Gourds, squashes and pumpkins have no place in cocktails. Step your mixed drink game up this fall by adding bespoke ingredients like persimmon, pears and cider. With fall becoming synonymous with pumpkin-spiced everything, separate yourself from the rest and be elit.
This fall, elit by Stolichnaya has teamed up with bartenders across the country to create elevated fall-focused cocktails.
Cape Cod Sour
Created by Ben Potts, Bartender at Beaker & Gray, Miami
1.5 oz Elit Vodka
.75 oz Simple Syrup
.75 oz Lemon Juice
2 bar spoons cranberry preserves
2 dash orange bitters
1 egg white
Float red wine
Method: Shake all ingredients except wine with ice, shake again without ice, strain into large rocks glass, top with red wine float, garnish with lemon zest.
All Things Considered
Created by Joe Calles, Bartender at Luxbar, Chicago
2 oz. elit Vodka
1.5 oz. Persimmon Cordial
.75 oz. fresh lemon juice
1 pinch kosher salt
Method: Place all ingredients into a shaker tin. Add ice. Shake and dilute until chilled. Strain and pour into a coupe glass garnished with fresh grated cinnamon.
2 cups diced and skinned fuyu persimmons
2 cups sugar
2 cups water
Method: In a small sauce pan, add diced and skinned fuyu persimmons, sugar, and water. Bring to a simmer and let cook for 45 minutes before straining. Then take 1 cup of the diced/skinned persimmons and blend it back into your persimmon syrup. Store in refrigerator for up to 2 weeks.
Cider of the elit
Created by Amin Benny, Bartender at Fig and Olive, LA
2 oz. elit Vodka
.5 oz. Pear Purée
.5 oz. Fresh Lime Juice
.5 oz. Homemade Cider Syrup
2 oz. Unfiltered Apple Juice
Method: Shake and strain over ice and serve in a rocks glass topped with a Dehydrated Apple Ring garnish. Place straw through hole in ring.
1 Cup Water
1 Cup Refined Sugar
2 Cinnamon Sticks
2.5 TBSP Whole Clove
Method: Lightly toast cinnamon and clove. Add water a steep spices until water starts to boil. Add sugar and stir till dissolved. Let heat, but do not let boil. Cover and allow it to get to room temperature. Strain out all spices. Refrigerate and should be good for 2 weeks.