Pisco and cider as main ingredients make for tasty fall cocktails

Correction: This story has been updated to reflect pisco as a grape brandy from Chile and Peru.

Now that the temperatures are dropping and the holidays are around the corner, there are probably a couple of things you’re wishing for right now: a new winter wardrobe and a drink or two that will get you in the spirit.

Fall cocktails don’t have to be full of classic autumn ingredients like pumpkin, fig and cinnamon to be the perfect antidote to the coming winter chill, but they certainly don’t hurt. In fact, fig and cinnamon each make their own contributions to these cocktails listed below.

One features pisco, a grape brandy from Chile and Peru; the other’s full of cider from craft producer Sonoma Cider. They’re both underutilized ingredients in drinks these days and are particularly suited for this season.

Portón Autumn Sparkler

2 oz. Pisco Portón

1/2 oz. fresh lemon juice

1 1/4 oz. fig preserves

2 oz. sparkling wine

Fresh rosemary sprig and orange peel

Combine Portón, lemon juice and preserves in a shaker and shake with ice. Double strain over large ice in rocks glass. Top with sparkling wine. Garnish with rosemary sprig and orange peel.

— Pisco Portón

Snow Apple Cap

3 oz. Sonoma Cider’s The Hatchet

1 1/2 oz. St. George Botanivore Gin

4 sage leaves plus more for garnish

3/4 oz. honey syrup

3/4 oz. sweet vermouth

small sprinkle of cinnamon

1 egg white

Sprinkle of nutmeg

Muddle sage with gin in a mixing glass. Add honey syrup, sweet vermouth and a small pinch of cinnamon and then shake with ice for 15 seconds.

Strain into glass, add cider and then fill with ice, leaving half an inch. Top with stiff egg white, sprinkle with nutmeg and garnish with sage leaves.

— Sonoma Cider