10 Favorite Cocktails for Fall

We've put away the blender and the iced tea pitcher and finally accepted the fact that summer cocktail season has, indeed, come to an end. But the mourning period was brief: fall cocktails are packed with flavor, color and spice and do wonders to make the darker evenings more bearable!

Many of my favorite fall flavors (ripe pear, vanilla bean, pomegranate, tart apple) make a showing in fall cocktails, spanning the map from the classic margarita to a twist on a hot toddy. What I love about many of these drinks, too, is that you won't have to go out and stock the bar with different liquors you'll likely use once or twice. These cocktails use classic ingredients that you'll continue using throughout the fall. And winter, too.

What's your favorite fall cocktail?

Try a Recipe:
Vanilla, Pear and Vodka Cocktail - (pictured) Two Tarts
Blood Orange Margaritas - The Kitchen Sink
The Stone Fence - Sassy Radish
Spiced Caramel Apple Cocktail - Amy Tobin
Victorian Gin Punch - The New York Times
Hot Cider Toddy - Los Angeles Times
Easy Pomegranate-Lime Cocktail - The Vintage Mixer
Sparkling Pear and Cranberry Cocktail - Martha Stewart
Pumpkin Pie Martini - We Are Not Martha
Pomegranate Martini - Food Network

Related: The Lazy Boy Cocktail

(Image: Two Tarts)

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On Learning to Live With a Tiny Freezer

I never realized how much I relied on my freezer until I lost it. When I moved to Germany a couple months ago, I was prepared for life with a small, European-style refrigerator. Visions of farmers' markets and straw baskets and homemade ice cream danced through my jet-lag-addled brain, and I was convinced I could cook just like Julia Child. But then I saw the freezer. Somehow I had not made the connection that a miniature refrigerator would of course have only a tiny, baby-sized, vestigial freezer. My ice cream dreams melted.

My refrigerator is a few feet tall and would be a relatively luxurious appliance in a freshman dorm. The freezer is four inches tall by 14 inches wide, and it gets smaller when the frost builds up. While I'm sure many people deal with much smaller freezers than mine, it was a bit of a culture shock. My old freezer could easily have held a grown man, and I never realized how much that freezer affected the way I cook until I was confronted with one that could hold maybe a large-sized foot, tops.

The biggest hit was definitely to my cocktail program. My American freezer used to house trays and trays of ice, enough to make plenty of cocktails for any visitors who happened to drop by. I kept spherical ice cubes around in case anyone wanted ice with their scotch or bourbon, and I had a grand old time making hollow ice balls to serve cocktails in.

Now all ice must be rationed because only two small ice cube trays fit in my freezer, four if I forgo fitting anything else. I stopped using ice in my water or iced tea, and I've become a real ice miser. To shake a cocktail in a full shaker then strain it over fresh ice would use up every last cube in the house. When I shake a cocktail now, there's a significant chance I'll pour it over its own, shaken ice. (The chance increases dramatically if nobody else is watching me.)

If I need to rapidly chill a bottle of Champagne, I have to take almost everything out of the freezer, squeeze the bottle in at an awkward angle, then cross my fingers that the bottle chills before everything else melts.

While my cocktail making has definitely suffered, my cooking has just changed character. Without a sizable freezer, everything requires more thoughtful planning. I used to cook whatever inspired me at a given moment, then freeze any extra ingredients for later. Now whenever I cook dinner I have to stop and think, "What needs to be used quickly?" And I find myself planning several meals at once lest the spare ingredients go bad.

On the plus side, though, my cooking has evolved to become a much more sociable endeavor. Where I once relied on a freezer to let me turn one big meal into dozens of little ones, I now just have a party. I adore dumplings and lasagna, but making them for one or two is kind of a mess. They're fantastic in the freezer, where you can just cook them up for a later dinner or midnight snack. Without a freezer, though, they become party food. Instead of pinching a hundred dumplings by myself I can just declare a dumpling party, and all my friends will come help me make and eat them.

The tiny freezer has required a lot of adjustment, but I think it's working out now. Though I do have pages of freezers bookmarked on my computer in case I ever find myself with a chunk of spare cash burning a hole in my pocket. I really do miss those cocktails.

Do you have any suggestions for dealing with a tiny freezer? Let us know in the comments.

