A delicious Peruvian Coffee. With hints of hazelnut, vanilla, and rum this coffee concoction takes Pisco to an entirely new level.
This whiskey cocktail is smooth from the first drop to the last and will warm you inside and out.
Spiced rum and pumpkin liquer evoke all the rousing flavors of fall.
With autumn officially here, it is a time for all things food-related, including fall cocktails! To wow your friends and family, I’ve rounded up three fall cocktails in Anacortes, including the recipes and additional pro tips from the talented mixologists that created them. Their tasty creations are sure to help take the nip out of the air and bring on the festive fall spirit.
Union Tavern
With more than 12 years of crafting cocktails, Mike Rothmeyer is the bar consultant at Union Tavern in Anacortes and the Bow Corner Pub in the Skagit Valley. What fall cocktail did he create to beat the winter blues? A delicious Peruvian Coffee. With hints of hazelnut, vanilla, and rum this coffee concoction takes Pisco to an entirely new level.
Peruvian Coffee Recipe
- 1.5 oz. Pisco
- 1 Barspoon Brown Sugar
- Coffee
- Float Vanilla Rum Par-Whip Cream
Instructions: Preheat coffee mug with hot water. Pour out hot water. Add brown sugar and Pisco, and then add coffee. Stir until sugar is dissolved. Float par-whip and serve.
Pro tip: While drinks with ingredients like chai tea and gingerbread crusted rims might be trendy, I encourage you to explore the world of classic cocktails in publications like Imbibe. It’s better to add those spicy flavors naturally by using bitters like Angostura or by adding a classic nutmeg garnish.
A’Town Bistro
A talented mixologist, Timothy Moffit is the owner of A’Town Bistro, a restaurant that brings the flavors of the Skagit Valley to every dish. With more than 12 years of crafting cocktails, the drink menu has something to enjoy with your meal. What delicious drink is on their fall menu? 32nd Parallel. This whiskey cocktail is smooth from the first drop to the last and will warm you inside and out.
32nd Parallel
- 1.5 oz. Mitcher’s Single Barrel Rye
- .5 oz. Domaine de Canton
- 1.5 oz. Henrique & Henrique Rainwater Madeira
- .5 oz. Pierre Ferrand Dry Curacao
- 1 Egg White
- Two drops Fee Brothers Barrel-Aged Bitters
Instructions: Dry shake all ingredients with a spring, then shake with ice. Pour using a fine strainer and garnish with a few drops of Fee Brothers Barrel-Aged Bitters.
Pro tip: Know what your base liquors will be and what ingredients play well with those flavors. As an example, don’t mix a soft, delicate gin with something overly bitter. Instead, use vermouth or citrus.
5th Street Bistro at The Majestic Inn & Spa
Bar manager Stacia Sasso has been wowing patrons at 5th Street Bistro for five years with her inventive cocktails and fine-tuning her craft for 15 years. What has autumn brought to their fall cocktail menu? Constantine. With spiced rum and pumpkin liqueur, it evokes all the rousing flavors of fall.
Constantine
- 2 oz. Kraken Black Spiced Rum
- 1 oz. Bellewood Pumpkin Liqueur
- ½ oz. Clement Creole Shrub
- ½ oz. Lustau 1997 Sherry
Instructions: Stir all ingredients with ice and then strain into a large tumbler with fresh ice. Garnish with freshly grated nutmeg over the top.
Pro tip: The first step to creating a fabulous cocktail is to first think about your ingredients and how you want to use them. Then, visualize your final concept and play with the portions.
Contributed By Lara Dunning