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20 Autumnal Cocktails Perfect for the Crisp Days of Fall

20 Autumnal Cocktails Perfect for the Crisp Days of Fall
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The most perfect drinks for the weather change. Grab a sweater, sit on the porch, and sip on a caramel apple mule. 

Caramel Apple Mule
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COURTESY OF ABSOLUT

Recipe:

1.5 oz Absolut vodka

.5 oz caramel syrup

1 oz apple cider

Directions:

Shake all ingredients with ice. Strain into a wooden mug over ice, top with ginger beer. Garnish with apple fan.

Boodles + Tonic of Arabia
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Recipe:

1 oz Boodles Gin

2 oz tonic water

Date for garnish

Directions:

Add ingredients into a glass and stir. Garnish with date and serv

Kahlúa Pumpkin Spice Hot Chocolate
Dr. Rieux
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COURTESY OF VAUCLUSE

Recipe:

.5 oz Demerara syrup

.75 oz fresh lemon juice

.5 oz Pierre Ferrand orange Curacao

.75 oz Kronan Swedish punsch

1 oz Christian Drouin Coeur de Lion VSOP Pale and Dry Calvados

1oz Facundo NEO rum

Directions:

Lightly half-rim a chilled coupe with a lemon and press into Demerara sugar. Combine ingredients in a cocktail shaker. Add ice, shake, and strain.

From New York City's Vaucluse

Apple Hinny
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JASON COUSINS

Recipe:

1.5 oz Hangar 1 Straight Vodka

1 oz fresh green apple juice (Granny Smith recommended)

.5 oz lime juice ginger beer

Nutmeg dusting

Directions:

Combine and serve over ice. Garnish with apple fan.

 

Autumn Cran-Orange Margarita
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COURTESY OF SAUZA TEQUILA

Recipe:

1.5 parts Sauza Signature Blue Silver 100& Agave Tequila

.5 parts JDK & Sons 03 Premium Orange Liqueur

1 part cranberry puree

Orange peel for garnish (optional)

Cranberry puree:

.5 cup of freshly squeezed orange juice (about two oranges)

.25 cup of sugar

4oz package of fresh cranberries

Preparation: To make the cranberry puree: In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set aside and let it cool. Blend cranberries in a blender, then strain.

Directions: In a shaker add crushed ice, 1.5 part of Sauza Blue silver, half part of JDK & Sons 03 Premium Orange Liqueur, 1 part cranberry puree and shake to mix. Pour drink into glass and garnish with orange peel.

The Marguerite
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COURTESY

Recipe:

1.5 oz 1800 Reposado tequila

1 oz of freshly squeezed grapefruit juice

.5 oz Fino sherry

.5 oz maraschino liqueur

Directions:

Shake with ice and strain into an ice-filled Old Fashioned glass. Top with soda water and garnish with a grapefruit twist.

Pear Sour
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COURTESY OF WOLFGANG PUCK CATERING

Recipe:

2 oz pear brandy

2 oz pear nectar / fresh pear juice

.75 oz fresh lemon juice

.5 oz simple syrup

1 pear slice

1 egg white (optional)

Directions:

Combine pear brandy, pear nectar, lemon juice and simple syrup into cocktail shaker with ice. (If including egg white, add with this step.) Shake and mix well. If egg white was added, be sure to shake vigorously. Strain into martini or coupe glass. Garnish with pear slice.

From Wolfgang Puck Catering, various locations

 

High Fashion
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COURTESY OF PLAYA PROVISIONS

Recipe:

2 oz Plymouth Gin

1.25 oz elderflower liqueur

1.25 oz grapefruit juice

2 dashes rhubarb bitters

Grapefruit peel (for garnish)

From Grain at Playa Provisions in Playa Del Rey, CA

Grilled Peach Old Fashioned
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Recipe:

2 oz Reserva de la Familia

.75 oz Carpano Antica

1 slice of a fresh yellow peach

2 Italian Amarini cherries (Luxardo)

2 cubes of Demerara Sugar

3 dashes of House Citrus bitters

1 slice of a fresh grilled peach (for garnish)

Directions:

In a mixing glass, muddle peach, cherries, sugar and bitters. Add Reserva de la Familia and Carpano Antica and stir to combine. Strain over fresh ice in a rocks glass and garnish with a grilled peach slice.