Related: Freezer Frenzy: My Favorite Tools for Freezing

(Image: Elizabeth Licata)

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Drink Recipe: The Grand Veev Cocktail The 10-Minute Happy Hour

At the close of each summer season there are a few things that comfort me knowing my flip-flops will shortly be replaced by fleece, and one of them is Grand Marnier. I fell for this soul-warming orange liqueur back in my days of baking and pastry classes at The Culinary Institute of America.

It worked so well with sweets: we folded it into mousse, whipped it into cream, mixed it into all things chocolate, and yes we sipped it too.

The camaraderie of the kitchen helped us weather those dreary winter days in Hyde Park New York, but it was our evenings at Augie E's* (paying homage to the revered Auguste Escoffier if you think you are food geeks, we were super culinary nerds) that really got us through. Believe it or not this was an on-campus bar where we'd head after class to have a drink and hash out our war wounds from the day's battle in the kitchen. After a day of taste-testing olive oils, or butchering half a calf we loved our down time and the drinks were all part of the experience.

Sipping Grand Marnier warmed me up. I like the sweet syrupy orange flavor, but on a recent visit back to that squat bottle I found my palate had dramatically changed. Instead of abandoning my old fave I remembered how well it played with other flavors so I reached back into the bar to find it a suitable mate.

Grand-Ma, as we lovingly called it, and still do in my house, is excellent when mixed with fruit combos especially Aai. So here's a cocktail to take you from the light and fruity side sips of summer into the richer more soul soothing drinks of fall and winter. Order some crispy fish tacos for takeout, mix up one of these and you'll have a very happy, happy hour in 10-minutes time.

The Grand Veev Cocktail

makes 1 drink

2 ounces VeeV, Aai spirit
1 ounce Grand Marnier
1/2 ounce fresh lime juice
1 ounce acai juice
Lime wedge for garnish

In a shaker filled with ice add the Veev, Grand Marnier, lime juice and Aai juice.

Shake and strain into a glass filled with ice.

Add a wedge of lime for garnish.

* Augie E's was sadly closed during my time at the CIA. I'm not exactly sure why, but could think of million reasons. No matter the memory of it lives on, perhaps not on Google, but with any pre- '98, alumni.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky.

Related: Festive New Year's Cocktail: Cranberry Margarita

(Images: Maureen Petrosky)

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The Perfect Drink Recipe to Dress Up a Fall Occasion: The Jewel Cocktail The 10-Minute Happy Hour

One bottle of Chartreuse is enough for most people to keep in their bar. At last glance I noticed we had three, which was a tell-tale sign that I was neglecting this floral, herbal sip in my makings for happy hour. So I set out to find a suitable cocktail for fall that included this gorgeous, herbaceous green liqueur.

It didn't take long to find it sings when mixed with gin and since we'd been on a Negroni kick this was perfect for shaking up our tried and true happy hour go-to. Instead of the Campari in a Negroni, we swapped it out for the emerald Chartreuse and added some orange bitters.

Obviously, I was not the first to mix up this crew of spirits. In fact, this dates back to the turn of the century in Harry Johnson's Bartender's Manual. It is known as the Bijou, which is French for "jewel." It gets that name because it mixes the colors of three jewels; diamonds (the crystal clear gin), rubies (the red vermouth), and emeralds (the Chartreuse).

This sip was exactly what I was seeking. I've been gearing up for a big culinary event this month at the French Consulate with Les Dames de Escoffier, to celebrate Julia Child. So this jewel cocktail followed suit for my French night out, but I also found that it's ideal for dressing up any occasion this fall. Chartreuse is spicy and has all sorts of fall flavors like cinnamon, cloves, and pine. In a cocktail it can lend spicy and sweet layers that mix well with rye or whiskey, sips I usually savor when the weather gets a little chilly.

So whether you want a little French flair for your happy hour or you're looking to glam up your cocktail shaker tonight, go for the Bijou. It's tre magnifique and it's fun to say Bijou, you can't go wrong.

The Bijou "Jewel" Cocktail Recipe

3 parts gin
1 part green Chartreuse
1 part sweet vermouth
Dash of orange bitters
Lemon peel for garnish

Pour everything except the lemon peel into a shaker filled with ice. Stir and strain into a glass. Add lemon peel for garnish.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky.

Related: Cocktail University: Chartreuse

(Images: Maureen Petrosky)

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An Egg in My Cocktail? You Betcha! The PDT Apricot Flip Cocktail Recipe The 10-Minute Happy Hour

The idea of using raw eggs in cocktails might freak you out, or maybe you're more of an adventurous imbiber. It's a given that eggnog has egg in it but there are whole categories of drinks containing this lovely little protein.

