15 Cocktail Recipes to Enjoy With Cooler Weather

We’re on the backside of autumn looking toward winter but that doesn’t mean we can’t still enjoy the bounty of the current season. Gone (but not forgotten) are the light and airy tastes of summer, replaced with the warming, heavy tones of brown spirits and seasonal ingredients. Whether you’re looking for a cocktail to fight off the descending chill of an early December night or you just want a little more apple, pumpkin, fresh citrus, or baking spices in your life, you’ll find something to fall for among the fifteen delicious cocktail recipes below.

The Valet

Pulitzer's Bar, Amsterdam

(Created at Pulitzer’s Bar, Amsterdam)

Method: Shake all ingredients in cocktail shaker and pour in a long drink glass. Garnish with toasted baby corn.

Pumpkin Spice Latte

Pumpkin Spice Latte

(Created by Yani Ramos)

Method: Combine all ingredients, shake and serve over ice. Garnish with shaved coconut.

*Pumpkin-Coconut Emulsion: Combine 1 can of coconut milk and 1 can pumpkin puree in a large bowl and blend with hand mixer or emulsion blender.

The Apples & Pears

The Apples & Pears

(Created by Glenfiddich National Ambassador, Allan Roth)

  • 1 part Glenfiddich 12-Year-Old
  • .25 part Drambuie
  • 1 part club soda
  • 1 part non-alcoholic apple cider
  • .5 part fresh lemon juice
  • 2 dashes Angostura bitters
  • Lemon peel, to garnish

Method: Combine the Glenfiddich 12-Year-Old, lemon juice, Drambuie, and bitters. Shake briefly and pour into a flute. Add club soda and cider. Garnish with a lemon twist.

Pilgrim Punch

Pilgrim Punch

Method: Combine all ingredients in large punch bowl with ice and serve immediately. Serves 6-8.

Cocalero Hot Chocolate

Cocalero Hot Chocolate

(Created by Burke Podany, Chloe, Washington, D.C.)

Method: Prepare Mexican Hot Chocolate per the included instructions. In a large coffee mug add the Cocalero and Tiki Lovers Rum. Add hot chocolate almost to the top. Garnish with whipped cream. 

Smoky Calabaza

Gabe Orta

(Created by Gabe Orta, Bar Lab + Broken Shaker)

  • 1 oz Jamaican rum
  • .25 oz scotch
  • .5 oz sweet coconut cream
  • 2 heaping bar spoons pumpkin purée
  • 1 bar spoon Tabasco chipotle sauce
  • Dash angostura
  • Grated nutmeg  for garnish

Method: Place all ingredients into a cocktail shaker. Fill with ice and shake for 8-10 seconds. Double strain into a clean chilled cocktail glass.

Sweet Chai of Mine

Domenic Episcopo

(Courtesy of Fitz Bailey, Coopers’ Craft Mixologist)  

Method: Put all ingredients into an ice-filled shaker, stir until chilled, pour into a rocks glass over ice cube and top with garnish with speared walnut.

*Coopers’ Vanilla Chai Tea Honey Syrup

  • Your favorite chai tea packet
  • Local honey

Method: Brew 1 cup of Chai Tea using either a stove or microwave. Remove tea bag and pour into heated skillet, add 1 cup local honey and stir until dissolved, about 2 mins. Cook an additional 2 mins while stirring, then remove from heat. Allow to cool and enjoy.

Garibaldier

Garibaldier Cocktail
  • 2.5 oz parts Grand Marnier Cordon Rouge
  • .5 oz part fresh lemon juice
  • 1.5 oz part Campari
  • 5 oz parts fresh orange juice
  • 1 Orange, thinly sliced

Method: Add all ingredients in a punch bowl or mixing tin. Shake and strain over fresh ice into a Collins glass. 

