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Cocktail History
The Autumn is an autumn cocktail that was created by Naren Young at Empellon in New York City, New York. Designed to evoke the comforting and nostalgic flavors of fall through its carefully curated ingredients, the recipe starts with a robust duo of base spirits—apple brandy and sherry—both of which provide a warm, nutty, and fruity foundation. These are enhanced by the sweetness of maple syrup, a hint of pear brandy for additional depth, and apple bitters to brighten the drink with crisp, orchard-like notes. Then a dash of allspice liqueur ties it all together with cozy, spiced complexity, making it a quintessential autumnal drink worthy of its name.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Apple Brandy: This is a type of brandy made with apples, pears, spices, sugar, alcohol, and water. I used Laird’s Applejack.
Amontillado Sherry: This is a type of medium-dry fortified wine made in Spain with palomino grapes. I used Don Benigno Amontillado Sherry.
Maple Syrup: This is a sweet, amber-colored syrup made by boiling down the sap of sugar maple trees. I used spiced maple syrup.
Pear Brandy: This is a type of brandy made with Bartlett pears and sparkling wine yeast. I used St. George Pear Brandy.
Apple Bitters: This is a food product made with apples, botanicals, herbs, and alcohol. I used Dashfire Spiced Apple Bitters.
Allspice Liqueur: This is a liqueur made with allspice berries, spices, sugar, and rum. I used St. Elizabeth’s Allspice Dram.
Pear Slice: This is a bell-shaped fruit that has a green-ish yellow skin and juicy, smooth flesh with a sweet flavor.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the IKEA Whiskey Glass.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Light brown color
• Aroma: Prominent allspice and sherry
• Taste: Light-bodied apple brandy and sherry flavor accented with more apple, dark maple, and slight nuttiness
• Finish: Maple-tinged pear and baking spices
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “Wow! Aside from the French Toast Flip, I don’t believe I’ve ever had a sherry cocktail I’ve been immediately taken with like I was this one. I don’t know that I would’ve thought to pair all of the autumn season’s go-to flavors with sherry because I haven’t liked it in much in general, but it’s absolutely fabulous in this drink. I can see myself coming back to the Autumn again when I want something fall-inspired but different than your usual run-of-the-mill bourbon and apple recipe.”
Recipe
This cocktail recipe was adapted from Liquor.com, an online beverage publication.
Autumn
The Autumn is an autumn cocktail that was created by Naren Young at Empellon in New York City, New York. Designed to capture the nostalgic sensory experiences of fall in drink form, the recipe mixes two base spirits—apple brandy and sherry—with maple syrup, a hint of pear brandy, some apple bitters, and a dash of allspice liqueur.
Ingredients
Method
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Add apple brandy, sherry, maple syrup, pear brandy, bitters, allspice liqueur, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a lowball glass over fresh cubed ice.
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Garnish with pear slice.
