Three Tasty Fall Cocktails: Hot Maple Crown Royal and More | New Times Broward-Palm Beach

Cocktails & Spirits

Three Tasty Fall Cocktails: Hot Maple Crown Royal and More

With the breeze and the cold front that passed through, fall is definitely in the air. Okay, so it may not be the same sort of crisp weather you find up north--but hey, it's something. 

Whether you're feeling nostalgic for the change of season or you just want to try a new holiday party concoction, we have some fall-inspired cocktails to check out from mixologist Iliya Dimitrov from Valentino's Cucina Italiana.

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Combine the cloves, cinnamon, hibiscus, and strips of buddha hand with hot water in a glass. Combine the Crown Royal and the bitters in another glass and set over the top of the hot mixture, allowing it to steep for a few minutes. 

Here comes the fun part, ignite the Crown mixture with a lighter. Carefully pour the hot clove mixture into the flaming Crown. Add a fresh strip of buddha hand for a garnish. And enjoy.

1 1/2 oz. Absolut Oriental Apple
1/10 oz. Fresh emon juice
3/4 oz. Hydrated hibiscus with aloe vera (Dimitrov makes a cold fusion by combining hibiscus leaves with aloe vera water)
1/4 oz. Lemon grass syrup
Splash of vanilla simple syrup (Another Dimitrov creation; he adds vanilla into his homemade simple syrup)
Splash of prosecco

Combine all of the aforementioned ingredients in a cocktail shaker with some ice and shake. Add a dried hibiscus leaf and a strip of apple peel to garnish.

Rose petals
1/4 oz. Lemon ginger syrup
1 oz. Nolet's Gin
1 oz. Grey Goose Pear
1/10 oz. Amarena cherry syrup
1 1/2 oz. Moscato D'Asti infused with jasmine rice and lavender (Another one of Dimitrov's infusions)

Muddle the rose petals with the lemon ginger syrup in a cocktail shaker. Add some ice and the rest of the ingredients. Shake profusely. Pour into a highball or strain into a martini glass.
Garnish with rose petals and tarragon.