Apfel Collins

Apfel Collins Cocktail
  • 2 oz Monkey 47 Gin
  • .75 oz fresh lemon juice
  • .5 oz 1:1 simple syrup
  • Dry hard cider

Method: Add gin, lemon and simple syrup to a shaker, add ice and shake for 5-7 seconds. Strain over fresh ice into a glass of your choice and top with a dry-styled hard cider of any brand. Garnish with a slices of apple and a lemon wheel or a fresh citrus twist.

Honey Old Fashioned

Honey Old Fashioned Cocktail
  • 1.5 oz Mount Gay Rum XO
  • 2 dashes of Angostura bitters
  • 1 tspn honey
  • 1.5 oz hot water
  • Orange zest

Method: Pour all ingredients into an old fashioned glass. Add hot water. Stir with spoon until honey is dissolved. Express the orange zest and serve. 

Autumn Breeze

Autumn Breeze Cocktail
  • 2 oz Off Hours Bourbon
  • 1 oz Lillet Blanc
  • 1 oz Creme de Cacao
  • .25 oz Pernod Absinthe
  • Sprig of rosemary
  • Fresh cranberries

Method: Combine all ingredients in a tin with ice and stir until very cold. Strain into a cocktail coupe. Garnish with fresh cranberries and rosemary.

Otoño Sangria

Otono Sangria Cocktail

(Created by Lana Vesselova, Analogue, NYC)

  • 1.5 oz Hiatus Tequila Blanco
  • 1 oz blood orange juice
  • 1 oz orange juice
  • .75 oz lemon juice
  • .5 oz simple syrup
  • 1 oz Red wine floater

Method: Build all ingredients in a shaker tin. Top off with ice, then shake hard for roughly 10-15 seconds until the outside of the tin begins to frost over. Strain into a highball filled with ice or a wine glass. Top off with a float of red wine. Garnish with a dried wheel of blood orange.

Port Flip

Port Flip Cocktail
Carey Jones

(Adaptation by Carey Jones, Food & Wine)

Method: To a cocktail shaker without ice, add 1 ounce dark rum, 2 ounces ruby port, and 1/2 ounce simple syrup. Crack in a whole egg. Shake all that up without ice, then add ice and shake until well-chilled. Double strain — that is, strain through a fine mesh strainer in addition to the cocktail shaker’s own strainer — into a cocktail glass. Garnish with a dusting of freshly grated nutmeg.

Egan’s Spiced Sour

Egan's Spiced Sour
  • 1.5 oz Egan’s Vintage Grain
  • .5 oz fresh lemon juice
  • .5 oz fresh blood orange juice
  • .5 oz cinnamon/clove rich simple*
  • 1 egg white
*Clove rich simple: Make a rich infused syrup by dissolving 16 oz sugar in 8 oz hot water and adding 2 cinnamon sticks and 4-6 whole cloves to the mix. Leave them in until the finished syrup comes to room temperature.
Method: Combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design and/or a dried blood orange round balanced on the rim.

Any Port in a Storm

Any Port in a Storm Cocktail
Haley Hill

(Created by Danny Kuehner, Madison on Park, San Diego)

  • Dash of Absinthe
  • 5 dashes Angostura bitters
  • .75 oz Avocado Seed Orgeat*
  • 1 oz lime juice (save the husks for a garnish)
  • 1 oz Pineapple Juice (save the husks for tepache)
  • .75 oz Port
  • 1.5 oz Appleton Estate Blend Rum
  • .25 oz Dr Bird Rum

*Avocado Seed Orgeat: Clean 4 avocado seeds and let dry overnight. Blend them up in a food processor or blender then lightly toast them until they are bright orange-ish. Add about a liter of water and sugar and heat until it all dissolves. Let that sit overnight and blend it again before fine-straining it.

Method: Shake all ingredients and pour into a tiki mug including the ice. Use a spent lime husk from juicing as a vessel for a maraschino cherry and overproof rum. Light on fire and serve.

Article originally published October 2019 by Sam Slaughter. 

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