9 Fall Cocktail Recipes to Enjoy with Cooler Weather

Autumn is almost upon us and we’re returning to a palate of flavors that is more apt for the cooler weather. We’re talking brown spirits, harvest flavors — all of that good stuff. Whether you’re looking for a hot cocktail to fight the chill of an October night or you just want a little more apple or pumpkin in your life, you’ll find something to fall for among the nine cocktail recipes below.

Knob Creek Bless Your Heart

Knob Creek Bless Your Heart cocktail

Method: Combine all ingredients in mixing glass and add ice. Stir and strain in a chilled coupe glass. Garnish with a skewer of Luxardo Maraschino cherries.

Orange Cinnamon Blossom

orange fall cocktail cinnamon spice

Method: Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes.  Keep warm over low heat. Ladle into heatproof cups or wine glasses.

Laphroaig Needle In The Hay

Laphroaig Needle In The Hay cocktail

Method: Combine all ingredients in a cocktail shaker and stir until slightly chilled but still boozy. Strain into an Old Fashioned glass with a large ice cube. Garnish with a lemon twist.

Golden Owl Cocktail

Elysian Brewing Golden Owl beer cocktail

Method: Combine all apple brandy, lemon juice, and cinnamon syrup into a shaker. Strain mixture into an ice-filled Collins or pint glass. Top with 3 oz of Elysian Brewing’s Night Owl Pumpkin Ale. Garnish with fresh apples and cinnamon.

*Cinnamon syrup: Combine 1 cup rich brown sugar, 1 cup water, and 5 cinnamon sticks. Boil until sugar dissolves and simmer 10 minutes. Remove from heat and store in refrigerator.

Bitter Tantonka

Bitter Tantonka cocktail

(Created at Doc Crow’s Smokehouse, Louisville, Kentucky)

Method: Combine all ingredients in a mixing glass. Stir with ice. Strain into a chilled coupe glass and garnish with a bourbon cherry.

Lightning Bug

lightning bug cocktail

(Created at Underdog, New York City)

Method: Serve warm in a traditional coffee mug.

Island Broth*

  • .25 lb almond powder
  • .5 lb unsweetened coconut flakes
  • .25 lb cacao nibs
  • 1 lb superfine sugar
  • 2 qt water

Method: In a saucepan, combine the ingredients, bring to a boil, allow simmer for 10 minutes. Cool & Store In plastic containers for 8 hours. Strain Mixture through Cheesecloth. Reheat to serve.

VS Cobbler

VS Cobbler cocktail
  • 1.5 oz Cîroc VS French Brandy
  • .5 oz dry Curaçao
  • .5 oz simple syrup
  • 1 wedge of orange/lemon
  • 1 strawberry, 3 raspberries
  • Strawberry, raspberry, mint for garnish

Method: In shaker, muddle all the fruits. Add the rest of the ingredients and one ice cube. Double strain into a rocks glass filled with crushed ice. Garnish.

Cruzan Maple Leaf

cruzan maple leaf cocktail

Method: Stir ingredients over ice and pour in a rocks glass over a large ice cube. Scrape fresh cinnamon on top as garnish.

The Northerner

The Northerner cocktail

(Created at Boulton & Watt, New York City)

  • 1.5 oz Plantation Dark Rum
  • 1.5 oz chai
  • 2 oz almond milk
  • .5 oz lemon juice, keep peel
  • .5 oz of simple syrup
  • 1 cinnamon stick for garnish
  • Angostura bitters for garnish

Method: Combine ingredients, and shake with ice, pour over ice in a Highball Glass and garnish with cinnamon, a lemon twist, and Angostura bitters.

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