Saturday, November 2, 2019

The Ultimate Guide to Mushrooms

types of mushroom guide

There are far more types of mushrooms than what you usually find in your grocery store. Consider this a visual mushroom guide to our favorites, from abalone to shiitake.

Mushrooms, the fruiting bodies of edible fungi, are amazing things in the kitchen, bearers of flavor that range from nutty to aromatically woody to—naturally—earthy.

Sometimes it’s the texture of a mushroom that strikes you most, other times it’s texture and flavor working in an eerily gorgeous kind of symbiosis. Sometimes a mushroom’s looks are just as captivating.

wild mushrooms

Chowhound

We asked Ian Garrone, founder of Far West Fungi in San Francisco, to guide us through the most common (and delicious) culinary specimens.

Garrone comes from a family of mushroom hunters and growers, and his shop in the San Francisco Ferry Building overflows with familiar and exotic species, from the beige buttonlike cremini to the bright orange lobster mushroom, curled like a fist.

And please note: This is a buying guide, not a foraging guide. Leave foraging to the experts (because misidentifying wild mushrooms can kill you), and leave eating and enjoying these amazing mushroom varieties to the rest of us.

Shiitake Mushrooms

Shelf life: 14 days

The shiitake is native to East Asia, but its popularity has led to its cultivation worldwide. It is a good source of vitamin D, niacin, and potassium. Shiitakes are admired for their bold, savory, garlic flavor, and are so fleshy in texture that some people find them too chewy. “Cook for over 10 minutes,” recommends Garrone, and they’ll soften up.

Tree Oyster Mushrooms

Shelf life: 3 to 4 days

There are a few different varieties of edible oyster mushrooms, including some that are pink or yellow in color, but the tannish-brown tree oyster is widely cultivated and common in grocery stores. Velvety soft in texture, it has a slightly sharp flavor that blends well with chicken and fish dishes. Don’t cook tree oysters for more than four minutes, warns Garrone, or they’ll be overdone.

Cremini Mushrooms (a.k.a. Crimini, Brown, Baby Bella)

Shelf life: 7 days

The cremini, an immature portobello mushroom, graces tables worldwide. It’s widely cultivated, has a mild flavor and a traditional mushroom texture, and basically “goes in everything,” Garrone says.

Portobello Mushrooms (a.k.a. Portobella, Portabello, Portabella)

Shelf life: 7 days

A full-grown cremini, the portobello is much larger, with a fleshier texture and muskier flavor. Because of this, it is a popular substitute for meat. Garrone recommends cooking portobellos whole, because “if you chop them up into small portions, you might as well just get browns.”

Porcini Mushrooms (a.k.a. Cèpes, Bolete)

Shelf life: 2 days fresh

Fresh porcini have a limited seasonal window—they are harvested in the mountains in the spring and on the coast in the fall—but they can be found dried year-round. Eaten within two days of picking, they have a nice crunch and are good shaved over a salad. After two days, they should only be eaten cooked. Garrone recommends looking for fresh mushrooms that are as firm as possible. They’re apt to be buggy, so check them carefully. When dried, porcini take on a bolder, nuttier flavor.

Maitake Mushrooms (a.k.a. Sheep’s Head, Ram’s Head, Hen of the Woods)

Shelf life: 10 days

This ruffled brown fungus grows at the base of trees, and can reach 50 pounds. Once considered the leading medicinal mushroom, it has gained culinary popularity because of its roasted chicken flavor and slightly meaty texture. It is rich in potassium, calcium, and magnesium, along with amino acids. Its Asian name means “dancing mushroom,” because, the lore goes, whoever found it would dance for joy. “Cook for more than 10 minutes, almost 15,” says Garrone, “and you’ve got yourself a delicious ingredient for risottos or stir-fries.”

Abalone Mushrooms

Shelf life: 7 days

A relative of the oyster mushroom, and sometimes confused with the king trumpet, the abalone mushroom has a silky texture along with a mild, buttery flavor similar to the shellfish after which it’s named. Restaurants occasionally substitute abalone mushrooms for porcini because they have fewer bug issues. Breaded and fried, they can stand in for real abalone.

