HOUSTON – DeeDee Killen from Killen’s Steakhouse shares recipes for three fall cocktails.
Cynthiana Sunrise
1 1/2 oz. Buffalo Trace Bourbon
1/2 oz. B&B
1 oz. Pearland Coffee Roasters Cold Brew Coffee
1/4 oz. Maple Syrup
Shake all ingredients with ice for 30 seconds, strain into a martini glass, spray with Coffee Pecan Bitters
A Brisk Toddy
1 1/2 oz. Whistlepig Rye Whiskey
1/2 oz. King's Ginger
1/4 oz. Lemon Juice
1/4 oz. Honey Syrup
Egg white
Shake Lemon Juice, Candied Ginger & Egg White for 20 seconds, then add ice, Honey Syrup & King's Ginger shake for an additional 15 seconds. Garnish with Candied Ginger
Caramel Apple Brandy Alexander
1 1/2 oz. Laird's Apple Brandy
1/2 oz. Butterscotch Liquer
1 oz. Melted Cinnamon Ice Cream
A pinch of Nutmeg
Shake all ingredients with ice for 30 seconds, strain into glass. Garnish with an apple slice, zest cinnamon onto the apple.