Spice-Forward Fall Cocktails
The crisp fall Chicago air has us craving warm spices, savory bites and, of course, perfectly crafted cocktails. With this in mind, we collaborated with our neighbors Urban Accents to create four seasonal cocktails and food pairings that go way beyond pumpkin spice. We think a fall cocktail party in is order.
The Chicago Breakfast
A pairing inspired by our meat packing town. KOVAL Single Barrel Oat Whiskey is aged in new American oak and has notes of caramel and oats with a rich creamy finish. KOVAL Single Barrel Oat Whiskey is aged in new American oak and has notes of caramel and oats with a rich creamy finish. Serve it neat with bacon candied with @urbanaccentsspices Vermont Maple Grill Dryglaze .
Vermont Maple Candied Bacon
• 6 slices thick-cut bacon
• 4 Tbsp Urban Accents Vermont Maple Grill Dryglaze
Preheat oven to 350°F. Line baking sheet with foil. Coat thick-cut bacon slices with Vermont Maple Grill Dryglaze. Spread onto baking sheet and bake 10-20 minutes or until crispy.
Serve with KOVAL Single Barrel Oat Whiskey neat.
Kick in the Mule
Can’t jet off to a tropical getaway this season? Bring the heat to your drink with this spicy update to the Moscow Mule. KOVAL Ginger Liqueur adds zing to KOVAL Vodka and ginger beer, with fiery kick from an Urban Accents Cayman Citrus Heat Dryglaze rimmer.
Kick in the Mule
• 2 Tbsp Urban Accents Cayman Citrus Heat Dryglaze
• 1 lime or lemon, cut into wedges
• 2 oz KOVAL Vodka
• 1 oz KOVAL Ginger Liqueur
• 1 can or bottle ginger beer
Pour Cayman Citrus Heat Dryglaze into a shallow dish. Rub a lime or lemon wedge around the rim of a copper cup and dip into the seasoning mixture to coat. Fill mug with ice. In a cocktail shaker, pour vodka and ginger liqueur over ice. Add lime juice and shake until very cold. Pour into copper mug and top with ginger beer. Garnish with lime wedge.
The Snuggler
Whether your apple cider comes straight from the orchard or the grocery store, Mulling Spices give it that deep autumn warmth that pairs deliciously with the spiced oak flavors of Koval’s Barreled Gin.
The Snuggler
• 2 parts Mulled Cider (recipe below)
• 1 part Koval Barreled Gin
• cinnamon stick, orange twist, or star anise (optional garnish)
Fill a cocktail shaker with ice and add mulled cider and gin. Cover and shake until cold. Serve over ice or “up” in a chilled martini glass. Garnish with a cinnamon stick, orange twist or star anise.
Mulled Cider (1 serving):
• 1 cup apple cider
• 2 tsp Urban Accents Mulling Spices Warm apple cider
Fill mulling ball or tea bag with mulling spices and steep 3-5 minutes.
Half Gallon Pitcher:
• ½ gallon apple cider
• 3 Tbsp Urban Accents Mulling Spices
Fill mulling ball or tea bag with mulling spice and simmer on medium heat for 15 minutes.
Provençal Old Fashioned
• 2 oz KOVAL Bourbon
• 1 oz Herbes de Provence Simple Syrup (recipe below)
• splash of bitters
• sprig of fresh thyme, shaved orange peel (optional garnish)
Fill a cocktail shaker with ice. Add bourbon, simple syrup and bitters. Shake until cold. Pour over ice in a rocks glass and garnish with thyme and/or orange peel.
Herbes de Provence Simple Syrup
• 1 cup water
• 1 cup sugar
• 2 Tbsp Urban Accents Herbes de Provence seasoning blend
Combine water, sugar, and seasoning in a saucepan and bring to a low simmer. Simmer for 3 minutes and remove from heat. Let steep overnight or at a minimum a few hours. Strain with a fine mesh strainer to remove herbs and reserve syrup. Syrup will keep for 2 weeks refrigerated in an airtight container.