Shimeji Mushrooms (a.k.a. Buna-Shimeji [Brown], Bunapi-Shimeji [White], Hon-Shimeji, Beech Mushrooms)

Shelf life: 5 days

Shimeji (pronounced shee-MAY-jhee) refers to about 20 different breeds of oyster mushrooms, the most common of which go by the names brown or white shimeji. Because they often grow on beech trees, they’re also known as beech mushrooms. With a firm texture and a delicate shellfishlike flavor, shimeji mushrooms are ideal for pairing with any kind of seafood.

Nameko Mushrooms

Shelf life: 3 days

These small orange mushrooms are easily identified by an unusual gelatinous coating that gives them an amber sheen. When you sauté them, the coating also acts as a good thickener for sauces or stews. Namekos have a sweet woodsy flavor and a silky, velvety texture, and they are very popular in Japan, where they are traditionally added to miso soup. Garrone recommends simply sautéing them with soy sauce and serving over rice.

Pioppini Mushrooms

Shelf life: 7 days

A member of the shimeji family, pioppini mushrooms have a flavor similar to porcini but are more peppery. Their firm texture makes them a good addition to a stir-fry; you can use the whole mushroom, stem and all. Garrone says the pioppini has become many people’s favorite go-to mushroom because it has a lot of flavor yet is relatively inexpensive.

King Trumpet Mushrooms (a.k.a. French Horn, King Oyster)

Shelf life: 10 days

In the same family as the oyster mushroom, the king trumpet is larger and denser. Its buttery, sweet flavor makes it a good choice for grilling and as an addition to stews. An “all-around good mushroom,” Garrone says.

Morel Mushrooms (a.k.a. Land Fish)

Shelf life: 5 days

This springtime mushroom is highly prized for its earthy, smoky flavor and light, veal-like texture. Because it’s so strong in flavor, the morel works well with beef and in rich gravies. One popular fresh preparation is to flour and fry morels.

Chanterelle Mushrooms

Shelf life: 10 days

Chanterelle refers to a family of mushrooms including the golden, yellowfoot, and white chanterelle, as well as the black trumpet mushroom. In the United States, chanterelles are in season during the fall, but Garrone says they’re available 10 months out of the year worldwide so you have a good chance of finding them any time. With a firm texture and a subtle flavor featuring peppery apricot notes, they’re great in cream sauces.

Black Trumpet Mushrooms

Shelf life: 4 to 10 days, depending on moisture level

Garrone describes the texture of black trumpets as “very slight, almost like they’re not really there,” but the mushrooms’ aromatic, cheeselike flavor makes up for that. Chop them finely and add them to eggs, stews, or anything that needs a bold flavor pickup. Black trumpets are harvested in late fall and into winter across the United States.

Lobster Mushrooms

Shelf life: 7 days

The lobster mushroom gets its distinctive red color from a powdery parasitic fungus that grows on its surface, but don’t let that sway you: Its walnut-meat texture and mild seafood flavor have made it increasingly popular. Lobster mushrooms are better fresh than dried, and the best time to find them in the U.S. is September. Check them carefully for bugs. Garrone recommends brushing them with olive oil and garlic and grilling, or using them in lobster bisque instead of the real thing.

Cauliflower Mushrooms

Shelf life: 7 days

Picked in the late spring to early fall in Oregon and Washington, cauliflower mushrooms grow in clusters that can weigh as much as 35 pounds. They have the texture of egg noodles and a rainy, lemon-zest flavor, and can be used as a noodle substitute. Garrone recommends chopping and sautéing them as a side dish with herbs and cream. Look for specimens that are as white as possible, in clusters the size of a cauliflower head.

Yellowfoot Chanterelle Mushrooms

Shelf life: 4 days

A true winter mushroom, the yellowfoot is sought for its earthy, woodsy flavor. Its delicate texture breaks down easily in sauces, and it is usually paired with veal or pork, as well as game dishes such as venison, rabbit, duck, or quail. Don’t confuse it with its relative, the golden chanterelle.

