Paul Kushner
Fall in Paradise is a seasonal cocktail that blends the richness of Demerara rum with the crisp taste of apple cider and the tropical sweetness of pineapple juice. A touch of allspice dram adds warm spice, while lime juice balances the drink with refreshing acidity. Finished with bitters for depth, this cocktail is layered, flavorful, and perfect for autumn gatherings. Garnished with cherries and pineapple, it bridges the cozy flavors of fall with the brightness of the tropics, making it a unique drink that feels equally suited for a cool evening or a festive celebration.
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Tasting Notes
Fall in Paradise blends tropical flavors with autumn spice for a cocktail that feels both refreshing and warming. Demerara rum provides a rich, molasses-like base that pairs seamlessly with the tart brightness of apple cider. Pineapple juice adds a juicy sweetness, bridging the tropical and seasonal elements, while allspice dram layers in warm spice with hints of clove, nutmeg, and cinnamon. A touch of lime juice balances the sweetness with acidity, while bitters deepen the complexity. Garnishes of cherries and pineapple emphasize its tropical side, making each sip a flavorful mix of fall spice and island-inspired fruit.
Equipment and Glassware
This Fall in Paradise requires simple bar tools, making it approachable yet refined in presentation. A cocktail shaker is essential for blending the rum, cider, juices, and spices while properly chilling the mixture. A jigger ensures accuracy in measuring, keeping flavors balanced and consistent. Use a strainer when pouring to separate the drink from the ice in the shaker, ensuring a smooth pour over fresh crushed ice. A highball glass is the ideal choice, offering room for crushed ice and garnishes while keeping the drink refreshing. Bar spoons, knives, and a cutting board may also help with garnishes and preparation.
Ingredients
- 1.5 ounces Demerara rum
- 1.5 ounces apple cider
- 1.5 ounces pineapple juice
- 0.5 ounce allspice dram
- 0.5 ounce lime juice
- 4-5 dashes bitters
- Garnish: Cherries and pineapple wedge optional
Instructions
- Begin by filling a highball glass with crushed ice to chill.
- In a cocktail shaker, combine the Demerara rum, apple cider, pineapple juice, allspice dram, lime juice, and bitters.
- Add a handful of ice to the shaker.
- Shake the mixture vigorously until well-chilled and all the flavors are thoroughly combined.
- Strain the cocktail into the prepared highball glass over the crushed ice.
- Garnish with cherries and a pineapple wedge for a tropical touch, if desired.
- Serve immediately and enjoy your Fall in Paradise cocktail.
Pro Tips
- Use freshly pressed apple cider for the best autumn character.
- Demerara rum adds richness, but other dark rums can be used if preferred.
- Shake firmly to blend the allspice dram evenly throughout the cocktail.
- Crushed ice enhances presentation and dilution; avoid small cubes that melt too quickly.
- Adjust bitters to taste for a more pronounced herbal or spiced note.
- Garnish with both pineapple and cherries for balanced visual appeal.
- Chill glassware ahead of time for a longer-lasting cold serve.
When to Serve
Fall in Paradise works beautifully during transitional seasons, especially late summer into autumn. It’s perfect for gatherings where you want both a tropical touch and fall-inspired warmth. Its flavor profile makes it versatile: refreshing enough for daytime entertaining yet spiced enough for cool evening occasions. Serve it at fall cookouts, seasonal parties, or holiday events where a creative cocktail can act as a conversation starter. Its unique pairing of pineapple with apple cider makes it suitable for Thanksgiving or Friendsgiving, offering something distinct alongside traditional flavors while still remaining approachable for a wide range of guests.
Which Liquor Brands to Choose
- Demerara Rum: El Dorado 8-Year, Lemon Hart, or Hamilton Demerara Rum for depth.
- Allspice Dram: St. Elizabeth Allspice Dram or Hamilton Pimento Dram.
- Bitters: Angostura for balance, Bitter Truth Aromatic for added spice.
- Apple Cider: Local orchard cider or Martinelli’s for a clean, crisp option.
- Pineapple Juice: Lakewood Organic or fresh-pressed juice for best flavor.
- Garnishes: Fresh pineapple wedges and maraschino or Luxardo cherries.
Similar Cocktails
- Apple Cider Mojito
- Spiced Apple Tiki Smash
- Spiced Apple Prosecco
- Autumn Spiced Rum Cider
- Applebee’s Tipsy Zombie
Ingredients
- 1.5 ounces Demerara rum
- 1.5 ounces apple cider
- 1.5 ounces pineapple juice
- 0.5 ounce allspice dram
- 0.5 ounce lime juice
- 4-5 dashes bitters
- Garnish: Cherries and pineapple wedge optional
Instructions
- Begin by filling a highball glass with crushed ice to chill.
- In a cocktail shaker, combine the Demerara rum, apple cider, pineapple juice, allspice dram, lime juice, and bitters.
- Add a handful of ice to the shaker.
- Shake the mixture vigorously until well-chilled and all the flavors are thoroughly combined.
- Strain the cocktail into the prepared highball glass over the crushed ice.
- Garnish with cherries and a pineapple wedge for a tropical touch, if desired.
- Serve immediately and enjoy your Fall in Paradise cocktail.
Notes
Pro Tips
- Demerara rum adds depth and richness; if unavailable, substitute with a dark rum.
- Use freshly squeezed lime juice for a brighter balance against the sweet and spiced flavors.
- Crushed ice works best, but cracked ice is a good alternative.
