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November 8, 2013 at 10:55 AM

More fall cocktail recipes from local bartenders

Jamie Boudreau of Canon makes his smoky fall drink  "Skull & Blackberrries" with 1776 rye, rossbacher, blackberry and blueberry smoke. Photo by Lindsey Wasson / The Seattle Times

Jamie Boudreau of Canon makes his smoky fall drink “Skull & Blackberrries” with 1776 rye, rossbacher, blackberry and blueberry smoke. (Photo by Lindsey Wasson/ The Seattle Times)

I’m struck by how often I hear bartenders say their favorite cocktail menu is the one they put out in the fall. The palates here tend to favor big, bitter drinks and whiskey, they say. And this cold, damp weather is ideal for  that flavor profile.

You can check out our story today about  fall cocktails and where to drink them  here. Below are additional drink recipes you can try at home.

So, maybe it’s hard to duplicate that smoky cocktail that Canon’s Jamie Boudreau whipped up there in the picture, but he offers another cocktail , Washington’s Mule, that you can make at home. And just as good.

Jamie boudreau of Canon makes his Washington Mule cocktail.. Photo by LINDSEY WASSON / The Seattle Times

Jamie boudreau of Canon makes his Washington Mule cocktail.. Photo by LINDSEY WASSON / The Seattle Times

WASHINGTON’S MULE

2 oz Laird’s apple brandy

½ oz lime juice

3 dashes Angostura

Shake strain into iced Collins, top with 3 oz spicy ginger beer. Garnish with lime wedge.

And here’s a recipe from Capitol Cider by Philip Thompson

Reclining Lions by Capitol Cider bartender Philip Thompson. Photo by ELLEN BANNER / The Seattle Times

Reclining Lions by Capitol Cider bartender Philip Thompson. Photo by ELLEN BANNER / The Seattle Times

Reclining Lions:

1 1/2 oz Bank Note Scotch

1/2 oz Bénédictine

1/4 oz St Elazebeth Allspice Dram

1/2 oz Lemon

Shake all ingredients pour into a collins glass with ice and top with 2 oz  Ginger Beer

Comments | Topics: Canon, Jamie Boudreau, Tan Vinh

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