As September rounds the corner, tension seeps into our lives. Vacation time and long weekends of beach, sand and summer sun become but a fleeting memory. Work intensifies and the grind begins anew. But relaxation and revelry need not elude the leisure-seekers. As hospitality specialists and promoters of “the great unwind,” allow your patrons to savor the season by ushering in autumn with spiced-up seasonal cocktails.
By mixologist and consultant Deborah Harris
A seasonal cocktail list has the power to “keep patrons intrigued…enticing them to try new drinks,” states Brandon Papa mixologist at Orale, Jersey City’s hot new tequila hub. Whether in a basic brewery or a five star restaurant, Brandon, whose experience runs the gamut, believes that fulfilling patrons’ seasonal sensibilities can be accomplished at any establishment.
While summer drinks traditionally draw inspiration from tiki bars, imported fruits, a berry-full bounty and sweet liqueurs, this fall Autumnize your cocktail list by replacing all that sweetness with some spice…not just the jalapeno kind. Shake things up! Don’t rely on old standards. Add some smoke. Experiment with autumn spices. Get fresh…go local… and get simply creative.
Designing a seasonally inspired cocktail list does not have to be rife with stress. For any location, overhauling your menu can be as simple as bringing the focus home. Walk the local farmer’s market and become familiar with the produce. Lots of apples, honey, pears and figs, use this produce-palate as a springboard. No farmer’s market nearby? Refer to the produce/geography guide later in this article for a sense of what is fresh this autumn in your neck-of-the-woods.
Find ways to incorporate fresh ingredients throughout the season. But don’t limit them to muddle-only status. Experiment with heating the ingredients to create mashes, compotes and syrups. Freeze the fruit to create icy blended drinks with tons of flavor. Use fresh fruit juices (preferably juiced on premise) or house-made syrups and infusions in lieu of sugary liqueurs and bulk products made with artificial flavoring. “Replacing those liqueurs and fake flavors with real ingredients would be the way to go. It’s just overall healthier, more interesting and ultimately more attractive to the customer,” imparts Brandon Papa.
