10 Austin Cocktails to Warm Your Autumn Nights

Recently the mercury has been plummeting to a chilly 60 degrees, and frostbitten Austinites are scrambling to find their woolen sweaters and scarves. It’s that time of year. Now that the sun is going down earlier in the evening and that nip is in the air, it’s time to switch out of the light and breezy and slip into something more substantial.

Bars and restaurants around Austin are rolling out their autumn cocktail menus, featuring bolder, boozier and spicier drinks. Stop suffering through the merciless chill and fortify yourself against the shivers with these hearty drinks.

Bar Congress

Bar manager Jason Stevens welcomes the chance to pour bourbon, rye and applejack into seasonal drinks despite the limited cold spells that we get in Austin. He likes playing around with eaux-de-vie and stone fruits to create a little fall magic, and he just updated the Bar Congress menu with three autumn drinks on the menu.

Stevens gets a little misty and nostalgic while preparing his fall menu. “When I look to make a new autumn cocktail, I try to capture elements of my autumns growing up in Oregon and combine them with flavors I’ve grown to love in Texas. Maple, date and winter spice combine with port and molé, rounded out by bourbon’s heat and age.” He sees the Roundabout as a straightforward fall cocktail.

The Roundabout

  • 1.25 oz. Eagle Rare 10 year Bourbon
  • 1.5 oz. Dows 10 year Port
  • .5 oz. house made date syrup
  • .5 oz. fresh squeezed lemon
  • 2 heavy dashes Bittermans Molé Bitters
  • Egg white

Shake it vigorously with little to no ice.  Final touch is five drops of Angostura on the egg-white froth and garnish with a cherry.

This is a complex drink that isn’t fussy. It’s sweet and spicy in a smooth, cuddly way. It makes me want to light a fire and snuggle on a bearskin rug.

BungalowDeviled Apple

This drink is great for fall in Austin; it’s warm but with a nice kick.

  • 1 1/2 oz. Blue Nectar Silver Tequila
  • 1/2 oz. Fireball Cinnamon Whiskey
  • 1/2 oz. Sour Apple Schnapps
  • 4 oz. cider

Drink.Well.

Drink.well. owner Jessica Sanders and bartender Dennis Gobis are retiring the tiki section of their menu and replacing it with cocktails more suited for the ski lodge than the beach. The autumn menu has six new boozy cocktails with spices that include cinnamon, nutmeg and clove. They are shooting for cocktails that stick with you with you, creating lush, velvety textures by swapping out simple syrup for gomme syrup in drinks like the Sazerac.

 A Shephard’s Holiday

Gobis created a simple, delicious negroni-style drink suited for chillier weather. It has a lovely layering of orange, cinnamon and clove to warm your heart.

  • 1 ounces Blanco Tequila (Siembra Azul)
  • 1 ounces Amaro CioCiaro
  • 1 ounces Punt e Mes
  • 2 dashes Old Fashioned Bitters

Stir all ingredients with ice and pour over a large-format ice cube in a rocks glass or serve up in a chilled cocktail coupe. Garnish with an expressed orange peel.

Jack Allen’s KitchenRound Rock Bee Keeper

In shaker tin, add the following:

  • 1 small scoop of ice
  • 1.5 oz. Rebecca Creek Texas Spirit Whiskey
  • .25 oz. Luxardo Maraschino Liqueur
  • 1 oz. house made Round Rock Honey-Fig syrup
  • 2 dashes of apple bitters

Shake and strain over ice in a 9-ounce rocks glass, add straw and garnish with sliced dried fig.

Lucy’s Fried ChickenGone a’Rye

Courtesy of William Schulte

  • 1.5 oz. Old Overholt Rye Whiskey
  • .5 oz. Campari
  • .25 oz. Luxardo Cherry Liqueur
  • .25 oz freshly squeezed lemon juice

Mix all ingredients in a shaker tin with ice. Shake well. Stir until well chilled and strain into a cocktail (or highball) glass.

No Va Kitchen & Bar

Lead bartender Tacy Rowland is introducing six new autumn cocktails to the NoVa menu. The new upscale restaurant and bar is fitting in with its Rainey Street location by introducing a cocktail menu that uses beer, wine and cider. While the wine-based sangria is a top seller, Rowland is excited to create drinks with beer, too. She finds it an approachable way to introduce new ingredients.

One of the signature cocktails, Thunderstruck, mixes Austin Beerworks Black Thunder, which recently won the gold medal at the Great American Beer Festival and coffee. Rowland says, “I’m a huge coffee lover. I’ve been playing around with coffee infusions at home and came up with this delicious Cynar coffee infusion.”

Thunderstruck

  • 1.5 oz. coffee Cynar
  • 1 oz. coconut milk
  • .5 oz. Chameleon cold brew
  • .5 oz. five spice syrup
  • 2-3 oz. Austin Beerworks Black Thunder

Shake all ingredients except beer, fine strain into glass and top with beer. Garnish with three coffee beans and serve it in a coupe.

This drink is dangerously delicious. It’s both sweet and bitter, with a sneaky punch. It is perfect for after dinner, brunch or end of the night.

Searsucker, Jack Manhattan

The bar crew at Searsucker has created a Jack-o-Lantern play on the classic Manhattan cocktail, using housemade pumpkin, all-spice, Clove, nutmeg, cinnamon and vanilla-bean-infused whiskey.

  • 2.5 oz. infused whiskey
  • .5 oz. Cocci
  • 5 dashes Jerry Thomas Own Decanter Bitters

Stir and strain into a cocktail glass and garnish with a cinnamon stick.

