Main House Fall Cocktails

The Main House Beverage team has created a diverse menu of cocktails full of Fall flavor. Read about the Main House’s favorite drinks for the season and enjoy them yourself by following the recipes below.

Old Hickory
2 oz. Pritchard’s Dark Rum
½ oz. Maple/Star Anise Simple Syrup
5 dashes of Angostura Bitters

Put all ingredients in a mixing glass. Stir for 20 seconds with ice. Strain into a rocks glass with a large ice cube. Garnish with thick orange peel and a Luxardo cherry on a pick.

*For the Maple/Star Anise Simple Syrup:
1 quart Organic Maple Syrup
5 Star Anise Pods
2 cups Water

Medium/soft boil the maple syrup and star anise pods plus 2 cups water for 25 minutes. Add 2 more cups boiling water to batch and stir.

Fall's Sangria
*Batch Recipe:
1 bottle Mas Alta Artigas Grenache
2 cups Beet/Herb Simple Syrup
½ cup Orange Juice
1 cup Water
1 cup Lemon
½ cup Cointreau

Add mix to ice-filled wine glass. Garnish with orange slice and granny smith apple slice.

*For the Beet/Herb Simple Syrup:
2 Beets
Herbs - Thyme, Sage, Rosemary and Mint

Shave the beets into slices then cut them up in smaller pieces. Blend the beet pieces to extract juice. Strain the beet juice.

Take a handful of your desired herbs – we use thyme, sage, rosemary and mint. Cut the herbs up and add them to a small amount of boiling water to steep. Strain the water, so you’re left with an herb concentrate. (The longer the herbs steep, the stronger the flavor will be.)

Combine the herb concentrate with the beet juice.

Separate the mixture equally into two containers. (We use one-quart containers.) Add 2 cups of sugar to each container. Then fill the rest of the container with boiling water and stir until the sugar is dissolved. (A traditional simple syrup ratio is 1:1 sugar and water. If you’re unsure about the size of your container, start with 2 cups boiling water. You can always add additional water if you want to thin your syrup.)

The result is two quarts of homemade beet/herb simple syrup to enjoy!

Steps to Nowhere
2 oz. Plymouth Gin
1 ½ oz. Pear Simple Syrup*
1 oz. Huber’s apple cider
½ oz. Lemon
2 dashes of Orange Bitters

Add all ingredients to a shaker tin with ice. Shake and strain into a glass. Garnish with a thin pear sliver on the edge of the glass.

*For the Pear Simple Syrup:
4 Pears
4 cups Sugar
1 cup Lemon
Boiling water

Cut the pears into small pieces. Put the pieces into a blender with the lemon and 1 cup of water. Blend, and strain in large-hole strainer. Divide into two 2-quart containers. Add 2 cups of sugar to each container, and top with boiling water. Stir until dissolved to create your simple syrup. Store in the refrigerator.

Ward 5
2 oz. Davidson's Reserve Rye
½ oz. Lemon
½ oz. Fresh Squeezed Orange Juice
½ oz. Luxardo Syrup

Build in shaker, add ice and shake. Strain into coupe glass. Add two lux cherries on a toothpick for garnish.

Garden Pepper Margarita
1 ½ oz. Infused Spicy Tequila*
1 oz. Lime Juice
½ oz. Agave
½ oz. Matchbook Triple Sec

Add all ingredients to tin and shake with ice. Dump the entire shaker into a salt-rimmed rocks glass. Garnish with a lime wheel.

*To infuse the tequila, add a cup of crushed, dried peppers to a liter of tequila. Allow the infusion to sit for two hours or until your desired level of spiciness is achieved. You can customize the flavor based on what peppers you use.