When Fall comes around, I notice a major shift. Hosting takes over my life, and I’m not complaining, but I need easy Drink recipes in batches to help me out. In addition, if I can make these recipes Lower-In-Alcohol or Alcohol-Free that can easily incorporate a spirit for individual tastes, then we are winning! So I’m sharing 3 what I’m calling No-Low recipes that are either Lower-in-Alcohol or Alcohol-Free Drinks that you can share for this hosting season.

Want to see the LIVE segment that shares these recipes on Breakfast Television? Follow the Link HERE for all the live action.

Vermouth with Chai & Maple

There’s so many reasons I love this Lower-IN-Alcohol Batched Drink. Vermouth offers an affordable, lower-in-alcohol spirit that’s great to use in batched drinks. This drink incorporates Tea, which I love using tea because it brings volume and a sophisticated palate to your drink then simply juice. This Batched Drink also provides the beautiful warming flavours of Fall I love.

Important thing to note with this recipe – Your Vermouth Matters. You want to go Italian, and of the red varietal. Cinzano Vermouth is used here and giving this cocktail exactly what you need at an exceptional value.

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The Autumn Alibi

A refreshing Autumn combination of Cinzano Italian Red Vermouth, Chai Tea, Maple and Citrus.

– Difficulty: Easy

Servings 6 Serving

Author Monica C

Ingredients

• 0.75 cup Cinzano Red Vermouth
• 1.5 cup Steeped Chai Tea
• 1/3 cup Maple Syrup 1:1 with boiled water
• 0.5 cup Orange Juice
• 0.25 cup Lemon Juice

Instructions

1. Combine all ingredients in a pitcher and keep chilled in the fridge until ready to serve.
2. When ready to serve, fill your glass with ice, top with your drink and serve with an Orange Wheel.

Recipe Notes

The Maple Syrup in this recipe uses 1 part of boiled water and 1 part maple syrup, so it is a diluted form.

Apple Cider Lemonade

You know when something is too easy, that it doesn’t feel like it warrants a recipe? That is what this drink feels like. It combines two concepts I love, offered in a refreshing way, that can easily be served on it’s own and Alcohol-Free or you can combine with a number of unique spirits. From Vodka, Whisky, Sake and so much more, explore how this Apple Cider Lemonade is the perfect choice for you!

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The Apple Stand

Author Monica C

Ingredients

With PC’s Original Lemonade:

• 2 Cups Apple Cider
• 2 Cups PC’s Lemonade
• 0.25 cup Freshly Squeezed Lemon Juice

With a Homemade Lemonade:

• 2 Cups Apple Cider
• 1.5 cup Water
• 0.5 cup Lemon Juice
• 0.5 cup Honey Simple Syrup 1:1

Instructions

1. In a pitcher, combine all the ingredients and stir. Leave in the fridge until ready to serve.
2. Once ready to serve, pour over fresh ice. Optional Lemon Wheel for garnish.

Recipe Notes

To make the Honey Simple Syrup, combine 1 part Honey with 1 part boiled water. Stir until dissolved.

There are a few recommendations I make on-air in terms of setting up a Bar, to give people the option to choose whether they’d like the Cider or any of the other Batched Drinks to include alcohol. When it comes to Fall, so many spirits can work with these recipes. Some of my favourites include St Remy XO Brandy, Gosling’s Black Seal Rum and Georgian Bay‘s Vodka and/or Whisky.

Cider Batched Cocktail

Take advantage of all the seasonal Beers and Ciders in the market and create more bubbly cocktails! Keep them lower in alcohol by just mixing with your bubbly component or give them more body with an added spirit. Nonetheless, be mindful when choosing your beer or cider. Something with less sugar is best, that way you can control the elements of the cocktail better. Today, I’ll be sharing a Pear Cider recipe that combines Pear Nectar, Grapefruit and a homemade Brown Sugar Syrup with Ginger, Cardamom and Cinnamon!

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Pear Necessities

Servings 6 Servings

Author Monica C

Ingredients

• 1.5 cups Grapefruit Juice
• 1 cup Pear Nectar
• 0.25 cup Brown Sugar Syrup
• 1 oz Lemon Juice
• 1 can Ardiel’s Pear Cider

Instructions

1. In a pitcher, combine all the ingredients and stir. Leave in the fridge (for up to 12 hrs) before ready to serve.
2. When ready to serve, pour over fresh ice. Pear Garnish Optional

Recipe Notes

To make the Brown Sugar Syrup, in a small saucer over med-high heat we combine 1 cup Brown Sugar, 1 cup water, 5 cardamom, 1 cinnamon stick and 1 inch Ginger Sliced. Let this come to a boil and simmer for 5 minutes before removing from heat. Let it come to room temperature before straining. Can last up to 2 weeks in the fridge.

Want to catch my other segments with Breakfast Television? Find them HERE!