There’s nothing like the flavors of fall—apple, maple, ginger and of course, pumpkin, among others. From football and foliage to Oktoberfest, Halloween and Thanksgiving, there’s plenty to celebrate during the autumnal months. Here are a few fall cocktail ideas (and here are a few more recipes from last year).
Palisade Tailgater
2 oz. Dickel Bourbon
½ oz. Lager beer syrup (2 parts cane sugar: 1 part beer)
½ oz. Lemon juice
¼ oz. Rothman & Winter peach liqueur
Shake all ingredients and fine strain into a rocks glass packed with crushed ice; garnish with several fresh slices of peach
The mixologists at Dickel created this recipe.
Spiced Fuji Fashioned
1 ½ oz. Japanese Whisky
¼ oz. Luxardo Amaro Abano
¼ oz. Spiced Fuji apple syrup
2 dashes Angostura Amaro
Combine all ingredients and stir with ice in a mixing glass.
Strain over a large cube, and finish with an expressed orange peel and fresh grated cinnamon.
Garnish with dehydrated Fuji apple.
*Spice Fuji Apple Syrup
Juice and strain fresh fuji apples.
Cook over medium heat with equal parts brown sugar.
Add crushed cinnamon sticks and a pinch of ginger powder.
Mari Howe, bar manager of Pacific’o on the Beach in Maui, HI, created this recipe.
Coffee Negroni
2 oz. Koloa Kauai coffee rum
1 ½ oz. Campari
½ oz. Orgeat
Stir rum, orgeat and Campari with ice.
Strain into glass with crushed ice.
Zest a ripened kumquat over the cocktail.
Garnish with kumquat zest and a hanging whole kumquat.
The mixologists at Koloa created this recipe.
Pumpkin Paradise
1 ½ oz. Skrewball Peanut Butter whiskey
¾ oz. Zaya Gran Reserva rum
½ oz. Orange juice
½ oz. Pineapple juice
½ oz. Pumpkin cream of coconut mix
Shake all ingredients together in a shaker with ice and pour into cocktail glass. Garnish with three pineapple leaves and powdered pumpkin spice.
Pumpkin Cream of Coconut: Blend all ingredients to taste
15 oz. can Pumpkin puree
15 oz. can Cream of coconut
2 dashes Vanilla extract
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 tbsp. Sugar
The mixologists at Skrewball created this recipe.
Pom Spritz
3 oz. Chandon Brut sparkling wine
1 oz. Belvedere vodka
¾ oz. Lemon juice
½ oz. Simple syrup
¾ oz. Pomegranate juice
Shake all ingredients in a shaker tin except sparkling wine. Strain into glassware with ice and top with sparkling wine. Slowly stir in the glass. Garnish with pomegranate pearls and rosemary sprig.
The mixologists at Chandon created this recipe.
Italian Sunshine
1 oz. Bergamot flavored liqueur
3 dashes Orange bitters (sprayed on top)
1 bar spoon Fig jam
½ oz. Lemon juice
5 oz. Peroni beer
Add all ingredients except the beer to a cocktail shaker. Shake then strain over ice into glass. Top with beer and garnish with fresh fig or rosemary and lemon peel.
The mixologists at Peroni created this recipe.
Fall Sangria
4 oz. Unoaked red wine
1 oz. Triple sec
1 oz. Brandy
1 oz. Spiced rum
5 oz. Simple syrup
Dash Ground cinnamon
2 Luxardo Style Cherries
2 slices Oranges
1 each, Lemon and lime wedges
Place citrus, cherries and cinnamon in a tall 16-oz glass and muddle. Pack glass with ice and add liquid ingredients. Bond glass with metal mixing tin and shake. Serve with a tall straw.
The mixologists at Ceviche restaurant in St. Petersburg, FL, created this recipe.
How Bout Dem Apples
1 ½ oz. Martinelli’s apple cider
2 oz. New Riff Kentucky straight bourbon
½ oz. Cinnamon sugar simple syrup
¼ oz. Lemon juice
¼ oz. Bragg apple cider vinegar
¼ oz. Bourbon maple syrup
¼ oz. Real brand apple syrup
Shake and strain into a highball filled with ice and half rimmed with maple syrup cinnamon sugar. Garnish with dehydrated apple disc.
The mixologists at New Riff Distilling created this recipe.
Smoked Maple Margarita
¾ oz. Monin maple spice syrup
¾ oz. Fresh lime juice
1 oz. Cranberry juice
¾ oz. Orange liqueur
1 ½ oz. Mezcal
Fill a double Old Fashioned glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with flowers and herbs.
The mixologists at Monin created this recipe.
Conspiracy with the Sun
2 oz. Rhum Barbancourt 8 year rum
⅔ oz. Fresh lime juice
¾ oz. Pear and rosemary simple syrup
1 tsp. Amaretto liqueur
Combine ingredients in a mixing tin and shake. Strain into a rocks glass over a large cube. Garnish with pear slices on a pick.
@theresidentmixologist created this recipe.
Whiskey Cider Smash
2 oz. Bespoken bourbon
2 oz. Apple cider
1-2 tsp. Maple butter
1 oz. Lime juice
Cinnamon stick and apple slices for garnish
Shake in cocktail shaker and serve over ice
The mixologists at Bespoken created this recipe.
Maple Flag Cider
1 ½ oz. Old Line Spirits American Single Malt whiskey
1 ½ oz. Apple cider
¼ oz. Maple simple syrup
¼ oz. Lemon juice
3 dashes Black walnut bitters
Shake all ingredients together and serve over ice in an Old Fashioned or Collins glass. Garnish with a dehydrated apple wheel.
The mixologists at Old Line Spirits created this recipe.
Hot Buttered Rye
(Serves 14-15)
3 cups Dark brown sugar
4 ½ sticks Unsalted butter
1 ½ cups Honey
2 ½ tsp. Ground cinnamon
1 ½ tsp. Ground nutmeg
¾ tsp. Ground cloves
pinch of Salt
8 ½ cups Water
3 3/8 cups Catoctin Creek Roundstone rye
Combine all ingredients except rye into a crockpot. Let sit in the crockpot on warm until the ingredients are the temperature you desire. Stir in rye and garnish with nutmeg or a cinnamon stick.
The mixologists at Catoctin Creek Distilling Co. created this recipe
Blackberry Sage Julep
2 oz. Four Roses Small Batch
½ oz. Simple syrup
3 Blackberries
2 sprigs of Sage
Lightly muddle two blackberries in a shaker tin and add one sage sprig. Add remaining ingredients and shake lightly, for just long enough to mix the ingredients together. Fine strain into a julep or cheater tin, and cover with crushed ice to create a small snow cone over the top of the tin. Garnish with the remaining sage sprig and blackberry. Serve with straws.
The mixologists at Four Roses created this recipe.
