Harvest cocktails are a new trend that has adult consumers toasting the fall season with flavorful, new cocktails.
Cocktail menus across Texas have transformed from light, fruity concoctions to spicier, woodsier offerings embodying the spirit of the harvest season. For instance, mixologists are replacing lighter spirits, such as gin and vodka, with darker spirits, like whiskey and cognac.
“Bartenders across the U.S. are experimenting with new techniques, flavors and spirits to create cocktail menus that reflect the transitioning seasons,” said Kelley McDonough, Distilled Spirits Council director of public relations. “This fall, hot drinks with frothy and nutty flavors are peaking both the interests of consumers and mixologists, even in warmer areas.”
McDonough noted that Texas’ cocktail scene is indicative of this booming trend. Texas bartenders are experimenting with new offerings and customers are intrigued by the new and complex flavor profiles. Over the past five years, consumption of distilled spirits in Texas has increase by 17 percent, according to the Distilled Spirits Council.
“It’s can be difficult to create a fall menu, because Dallas tends to have mild winters. So I try to keep the flavors of the season that I remember from when I was young, and apply them in a way that is still bearable during a warmer climate,” said Alex Fletcher, Henry’s Majestic lead mixologist. “As a city, I’ve noticed Dallas has become more adventurous and is starting to branch out into other flavors, such as squash and sweet potato which is fun to see – and taste!”
Below are cocktail recipes from some of Texas’ top mixologists to enjoy this fall season:
Butter Me up by Alex Fletcher, Henry’s Majestic in Dallas, Texas
2 Orange Peels
2 Dashes Angostura Bitters
1/4 honey syrup
Place orange peels in bottom of an Old Fashioned cocktail glass, press with a muddler, combine the rest of the ingredients, add ice and stir until diluted. Enjoy!
Scarecrow’s Lean by Christopher Crowe, The Honeymoonin Houston, Texas
1 ½ parts Rye Whiskey
1 ½ parts Pumpkin puree
¾ parts Pedro Ximinez Sherry
.5 oz Cinnamon Honey Syrup
.25 oz fresh lemon juice
2 dashes chocolate bitters
Add all ingredients to a shaker, add ice, and shake. Strain into a Collin’s glass and top with crushed ice. Garnish with apple slices on a pick.
For additional media inquiries or broadcast opportunities please contact Kelley McDonough, [email protected] or (845) 494 – 3784.
The U.S. distilled spirits sector is committed to responsibility. For those adults who choose to drink, they should do so in moderation and responsibly at all times. Part of responsible drinking is understanding that a standard drink of beer, distilled spirits and wine each contains the same amount of alcohol. For more information on Standard Drinks and moderation visit www.drinkinmoderation.org.
The Distilled Spirits Councilis the national trade association representing producers and marketers of distilled spirits sold in the United States.