Now that summer drinking is over, it's time to get into autumnal cocktails. Seasonal ingredients like cranberries and apples pair beautifully with ginger beer, white wine and hard cider to create delicious drinks. Whether you're looking for a comforting hot toddy or a tart pear sour, we've got your fall cocktail needs covered

Christina Holmes

Chef Eric Bechard likes his cider funky. 

F&W Editors
January 04, 2014

After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.

Portland chef Eric Bechard is a huge fan of sparkling ciders. “I’m really into a French method or méthode champenoise cider from E.Z. Orchards, here in Oregon,” he says. “It’s funky, minerally, deep, but with a light body, nicely carbonated and high acid. I do prefer the funkier ciders. I like Brett (Brettanomyces—a type of wild yeast used in some ciders and beers, delivering a characteristically funky flavor). At the Kingdom of Roosevelt, we have a lot of wine, but everything else is sour beer, wild yeast beer and cider.”

Related: F&W's Expert Guide to Champagne
Sparkling Cocktails
Cooking with Cider

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