Fairy Ring Mushrooms

Shelf life: 1 year dried

This fall mushroom is imported from Europe and can be found dried year-round. Its cashewlike flavor makes it ideal for risottos and cream sauces. Garrone also recommends it with fish; he recently made a halibut dish with pecans and fairy ring mushrooms. The dried form of the mushroom has an intense flavor, so just use a little bit.

Candy Cap Mushrooms

Shelf life: 2 to 3 days fresh, 1 year dried

Generally only found dried (fresh specimens can sometimes be spotted in December or January in U.S. markets), the candy cap is prized for desserts. It has a distinctive sweet maple scent and flavor that go well in shortbread or cheesecake. Powdered, it can be added to pancake batter as a sweetener for diabetics. It can be expensive, but half an ounce is enough for a gallon of ice cream, says Garrone.

Matsutake Mushrooms (a.k.a. Pine Mushrooms)

Shelf life: 3 to 14 days, depending on the quality

Extremely popular in Japan, matsutakes are best fresh and can sell for well over $100 per pound. They are a fall variety in the States. Garrone describes the texture as “a little fibrous” and the flavor as “cinnamon pine.” Look for a specimen that is still closed, i.e., one in which you can’t see the gills. Matsutakes grow in sooty soil, so they’ll usually need a lot of cleaning with a moist paper towel. They are aromatic and traditionally served in miso soup or rice dishes.

Black Truffles

Shelf life: 4 days (the aromatics will be lost after that)

Brillat-Savarin called the truffle “the diamond of the kitchen.” Valued for their aromatic qualities, truffles vary in taste and smell depending on their age and provenance. They’re generally harvested in northern Italy, Spain, France, and Oregon. Flavors can range from earthy to green apple to savory garlic, while prices can range from $400 to $1,600 a pound. Look for very firm specimens. Usually shaved over warm food, truffles can also infuse foods; stored with eggs, for example, they will flavor the eggs.

Related Reading: What Is the Difference Between Black Truffles and White Truffles?

Bistro Dried Mushroom Blend, $7.99 at World Market

When you can't find fresh, this mix of dried porcini, black trumpet, shiitake, and oyster mushrooms can be rehydrated for sauces, soups, and gravy.
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Mushroom Recipes

Ready to eat? These are some of our best mushroom recipes.

Wild Mushrooms à la Crème

creamed mushroom recipe with wild mushrooms

Chowhound

Cooking a curated collection of wild and cultivated mushrooms—chanterelles, cremini, porcini, morels—is a way to appreciate broad and subtle differences in texture and flavor. This classic French recipe takes a diversity of mushrooms and unites them in an irresistible creamy sauce. Get our Wild Mushrooms à la Crème recipe.

Related Reading: 15 Creamy Mushroom Recipes That Don’t Require a Can Opener

Creamy Rigatoni with Chicken and Mushrooms

creamy chicken mushroom rigatoni recipe

Chowhound

Cremini are a threshold fungus, the variety most like common white button mushrooms. This creamy, comforting, and high-flavor pasta ekes the most out of cremini—they’re sautéed in the pan used to sear chicken, so they pick up all the rich brown goodness. Get our Creamy Rigatoni with Chicken and Mushrooms recipe.

Mushroom and Chile Tacos

Chile Mushroom Tacos recipe

Chowhound

The ubiquitous portobello gets a fresh identity as a taco filling. They’re sautéed with onion, fresh poblano chile, ground cumin, and dried oregano, then allied elements of classic pico de gallo salsa: tomato, lime, and cilantro. Get our Mushroom and Chile Tacos recipe.

Porcini-Parmesan Salt

Porcini-Parmesan Salt recipe

Chowhound

Drying preserves the deep-forest scent of porcini, and this DIY flavored salt makes that scent accessible to a wide array of dishes. Sprinkle it into scrambled eggs, use it to season roast chicken, or make it the centerpiece of a simple cream-based pasta. Get our Porcini-Parmesan Salt recipe.

