Dauphin Street Sour
“The Dauphin Street Sour is our simple twist on the traditional whiskey sour, and is a wonderful fall cocktail.” — Roy Clark, The Haberdasher
1.5 ounces bourbon (The Haberdasher uses
1 ounce fresh squeezed lemon juice
3/4 ounce apricot liqueur*
1/4 ounce honey syrup**
1 fresh egg white (pasteurized if you'd like)
4 – 5 drops Fee Brother's Whiskey Barrel-Aged Bitters
1. In a mixing glass combine all except bitters and vigorously “dry shake” (no ice) for 10 – 15 seconds. Add ice and shake for another 15 – 20 seconds.
2. Strain into a chilled coupe or cocktail (martini) glass. Place 4 or 5 drops of bitters on the surface in the center and lightly swirl to release their aroma.
*A rich orange liqueur, such as Gran Marnier, can also be used.
**To make honey syrup, just combine equal parts clove honey and hot water, and stir or shake until combined.
As the weather begins to cool, serve this drink as a delicious and fun complement to that fire in the fireplace.
32 ounces vodka
16 ounces chocolate liqueur
1 sleeve graham crackers (or more if needed)
1 jar marshmallow creme
16 jet-puffed jumbo marshmallows
1. Combine vodka and chocolate liqueur into large pitcher and refrigerate for several hours until cold.
2. Rim 16 martini glasses with marshmallow creme. Crush graham crackers in a small bowl. Dip glasses into graham cracker crumbs and shake gently to remove excess.
3. Toast marshmallows on skewers over an open flame.
4. Pour 3 ounces of cold drink mixture into each prepared glass and garnish with a toasted marshmallow.
Vanilla Bean Champagne
Atlanta entertainer Danielle Rollins shares her delicious champagne cocktail in her book “Soiree: Entertaining with Style.” For more recipes from her book, click here.
8 ounces bourbon
8 Madagascar vanilla beans
1 bottle champagne, chilled
8 chilled champagne flutes or tall pilsner glasses
1. In small saucepan, bring bourbon to a simmer. Add the vanilla beans and let simmer for 10 to 15 minutes or until soft and tender.
2. Remove vanilla beans from bourbon, shaking off excess, and allow the beans to cool.
3. To serve, split beans in half lengthwise with a knife and place in champagne flutes; top each flute with champagne.
Apple, Ginger and Cranberry Vodka Cocktail
One of my favorite foodie sites is whatkatieate.com. Photographer/cookbook author/recipe writer Katie Quinn Davies provides feasts for the eyes in addition to her amazing kitchen concoctions. This cocktail is great year round, but it’s especially nice in fall and winter.
2 cups apple juice
2 cups cranberry juice
½ cup vodka
2 cups ginger ale
Ice, to serve
1. Pour the apple juice, cranberry juice and vodka in a blender and whizz until pale pink and frothy.
2. Pour mixture into a large serving jug, add the ginger ale and a good handful of ice. Serve immediately.
This recipe by Nina Allman yields a refreshing martini infused with a delicious combination of exotic Asian fruits and crisp pear.
1 1/2 ounces Ty Ku liqueur
1/2 bottle Asian Pear Saké2me
splash of club soda
splash of simple syrup
pear slices, to garnish
1. Combine first 4 ingredients in a martini shaker. Add ice and shake.
2. Strain into a martini glass. Garnish with pear slices.
There’s definitely nothing girly about the Godfather. Use a 2-inch square ice cube like this one for the perfect chill without watering down your drink.
1 1/2 ounces of scotch (or bourbon)
3/4 ounce of Amaretto Almond Liqueur
Pour both the Scotch and Amaretto over ice into an old fashioned glass. Stir slightly. Add your choice of garnishes such as a cherry or lemon wedge.
This creamy cocktail is a Lower Alabama favorite you can, and should, serve all year round. Pirate's Cove shares their take on the classic.
6 ounces ice
2 ounces vanilla ice cream
1 ounce Kahlua
1 ounce Malibu rum
Cruzan Rum 151, to garnish
additional garnishes: cherry, cinnamon or nutmeg
1. Combine first 4 ingredients in a blender. Blend until smooth.
2. Pour into a glass and add a splash of Cruzan. Top with a cherry. For a more festive presentation, dust with cinnamon or nutmeg. Serves 1.
Follow our Pinterest board here for more libations that are sure to wet your whistle.
Text by Leighton Mosteller