3 Fall Cocktails To Try This Month – The Clubhouse – a blog by Menlo House

Planning a get together or a halloween party? Our friend Adam Buarenos, bar manager at El Condor, created 3 custom cocktails that are guaranteed to impress your guests.  

Jack O’s Pumpk’N Fizz

     

Ingredients:

  • 1⁄2 oz Lemon Juice   
  • 1⁄2 oz Lime Juice   
  • 1 1⁄2 oz *Pumpkin Coconut Cream   
  • 1 Egg White   
  • 2 oz Fords London Gin   

*Pumpkin Coconut Cream   

1 part Organic Pumpkin Puree   

1 Part Coconut Creamer   

2 parts Simple syrup   

Add cinnamon to taste  

Directions:

Build all ingredients in a Boston shaker and Dry Shake (no ice) vigorously. Once done, add ice and shake again. Strain it into an ice filled Collins glass and top it with soda (You want it to look very frothy). Garnish with a burnt cinnamon stick and enjoy!

This deliciously pumpkin pie tasting drink is based off the famous Ramos Gin Fizz that’s been around since 1888. The pumpkin coconut cream is a great alternative for heavy cream, and with its pumpkin goodness you can enjoy this tasty treat through the Holidaze. 

De Los Muertos

Ingredients:

  • 1⁄2 oz of Agave Syrup   
  • 5 Dashes of Peychauds Bitters   
  • 2 Dashes of Angostura Bitters   
  • 2 oz El Silencio Mezcal   
  • Absinthe Rinse   

Directions:

Grab old-fashioned glass, rinse with absinthe and set it aside. Build all ingredients in a mixing glass and add ice. Stir down with a bar spoon for at least 30 rotations. Strain it into an old-fashioned glass (without ice) and garnish with an orange twist.

This beautifully colored libation is as even more tasty than it looks. A deadly variation of the Sazerac that has more bite than the original recipe. With its rich red color and deep flavor, it is the perfect cocktail to make heads turn at any rally.

Corpse Reviver No. 31     

Ingredients:

  • 3⁄4  oz Lemon Juice  
  • 3⁄4  oz Cocchi Americano  
  • 3⁄4  oz China China    
  • 3⁄4  oz Michter’s Rye Whiskey  
  • Absinthe Rinse     

Directions:

Build all ingredients in a Boston shaker, add ice and give it a long hard shake. Strain with a Hawthorn strainer and a fine mesh strainer (double strain) into an Absinthe rinsed Coupe glass. Garnish with a bourbon cherry and enjoy!

The name says it all folks. A delicious variation of the original Corpse Reviver that has been around since Hangovers…LITERALLY. It’s deep color and velvety taste will have your guest wanting more. If you don’t have Cocchi Americano and China in your arsenal, you can substitute with Lillet Blanc and Jagermeister, which are easier to find. 

 

Courtesy of: El Condor, Highland Park 3701 Sunset Blvd, Los Angeles, CA 90026

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