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Must-Try Fall Cocktail Pairings

Ah, the signs of fall have arrived in Chicago. Crisp, crunchy leaves underfoot. The daily decision between a sweater or flannel. Football, if sports is your thing. The cooler temps make one thing certain – we tend to stay inside more. And with that, comes the need for some cocktails.

We teamed up with our neighbors KOVAL to create four craft cocktails and food pairings using Urban Accents seasonings that scream fall flavor. (No pumpkin spice. Sorry, not sorry.) Whether it’s a quiet movie night in, or a cocktail party with friends, these will be sure to hit the spot.

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. Keep it simple, serve it neat and let the sweet and smoky Vermont Maple Candied bacon do the talking.

Vermont Maple Candied Bacon

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. We add Koval’s Ginger Liqueur on top of ginger beer for extra zing, but the real fiery kick comes from the Cayman Citrus Heat Dryglaze rimmer.

Kick in the Mule

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.

Spicy Citrus Moscow Mule

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

  • 1 cup Mulled Cider (recipe below)
  • 1/2 cup 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):

Warm apple cider. Fill mulling ball or tea bag with mulling spices and steep 3-5 minutes.

Half Gallon Pitcher:

Fill mulling ball or tea bag with mulling spice and simmer on medium heat for 15 minutes.

Provençal Old Fashioned &
Balsamic Fig Sweet Potato Toasts

Rosemary Lavender Old Fashioned Cocktail

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.

Provencal herb cocktail

Herbes de Provence Simple Syrup

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.

Balsamic Fig Sweet Potato Toasts (serves 8)

  • 2 sweet potatoes, cleaned and sliced into ½”-¾” rounds (about 6-8 slices each)
  • olive oil
  • kosher salt
  • Urban Accents Fig & Balsamic Roasting Glaze
  • 1-4 oz package crumbled goat cheese
  • 1-4 oz package chopped walnuts
  • 1 pear, thinly sliced
  • 2 sprigs fresh thyme, chopped

Preheat oven to 400°F. Coat sweet potatoes lightly with olive oil and sprinkle with kosher salt. Line a baking sheet with foil and place sweet potatoes in a single layer. Bake 15-20 until just tender and toasty brown. Let cool enough to handle. Use a spoon to add 1 Tbsp Fig & Balsamic Roasting Glaze and spread almost to edge of potato round. Add a few crumbles of goat cheese, walnuts and a sliver of pear. Garnish with a sprinkling of fresh thyme.

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