October has arrived, and with it, all the hallmarks of autumn have hit the UK: trees are dropping their leaves, the weather has cooled, and the supermarkets are full of Halloween sweets and costumes. With the turn of the season, the produce and flavours we reach for is changing, too. 

I think many in the UK associate autumn with apple crumble. The fruit is seasonal and plentiful, and can be cooked into something especially comforting for darker evenings. But it's not just comfort we need — a little bit of fun is on the menu. With this recipe for an apple and pear Whisky Sour cocktail, Highland distillery Glengoyne is mixing seasonality with fun.

In place of lemon juice for the eponymous sour element, Glengoyne complements it whisky with apple and pear flavours for this cocktail, providing tartness tempered by a sweet pear liqueur. A perfect serve to transition to the autumn.

Ingredients:
25ml Glengoyne 15 Years Old
25ml pear liqueur
50ml cloudy apple juice
25ml freshly squeezed lemon juice
Egg white, vegan foamer, or aquafaba

Method:
Add all the ingredients to a shaker and dry shake. Add ice to the shaker and shake vigorously to achieve the foam. Double strain into a chilled coupette or Nick & Nora glass. Optional: garnish with a sliver of fresh pear dipped in lemon juice.

Need more inspiration? Catch up on previous cocktail of the week selections.