Peat's Dragon
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COURTESY OF CUTTY SARK

Recipe:

1 oz Cutty Sark Prohibition Edition scotch

.5 oz single malt scotch

.5 oz Grand Marnier

.5 oz Lillet Blanc

.5 oz Dolin Dry vermouth

.25oz Black Pepper Tincture

Directions:

Stir over ice and strain into a coupe glass. No garnish.

From The Up & Up in New York City

 

 

Pumpkin Spice Margarita
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COURTESY OF SAUZA TEQUILA

Recipe:

1.5 parts Sauza Signature Blue Reposado tequila

3 parts cream

.5 part Torani Pumpkin Spice Syrup

1 part simple syrup

.5 tsp vanilla extract

.25 tsp cinnamon

.25 tsp pumpkin pie spice

Extra cinnamon for rimming (optional)

Directions:

Shake all ingredients vigorously with ice and strain into a chilled cocktail glass rimmed with cinnamon.

Figa
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COURTESY OF WOLFGANG PUCK CATERING

Recipe:

12 oz fig-infused vodka

6 oz earl grey tea

9 oz fresh tangerine juice

Fresh fig wedges

Directions:

For Fig-infused Vodka: Combine equal parts dried figs and vodka in a vacuum-sealed bag and sous vide at 170* for 2-3 hours or until figs start to become colorless, or combine equal parts dried figs and vodka and store in airtight container in refrigerator for 2-3 days.

Combine vodka, tea, and tangerine juice and refrigerate. To serve, stir well and pour over ice into rocks glasses. Garnish with a fig wedge.

From Wolfgang Puck Catering, various locations

Ticket to Cuba
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Recipe:

1.5 oz Ron Zacapa rum

.5 oz yuzu juice

.5 oz simple syrup

Handful of freshly picked mint

Champagne

Directions:

Build in cocktail shaker, shake, and double strain into a chilled coupe glass. Add Champagne float and garnish with mint.

From The Riggsby in Washington, D.C.

Port Old Fashioned
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COURTESY

Recipe:

2 oz Whiskey

.5 oz 10-year Tawny port

1 bar spoon Maple syrup

3 dashes Angostura bitters

Orange peel

Directions:

Place orange peel, syrup, and bitters into a glass. With a muddler, gently press the orange peel to release oils. Add whiskey, port, and a large cube of ice. Stir to dilute.

From Red Star Tavern in Portland, OR

 

Pumpkin White Russian
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COURTESY OF WOLFGANG PUCK CATERING

Recipe:

1 oz pumpkin spice Kahlua

2 oz vodka

1 oz heavy cream

Fall-colored sprinkles / sugar

Directions:

Rim rocks glass with sprinkles / sugar. Combine Kahlua, vodka, and cream into glass over ice. Stir lightly.

From Wolfgang Puck Catering, various locations

"Two Guns" Miller
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COURTESY OF POURING RIBBONS

Recipe:

1.5oz Cabeza tequila

1 oz Cocchi Vermouth di Torino

.25 oz Giffard Pamplemousse

1 tsp Sri Lankan Cinnamon-Infused Cabeza tequila

1 tsp cane syrup

1 dash mole bitters

Directions:

Stir ingredients and strain into a fizz glass. Garnish with a smoking cinnamon stick.

From Pouring Ribbons in New York City

 

Manzanita
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COURTESY

Recipe:

1.5 oz reposado tequila

.5 oz Mezcal

1oz lime juice

.5 oz cinnamon syrup

1 oz apple shrub

Directions:

Combine ingredients in a shaker and shake with ice. Pour into a cocktail glass.

From Urban Farmer Steakhouse in Portland, OR

Campfire Sling
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Recipe:

2 oz rye whiskey (like Rittenhouse Rye)

.25 oz pure maple syrup (grade A Amber is recommended. For a richer version try grade B)

3 dashes chocolate bitters

Orange twist with scorched orange oil

Directions:

Add all ingredients to an old fashioned glass with a large piece of ice. Stir thoroughly. Release the oils from the orange zest through a flaming wood pick over the surface of the drink and serve.

From Water Grill in Southern California

Raising Manhattan
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NOAH FECKS

Recipe:

1.5 oz Laird's Bonded Applejack

1 oz Channing Daughters Vervino Vermouth #1

.5 oz Pedro Ximénez Sherry

10 drops mole bitters

Directions:

Stir ingredients together with ice. Strain into a coupe.

From NYC's Evening Bar

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