What will they think of next? (October edition)

Now that we officially are in the autumn of the year, our thoughts turn to more seasonal cocktails and maybe even more seasonal apparel for our cocktail events. Here is a collection of fitting recipes I've collected from a variety of sources.

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• COINTREAU TEESE

Cointreau's brand ambassador (right) goes by the name of Dita Von Teese, and has created her own cocktail. Violet is her favorite color, so the cocktail utilizes violet syrup for flavor and color.

4 parts Cointreau
2 parts apple juice
1½ parts Monin violet syrup
1½ parts fresh lemon juice
fresh ground ginger

Combine the four liquid ingredients in a cocktail shaker full of fresh ice. Shake, then strain into a cocktail glass rimmed with fresh ground ginger.

• GALANA

This drink was created by mixologist Leo Ramirez at the Trina Lounge in Ft. Lauderdale, FL.

2 ounces GranGala Triple Orange Liqueur
1 ounce Flor de Cana Rum
1 ounce cranberry syrup (*)
2 pieces of fresh ruby red grapefruit (no skin or white)
Dash of orange bitters
Drunken cranberries (**)

In a Boston glass add grapefruit and cranberry syrup. Muddle, add one scoop of ice then the GranGala, rum and bitters. Shake well and pour into a wine glass. Garnish with drunken cranberries.

( * To make the cranberry cyrup you need 2 cups sugar, 1 cup water and 2 cups of cranberries rinsed and de-stemmed. Add ingredients to a saucepan, adjust heat to medium-high. Allow to boil and then reduce to a simmer. The mixture is ready once the sugar has dissolved, the syrup is slightly thickened and has taken on the color and aroma of the berries, this should take about 5 minutes.)

( ** To make drunken cranberries you need 2 cups sugar, 1 cup dark rum, 1 cup fresh cranberries rinsed and de-stemmed. Follow cranberry syrup directions, and pull out the cranberries and use for the garnish.)

• BANANA NUT BREAD MARTINI

Christina Torres, mixologist at Geisha restaurant in New York (33 East 61st Street). It is perfect for fall.

1 ounce Frangelico liqueur
½ ounce banana liqueur
1 ounce biscotti liqueur
Dash of ground cinnamon
½ banana sprinkled with cinnamon and mint leaf, for garnish

In a cocktail shaker filled with ice, combine all ingredients except the banana. Shake vigorously. Strain into a martini glass. Garnish with ½ banana sprinkled with cinnamon, and a mint leaf.

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