We’re pulling out all our favorite fall spices to concoct new, crowd-pleasing cocktails for the season. While you may have created the same traditional, fall-inspired drink for years, impress your friends and family with these six unique, new recipes that are as festive as they are delicious. Cheers!
MANZANA CONFITADA
A decadent libation, the Manzana Confitada is a sherry- and cinnamon-spiced cocktail crafted exclusively with Tequila Casa Dragones Blanco by James Beard Award-winning mixologist Jim Meehan.
- Prep Time
10 min - Serving Size
2
Ingredients
- 1.5 oz. Tequila Casa Dragones Blanco
- 1 oz. Cloudy Apple Cider
- 0.25 oz. Pedro Ximenez Sherry
- 0.25 oz. Becherovka
Preparation
- Shake with ice and fine strain into a chilled coupe. Garnish with grated nutmeg.
NOT A PUMPKIN SPICE
This delicious beer cocktail is all about fall with a dash of spice.
- Prep Time
10 min - Serving Size
2
Ingredients
- 2 ounces of Bayou Silver
- 1 ounce fresh lime juice
- 1/2 ounce maple syrup
- 2 dashes of Bittermens Hellfire Habanero Shrub
- Top with a Pilsner
- *Serve in a rocks glass
Preparation
- In a shaker, combine the 2 ounces of Bayou Silver Rum with lime juice, maple syrup and hellfire bitters.
- Add ice, shake well and strain into a highball glass.
- Top with a Pilsner Beer, such as the Coney Island Mermaid Pilsner.
- Garnish with a hot pepper or lemon wheel.
APPLE ROSEMARY RICKEY
This crisp, herbaceous cocktail is perfect for fall gatherings.
- Prep Time
10 min - Serving Size
2
Ingredients
- 2 ounces Cointreau
- 1 ounce fresh lime juice
- 3 to 4 ounces club soda
- 3 slices of tart apple
- 7 rosemary leaves
Preparation
- Muddle apple slices and rosemary leaves in the bottom of a glass.
- Pour 2 ounces Cointreau and fresh lime juice.
- Add ice and top with club soda. Stir briefly.
- Garnish with rosemary sprig and apple slice.
APPLE CIDER GIN FIZZ
A refreshing take on the gin fizz with scene-stealing pink gin.
- Prep Time
10 min - Serving Size
2
Ingredients
- 2 oz of Victoria Pink Gin
- 1 oz of apple cider
- 1.2 oz of brown sugar simple syrup
- 1 egg white
- Dash of half and half
- Club soda
- Cinnamon sugar for Glass rim
- Cinnamon stick for garnish
Preparation
- Rim glasses with cinnamon sugar.
- Place first 5 ingredients in shaker, shake vigorously for a couple minutes.
- Pour into glasses and top off with club soda.
- Garnish with cinnamon stick.
GINGERBREAD GLOGG
Glogg is a traditional, hot Swedish drink served around the holidays. Typically warm drinks are made with whiskey or rum, but using sherry, Lillet Rose and gingerbread–infused vodka can penetrate the warm drink lexicon. Also, you get to make your own gingerbread-infused vodka!
- Prep Time
10 min - Serving Size
2
Ingredients
- 1 Part Gingerbread-infused Absolut vodka*
- 1.5 Parts Lillet Rose
- 1/2 Part PX Sherry
- 2 Parts Hot Black Tea
- 1 Silk Tea bag containing: a cinnamon stick, 2 cloves, star anise pod, 3 green cardamom pods, and mace.
Preparation
- Combine all ingredients in a saucepan.
- Heat until the mixture just begins to steam.
- Pour into a double walled mug and serve with the teabag of spices.
- Garnish with cinnamon stick.
Gingerbread-Infused Absolut
- To make your own gingerbread-infused vodka, combine 1 quart Absolut Original with 8 gingersnap cookies in a blender. Pulse until incorporated.
- Strain through a fine-mesh strainer, and then re-strain through a coffee filter and bottle.
- Will keep for two weeks refrigerated.
SPICE ME UP
This cocktail is perfect for those in warmer weather fall destinations or celebrations over the season for champagne lovers.
- Prep Time
10 min - Serving Size
2
Ingredients
- 1 quarter size fresh ginger
- .5 oz Honey syrup (equal parts honey and hot water)
- .5 oz fresh lemon juice
- 1 oz Cognac Hennessy
- 3 oz Moët Brut Imperial
Preparation
- In a shaker muddle the ginger with the honey syrup and lemon juice, then add the cognac, ice and shake.
- Double strain into a rocks glass with a big ice cube.
- Add the Moët Brut Imperial and garnish with a candied ginger in a pick.
