Warm Brews: Recipes

As the weather chills and the leaves turn scarlet, Boston’s cocktail masters put away their summer tonics and offer a fresh host of warming fall beverages. Here’s a sampling of a few of our favorites, collected from some of the cities top bars, restaurants, and lounges.

Pumpkin Pie Martini: The Oak Bar at the Fairmont Copley Plaza
2 ½ oz Vanilla vodka
1 oz pumpkin spice syrup
1 oz pumpkin pie puree (1 can spice mix in 1 cup water)
½ oz Amarula Cream liqueur
An assortment of pumpkin pie spices — cinnamon, allspice, cloves,
A splash of simple syrup
Graham cracker for the rim

Combine spirits, syrup, spices and pumpkin and shake to blend. Serve chilled in a martini glass rimmed with crushed graham cracker.
Where to get it: The Oak Bar at the Fairmont Copley Plaza Hotel, 138 St. James Ave, Boston, 617-267-5300, theoakroom.com/oakbar

1692 Brew: Woodward at the Ames
½ oz of simple honey syrup
¾ oz Old Monk Rum
¾ oz Lairds Applejack brandy
2 oz cider
Dash of cinnamon bitters

Combine ingredients in a lowball glass and garnish with a fresh apple slice. Serve on the rocks.
Where to get it: Woodward at the Ames, 1 Court St, Boston, 617-979-8200, woodwardatames.com


Quentão: Trina’s Starlite Lounge
A bottle of dry red wine
1/2 bottle of cachaça
An orange, sliced
A lemon, sliced
2 oz of fresh peeled ginger, sliced
3 cinnamon sticks
4 whole cloves
3 cups of water
2 cups of sugar

Combine the sugar and water over medium high heat until begin to brown. Add the fruit slices, ginger, cinnamon, and cloves, and let boil 15 minutes. Remove the spices, add the cachaça and wine and let the liquid simmer five minutes. Serve in a mug, and garnish with a slice of dried apple.
Where to get it:
Trina’s Starlite Lounge, 3 Beacon Street, Somerville,
 617-576-0006, trinastarlitelounge.com