Warm Fava Bean and Chanterelle Salad with Poached Eggs

Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe

Chowhound

To some, chanterelles are the apotheosis of mushroom flavor, earthy, deliciously wine-y, and delicately textured. This warm spring salad, with new-season fava beans, fingerling potatoes, and a bit of shallot and Dijon mustard, brings out their best. Poached eggs are an appropriately luxurious crowning touch. Get our Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe.

Morel Mushroom Toasts

creamed morel mushroom recipe on toast

Chowhound

Morels have deep flavor and a firm, almost chewy texture, two qualities that this classic French recipe takes full advantage of. Fresh spring morels are roasted, then combined with shallots cooked in butter, flamed with Cognac, and served on toast. Get our Morel Mushroom Toasts recipe.

Gai Lan and Shiitake Stir-Fried Brown Rice

Gai Lan and Shiitake Stir-Fried Brown Rice recipe

Chowhound

This earthy vegetarian dish with gai lan (Chinese broccoli) relies on fresh shiitake to provide a meaty kind of heft and the mysterious woodsy flavor these mushrooms are prized for. Brown rice ups both the flavor and texture of this quick, healthy recipe. Get our Gai Lan and Shiitake Stir-Fried Brown Rice recipe.

Fresh Pasta with Black Truffles

Fresh Black Truffle Pasta recipe

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Fresh black truffles are a treat; try this fresh pasta recipe to showcase them (though a truffle roast chicken is also divine). Get our Black Truffle Pasta recipe.

Related Reading: A Visual Guide to Pasta Shapes

Related Video: How to Clean Mushrooms

Original story by Traci Vogel. All photos are by Chris Rochelle/Chowhound.



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Pecan Pie

With a homemade crust, sweet pecan filling and a touch of molasses, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

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9 Hearty and Healthy Fall Breakfasts

healthy quinoa breakfast porridge with figs

Chilly fall mornings are the perfect time to slow down and enjoy the season’s harvest with a healthy breakfast. Whether you’re after sweet or savory, the flavors of fall offer plenty of possibilities. Here are some ideas to get you started. Try them on their own, or mix and match a few recipes for a seasonal brunch to share with friends.

Red Flannel Hash

Red Flannel Hash recipe

Chowhound

Dig your potatoes and pull your beets! Aida Mollenkamp created this vegetarian Red Flannel Hash for Chowhound, combining the best of the garden for a hearty start. Roasted veggies are topped with eggs for a pretty presentation and a punch of protein to power your morning. Get our Red Flannel Hash recipe.

Lodge Pre-Seasoned Cast Iron Skillet, $14.90 on Amazon

This pre-seasoned skillet is ready to use right away and is perfect for a hash.
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Related Reading: The 9 Best Skillets of 2019

Apple Cinnamon Baked Oatmeal

Fiber-filled oatmeal is a classic cold-morning breakfast that can be spiced up to suit any season—for fall, the obvious choice is apples. Make this baked oatmeal your own with a handful of chopped nuts, your favorite dried fruit, or a dollop of yogurt. Get the Apple Cinnamon Baked Oatmeal recipe.

Related Reading: What Are the Best Apples for Baking?

Wild Rice Porridge

Wild Rice Porridge breakfast recipe

Chowhound

Don’t know what to do with that leftover rice in your fridge? Have it for breakfast! This recipe combines pears, pecans, honey, and cream to create a beautifully simple breakfast. Take advantage of the season and use fresh pears instead of dried. Nuts, fruit, and grain make for a great start to any day. Get our Wild Rice Porridge recipe.

Healthy Quinoa Breakfast Porridge with Figs

healthy quinoa breakfast porridge with figs

Chowhound

Rice isn’t the only grain that can switch from the evening shift to the early morning. This breakfast porridge cooks quinoa with dried figs, maple syrup, cinnamon, and nutmeg, then enriches it with milk (choose non-dairy milk for a vegan dish), and chopped, toasted pecans plus more figs for garnish. The dried figs will plump up in the pot, but feel free to mix in fresh figs for the topping. Get our Healthy Quinoa Breakfast Porridge with Figs recipe.

