8 Buzz-Worthy Long Island Fall Cocktails

Fall brings U-pick fruit farms and apples as crisp as the air. Call local mixologists in love. In Pulse‘s October issue, associate editor Cyndi Murray wrote about The Breeze Hill, a fall-in-a-glass imbiber being shaken and stirred at North Fork Shack. Others are putting their own twists on autumn classics. Dashed with citrus bitters, rimmed with cinnamon sugar and garnished with crisp apples, these are eight more Long Island fall cocktails to try.

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Fig Margarita
Verde Kitchen & Cocktails, Bay Shore

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There’s no need to let go of beloved margaritas. This sweet medley of fig has notes of citrus and rich fig flavors, making it the perfect transitional sipper.

Ingredients:

1 1/2oz blanco tequila
3/4oz Combier Orange Liqueur
1/2oz fresh lemon juice
1oz fresh local fig syrup

Poor Sap
Copperhill, Williston Park

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This maple walnut old fashioned is ideal for sipping fireside after a long day of pumpkin picking. It has traces of cinnamon and anise and robust nutty notes from the walnut bitters.

Ingredients:

2oz Buffalo Trace Bourbon
1/2oz Vermont maple syrup
4 dashes Fee Brothers Walnut Bitters
Brown sugar and all spice orange wheel

Strain into double rocks glass over one large ice cube. Garnish with orange.

Orange garnish instructions:

Preheat oven to 200°F. Thinly slice oranges on mandolin or slicer. Arrange in a single layer on a sheet pan with a rack. Dust with brown sugar and all spice. Cook for one hour.

East of Manhattan
Kyma, Roslyn

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image: kimberly mufferi

Crafted with time and a palate for spice, this refreshing beverage is as delicious to sip as it is beautiful to photograph. The deep amber color is only a prelude to the oaky and caramel notes tasted alongside the herbal vermouth and crisp apple zest.

In a small mini oak barrel blend:

3 bottles Woodford Reserve Kentucky Bourbon
Red delicious apple segments
Whole cinnamon sticks
1/4 bottle Martini and Rossi Sweet Vermouth

Let age for 1-2 weeks. Serve over a big square ice cube garnished with one cherry preserve.

Apple Pie Sangria
Spiro’s Restaurant and Lounge, Rocky Point

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Since apples are the essence of fall, why not jazz them up with whiskey, vodka and wine? This adult beverage puts a delicious twist on childhood apple cider with strong flavors of caramel and cinnamon.

Ingredients:

Crown Royal Apple Whiskey
Smirnoff Apple Vodka
Van Gogh Dutch Caramel Vodka
Washington Hill Riesling
Topped with apple cider and fresh apples

Pumpkin Martini
Mirabelle Tavern, Stony Brook

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Mirabelle Tavern captures the hearts of pumpkin spice enthusiasts and fall lovers alike with its rich pumpkin martini. Cream liqueur, pumpkin vodka and cinnamon toppings create what is very accurately described as “pumpkin pie in a glass, only better.”

Ingredients:

2oz pumpkin vodka
2oz vanilla vodka
2oz Rumchata
Cinnamon and sugar rim

Central Park Sour
Salt & Barrel, Bay Shore

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Aptly named the Central Park Sour (because is there any NYC park more beautiful than Central Park in the fall?), this drink caters to the wine drinkers that love savory reds. The rye whiskey adds a subtle kick of spice for those cool autumn nights.

Ingredients:

1 1/2oz of Rittenhouse Rye
3/4oz fresh lemon juice
1 1/4 mulled red wine syrup
3/4oz red wine floater

Combine the first three ingredients into a shaker tin, add ice, shake and strain into rocks glass with ice. Pour the red wine over a bar spoon so it cascades over the ice to float on top of the drink. Zest an orange peel over the drink and serve.

Red wine syrup: Combine equal parts red wine to equal parts white sugar in a pot. Gently simmer the mixture until the sugar dissolves into the wine. Once dissolved add mulling spice to taste, cover pot and let mulling spice steep. Steep for 20 minutes, taste for proper infusion of spices into syrup, then strain mulling spices out. Let the syrup cool then pour into a sealable jar.

Devil Take the Hindmost
Brix & Rye, Greenport

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image: caroline rochetta

Devil Take the Hindmost is a strong cocktail with a flavorful blend of apple brandy and rum. Mixologist Evan Bucholz carefully chose Zirbenz Stone Pine Liqueur with notes of sweet pine fruit from the Austrian Alps as a complementary flavor to the herbal, saffron notes of Strega Liqueur.

Ingredients:

1 1/2oz Laird’s Bonded Apple Brandy
3 1/2oz Appleton VX Jamaican Rum
1/2oz Strega
1/2oz Zirbenz Stone Pine Liqueur
2 dashes orange bitters
Stir, strain straight up, orange twist

Bobbing for Apples
Hudson’s on the Mile, Freeport

Bobbing 4 Apples

Snappy and sweet, this vodka martini has all the nostalgia of caramel apple treats within the first sip. Bright ruby hues make the drink even more alluring, if the apple vodka wasn’t tempting enough.

Ingredients: 

2oz vodka
1 1/2oz sour apple vodka
Cranberry juice
Caramel drizzle