Sullivan’sSalted Caramel Apple Martini

  • 1.5 oz. Pinnacle Whipped Vodka
  • 1.5 oz. DeKuyper Sour Apple Pucker
  • 2 oz.  Caramel Lemon Sour (dash of lemon sour in caramel sauce)

Place all ingredients into a Boston Shaker and shake approximately 10-15 times to combine. Strain into a chilled martini glass with a lightly salted rim.

Qui

Celebrity chef Paul Qui has a talented bar crew that has created six signature cocktails for autumn.

Compadre

  • 1 ounce Rittenhouse Rye
  • 1 ounce Campari
  • 1 ounce Amontillado sherry
  • 1 dash Peychaud’s

Stir the ingredients and serve it straight up in a coupe glass garnished with a lemon peel.

W Austin

Libationist Joyce Garrison believes whiskey drinks are great in the fall and has created one with a shadow of summer with the honey bourbon syrup, made with the just-released Red Handed Bourbon from the Treaty Oak Distillery.

Nefariously Red Handed

  • 1.5 oz. Red Handed Bourbon
  • 4 basil leaves
  • .5 oz.  blackberry honey syrup
  • .5 oz. blood orange bitters

Shaken and strained into a coupe glass and garnished with a flamed orange peel.

No matter what part of town you are in, you can take the edge off of those cold autumn nights with a bracing cocktail.

This story was originally published on CultureMap.

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Exclusive reds and fine champagnes: Big Reds and Bubbles returns for tenth annual fete

Lamarca ProseccoAustinites love a good party, and Thursday, for the tenth year, hundreds of people will pack into the Driskill Hotel to sip some of the world’s finest champagne and exclusive red wines at Big Reds & Bubbles hosted by The Wine & Food Foundation of Texas.

At this year’s annual fête, Nov. 8, guests will be greeted with a glass of bubbly served by the bubble girls, wearing little more than strategically placed bubbles. Who could ask for a better way to start a party?

“There is no other wine event like this in town,” says the foundation’s president-elect, Mark Shilling. “Big Reds and Bubbles is elegant and festive, it’s held in a beautiful location, it has high-caliber wines and incredible food that reflects Austin’s foodie movement. Let’s face it — it’s your gateway party to the holiday season. People get dressed to impress for Big Reds and Bubbles and that sets the tone for the cooler weather parties.”

The star of the show is definitely the wine. “Big Reds is a good way to experience several wines in an approachable, non-snooty way,” Shilling says.

Suzanne and Matt McGinnis  Big Reds & Bubbles Well, there is a little touch of snooty wine drinking. The event starts off with a sold-out, private VIP pre-party hosted by June Rodil, Wine & Spirits Magazine’s Best New Sommelier in 2011, featuring 10 big reds and sparkling wines. Rodil will describe the highly sought after wines and then give her recommendations on the must-have wines poured at the rest of the event.

Don’t worry if you didn’t get a VIP ticket, there will be plenty of excellent wine for us. Principle sponsor Glazer’s is arranging for approximately 130 wines from 60 producers to be poured at the party.

“Glazer’s is deeply involved in and committed to the food and wine industry in Texas,” said Stephen Hansen, portfolio marketing manager of Glazer’s Texas Fine Wine Division. “Our commitment aligns well with the Foundation’s mission of improving the wine and food community with education and scholarships. Food and wine are inextricably linked and are absolutely essential to our culture, to who we are. Big Reds and Bubbles is an excellent way to experience the culture of food and wine.”

Bryce Gilmore and Jack Gilmore Big Reds & BubblesThe “big” will shine through in glasses of California Cabernets like Miner Oracle, Chappellet Mountain Cuvee and Sterling Vineyards Platinum. Well known wines like Beaulieu Vineyards will be poured next to wineries that are new to the event, like Donati Family, Lange Winery and Gerard Bertrand.

Bubbly conversations always flow better with a flute of champagne. This year’s bubbles come from stand-out wines from Louis Roederer, Laurent Perrier and Beau Joie as well as a phenomenal selection of Prosecco from producers like Montesel, Nino Franco, La Marca, and Cava from Juve y Camps and Segura Viudas.

20 of Austin’s acclaimed chefs will serve inventive nibbles to pair with all of those fantastic wines. I’m looking forward to trying a preview of Bridget Dunlap’s new place, Mettle. Another new joint serving up the goods is Guests LaV Austin, which will be opened by Chef Allison Jenkins in fall of 2013. There will be plenty of good eats from the likes of The Carillon, Jack Allen’s Kitchen, Barley Swine, Max’s Wine Dive, Noble Pig, Wink and Swift’s Attic.

Chef Brad Sorenson

Returning as emcee this year is Chef Brad Sorenson of The Next Food Network Star fame. He’ll give us the inside scope on his soon to open Nova Kitchen & Bar on Rainey Street, while rallying the crowd to spend big on the silent auction. He’ll have plenty to sell with desirable auction items like a three liter bottle of Miner Family Wines The Oracle 2007, three cases of exquisite Spanish wines and a private tasting for 10 at the Red Room Lounge hosted by Advanced Sommelier, Bill Elsey.

Proceeds from the event benefit The Wine & Food Foundation of Texas’s education and scholarships which promote excellence in the culinary and viticulture arts.

Tickets for the event are available online for the price of $85 for foundation members and $100 for the general public. The Foundation reports that ticket sales are ahead of schedule and they expect the event to sell out with 400 people in attendance. 

This article was previously published on CultureMap.

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