Related Reading: A Guide to Figs

Crustless Mushroom Quiche

Crustless Mushroom Quiche recipe

Chowhound

For the mornings when you have time to play in the kitchen, this easy crustless quiche is rich with bacon, mushrooms, and cheese. You can omit the bacon and cut back on the cheese for a lighter bite, but you’re already saving a lot of calories (and fuss) by omitting the crust, so don’t feel too guilty. Add a salad and this is perfect for lunch or dinner too. Get our Crustless Mushroom Quiche recipe.

Spiced Pumpkin-Pecan Pancakes

Spiced Pumpkin Pecan Pancakes recipe

Chowhound

No breakfast list would be complete without pancakes, and while not exactly spa food, these are healthier than some! This recipe uses pumpkin and pecans to get the flavors of fall into this breakfast standard, but if you top the stack with molasses-clove butter, it’s even better. The fresh pumpkin adds color, flavor, and beta carotene. Get our Spiced Pumpkin-Pecan Pancakes recipe.

Related Reading: Why Pumpkin Should Be a Superfood

Healthy Sweet Potato and Black Bean Breakfast Burrito

Using sweet potatoes is a great fall twist on the classic breakfast burrito; black beans, avocado, cheese, and eggs are all along for the ride as usual, all wrapped in a whole wheat tortilla. These are a great make-ahead breakfast too—store them in the freezer and defrost as needed. For a meatier option, add bacon, breakfast sausage, or chorizo (real or veggie versions). Get the Healthy Sweet Potato and Black Bean Breakfast Burrito recipe.

Caramelized Pear Oatmeal

Without the ice cream, you could eat a pear crisp (or apple crisp) for breakfast, but this is a healthier way to enjoy the same fall flavors and fruit: maple syrup-caramelized pears and toasted pecans atop oats with a heart-healthy addition of flax seed. Cooking the pears in coconut oil instead of butter also means it’s vegan. Get the Caramelized Pear Oatmeal recipe.

Sweet Potato and Turkey Frittata

Sweet Potato and Turkey Frittata recipe

Chowhound

Fairly similar to a crustless quiche, frittata is a great way to use up any leftovers you have on hand—so you might want to earmark this for the day after Thanksgiving, or just add shredded chicken (or leave the meat out all together). You can also substitute the sweet potatoes for leftover roasted butternut squash or even canned pumpkin in a pinch. Get our Sweet Potato and Turkey Frittata recipe.

Pumpkin Overnight Oats

“Overnight oats” often refers to a no-cook preparation of chia seeds and oats mixed up the night before and grabbed from the fridge in the morning once the liquid has had a chance to soak in, but this overnight oatmeal is actually made in the slow cooker while you sleep. Wake up to the warm scent of pumpkin pie spices, maple syrup, and vanilla—then dig in to this hearty yet healthy and totally comforting breakfast. Get the Pumpkin Overnight Oats recipe. (For the other kind of overnight oats with the same fall flavors, try this Pumpkin Pie Overnight Oats recipe with Greek yogurt and chia.)

This post was written by Kelly Hatton and has been updated by Chowhound Editors with new links, images, and text.



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21 Fall Drink Recipes Starring Our Favorite Autumn Fruit

apple mezcal drink recipe

These fall drink recipes take advantage of the best seasonal fall fruit—some are warm, some chilled, and some are even nonalcoholic, so everyone gets to enjoy a taste of autumn in a glass. Cheers!

Summer beverages are all about the thirst-quenchers: lemonades, iced teas, and beers the palest shade of yellow. Winter, on the other hand, is the time for hot cocoa, toddies, and anything that will erase the agony of the cold. So what about fall, the season in between?

Serve In StyleChic Home Bar Gifts Under $100Clever marketing may have us believe that it’s the time to scarf down pumpkin spice everything, when really it should be about featuring the fruits of the season. We’re talking about beverages with apples, pears, grapes, cranberries, and pomegranates. The sort that have way more actual products of the autumn harvest in them than some dubiously-made goop from a squirt bottle.