Along with the Nogs there're Fizzs like the Sloe Gin Fizz, Sours and Flips. Sours and Fizz's can be made with or without the egg and typically they call for just the egg whites. With Nogs and Flips you get the whole egg.

If you're like me you must be thinking really, an egg? Isn't there enough stuff under the bar to choose from, now we have to go and get all Rocky Balboa with our cocktails? Admittedly I was a huge skeptic, but after one of these little babies below, I'm a full-blown egg in my cocktail kinda gal.

PDT is an East Village (NY) speakeasy-ish spot where you can garner a darn good drink from Manhattan Star-tender Jim Meehan. The name stands for Please Don't Tell but last year he did tell in his book the PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy.

The recipe below for the Apricot Flip includes a whole raw egg which when shaken creates a sexy frothy top to your sip and a sultry feel as soon as it hits your mouth. This is perfect for settling into our first cool evenings of fall and a fun intro for the less egg inclined in my cocktail crew.

So what do you think, are you willing to put an egg in your shaker? We'd love to know!

Apricot Flip

From the PDT Cocktail Book by Jim Meehan; makes 1 drink.

2 ounces Cognac
3/4 ounce Rothman & Winter Orchard Apricot
1/2 ounce simple syrup
1 whole organic egg
Fresh nutmeg to grate as garnish

Add all ingredients to a shaker and dry-shake (shake without ice). Add ice and shake again until well chilled. Strain into a glass and grate some nutmeg on top as garnish.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky.

Related: Kentucky Breakfast Cocktail with Apricot Preserves & Bourbon

(Images: Maureen Petrosky)

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No Shaking Required: A Better Way to Make Egg-White Foam for Cocktails

Trying to recreate a stellar Ramos Gin Fizz she had at a bar, Megan of Not Martha found that she wasn't able to get the deep layer of egg-white foam she was looking for by just shaking up the drink in her cocktail shaker. Instead, she experimented with repurposing a kitchen unitasker into an effective egg-white cocktail maker that turned out to be "so easy," she says, "it felt like cheating."

Megan used a whipped cream maker to create her Ramos Gin Fizz, a trick she heard modern bartenders use to make extra-foamy egg-white cocktails. She set up an experiment to see if using a one would result in a foamier drink than the usual cocktail shaker method, and as the photo above shows, the whipped cream maker method wins by a landslide, producing a drink topped with fluffy foam stiff enough to hold a straw straight up.

Shaking the drink in a cocktail shaker is also a real workout for your arm two of Megan's tries clocked in at over ten minutes so if egg-white cocktails are in your regular rotation, it might be worth investing in a whipped cream maker for almost effortless mixing and beautiful results.

Check it out: Ramos Gin Fizz: a new technique for a classic recipe at Not Martha

Do you have any tips for making better egg-white cocktails?

Related: Straight Up: Raw Egg Whites in Cocktails (and Ramos Gin Fizzes) Are Back!

(Images: Not Martha)

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Hot Summer Drinking Trend: Seasonal Carbonated Cocktails

The window of time when Seattle is sunny (and even hot) is relatively brief and happening right now. The days are long, and we're trying to pack it in with evening runs after work and plenty of backyard lounging and occasional cocktails out. In this past week alone, I've noticed a trend at bars around town: carbonated cocktails. On tap. Often seasonal. Always delicious.

So what exactly are these carbonated cocktails? Essentially, bars devise a cocktail they love (we had one recently with grapefruit juice, aperol and sparkling wine which was wonderful) and then they force-carbonate it and serve it on tap to thirsty, summer-loving Seattle-ites. A great bar in the Capital Hill neighborhood, Montana, serves carbonated cocktails featuring their house-made ginger beer. And beloved Ballard pizza spot Delancey has been featuring incredible (and strong!) carbonated cocktails recently as they prepare for the opening of their new bar next-door, Essex. I seek out carbonated cocktails now because they sit much lighter in the summer than a full whiskey or gin-based cocktail, but tend to be a bit more interesting than regular cocktail fare as bartenders are using them as a canvas from which to experiment.

Have you spotted carbonated cocktails in your town or city?

Related: Festive, Sparkling and Fun: Carbonated Cocktails

(Image: Elizabeth Passarella)

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