Cocktail Recipes: Fall 2013 Edition
October is already here, football is in full swing, and the weather is starting to get a little more crisp and cool. That means it’s time to transition from breezy summer drinks to more festive fall cocktails. Here are four that fit the bill and are certain to satisfy. (For more, like Beluga on Facebook on follow them on Instagram)
HOT CHOCOLATE FLIRT
A sweet indulgence to warm up as the fall evenings start to cool down.
1 oz Beluga Noble Russian Vodka
1/2 cup cacao
1.5 oz butterscotch liquor
1.5 oz espresso
Dash of vanilla sugar
Grated chocolate to taste
Layer all ingredients in an Irish coffee glass. Mix thoroughly and enjoy!
A creamy delicacy with a smooth flavor that features the unlikely but delectable combination of honey and mascarpone cheese.
1.5 oz Beluga Noble Russian Vodka
2 tspn mascarpone cheese
.5 oz limoncello
2 tspn honey syrup
1 egg yolk
Shake Beluga Noble Russian Vodka, mascarpone cheese, limoncello, honey syrup and egg yolk. Strain and serve in a chilled martini glass.
Everyone’s favorite appetizer is now their favorite cocktail. Form meets function in this perfect start to any dinner party.
2 oz. Beluga Noble Russian Vodka
.25 oz Dirty Sue Olive Juice
3 cherry tomatoes
1 basil leaf
1 small slice garlic
Shake of salt
Shake of black pepper
Squeeze of lemon wedge
Muddle tomotoes. Add rest of ingredients. Shake over ice and double strain into a chilled martini glass. Serve with a basil crostini or float a basil leaf on top.
With subtle hints of vanilla, cinnamon and apple brandy, the Beluga Siberian Cider will warm up any cozy evening at home.
1 1/2 cups Beluga Noble Russian Vodka
1/2 cup apple brandy
6 cups apple cider
1 teaspoon whole cloves
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup maple syrup (all natural)
The peel of one orange
Lightly put holes in the pear with a fork. Cut the peel off an orange in strips. In a medium pot, add the pear, orange peel, and the rest of the ingredients except the vodka and brandy. Stir occasionally over low heat while bringing to a simmer and hold for ten minutes (do not boil). Turn off the heat and add the vodka and brandy. Remove the pear, orange peel and cloves. Ladle into mugs and grate some fresh nutmeg over each cocktail or garnish with a cinnamon stick.
Created by mixologist Eric Tecosky. Photo by Rick Williams.