It’s time to end the parade of pumpkin-like flavors and reclaim fall for its real fruits, in their many shades of russet, ruby, and amber. We’ve collected 21 drink recipes to lead the way.

Fall Mocktails

Virgin drinks are no longer simply kids’ stuff, or even tossed together as a token gesture to teetotalers and designated drivers. Nonalcoholic drinks just keep getting better, and should be crafted with as much care as a perfect Manhattan or martini. These are some of our favorite zero-proof fall drinks (of course, if you want to, you can add a splash of something harder to any one of them).

Related Reading: The Ultimate Guide to Mocktails

1. Green Apple Sparkler

green apple sparkling cocktail recipe

Chowhound

The seltzer might give this alcohol-free Italian soda its sparkling name, but it’s really the prickly flavor of Granny Smiths that dazzles and shines. Get our Sparkling Green Apple Mocktail recipe.

2. Cranberry-Apple Shrub

cranberry apple shrub recipe

Chowhound

Shrubs (sweetened and infused drinking vinegars) are addictively acerbic. This cranberry and apple version can serve as the base for a wide array of pucker-y creations. Get our Cranberry-Apple Shrub recipe.

3. Cranberry Shrub Spritz

cranberru shrub spritz nonalcoholic drink recipe

Chowhound

For instance, you can mix the above shrub with a few ounces of seltzer for a carbonated drink that’s a complete 180 from your sugary sweet colas. Get our Cranberry Shrub Spritz recipe.

4. Autumn Chiller

fall apple cider mocktail recipe

Chowhound

Think of the autumn chiller as a brisk, summer juice with the flavors of fall (thanks to ginger beer and sparkling apple cider), suited for sipping on those still-warm days between the two seasons. Get our Autumn Chiller Fall Mocktail recipe.

5. Puritan’s Pride

Puritan's Pride nonalcoholic cranberry cocktail

Chowhound

Sparkling cider, ginger syrup, and cranberry juice combine for a festive mocktail that’s right at home on your Thanksgiving table. Get our Puritan’s Pride Cranberry Mocktail recipe.

6. Mulled Apple Cider

mulled apple cider recipe no alcohol

Chowhound

What’s fall without at least one mug of warmly spiced, steaming apple cider? Our version includes cloves, allspice, star anise, cinnamon, ginger, and orange peel, as well as an unexpected addition of black peppercorns for a bit more kick. They infuse the apple cider with a wonderfully aromatic flavor that’ll warm you from head to toe. Get our Mulled Apple Cider recipe.

Fall Cocktails

And now for the boozy bunch. These mixed drinks all pack in the flavors of fall, plus a punch of alcohol.

7. Brandy-Apple Punch

brandy apple drink recipe

Chowhound

Fruit punch can be so much more than a candy-like medley of tropical fruits. This version is downright autumnal with its mix of apple, cranberry, and brandy. Get our Brandy-Apple Punch recipe.

8. Bobbing for Mezcal

apple mezcal drink recipe

Chowhound

Okay, “bobbing” for mezcal may be a bit of a stretch when the smoky agave liquor is so easy to pick out among the ingredients. Regardless, that headstrong aroma brings a mouthful to savor against the sweetness of apple cider, maple syrup, and ginger beer. Get our Apple Mezcal Cocktail recipe.

Related Reading: What Is the Difference Between Tequila and Mezcal?

9. Rum and Cranberry Shrub Cocktail

cranberry shrub rum drink recipe

Chowhound

Returning to that tart cranberry-apple shrub from above, if you prefer to make it into a spiked drink, you can shake it with some dark rum, which gives it a molasses-y edge (or try vodka to let the puckery fruit flavors take center stage). Get our Rum and Cranberry Shrub Cocktail recipe.

10. Le Petit Hibou

wine and lillet cocktail recipe

Chowhound

This “little owl” amplifies the fruity qualities of a pinot or sauvignon blanc, blending it with apple juice and Lillet apertif. Get our Le Petit Hibou Wine Cocktail recipe.

