Fall Cocktails from Local Bartenders

Fall Cocktails from Local Bartenders

For When A Pumpkin Spice Latte Just Wont Cut It

We reached out to some of our favorite local bartenders and caterers and had them dish out their favorite autumnal cocktail recipes using local and seasonal ingredients.  Raise your glasses, folks! Fall is officially here.

A Stumble is Not a Fall

Liquor: Whiskey

Recipe by Gonzo of Jimbo’s, Referred by Megan Rainnie of Gourmet Girl on the Go

Gonzo and Megan explained to us that as the leaves start to change from green to yellow, you’ll also notice a change in the fruit at the farmer’s markets. Baskets of sweet peaches make way for bushes of tart apples and crisp pears as accompanying fruit desserts change from peach based to apple or pear-based. Why shouldn’t cocktails follow suit?  Of course, as the temperature drops, we also like to get cozy this time of year. The habanero in A Stumble Not a Fall provides a little heat: the perfect complement to a cozy fire. And finally, to bring this cocktail full-circle: Gonzo added pumpkin (because what is fall without pumpkins?).

Recipe

  • Fill a 10 oz glass with ice
  • Add 1 oz Leopold Bros NY Apple Flavored Whiskey (Co)
  • Add 1 oz Frangelico Hazelnut Liqueur
  • Top off with New Belgium Voodo Ranger Atomic Pumpkin Ale (Pumking Ale with habanero and cinnamon for just the right amount of heat)
  • Stir
  • Grate fresh cinnamon over the top
  • Garnish with a cherry and an orange slice

Behind the Bar Secrets

Premier: What was your inspiration behind A Stumble Not a Fall?
Gonzo of Jimbo’s: Come the fall and our shelves get filled with Octoberfest and Pumpkin beers, apple and cinnamon whiskeys, and all sort of other Fall inspired creations. Why not combine them in a cocktail that would highlight and enhance each other?”

Premier: Is there a restaurant that serves A Stumble Not a Fall where people can order it? Or is this something unique to you that they would have to make at home?
Gonzo of Jimbo’s: It is unique, but also super easy to make at home.

Premier: What is your favorite liquor to use as a base in cocktails?
Gonzo of Jimbo’s: Every occasion can be matched to the right base spirit and ingredients. I have a passion for every fluid, so the sky is the limit!

Premier: What is your go-to cocktail order when you’re out for the night?
Gonzo of Jimbo’s:  I am more of a beer drinker if I am “out for the night”, but when it comes to cocktails, I am always happy to order a gin & tonic, a Negroni or some sort of whiskey cocktail or margarita variation that gets my attention from the menu.

 Pro tip

“Creating cocktails is like cooking. There are no rules to what you can combine, but common sense and a sense of adventure always come handy when experimenting with your own creations at home. Think of combinations that are already proven to work (like apple and cinnamon) and add your own personal twist.” -Gonzo of Jimbo’s

Smoked Peach

Liquor: Bourbon

Submitted by Matt Maier of Aspen Private Chef and Backcountry Brownies

Created by Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco

Ingredients

Makes 4 Servings

  • 6 ounces dry Sherry (Dry Sack Sherry)
  • 4 ounces fresh lemon juice
  • 2 ounces grilled peach-infused bourbon (see below)
  • 2 ounces honey
  • 4 peach slices (for serving)

Preparation

  • Combine Sherry, lemon juice, Grilled Peach–Infused Bourbon, and honey in a large pitcher filled with ice
  • Stir until outside of pitcher is frosty, about 1 minute
  • Divide among 4 Old Fashioned glasses filled with ice
  • Garnish each with a peach slice

Grilled Peach–Infused Bourbon

Ingredients

Makes 2 Cups

  • 2 peaches, halved
  • 2 cups cups bourbon

Preparation

  • Prepare grill for medium-high heat
  • Grill peaches until lightly charred, about 4 minutes per side
  • Combine peaches and bourbon in a 1-qt. jar
  • Cover and let sit at room temperature 3 days
  • Strain into a medium bowl (do not press on solids or syrup will be cloudy); discard peaches
  • Transfer syrup to a large jar, cover, and chill

DO AHEAD:

Grilled Peach–Bourbon can be made 1 month ahead. Keep chilled.

Behind the Bar Secrets

Premier: What was your inspiration behind A Smoked Peach?
Chef Matt Maier: My love for peaches, bourbon and a drink from the Corner Tap in San Francisco.

Premier: Is there a restaurant that serves A Smoked Peach where people can order it? Or is this something unique to you that they would have to make at home?
Chef Matt Maier: Either make it at home or go to Jasper’s Corner Tap & Kitchen in San Francisco!

Premier: What is your favorite liquor to use as a base in cocktails?
Chef Matt Maier: In the summer, vodka or gin.  When the weather cools, I head towards darker, richer flavors like bourbon and rum.

Premier: What is your go-to cocktail order when you’re out for the night?
Chef Matt Maier: Probably a gin and tonic.

 Pro tip

“Look for seasonal ingredients and complementary flavors.” -Chef Matt Maier

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