Say Hello to Cooler Weather with These Fall Cocktails

fall cocktails bulleit bourbon coffee cocktail

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.

Cannon’s Smoke

cannons smoke cocktail fall cocktails

(Created by Chris Kearns, Mr. Cannon, NYC)

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.

Auchentoshan Au-Keet-A

Auchentoshan AuKeetTa cocktail

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.

Orchard Negroni

orchard negroni

(Created by Steve Mazzuca and Hector Videla for Bathtub Gin, NYC)

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.

*Apple syrup

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.

All Spice

all spice cocktail

(Created for The Rye Bar at Rosewood Washington, D.C. )

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.

French Manhattan

french manhattan

Method: Build in an Old Fashioned glass. Add ice and still. Garnish with orange peel.

Bulleit Kentucky Coffee with Vanilla Brown Sugar Syrup

fall cocktails bulleit bourbon coffee cocktail

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

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.

Apple Jack

apple jack
  • 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.