A symphony of autumn’s finest flavors, two types of vermouth, brandy, cognac, and rhubarb bitters, are stirred ( not shaken) to make a seasonal cocktail.

Inspired by the beginning of autumn, the Head Bartender of Bar Bastion, Enrique Diaz, created Fallen Leaves. The drink starts with an aromatic mix of vermouths, brandy and cognac. And, lastly, garnished with three dashes of rhubarb bitters. This last step enhances the aromas and further channels fall.

“Fallen Leaves is a symphony of autumn’s finest flavors, creating a well-balanced seasonal cocktail that promises a rich and layered sipping experience. The sweetness of the Vermouth Routin Blanc blended with notes of apple from the Calvados adds a refreshing element while contrasting the herbal and spicy undertones from the Cinzano Rosso. Meanwhile in the background, the Pierre Ferrand forms a smooth and elegant base, showcasing the depth of the high-quality brandy. This cocktail pays homage to the start of fall season where leaves are transforming, and the air turns crisp” – Enrique Diaz, Head Bartender at Bar Bastion

See Also

Geishan Mary and Tropical Matcha Sour – Dry January Cocktails

What makes it special? This is an autumnal riff of the classic Manhattan which typically combines of whiskey, sweet vermouth, bitters, and a maraschino cherry garnish.

Step by Step Guide to Making a Fallen Leaves Cocktail

1. Fill a mixing glass with ice.
2. Add 1 oz of Cinzano Rosso, 1 oz of Vermouth Routin Blanc, 0.5 oz of Calvados, and 0.5 oz of Pierre Ferrand to the mixing glass.
3. Stir the ingredients in the mixing glass with the ice until chilled.
4. Strain the mixture into a coupe glass.
5. Add 3 dashes of rhubarb bitters on top of the cocktail for garnish.
6. Serve and enjoy your well-balanced seasonal cocktail

Fallen Leaves

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Fallen Leaves is a symphony of autumn’s finest flavors, creating a well-balanced seasonal cocktail that promises a rich and layered sipping experience.

• Author: Enrique Diaz, Head Bartender at Bar Bastion

Ingredients

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1 oz Cinzano Rosso
1 oz Vermouth Routin Blanc
0.5 oz Calvados
0.5 oz Pierre Ferrand
Rhubarb bitters, 3 dashes

Glass: Coupe
Garnish: Rhubarb bitters

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Instructions

1. Fill a mixing glass with ice.
2. Add 1 oz of Cinzano Rosso, 1 oz of Vermouth Routin Blanc, 0.5 oz of Calvados, and 0.5 oz of Pierre Ferrand to the mixing glass.
3. Stir the ingredients in the mixing glass with the ice until chilled.
4. Strain the mixture into a coupe glass.
5. Add 3 dashes of rhubarb bitters on top of the cocktail for garnish.
6. Serve and enjoy your well-balanced seasonal cocktail