We’re always sad to see the end of summer, but the rich flavors of autumn help ease the transition. There’s so much more to this time of year than pumpkin spice—not that there’s anything wrong with pumpkin spice—ranging from crisp apple and spicy ginger to maple, nuts and dried fruits.
Here are a few recipes we like that help celebrate the fall season. As always, if you don’t have the exact spirit brand, substitute with a similar product.
Ingredients
- 1 cup Apple cider
- 2 oz. Southern Comfort Original whiskey liqueur
- Cinnamon stick optional
- ¼ tsp. Vanilla optional
- 3 dashes Peychaud’s bitters
- Top with soda water
Instructions
- Add all ingredients to saucepan and simmer 5 minutes.
- Remove cinnamon stick if used.
- op with soda water and serve hot.
Notes
The mixologists at Southern Comfort created this recipe.
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Ingredients
- 1 ½ oz. Skrewball Peanut Butter whiskey
- ½ oz. Coffee liqueur
- 1 ½ oz. Freshly brewed espresso
Instructions
- Combine ingredients and shake vigorously.
- Strain into Martini glass.
- Garnish with three espresso beans.
Notes
The mixologists at Skrewball created this recipe.
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Ingredients
- 1 ½ oz. Tequila Cazadores Reposado
- 1 oz. Bols Pumpkin Spice liqueur
- 2 oz. Orange juice
- ½ oz. Lemon juice
- Dash of Cinnamon
Instructions
- Combine all ingredients with ice.
- Shake and serve over the rocks in a glass with a cinnamon-sugar rim.
- Garnish with slices of lime and orange.
Notes
Cazadores Global Brand Ambassador Manny Hinojosa created this recipe.
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Ingredients
- 1 ½ oz. Koloa Spice rum
- ¼ oz. Cinnamon simple syrup
- 3 ½ oz. Fresh-pressed apple juice
- ¼ oz. Amaretto
Instructions
- Combine ingredients and shake.
- Strain into a coupe or Martini glass with a cinnamon-sugar rim.
- Garnish with apple slices.
Notes
The mixologists at Koloa created this recipe.
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Ingredients
- 2 oz. Bib & Tucker 6–Year bourbon
- ¾ oz. Lillet Blanc aperitif
- ½ oz. Apricot liqueur
- 2 dashes Peach bitters
Instructions
- Stir all ingredients together in a mixing glass with ice.
- Strain into a chilled coup or Martini glass.
- Garnish with a dried apricot or orange twist.
Notes
The mixologists at Bib & Tucker created this recipe.
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Ingredients
- 2 oz. Kirk and Sweeney 12yr rum
- ½ oz. St. Elizabeth Allspice Dram
- 1 ¼ oz. Maple syrup
- 2 Dashes Angostura bitters
Instructions
- Combine ingredients in a glass with ice and stir.
- Garnish with a lemon peel spiral.
Notes
The mixologists at 3 Badge Beverage Corp. created this recipe.
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Ingredients
- 1 ½ oz. Firefly Original Sweet Tea vodka
- 1 cup Hot tea
- 1 ½ oz. Pumpkin syrup or ⅛ tsp. pumpkin pie spice
- 1 ½ oz. Milk or cream
Instructions
- Combine ingredients in a glass mug.
- Garnish with whipped cream and a dash of cinnamon.
Notes
The mixologists at Firefly Spirits created this recipe.
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Ingredients
- 1 ½ oz. George Dickel No. 12 Tennessee whisky
- ½ oz. Apricot puree
- 3 oz. Ginger beer
- Stir together the puree a
Instructions
- Stir together the puree and whiskey.
- Fill glass with ice.
- Top with ginger beer.
Notes
The mixologists at George Dickel created this recipe.
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Ingredients
- 2 oz. The Irishman Founder’s Reserve
- 4 dashes Aromatic bitters
- 1 oz. Apple juice
- 3 oz. Ginger beer
Instructions
- Combine ingredients and shake with ice.
- Strain into cocktail glass.
- Garnish with a skewer of crystallized ginger.
Notes
The mixologists at The Irishman created this recipe.
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Ingredients
- 2 oz. El Sativo Blanco Tequila
- ½ oz. Fresh lime juice
- ¾ oz. Fresh blood orange juice
- ¾ oz. Cinnamon bark agave syrup below
- ½ oz. Egg white
Instructions
- Combine all ingredients in a shaker with ice.
- Shake vigorously.
- Strain into a coupe glass.
- Garnish with dried blood-orange slice.
Notes
For Cinnamon bark agave syrup:
5 cinnamon sticks (cassia)
1 cup water
1 cup light agave syrup Muddle the cinnamon sticks in a pan until broken up. Add the agave syrup and water. Bring to a boil, stir occasionally. Lower the heat, cover, and simmer for about 5 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle and refrigerate. The mixologists at El Sativo created this recipe.
5 cinnamon sticks (cassia)
1 cup water
1 cup light agave syrup Muddle the cinnamon sticks in a pan until broken up. Add the agave syrup and water. Bring to a boil, stir occasionally. Lower the heat, cover, and simmer for about 5 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle and refrigerate. The mixologists at El Sativo created this recipe.
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Ingredients
- 1 ¾ oz. Pure Scot Virgin Oak Scotch or other blended whiskey
- ⅓ oz. Orgeat
- ½ oz. Grapefruit juice
- ⅓ oz. Fresh lemon juice
Instructions
- Combine ingredients and shake.
- Double strain into a Champagne flute or small cocktail glass.
- Top with a splash of soda.
- Garnish with grapefruit peel.
Notes
Mixologist Millie Tang created this recipe.
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Ingredients
- 1 ½ oz. Frankly Organic apple vodka
- 1 ½ tsps. Sugar
- ½ tsp. Cinnamon
- Lemon wedge
- 3 oz. Ginger kombucha
- ½ oz. Fresh-squeezed lemon juice
- ½ oz. Maple syrup
Instructions
- Mix sugar and cinnamon on a plate.
- Smear rim of glass with lemon wedge.
- Dip rim in sugar mix.
- Add ice to shaker and pour vodka, lemon juice, and maple syrup and shake.
- Add ice to glass and pour liquid.
- Add apple slices and kombucha.
- Garnish with sage and cinnamon stick.
Notes
The mixologists at Frankly Organic created this recipe.
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Ingredients
- 1 oz. Damrak gin or Damrak VirGin for non alcoholic version
- 1 oz. Pumpkin puree
- ½ oz. Lime juice
- Top up with ginger beer
Instructions
- Shake the first 3 ingredients together.
- Strain over ice into Collins glass.
- Top up with ginger beer.
Notes
The mixologists at Damrak created this recipe.
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