Host Guide
Host Guide
Apple cocktails & snack boards for the fall season
Fall entertaining means apple cocktails and seasonal snack boards. Here’s how to pair apple-themed drinks and snacks for gatherings.
In the US, apple season usually lasts from late summer to November, and while you may be able to find them at the grocery store any time of year, they’re at their best right about now. To make hosting season a smidge easier this year, we’ve paired three fall-inspired apple cocktails with tasty (but surprisingly simple) grazing boards to ring in the season of gathering.
Crown Royal Regal Apple Hot Toddy & Cozy Fall Board
Perfect for a chilly fall night (or afternoon, depending on Daylight Savings time), this hot toddy with Crown Royal Regal Apple features tart lemon and apple flavors with a smidge of honey. The warm cocktail is perfect for a small gathering of close friends around a backyard fire pit, especially when you pair it with a snack board that highlights some of the season’s best produce.
Granny smith apples and persimmons will work perfectly with baked brie that’s been drizzled with honey and topped with walnuts. To round out the board, aged cheddars are a crowd favorite, while soppressata will bring a bit of spice. Slice up toasted rye sourdough to serve alongside the snacks, too.
Seedlip Apple Highball & Vegetarian Snack Board
For an at-home happy hour with friends, serve it along with some light snacks that complement this botanical and refreshing-tasting drink. Pomegranate and pistachios will pair well with golden delicious apples for a particularly colorful snack board. Labneh, with a bit of lemon juice and sea salt, makes for a creamy dip that is perfect with cucumbers, peppers and naan.
For a more substantial snack, make your own vegetarian samosas — it’s surprisingly quick when you use frozen sheets of phyllo, rather than making your own dough.
Ciroc Fall Sangria & Tapas Board
This crowd-pleasing apple sangria recipe is perfect to have up your sleeve when a “hang out” suddenly encroaches on “party” territory this season. It’s simple enough to convert to a batch serve when the guest list is longer than you originally anticipated, thanks to a simple mixture of rosé, CIROC Vodka, apple cider and ginger ale.
For the snacks, don’t bother turning on the oven. Romesco dip comes together quickly in the food processor with just a jar of roasted red peppers, cup of almonds, a few teaspoons of sherry vinegar, a few minced garlic cloves and fresh parsley. Pair it with Spanish chorizo and manchego (plus toasted slices of a baguette, of course) to round out the tapas theme. For freshness, slice figs and Anjou pears along with honey crisp apples to dip in goat cheese.