There are some serious fall vibes heading your way. Not sure about you but we LOVE sweater weather and crunchy leaves. We’ve got all the warmth of hearth and home with these autumn cocktail pairings with some of our favorite fall nites out.
Our Top Autumn Cocktail Pairings with Fall Painting Events Near You
For this autumn cocktail pairing, you will need:
- Large pumpkin
- Red wine – I used pinot noir
- Raspberry schnapps
- Cran-grape juice
- Red or black grapes
- Black raspberries
- Fruit keg kit
- First, pour two bottles of red wine, an entire bottle of brandy, an entire bottle of cran-grape juice, and a cup of raspberry schnapps into a container. Slice in a generous amount of grapes and stir in a cup of black raspberries. Give it a stir and taste test to see if you want to add any more sweetness or liquor. Once you are happy with your mixture, refrigerate for at least 2 hours before serving.
- First, cut a hole in the top of your pumpkin and scoop it out thoroughly. Use a paper towel and some water to wipe out any excess pumpkin residue. Now, use the coring tool that comes with your keg kit to punch a hole in the front of your pumpkin. It’s easier than it looks. Now, insert the tap into the pumpkin and secure with the washer on the inside of the pumpkin (make sure you roll your sleeves up)!
- It’s party time! Decorate your keg using chalk markers and pour in your punch to complete your party.
Now we’re taking it literally with this creative juice recipe from Kathy Hester of HealthySlowCooking.com. Made with fresh fall ingredients and completely vegetarian/vegan, this Halloween recipe is perfect to get you going in the morning, sip in the office, or make a big batch for a Halloween party.
- 10 dried apricots
- 1½ cups water
- 2 cups apple juice
- 1 cinnamon stick
- 7 whole allspice berries
- 2 (2-inch) pieces of thinly sliced ginger
- ½ vanilla bean, split (or ½ teaspoon vanilla extract)
- ½ cup pumpkin puree
- ⅛ teaspoon ground nutmeg
- Soak the apricots in the water for at least 4 hours or overnight in the fridge. Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.
- Add the apricots and the soaking water to a blender and blend until smooth. Add the pumpkin purée and nutmeg and blend again. Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.
- Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice drips into the pitcher. Sprinkle with ground nutmeg before serving.
To celebrate the season of pumpkins, cool air, warm hearts, and giving thanks, we decided to spice up an old classic—the old fashioned!
For the Spiced Apple Old Fashioned, you’ll need:
- Apple cider
- Star anise
- Add one ounce of whiskey to a glass with ice.
- Now, put an ounce of Applejack into the glass, then fill it to the top with apple cider.
- Finally, put a few shakes of bitters into each glass…
- …then sprinkle with nutmeg and cinnamon, and add in a star anise and slice of apple. That’s it!