Nothing quite says “autumn” like cozy sweaters, warm fires and delicious cocktails. While dreaming of destinations far away, here are some recipes of fall-inspired drinks from around the globe to sip on.
Apple Pie in the Sky - Carlton Hotel St. Moritz
Autumn is an excellent time to visit Switzerland as the fall brings amazing colors to the changing landscapes. The weather is cooler - with the occasional snowflake - and the Alps are full of scenic cloudscapes of all colors. Situated in St. Moritz, the Carlton Hotel St. Moritz is a classic example of the destination’s renowned elegance and exclusivity. While it boasts 60 suites, a lavish penthouse and 4,155 square foot spa and wellness center, the place to be is the Carlton Bel Etage and sun terrace with the their signature Apple Pie in the Sky cocktail in hand. Here's how to recreate the fabulous fall-inspired drink at home:
• ¾ ounce Etter Vieille Pomme Royale
• ⅓ ounce cinnamon liqueur
• 1⅓ ounces unfiltered natural apple juice
• ⅓ ounce chestnut honey
Add all ingredients to a shaker with ice and mix until chilled. Strain into a martini glass. Top with Louis Roederer champagne brut.
Autumic William - The Gainsborough Bath Spa
England is beautiful in the fall - the leaves change to a golden red color and the weather cools down - and Bath, just 90 minutes outside of London, and the surrounding areas boast many experiences for travelers to enjoy. Located in the heart of the city of Bath sits the Gainsborough Bath Spa, the perfect retreat after a day of sightseeing and exploring the ancient Roman Baths. This fall, guests of the luxury property can relax at the Gainsborough Bar and enjoy their newest offering, an Autumic William, boasting the flavors of pear and vanilla. Here's how to make the new fan-favorite at home:
1 ounce of Remi Martin 1738
1/2 ounce of "Punt e mez" (Vermouth)
1/2 ounce of Briotett Poire (Pear liquor)
1/4 ounce of vanilla syrup
1 ounce of cloudy apple juice
Mix all ingredients in a shaker. Pour into a glass and top with seltzer. Garnish with a dehydrated pear.
Passion Fruit-Rum Cocktail – Fregate Island
Fregate Island in the Seychelles is sharing their recipe for a cocktail perfect for those looking for a little island getaway during these cooler months. The below recipe includes Seychelles-made Takamaka white rum, passionfruit and autumn superstar, mint. This light, fruity drink is ideal for those who dream of a warm escape that is only a sip away.
-2 passion fruit
-2 oz of Takamaka white rum
-2 teaspoons fine sugar
-Mint leaf for garnish
-Ice cubes for mixing
Mix all ingredients with the ice cubes in the shaker, fill glass with crushed ice and pour mixed cocktail. Garnish with mint leaf and star fruit and sit back and enjoy.
Autumn Harvest in Sarapana - Saxon Hotel, Villas & Spa
Qunu at the Saxon Hotel, Villas & Spa in Johannesburg’s affluent suburb of Sandhurst incorporates the freshest homegrown seasonal ingredients from Sarapana, the hotel’s extensive organic herb and vegetable rooftop garden, into their culinary creations.
The Saxon’s Assistant Food & Beverage Manager, Ashwin Ryan shared his Autumn Harvest from Sarapana cocktail, an excellent cocktail to enjoy during the fall season. This cocktail has been prepared with fresh figs and lovage from the Saxon herb, vegetable and fruit garden Sarapana, but can also be prepared with canned figs.
Syrup Ingredients and Preparation:
1 Sprig lovage
5 Black cherries
10.14oz Simple syrup
Muddle the lovage, cherries and figs into the syrup. Strain the liquid and then you are ready to prepare the cocktail.
Autumn Harvest in Sarapana Cocktail Ingredients and Preparation
1.7oz White Rum
1.7oz Lovage, fig & cherry syrup
1/2juice Frome Lemon
Add all ingredients into a cocktail shaker with ice. Shake well. Pour the liquid into a hurricane glass filled with ice. Garnish with black cherries and a sprig of lovage.
What is lovage:
Lovage is a perennial plant that has long been cultivated, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice. The Saxon Hotel grows lovage in Sarapana, and our chefs enjoy using it in dishes for our Qunu restaurant. The leaves can be used in salads, or to make soup or seasonal broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavors. The seeds can be used as a spice, similar to fennel seeds.
Rosemary and Red Tea Sours- Ellerman House
Wayve Kolevsohn, Sommelier at Cape Town's Ellerman House, and Africa’s first female Master Sommelier shared her recipe for Rosemary and Red Tea Sours, one of her favorite cocktails for fall. This recipe offers a great Cape Town twist on traditional American fall cocktails. At Ellerman House, the Brandy Lounge in the Wine Gallery is an excellent and fitting setting to enjoy the Rosemary and Read Tea Sours.
Rosemary and Red Tea Sours Ingredients and Preparation:
1oz. Blended Scotch Whisky
0.85oz Fresh lemon juice
0.51oz Maple syrup
0.51oz Simple syrup
10z Chilled rosemary infused red tea (rooibos tea). This is made by simply brewing a cup of tea with one or two fresh rosemary sprigs inside and allowing it to cool.
0.17oz egg white ( this is optional, but it adds a glossy, foamy texture to this drink)
Combine all ingredients in a cocktail shaker with ice, shake well and strain into a whisky tumbler. Garnish with a spring of rosemary and a slice of lemon.
Sweni Iced Tea- Singita
Sitting low on the Sweni River, Singita Sweni Lodge is a tranquil sanctuary built on stilts with decks of dark timber, giving it a grounded and earthy feel. One of Singita Sweni’s signature cocktail, the Sweni Iced Tea is a brandy-spiked cooler made with local rooibos tea, a refreshing herbal tea grown locally in South Africa. This delicious cocktail combines fall flavors and traditional ingredients for a cozy cocktail perfect for around the fire. Ingredients: 1oz gin bitters 1oz brandy 3oz chilled rooibos tea Method: 1. Pour all ingredients into mixing glass with ice cubes and stir well 2. Strain into a chilled martini glass and garnish with green apple and ginger 3. Serve straight or with extra ice