Fresh and Festive Cocktails


Happy Fall! We ushered in the new season last week (on September 22nd, to be exact). With it comes the promise of cooler weather, football weekends, and the beginning of holiday excitement. We always recommend adding a fresh and festive cocktail to your get-togethers. With that thought in mind, we asked Paul Johnsen, bartender at The Woods in downtown Orlando, to craft two specialty gin-based drinks for our readers. 

The recipes below use locally-sourced ingredients to bring a taste of Central Florida into your seasonal sips. They both include simple syrup, which is made by adding one cup of sugar to one cup of boiling water and stirring until the sugar has dissolved.  

Crimson Kringle

serves 1


1 1/2 ounces Aviation American Gin

1 ounce Natalie’s Orchid Island Orange Beet Juice

1/2 ounce Giffard Ginger of the Indies

1 teaspoon cranberry compote or jelly

1 1/2 teaspoons simple syrup

1 1/2 teaspoons lemon juice

1 egg white

Orange peel and cranberry for garnish


First, shake all ingredients except for the fruit garnish together with ice. Second, double strain into a coupe glass. Lastly, add a toothpick with the orange peel and cranberry. Enjoy!


Gin and Juice 2.0

serves 1


1 1/2 ounces Aviation American Gin

3 teaspoons Natalie’s Orchid Island Grapefruit Juice

2 teaspoons Cocchi Rosa

1 teaspoon Dry Curacao

1 teaspoon simple syrup

A splash of Prosecco

Grapefruit peel for garnish


To start, shake all of the ingredients except the Prosecco and grapefruit peel with ice. Then, double strain into a coupe glass. Finally, top with Prosecco and add the grapefruit peel to the rim.


We’d love to see your cocktail-mixing skills in action! If you try one of these recipes, tag us on Instagram @edibleorlando.

A version of this article originally appeared in the Fall 2016 issue of Edible Orlando.