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The arrival of autumn opens the door (the kitchen?) To recipes with ingredients that are both refreshing and cozy. Not only does this apply to food, it also translates into what you drink. Beyond apple cider and pumpkin and spice lattes, there is a long list of delicious cocktails to celebrate the special moments of this season. In order to unleash the expert home bartender that exists in you, you not only need to hone your cocktail-making skills, but you’ll also want to have the right glasses on hand to serve them properly.
To help you match your recipes with the right drinking vessels, we contacted Jennifer croll, writer and author of cocktail recipe books such as Art Boozel and Free the drink, to discuss his favorite fall cocktails, the best glasses to serve them, and his Yayoi Kusama-inspired recipe from his latest book.
Thrillist: What does your glassware collection look like?
Roller: Because I make a lot of cocktails at home for the books I write, I have a diverse collection that I have picked up everywhere. Some of these are glasses from specialty cocktail equipment stores, some people gave me as gifts, others are from sidewalk sales. You can get some interesting vintage stuff this way.
What is your favorite fall cocktail and what glass do you use for it?
My go-to cocktail, whatever the season, is a mezcal margarita on ice, bright and refreshing for the summer, but this smoky mezcal can transcend the seasons. You will want it in a glass of rocks, on a nice big transparent ice cube. For something with a warmer flavor profile, you can try a sour mezcal with a little amaro.
Can you share a set of glassware that you splurged or would splurge on? Why do you think it’s worth investing?
I didn’t really splurge per se as you can get a lot of cocktail glasses at an affordable price. I like Potion House collection that Cocktail Emporium created – a person could create a really well balanced and pretty glassware collection just with that.
What type of glass would you use for creamy cocktails and why?
Not all creamy cocktails are created equal and the glassware you choose will depend more on the specific cocktail than the cream. If you want a White Russian on the rocks, it will be best in a highball glass. A dessert drink like a Brandy Alexander (which you can find in Free the drink, dedicated to Mary Tyler Moore) is served straight and better in a cut or one cocktail glass. You will serve a Ramos Gin Fizz in a whiskey glass so the foam can become beautiful and tall.
For hot cocktails, which glassware would you recommend and why?
For me, a drink like a hot toddy is something to take on a cool fall or winter walk with a friend, and if you venture out into the great outdoors for a stroll, there is none. reason to be snobbish about glassware: use an insulated mug. I really like it Carter Everywhere Mug by Fellow.
If you had to gift someone with a set of glassware, what would you choose and why?
Tom dixon has a really cool set of glassware with copper accents inspired by scientific equipment that would be perfect for a stylish buddy wishing to get started in experimenting with cocktails.
Can you share a fall cocktail recipe that you can’t wait to savor this season?
The drink I dedicated to Yayoi Kusama in my book Art Boozel includes everyone’s love / hate fall flavor, pumpkin, in an elegant little sour. I look forward to it as a dessert drink to top off Thanksgiving dinner.
THE YAYOI KUSAMA
- 45 ml of gin
- 30 ml of pumpkin puree
- 30 ml fresh lime juice
- 15 ml of ginger liqueur
- 15 ml of agave syrup
- 1 dash of Fee Brothers grapefruit bitter
- 1 Cape gooseberry, for garnish
Step 1: Combine the gin, pumpkin puree, lime juice, ginger liqueur, syrup and bitters in a cocktail shaker filled with ice cubes and shake until cool.
2nd step: Filter into a highball glass filled with ice cubes.
Step 3: Garnish with a Cape gooseberry.