ml Lime Juice
In a cocktail shaker add all ingredients and ice. Shake for 5–10 seconds and strain into a Collins or rocks glass over ice. Garnish with pineapple leaves (or as us bartenders like to call them — fronds).
*This post was sponsored by Licor 43*