11. Hot Mulled Sherried Apple Cider

mulled apple cider with sherry recipe

Chowhound

Hot mulled cider is well known for its ability to accommodate healthy glugs of whiskey and rum. But sherry? It turns out that nutty amontillado is ideal for accentuating the mellow spices that are also thrown into the mix. Get our Hot Mulled Sherried Apple Cider recipe.

12. Slow Cooker Spiked Wassail

slow cooker spiked wassail

Chowhound

A wassail is made by slowly mulling juices with a handful of aromatic spices. It’s then spiced with apple brandy and served with whole roasted apples that skim the surface—could you get much more autumnal than that? Get our Slow Cooker Spiked Wassail recipe.

13. Concord Grape Martini

Concord grape martini recipe

Chowhound

Concord grapes have an unmistakable, almost aggressive flavor, one that can be tricky to mix with others. Luckily, it finds a mate in the juniper and bergamot notes of gin, making a martini that’s fruity without being frivolous. Get our Concord Grape Martini recipe.

14. The Flying Fig

fig elderflower cocktail recipe

Chowhound

Fresh figs are an underrated ingredient in general, but especially when it comes to drinks. This cocktail fixes that: You muddle two figs with elderflower liqueur before shaking with vodka, lemon juice, and agave nectar. Get our Fig Cocktail recipe.

15. Grilled Sangría

grilled summer sangria recipe

Chowhound

If you’re enjoying an Indian summer and haven’t yet put away the grill, you can make the most of the situation with this sangria that uses fall fruits for backyard barbecue purposes. The skewered apples, grapes, and citrus take on a smoky flavor that then plays off the full body of red Rioja. Get our Grilled Sangría recipe.

16. Spiced Brandy-Pear Punch

spiced brandy pear punch recipe

Chowhound

Don’t forget that cider season isn’t just about apples—pears make for a perfectly sweet, floral, and refreshing drink, too. This punch allows hard pear cider to go deep, marrying it with cinnamon and Courvoisier. Get our Spiced Brandy-Pear Punch recipe.

17. Spiced Pear-Champagne Punch

spiced pear champagne punch recipe

Chowhound

For a completely different pear-centric punch, add Champagne. Effervescent and cheery with bubbly, spices, and blood orange, this large-format drink is fit for special occasions. Get our Spiced Pear-Champagne Punch recipe.

18. Sparkling Rum and Pomegranate Punch

Sparkling Pomegranate Punch with Rum

Chowhound

Pomegranate juice is powerful and straight to the point, but rum and sparkling wine can help sweeten its aggressive edge. Serve this punch with a stunning pomegranate and lime ice block, which not only looks good, it will also help keep the drink cool without watering it down. Make it in a Bundt pan for an even prettier presentation. Get our Sparkling Rum and Pomegranate Punch recipe.

19. Smoky, Hot Apple Cider with Scotch

smoky hot apple cider with scotch

Chowhound

For a smokier take on fall fruit, try this warm cocktail with apple cider, honey, scotch, and lemon. Get our Smoky, Hot Apple Cider with Scotch recipe.

20. Spiced Cranberry Sangria

spiced cranberry sangria

Chowhound

Cranberries and Granny Smith apples fix this sangria firmly in fall, but the ruby port and spiced simple syrup with cinnamon, allspice, cloves, and anise mean it’ll be just as appropriate at all your holiday parties too. In addition to port and Cointreau, there’s also rosé, which needn’t go away with summer. Get our Spiced Cranberry Sangria recipe.

21. Cranberry Culprit

cranberry sauce cocktail recipe

Chowhound

The cranberries here are only guilty of improving on a bar staple, swapping out the amaretto sour’s cloying lemon-lime mix for the briskness of tart fruit. This a fantastic way to use up any leftover cranberry sauce, but also tasty enough that it’s worth whipping up a fresh batch. Get our Cranberry Bourbon Cocktail recipe.

Related Video: How to Make Quick Cranberry Sauce Sangria



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