Much like Ground Hog Day symbolises the start of summer, autumn now officially begins when Starbucks decides to bring the Pumpkin Spice Latte out of hibernation. This year, therefore, the decision has been made that autumn will start in August…
We do think it could be a tad early, but we thought we better stay on trend and unveil our top 3 gin cocktails for autumn.
Bobbing for Apples
An altogether more adult (and probably more rewarding) version of bobbing for apples.
- 50ml gin (we recommend the Crow Man’s Gin)
- 2 tsp lime juice
- 2 tsp honey syrup (instructions below)
- fresh apple juice to top up
- Dash of Cinnamon
- 1 cinnamon stick
- 1 slice of apple
- 1 star anise
- A couple of sprigs of rosemary
- First, make the syrup by adding equal parts honey and boiling water (about 25ml of each) to a mug or heatproof container. Stir until the honey dissolves.
- Then, combine this syrup and the rest of the cocktail ingredients in a cocktail shaker with ice. Shake until chilled.
- Fill two glasses with ice, strain the cocktail into the glasses and add garnishes.
We had to include one recipe involving the humble pumpkin.
- 50ml gin (we recommend a sweet gin like Jaggi)
- ¼ of a frozen banana
- 50g vanilla flavour greek yogurt
- 1 tsp fig preserve
- A dash of ground cinnamon
- A dash of pumpkin pie spice
- 2 tbsp maple syrup
- 70g fresh pumpkin puree (or you can make your own pumpkin butter)
- 100g ice
- 3 fresh figs
- A dash of fig preserve
- A sprinkle of cinnamon
First, put all of the cocktail ingredients in a blender or smoothie maker– only use half of the Greek yoghurt.
Blend on high until completely smooth. Add some extra Greek yoghurt if you need to.
Then, pour around a third of the mixture into the glass before adding a layer of Greek yoghurt, repeat this process until the glass is full
Finally, garnish with fresh figs, a dash of fig preserve and a sprinkle of cinnamon.
Mushroom For Another?
This fungi cocktail isn’t for everyone – or perhaps it just takes some time to grow on you – but it’s one to try out if you’re looking for a more savoury way to celebrate autumns arrival.
- 25 ml tequila
- 25ml gin (why not try it with woodland-inspired Wild Spirit?)
- 125 ml honey (organic, unrefined honey works best)
- 125 ml water
- 2 sprigs of rosemary
- 2 dried wild mushrooms (you can buy these in most supermarkets, try and find mushrooms that are native to Britain)
- 1 tsp sugar
- 1 tsp salt
- 50ml freshly squeezed lemon juice
- 1 dried wild mushroom
- 1 sprig of rosemary
First, to make a honey infusion, add water and honey to a saucepan along with two of the mushrooms and the rosemary sprigs. Bring to the boil and then turn down the heat and simmer for a few minutes until the mushrooms have softened. Remove from the heat and allow to cool.
Mix sugar and salt in a small bowl. Run a lemon wedge around the rim of the glass and then dip the glass in the mixture.
Then, muddle 50 ml of the honey infusion along with the lemon juice in a shaker. Add tequila, gin and ice and shake until chilled.
Finally, strain into a glass before garnishing with the remaining mushroom and the rosemary. Top up with some more strained honey mixture if required.