Five drink recipes for cool autumn evenings

This fall, The Fashion Vibes editors decided to bring all the stereotypes about this season’s rise to life. Therefore, we are eagerly waiting for the real autumn cold to arrive to start tackling the main tasks, namely choosing atmospheric arrays and drinks that will brighten up a boring evening. And if we don’t have a problem with the first point, we have questions about the second. Warm September changed all our plans, so we’re swapping pumpkin spice lattes for bumble for now.

But we hasten to disappoint everyone who temporarily forgot about the existence of warm clothes – autumn is already in the city, which means the most atmospheric evenings are near.

In general, the most pleasant thing for a food editor at this time of year is the autumn menu in cafes and restaurants. And if you’re indifferent to desserts, follow our example and opt for seasonal mocktails instead of desserts. Hot chocolate, special coffee, warming teas and other drinks will be our faithful companions in the coming months. If you are not an autumn person and do not leave the house without a special reason, we have compiled the recipes of the best autumn drinks in the city for you.

We talked with bartenders in Moscow bars and restaurants about how to prepare delicious and atmospheric autumn hot drinks at home.

Creamy grog with cooked milk foam

Kirill Sencha, head bartender of the grand lobby and bar “Chaliapin”

In general, a classic grog is a hot rum-based cocktail. But believe me, the non-alcoholic version warms your heart just as much. For example, at the recently opened Grand Lobby & Bar “Chaliapin”, it is prepared with cranberry juice and baked milk foam. The combination turned out to be unusual.

What you will need:

Homemade cranberry juice – 100 ml.

Butter – 5 gr.

Spices (to taste) – 2 gr.

Honey – 10 gr.

Earl Gray tea – 2 gr.

Albumin powder – 2 g.

Baked milk (cold foam) – 70 gr.

How to mix everything:

To begin with, all ingredients, except milk foam, need to be placed in a saucepan and boiled over low heat, without boiling. Then we filter the resulting mixture and let it sit for a while.

Pour the cooked milk into a blender, add some sugar and albumin powder. We shred the entire contents and add it to a special siphon with cylinder number 2 (can be ordered at any market if available).

Then add cold foam to the hot drink previously boiled over the fire. Thanks to the contrast of temperatures, a real gastronomic combination of tastes is achieved.

Smoked tea with northern berries

Vasily Zheglov, head bartender of Touch Chef’s Place&Bar

For those who refuse coffee drinks in favor of tea, this recipe will definitely come in handy more than once. The mixture of northern berries is a real lifesaver in the fight against seasonal viruses. Don’t believe it? Prepare the smoked tea according to the Touch Chef’s Place&Bar recipe and see for yourself.

What you will need:

Cranberries – 50 gr.

Raspberries – 50 gr.

Lingonberry – 50 gr.

Lapsang souchong – 4g.

Mint leaves – 4 gr.

Sugar – 20 gr.

Pineapple syrup – 30 ml.

Boiling water – 300 gr.

Orange – 50 gr.

How to mix everything:

Brew lapsang souchong tea with mint at 80 degrees. Then add the fruits with sugar and pineapple syrup. Try all this in a blender and pass it through a fine strainer. Heat the resulting autumn drink and decorate with berries and orange slices.

cherry grog

Nikolos Mirtskhulava, bar manager at Megobari

Like other cocktails, grog can be served in several variations. For example, one of them was found in Georgian wine bars Megobari. Here, the non-alcoholic cocktail is served with cherry and currant puree. So you only have two options: either cook at home or go and try it.

What you will need:

Cherry puree – 60 ml.

Blackcurrant puree – 20 ml.

Fresh orange – 25 gr.

Fresh lemon -20 gr.

Fresh apple – 25 gr.

Water – 150 ml.

Cinnamon stick – 1 pc.

Cloves – 2 pcs.

Cardamom – 2 pcs.

Star anise – 2 pcs.

How to mix everything:

Cut the orange and lemon zest into cubes. Place these ingredients in a jug and pour in the puree. Then add spices and boil on the nozzle. Then pour the resulting mixture into a highball glass and garnish with mint, cinnamon and bamboo leaves.

Sbiten oolong mango with gooseberry and mint

Bartenders’ Red Wall

In general, sbiten is an ancient decoction of honey, molasses, herbs and spices. They drank tea until it was brought to Russia. But even after many years the drink does not lose its popularity, it just constantly transforms. For example, at the Red Wall in Nizhny Novgorod it is served on a milk oolong basis with gooseberry, lemongrass and mango. The drink is easy to prepare, so do not miss the opportunity to cheer up your autumn evening.

What you will need:

Mango oolong milk tea

Gooseberries – 70 gr.

mint

Lemon grass

How to mix everything:

First, add mango milk oolong to the teapot. Then crush the gooseberries in a mortar. Add mint, chopped lemongrass sprig and sugar to taste. Add all the ingredients to the kettle, pour boiling water over it and let it brew for a bit.

Sea buckthorn-ginger tea

Elijah Ivanenko, Touche

I agree, the preparation of tea should be as simple as possible. That’s why the editors decided that this article could not do without an autumn recipe.

What you will need:

Fresh frozen sea buckthorn – 500 gr.

Ginger – 50 gr.

Water – 250 ml.

Honey – 150 gr.

How to mix everything:

All ingredients should be pureed in a blender and then strain through a sieve. Pour the resulting mixture into bottles and store in the refrigerator for up to seven days.

Honey can be replaced with another syrup, such as vanilla or agave, if desired or if allergic.

To prepare a hot drink, mix the mixture with hot water or tea in a ratio of 1 to 3. Add orange slices and spices when serving.