Fall Flavors Pair Perfectly with Miami Cocktail Co

It’s fall! Between layering up, going apple picking and enjoying walks in the crisp weather, it is one of our favorite times of the year. From using fresh fall produce, like squash, sweet potatoes and apples, to creating warming comfort food, the flavors of fall are the perfect pairing with our Miami Cocktail Company mimosa and sangria. Get ready for cozy days with these two delicious recipes that celebrate the season!

An Apple Dutch Baby is the perfect way to start a lazy fall weekend day. Using seasonal fruit, this recipe embodies the spirit of the season with aromatic spices like cinnamon – whether you picked your apples directly off the tree or filled a bag with different varieties at the store. Pair with our Blood Orange Mimosa to brighten up the morning!


Here’s what you’ll need:

Apple Cider Syrup

  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Apple Dutch Baby

  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar


Apple Cider Syrup

  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

* Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

Apple Dutch Baby

  1. Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
  2. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  3. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  4. Serve drizzled with apple cider syrup.

For an easy and seasonal twist on a restaurant classic, dip your spoon into creamy Pumpkin Risotto with Bacon. Quick, simple and delicious this can serve as the main dish, or a perfect side for roasted chicken. Finish off the rich meal with a glass of our Tropical Sangria.


What you’ll need:

  • 1 tablespoon olive oil
  • 1 1/2 cup diced yellow onion (about 1 1/2 medium-sized onions)
  • 6 strips of bacon, chopped
  • 1 cup uncooked Arborio rice
  • salt and black pepper (to taste)
  • 4 1/2 cup chicken broth
  • 1/4 cup pumpkin puree
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped parsley


  • In a deep nonstick skillet, add the oil. Heat over medium-high heat and add the onions and bacon. Cook for about 15 minutes or until the onions are tender and the bacon is just starting to crisp. Do not overcook the bacon to wear it’s completely crispy. Add the rice and a generous amount of salt and black pepper. Cook, stirring frequently, for about 5 minutes. Stir in the broth, and cook for an additional 10 minutes, stirring frequently.
  • Reduce the heat to low and cover. Cook the rice fo about 25 minutes or until tender. Stir in the pumpkin puree during the last 5 minutes of cooking.
  • Stir in the cheese, reserving a couple of tablespoons for garnish Crank up the heat to medium-high and continue cooking, uncovered, or until most of the liquid is absorbed, but the mixture is still creamy. Serve the pumpkin risotto immediately, garnished with fresh parsley and additional parmesan cheese.