Obedient Ingredients

A place to put cooking ideas to the test.

Two Fall Themed Cocktails (with Bourbon and Rye)

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There are many fall-themed cocktails out there, and with Thanksgiving coming up, now is a good time to practice with them.

Here are two fall-themed cocktails that I am making for a Friendsgiving today (UPDATE: they were a success. I think the group was evenly split with which one they liked better). I tested them last night and they are fantastic, and I can only imagine how good they will be today since I let both alcohols infuse overnight with delicious fall flavors.

You will not believe what ingredients I used!!!*


*(You probably CAN believe it: they are rosemary in bourbon and cinnamon, all spice, cloves and star anise in rye).

The first is from the book Shake, which I have used before in this post (mostly using mezcal, tequila, and vodka). This recipe is under the “autumn” chapter, but I made it for a brunch this summer and it was a hit.


The Rosemary Maple Bourbon Sour

3 shots bourbon

1.5 shots lemon juice

3/4 shot dark maple syrup

1 large sprig of rosemary (plus 2 for garnish)

Add all ingredients to shaker, fill with ice, shake, strain in glass with large ice cube, garnish with rosemary.

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The second recipe is called the Honey Cake cocktail, which originated from Jewish Food Experience. The recipe is also featured on Catoctin Creek’s website, which is a Virginia distilery near where I live, and it’s really good stuff.

Catoctin Creek website

Jewish Food Experience website


The Honey Cake Cocktail

3 oz Roundstone Rye Whisky (I used Bulleit)
½ tsp crushed fall spices, such as cinnamon, star anise, clove, allspice, etc. (You can also buy a package of mulling spices and use a coffee grinder or mortar and pestle to crush them.)
2 oz freshly squeezed orange juice
¾ oz honey
1 tsp water
Orange peel

Stir the spices into the whisky and allow it to sit for several hours or overnight to infuse. Strain the whisky through a strainer with a coffee filter to remove the spices. Add the water to the honey and stir to dissolve it into a slightly thinner syrup. Add the spiced whisky, juice and honey to a cocktail shaker with several pieces of ice. Shake for 10 to 15 seconds. Strain into a chilled martini glass or rocks glass. Garnish with an orange peel, twisting before you toss it into the drink to release oils in the peel.

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What are your fall-themed cocktails?

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