Fall is a time for fires, cooling weather, dying leaves, and darker cocktails. Though they are still great to enjoy, gone are the bright, fresh flavors we associate with spring and summer. (That being said, if you try to take away our spritzes entirely, we’ll fight. We can guarantee that.)
The flavors we think of now are fuller, rounder, and better suited for cooler nights and the quickly-approaching winter. Below, you’ll find nine delicious fall cocktails that are perfect for transitioning from summer to autumn.
That DAM 50/50
Method: Mix all ingredients together in punch bowl with large-format ice (using a Bundt cake pan is a great way to get a large piece). Pour into Old Fashioned glasses with ice and garnish with apple slices.
(Created by Chris Kearns, Mr. Cannon, NYC)
- 1 oz Santa Teresa 1796 Rum
- 0.75 oz Ilegal Mezcal Joven
- 2 bar spoon Laphroaig 10yr
- 1 oz banana puree
- 0.75 oz Coco Lopez puree
- 0.5 oz lemon juice
- 5 drops The Bitter End Memphis BBQ Bitters
- Black lava salt
Method: Paint a coupe glass with honey every quarter inch, dip into lava salt, and reserve to chill. Combine Santa Teresa, Ilegal Mezcal, Laphroaig, Lemon Juice, Bana Puree, Coco Lopez Puree, and Memphis BBQ Bitters in a mixing tin. Add Ice and shake until chilled. Strain into the Black Lava Salt Painted Coupe.
- 1.5 parts Auchentoshan American Oak Single Malt Scotch Whisky
- 0.5 parts Amaretto
- 00.25 part Amaro
- .25 part black walnut liqueur
- 0.75 part fresh lemon juice
- Dry pear cider
- Dried apricot for garnish
Method: Add Auchentoshan American Oak Single Malt Scotch Whisky into a cocktail shaker. Combine with Amaretto, Amaro, black walnut liqueur, and fresh lemon juice. Add ice and shake. Double strain into a rocks glass with fresh ice cube. Top with dry pear cider and garnish with a dried apricot.
(Created by Steve Mazzuca and Hector Videla for Bathtub Gin, NYC)
- 1.5 oz Caorunn Gin
- 0.25 oz Laird’s Applejack Brandy
- 0.25 oz Cynar
- 0.5 oz apple syrup*
- 1 dash organic apple bitters
- 1 dash Angostura bitters
- 1 spritz The Bitter Truth Pimento Dram
- Dehydrated apply slice and cinnamon stick to garnish
Method: Spritz a rocks glass with Pimento Dram to coat. Add all ingredients into the glass with ice. Stir. Garnish with a dehydrated apple slice and cinnamon stick.
Method: Bring equal parts sugar and water to a boil with one-half red Gala apple, two cinnamon sticks, and three cloves. Allow sugar to completely dissolve, then cool for two hours.
- 2 oz bourbon
- 0.5 Cotton & Reed Allspice Dram
- 0.5 oz lemon
- 0.5 simple syrup
- Angostura bitters
- Lemon and anise to garnish
Method: Add all ingredients into a shaker with ice. Shake well. Double strain into a rock glass with a big ice cube. Garnish with a lemon wheel and whole star anise.
- 1 part Courvoisier V.S.O.P. Cognac
- 1 part Basil Hayden’s Bourbon
- 1 part sweet vermouth
- Orange for garnish
Method: Build in an Old Fashioned glass. Add ice and still. Garnish with orange peel.
Bulleit Kentucky Coffee with Vanilla Brown Sugar Syrup
- 1.25 oz Bulleit Bourbon
- 2.5 oz Revelator Coffee Petunias Blend Cold Brew
- Vanilla brown sugar syrup (to taste)
- Creamer (to taste)
Method: Combine cold brew and Bulleit Bourbon in a glass. Add vanilla brown sugar syrup and creamer to taste.
*Vanilla brown sugar syrup
- 1 cup Water
- 1 cup Brown Sugar
- 1 vanilla bean, split in half
Method: Boil water. Stir boiling water until the brown sugar dissolves. Add vanilla bean. Let simmer for five minutes. Cool and store in the fridge for one hour. Strain through a sieve and discard the solids.
Grey Goose Espresso Martini
- 1.5 oz Grey Goose vodka
- 1 oz single origin finest quality espresso
- 0.75 oz premium coffee liqueur
- 1 pinch of salt
- Salted dark chocolate powder for garnish
Method: Shake all ingredients and strain into a martini glass.
- 1.5 oz Jura 10
- 1 oz fresh pressed apple juice
- 0.5 oz lemon juice
- 0.25 oz demerara syrup
- Apple for garnish
Method: Measure and mix ingredients together and serve in a coup glass with apple garnish.