Fall Cocktails

Hot Toddy

1 Lemon, thinly sliced, plus more for garnish
½ Cup Sugar
1 Quart Water
2 ½ Cups Old Tullymet Scotch Whiskey
Freshly Grated Nutmeg
Combine the lemon, sugar, and water in a small, 2 to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce the heat to low and serve warm with lemon slices and freshly grated nutmeg.

Yield: 12 Servings

Frosty the

Caramel Apple Pie

1½ oz Gray's Peak Vodka
1 oz Dekuyper Buttershots
1½ oz Angry Orchard Cider
1 tsp Fresh Lemon Juice
Apple Slice for garnish
Crushed Graham Crackers for Rim
First, rim the lip of a chilled cocktail glass with your crushed graham crackers. Pour all the liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into your chilled cocktail glass. Garnish with an apple slice.

Autumn Chai Swizzle

2 oz Michael's Irish Cream
3 oz Marsala Chai Tea (brewed)
2 tsp Raw Sugar
Cinnamon Stick for garnish
Brew a pot of Chai Tea. Stir in the raw sugar until it is completely dissolved. Fill a mug with Chai Tea and Irish Cream. Stir with a cinnamon stick and leave in as garnish.

Spiked Vanilla Latte

2 oz Michael's Irish Cream Liqueur
1 oz Vanilla Vodka
2 oz Chilled Coffee
Fill highball glass with ice. Add Cream Liqueur, followed by Vanilla Vodka, then Chilled Coffee.

%d bloggers like this: