3 Fall Cocktails from Shake Authors Eric Prum & Josh Williams

Eric Prum and Josh Williams believe drinks should be fun and simple. That’s why the duo transformed an iconic mason jar into a stylish cocktail shaker, and why they say cocktails should include no more than five ingredients. Here are a few of our favorite seasonal drinks from their book, Shake — give them a try at your next party!

 

The Rosemary Maple Bourbon Sour

 

This is, simply put, a perfect fall cocktail. So good, in fact, that we find ourselves making it over and over, all year. Dark amber maple syrup lends a deep, rich and sweet note to this herbaceous take on a Whiskey Sour — and yes, also qualifies it as a brunch dish.

 

4.5 oz bourbon

2.25 oz. fresh lemon juice

1 oz. of dark amber maple syrup

1 large sprig of rosemary (plus 2 small sprigs for garnish)

 

Crush the large sprig of rosemary in your hand and add it to a cocktail shaker. Add the bourbon, lemon juice, maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs. Makes 2 cocktails.

 

The Spiced Cranberry Gin and Tonic

 

The gin and tonic is not just for summer! Using the mason jar infuser, you can create a beautiful infused gin for fall by combining homemade gin, fresh cranberries, orange zest and cinnamon. We like to use gin made with our Homemade Gin Kit, but you can always substitute your own favorite brand of gin.

 

4.5 oz spiced cranberry gin (recipe below)

12 oz. tonic water

2 strips of orange zest

4 fresh cranberries

 

Divide the gin between two 12-oz. collins glasses filled with large cubes of ice. Add the tonic water to fill the glasses. Stir the gin and tonics with a bar spoon. Squeeze the orange zest strips over both glasses, adding them to the glasses as you go, and garnish with the cranberries. Makes two 12-oz. cocktails.

 

Spiced Cranberry Gin

 

16 oz. gin

12 fresh cranberries

3 strips of orange zest (pith removed)

1 small stick of cinnamon

 

Add the cranberries to a 16-oz. mason jar infuser. Lightly crush the cranberries in the bottom of the infuser. Add the remaining ingredients, cap and swirl to combine. Let the mixture infuse in the refrigerator for 24 hours. Makes 16 oz. infused gin.

 

Hard to Port

 

In this recipe we take a classic food and wine pairing, pears and port, and turn it into a delicious fall cocktail using Kentucky bourbon.

 

3 oz. bourbon

3 oz. port wine

1.5 oz. fresh lemon juice

2 cane sugar cubes

4 slices of fresh pear

 

Add the sugar cubes, lemon juice and pear slices to a cocktail shaker. Muddle the ingredients until crushed. Add the bourbon, port and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain the mixture into chilled cocktail coupes. Makes 2 cocktails.