Fall isn’t my favorite season—spring and summer win every time on that count—but I’m partial to fall food and drinks. There’s something about warm and earthy flavors that I really love. Fall dishes aren’t the ultimate comfort foods of winter yet. They still include the fresh herbs and vegetables of warmer weather—but with an extra serving of cozy.

Anyway, I wanted to share a few of my favorites this fall. The cocktail above is a boozy bourbon drink that’s cut by the sweetness of honey and the fragrance of rosemary. Here’s the recipe for what I think of as a Honey Rosemary Old-Fashioned:

Mix three ounces of bourbon (Woodford Reserve is always my favorite) with one tablespoon of rosemary simple syrup (boil equal parts water and sugar and steep in fresh rosemary to create this syrup), one tablespoon of honey, and three dashes of angostura bitters. Shake over ice (I like to let a little bit of the ice melt into it because it cuts the sweetness of the syrup and the burn of the bourbon a bit). Pour over ice and garnish with a sprig of rosemary.

Fall salads get to be so much more hearty than their warm weather counterparts. This one has become a staple for me this fall.

Start with a base of chopped kale and toss with olive oil, fresh lemon juice, and salt. Let rest for about 15 minutes. Top with warm quinoa (I’m currently obsessed with the ease of the steamable bags of this), roasted butternut squash (I roast cubes of this tossed in olive oil and balsamic for approximately 45 minutes at 350), sautéed red onions, dried cranberries, dried pecans, and burrata cheese. Drizzle with balsamic glaze and enjoy. (Ideally with that Honey Rosemary Old-Fashioned to wash it down.)

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