06 Nov Fall-Inspired Cocktails

When we asked our executive chef Danny Salazar to come up with a fall cocktail, he got carried away and created three! Each offers a unique take on the tastes of fall, from lychees and spiced rum to butternut squash and whiskey. And if vodka is more to your taste, then the rosemary-pomegranate vodka is a tasty option.

Any one of these cocktails would be a perfect way to toast the season, whether at a family dinner, a reception or other gathering. For ideas on what to pair them with, try these fall-inspired recipes: beer-braised bratwurst and butternut squash soup.

El Captain

Serves 1

Ingredients:

  • 13 lychees
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 2 ounces spiced rum
  • 2 dashes of bitters (we suggest Angostura bitters)
  • Juice of a freshly squeezed lime
  • Club soda (just need enough for a splash)
  • Lime wedge for garnish
  • Peeled lychee for garnish

Method:

  1. Peel lychees and combine 12 with the water and sugar in a saucepan. Bring to a boil on medium heat and let boil for about 3 minutes.
  2. Refrigerate for one hour.
  3. Fill a shaker with ice, then pour 3 ounces of the lychee syrup, rum, bitters and lime juice over the ice and shake well.
  4. Fill a glass with ice and pour the mix over it. Top with club soda and garnish with lime wedge and peeled lychee.

Roasted Butternut Whiskey

Serves 1

Ingredients:

  • Butternut squash
  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • 2 ounces rye whiskey
  • 1 ounce freshly squeezed lemon juice
  • Club soda (just need enough for a splash)

Method:

  1. Preheat oven to 375°F.
  2. Peel butternut squash and remove seeds. Cut squash into medium-sized cubes and roast in the oven for 30 minutes on 375°F.
  3. Place roasted butternut squash (reserve one piece for garnish) in a food processor (Vitamix, if possible), add water and purée.
  4. Fill a shaker with ice, then pour 1/2 cup butternut squash purée, rye whiskey and lemon juice over the ice and shake well.
  5. Pour into a stemless martini glass and top with club soda and slice of squash for garnish.

Rosemary-Pomegranate Vodka

Serves 1

Ingredients:

  • 1 cup pomegranate seeds
  • 1 1/2 cups water
  • 3/4 cup granulated sugar
  • 2 ounces vodka
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 tablespoon balsamic vinegar
  • Club soda (just need enough for a splash)
  • Rosemary sprig for garnish

Method:

  1. Cut pomegranate in half and remove the seeds.
  2. In a saucepan, combine water, sugar and seeds and boil for about one minute. Remove from heat and refrigerate for about an hour.
  3. Fill a shaker with ice, then pour 2 ounces rosemary pomegranate syrup, vodka, lime juice and balsamic vinegar over the ice and shake well.
  4. Fill a glass with ice and pour the mix over it. Top with club soda and garnish with rosemary sprig.

Cheers!

Ready to start planning? Schedule a consultation with one of our event managers today!

Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venuesSubscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

Kim MacKinnon

Photos: Robert Ryan Catering & Design

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