Scottish Orchard

Autumn is the time for dark, smokey beverages like whisky and earthy, dry cider. Combine the two in this homage to the orchards of our mothers, to quote W.H. Auden. The cider gives the drink a light acidity that plays well with the heft of the whisky so your autumn days don't turn too melancholic.

4 cl Scotch whisky

0.5 cl honey syrup 

1 dash Angostura

4 cl hard French or English cider

Mix the first three ingredients in a mixer with ice. Strain into a cocktail glass. Top with cider, and garnish with a lemon twist and, if you wish, a cherry.

You may want to try it as a long drink which gives more prominence to the cider.

Sloe Royale

Sloe gin is not what you get most of in cocktails, and that's a pity. Sloe gin, which by the way isn't gin but a liqueur, has a characteristic bittersweet taste of berries that is fresh, tantalizing and a little peppery. Just the thing for an autumn aperitif. And quite British, old chap!

2 cl sloe gin

12 cl champagne or dry sparkling wine

Pour the sloe gin into a flute, and top with champagne or sparkling wine.

Mercy, Mercy

Autumn calls for five o'clock short drinks that can whet the appetite and lighten up the settling dusk. Lillet with its fragrant blend of Bordeaux wines and citrus liqueur plays along with the orangey and bittersweet taste of Aperol to counterbalance the botanicals in dry gin. The bitters turn the drink into a true cocktail.

4 cl gin

1 cl Lillet Blanc

1 cl Aperol

1 dash Angostura

1 dash orange bitters

In a mixing glass with ice stir the ingredients until cold. Strain into a cocktail or coupe glass.

Instead of Lillet you may want to try Cocchi Americano, an Italian aperitif wine that is more bitter.

Source: Joseph Schwartz, Little Branch, NYC