Dogwood Fall Cocktails

Fall flavors shine bold and bright in the cocktails being mixed up by the Dogwood Beverage team this season. Find out what makes these drinks so enjoyable this time of year and try your hand at recreating them at home!

The Campesino features Corralejo Anejo tequila, which is the one of the oldest active distilleries in Mexico. This cocktail is a Fall-inspired cosmopolitan with tequila and pomegranate liqueur instead of vodka and cranberry juice.

The Campesino
1 ½ oz. Corralejo Añejo
1 oz. Pama
½ oz. Agave
1 oz. Lemon Juice
2 dashes Whiskey Barrel Bitters

Shake with ice, strain into a coupe glass and garnish with a dried lemon wheel.

The Brandy Crusta is an iconic New Orleans cocktail created in the 1930s, featuring American brandy and a lot of citrus. Very fresh and fruity, the aged brandy gives lots of Fall spice while remaining light and sophisticated. Curacao is a triple sec that was made famous in the Caribbean. It utilizes laraha which is a citrus native to the Caribbean.

Brandy Crusta
2 oz. Germain-Robin XO Brandy
½ oz. Triple Sec
½ oz. Maraschino Liqueur
½ oz. Lemon Juice
Bar Spoon of Curacao
¼ oz. Simple Syrup
Dash of Angostura

Shake all ingredients with ice and strain into a whiskey stem with a sugar rim. Garnish with lemon peel.

Autumn Tempest
1 ½ oz. Old Forester Rye
¾ oz. Lime
½ oz. Ginger Sorghum Syrup
½ oz. Drambuie
2 dashes of Angostura

Shake all ingredients and strain into a Collins glass with ice. Top with ginger beer and garnish with a lime wheel on the side of the glass.

Tennessee Sazerac
2 oz. Uncle Nearest Rye
6 dashes Peychauds Bitters
¼ oz. Demerara Sugar Syrup
Herbsaint
Atomizer (tool)

Stir ingredients for 10 seconds, strain into a rocks glass with big rock, then garnish with a lemon peel and two atomizer spritz of Herbsaint.

Dogwood Elixir (Non-alcoholic)
2 oz. Elixir Base
½ oz. Lemon

Elixir base
120 g Raw Ginger Root
40 g Raw Turmeric Root
800 g Honey Syrup (2 parts honey/1 part water)
10 g Basitini Farms Raw Apple Cider Vinegar
2 g Peppercorn

Blend all the ingredients for the elixir base in a blender, then strain. Build in glass, top with hot water and garnish with a lemon peel.