Skip to main content

Back to Brown: 4 Wonderful Whiskey Cocktails For Fall

whiskey cocktails
Image used with permission by copyright holder
Okay, we know, there really isn’t a time when a whiskey cocktail isn’t appropriate, but fall—with its dropping temperatures and crackling leaves and the smell of fires in the air—is perhaps the perfect time to crack out your favorite brown spirits and mix something up that’ll warm the bones and sooth the nerves.

To celebrate the start of autumn, we’ve collected some great new whiskey cocktails that you’ll definitely want to mix up. They’re the perfect way to get your palate ready for the many whiskey cocktails that you’ll be drinking in the coming months.

Tennessee Cider 

Method: Add ingredients to a shaker with ice. Shake and strain into a tall glass.

Basil Hayden’s Autumn Sour
(By Jon Feuersänger, Denver, CO)

  • 2 parts Basil Hayden’s Bourbon 
  • 1 part Fresh Lemon
  • 3/4 part Honey
  • 2 dashes Apple Cider Vinegar
  • 1 dash Angostura® Bitters
  • 1 sprig of Charred Rosemary (for garnish)*

Method: Add all ingredients to a cocktail shaker with ice. Shake vigorously and strain into a rocks glass. Serve neat or on the rocks. Garnish with a sprig of Charred Rosemary.

*To char the rosemary sprig, place it over an open flame (either on a grill or stovetop) and rotate for 5-10 seconds until herb begins to smoke and brown slightly.

Alabama Autumn
(By Marc Volpicelli from Smoke BBQ, Delray Beach, FL)

  • 1½ oz. Clyde May’s Whiskey
  • 1 oz. carrot juice
  • 1 oz. orange juice
  • ½ oz. brown sugar syrup
  • ½ oz. lemon juice
  • 3 drops black walnut bitters
  • pumpkin ice cream
  • egg white
  • salt

Method: Stir all ingredients and strain over ice. Whip pumpkin ice cream, egg white and salt to make pumpkin foam. Top drink with a dollop and serve immediately.\

Gold Rush
(By Billie Keithley, Liquid Chef of Breckenridge Distillery)

  • 1-1/2 oz Breckenridge Bourbon
  • 2 tsp Peach jam
  • 2 oz Apple cider
  • Ginger ale
  • Garnish: Peach slice, orange peel, cinnamon stick, sprinkle raw sugar.

Method: Shake first 3 ingredients with ice. Top with ginger ale and garnish.

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
A beginner’s guide to Burmese cuisine
Plus, a recipe to make the national dish
Tofu dish from Top Burmese in Portland, Oregon

When it comes to Asian cuisine, there are several heavyweights. Chinese, Japanese cuisine, and Thai jump to mind, three major cooking styles that have crossed many oceans and created solid footings abroad. But what of the smaller nations and their unique culinary customs?
Burma is one of those Asian countries, roughly the size of Texas and wedged between Bangladesh to the west and Thailand and Laos to the east. It’s important to note that the nation also goes by the Myanmar name, depending on who you ask. Political turmoil over the last several decades has seen not only a tug-of-war regarding its national title but also a struggle to define itself. Generations of British colonialism faded into brutal military rule and several uprisings.
This is the land of large pythons and precious stones. Some 90% of the globe’s rubies come from Burma. Rice is Burma’s biggest export and the landscape is dramatic, with towering mountain ranges, verdant jungles, and incredible old towers from bygone civilizations. Some 100 ethnic groups call Burma home, making the population of more than 53 million extremely diverse.
With tons of coastline, thanks to the adjacent Bay of Bengal and Andaman Sea, Burma cuisine is unsurprisingly driven by seafood. This is the land of fish sauce and dried prawns. The national dish is mohinga, a breakfast dish made with rice noodles and fish soup. Inland, there's more in the way of pork and beef and plenty of fresh fruits and vegetables. 

Local Burmese restaurant in the U.S.

Read more
How to build the perfect charcuterie board for your date night
Check out these charcuterie board ideas to top off your evening
Charcuterie board and glasses of wine on a wooden table

The art of the charcuterie board goes far beyond the fancy ones you’ve seen on your screen. These Instagram-worthy adult Lunchables have ancient origins and meticulous methods that make them an even more appealing option for your dinner party. From the authentic to the adventurous, here’s how to take a pedestrian cheese plate and turn it into sensational charcuterie.
How to make a charcuterie board

Charcuterie boards should offer an array of flavors and textures that offer contrasting and complementing tastes in each bite. How the board elements are displayed is quintessential to its allure, but there are no specific rules to follow. Be as whimsical as you wish, playing with colors and layers, adding as much or as little as you think your guests will enjoy.

Read more
The best hiking snacks to fuel your time on the trail
Consider these foods to have with you on your hike
Man eating a hiking snack

Warmer weather is here, and it's finally time to dust off the hiking gear that’s been hibernating in the back of your closet all winter, and make some hiking snacks that will get you ready to hit the trails. From getting fresh air and exercise to enjoying scenic vistas, hiking is one of the best ways to get outdoors and enjoy nature. But, whether you're taking on one of the most physically challenging hikes in the U.S. or embarking on a short and simple day hike, it's important to be prepared with the right equipment -- and that includes the best hiking snacks. 

If you're keeping your hike relatively short, there's no need to reach for the dehydrated meals. What you do want are snacks that won’t spoil, don’t take up a ton of space in your backpack, and help you stay energized and feel good all day long. That means you'll want a mix of carbohydrates and protein, both of which your body needs to perform at its best during the hike and recover properly once you're done.

Read more