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Sweater Weather Cocktails

Sweater Weather Cocktails

As the sweltering days of summer lead into the chilly days of autumn our, taste in drinks changes as well. When it’s time to make the transition, there are a number of fantastic sweater weather cocktail recipes that you will want to mix up.  From Earl Grey tea to apple cider, these libations show off the best flavors of the season.

Winter Is Coming from The Hudson

Winter Is Coming from The Hudson

1 oz Café Lolita

1 oz Selvarey Cacao

1 oz Cream

Splash simple

Shake hard and strain into coupe, garnish with ground nutmeg and clove

Sailor Jerry spiced rum and Café Lolita combined for a creamy spiced libation


Kentucky Mule from The Still

Kentucky Mule from The Still

1 ½ oz. Ginger Peach Tea Infused Wild Turkey American Honey Whiskey

½ oz. Fresh Lemon Juice

Build: Add all ingredients into mixing tin. Add ice and shake vigorously. Now strain into mason jar shot glass.

Glass: Mason Jar Shot Glass

Garnish: Skewered Peach Slices with Candied Ginger


Manhattan in the Fall from The Hudson

Manhattan in the Fall from The Hudson

1 oz Evan Williams Bourbon

1 oz Sweet Vermouth

1 oz Apple Cider

Shake, strain, and garnish with an orange peel

Equal parts Evan Williams bourbon, sweet vermouth, and spiced apple cider


Truffle Shuffle from Gilt Lounge

Truffle Shuffle from Gilt Lounge

50mls of honey & Peanut butter washed Woodford reserve 10mls Pedro Ximenez Sherry

2 dashes of white truffle bitters

2 Sprays of Atomized white truffle oil

Method: Add all ingredients (except atomization) to a mixing glass with cubed ice and stir until chilled and diluted. Julep strain over cubed ice into a large old fashioned glass. Garnish with peeled lemon rind and unshelled peanut on a skewer. Right before it is served atomize truffle essence over the top of the drink. Serve.


Something May Catch Fire from CliQue Bar & Lounge

Something May Catch Fire from CliQue Bar & Lounge

Something May Catch Fire-

2 ounces tamarind infused Espolon Blanco Tequila

3/4 ounce Cherau Aloe Vera Liqueur

3/4 ounce Yellow Chartreuse

1 ounce lemon juice

3/4 ounce pineapple juice

Shake/strain/served over crushed ice

Garnish with lime wheels, cassia sticks, and rosemary-burn rosemary and cassia with a butane torch


Arctic Fog from The Hudson

Arctic Fog from The Hudson
½ oz lemon juice
½ oz Benedictine
1 oz Apple Cider
1 ½ oz Tanqueray Sterling vodka
Shake and strain into a coupe and garnish with a dash of cracked black pepper.

Zumbrowski vodka, Brandy, lemon and apple with cracked black pepper


Whiskey Business from STK LA


1.5 oz. Jameson Black Barrel Whiskey

1.74 oz. Glenlivet 12 Year Old Scotch Whisky

.75 oz. Lemon

.75 oz. Honey syrup

3 slices of fresh ginger

Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed.

Add the Jameson BB, lemon juice, and honey syrup, and fill shaker with ice.

Shake until well chilled, about 20 seconds.

Strain into an ice-filled rocks glass (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger).

Pour the Glenlivet 12 over the back of a bar spoon so that it floats atop the drink.


Gilty Pleasure Punch from Gilt Lounge

Gilty Pleasure Punch from Gilt Lounge

For the batch (large quantities):

700mls Bacardi Superior

700mls Bombay Sapphire

500mls Disaronno

1000mls fresh lemon juice

1000mls earl grey tea

500gms caster sugar

500gms toasted granola mix

1 whole pineapple

1 tin of peaches and syrup

4 cinnamon sticks

4 bay leaves

8 star anise

8 cloves

700mls HOT MILK

Method: Slice up pineapple into chunks and muddle in a large square container. Add all of the other ingredients (except for the hot milk) over the pineapple and stir until all ingredients are incorporated. Allow to rest for 1 day in a cool dry environment, do not refrigerate. Strain all ingredients through cheese cloth until there is no sediment left. Add another 90mls of lemon juice to the mix to raise the citric acid, then add the HOT MILK to the liquid. Allow to curdle into curds and whey, then leave to sit for 10mins. Strain the liquid again for the milk solids. Repeat this process until liquid passes light. Refrigerate liquid until service.





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