As if we needed one more reason to toast the arrival of fall!
Each comes together quickly in a simple shaker: no fancy cocktail machine or blender is needed.
You’ll find that mellow, earthy rosemary is the perfect companion to the peppery plant.
Photo: World Red Eye
Plus, the beverage can easily be made alcohol-free by swapping the sparkling wine for a non-alcoholic version.
Top the drink with a long sprig of rosemary for a beautiful presentation.
Garnish the glasses with frozen cranberries and an orange slice.
Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Tart, fruity pomegranate juice balances out the warming nature of the alcohol.
This recipe can easily be multiplied and made up to two days in advance.
Garnish with cinnamon sticks and orange slices, and enjoy!
Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Serve with a salty snack for a tasty pairing.
Together, they create a delicious whipped coffee that’s perfect for a fun autumnal brunch gathering.
Top each glass with a dollop of whipped cream before serving.
Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Then, a contrasting deep-maroon Lambrusco tops each glass.
It’s bubbly and bound to be your new favorite sipper of the season.
Tart flavors of pineapple and lemon juice are balanced by warming bourbon and sweet honey syrup.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
The addition of edible glitter creates a visually stunning drink that will have you and your guests mesmerized.
To make it easier on yourself, purchase pomegranate arils that have already been removed from the pomegranate.
Mint tempers ginger’s heat, which makes the two a match made in cocktail heaven.
Greg DuPree
Serve the drinks over crushed ice topped with a sprig of fresh mint.
That’s exactly how we’d describe this coffee cocktail developed by mixologists atLobster Bar Sea Grille.
It’s a small but mighty mixture reminiscent of fall.
RealSimple.com
Directions:Shake all ingredients with ice in a shaker and then strain into a chilled glass.
Garnish with a cinnamon stick.
Ingredients:
Directions: Add all ingredients to a shaker and then stir.
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Serve in a rocks glass over a single large ice cube.
Garnish with orange zest.
Jen Causey
Jen Causey
Christopher Testani
J Muckle; Styling: Rebekah Peppler
