By Food & Wine
Seasonal ingredients like crandberries and apples pair beautifully with ginger beer, white wine and hard cider to create delicious drinks. Whether you're looking for a somforting hot toddy or a tart pear sour, we've got your fall cocktail needs covered.
HARD CIDER SANGRIA
Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.
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STONE WALL
This updated version of a Stone Wall mixes rum with ginger beer and apple cider for a refreshing cocktail.
OLD IRISH CURE
According to the Irish-born Sean Muldoon, Irish people often drink whiskey mixed with ginger, honey and lemon to treat colds. This is a version of that potion. "With a bit of hot water," he says, "it becomes a terrific toddy."
GO TO RECIPEHOT MULLED CIDER
Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water and letting it sit for a few minutes. Pouring the mulled cider into a Thermos that's already warm helps keep the drink hot.
GO TO RECIPEAMBERJACK
Mixing beer like the apple lambic here into a cocktail may sound like a new trick, but old cocktail books are filled with beer concoctions. Lambics are Belgian beers that are fermented with wild yeasts.
GO TO RECIPEMANZARITA
To give this tequila smash an autumnal feel, mixologist Devlin DeVore adds apple juice ("apple" is manzana in Spanish) and cinnamon.
GO TO RECIPEAPPLE-BRANDY HOT TODDIES
A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.
GO TO RECIPEFIGA
Bartender Charlie Hodge's fall-inspired cocktail uses fig-infused vodka and tea giving this delicious drink a earthy and fragrant taste.
GO TO RECIPEFENNEL & FIG INFUSED VODKA
This savory seasonal infusion takes advantage of homegrown produce including fennel.
GO TO RECIPEENGLISH HARVEST
Mixologist Ryan Fitzgerald felt inspired to create this fall cocktail after eating apples with peanut butter—a combination he loves but that wouldn't quite work in a drink. His solution was to mix almond syrup with apple juice and fiery apple brandy.
GO TO RECIPEPEAR SOUR
Bruce and Sara Naftaly garnish this drink with poached organic Seckel pears to sweeten the flavor of the fall fruit.
CRANDBERRY-SPICE COCKTAIL
Fall flavors are created with the combination of tart cranberries, earthy bitters, and Aperol.
GO TO RECIPEGINGER APPLE SPARKLER
This spicy-sweet highball, developed as an alternative to the ubiquitous apple martini, is made with citrus vodka, apple liqueur and a healthy splash of ginger beer.
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This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
Slideshow: Thanksgiving Sparkling Wine Cocktails GO TO RECIPEGREEN WITH ENVY
Tea is an ingredient in almost all of the specialty drinks and many of the Asian-street-food-inspired dishes at this restaurant and lounge.
Slideshow: More Recipes Featuring Tea GO TO RECIPECRANBERRY CAIPIRINHA
Marcus Samuelsson shares his recipe for a traditional Brazilian Caipirinha and with an African flare. He muddles cranberries along with the usual lime and replaces the Brazilian spirit cachaça (made from sugarcane juice) with Scandinavian aquavit
GO TO RECIPEPEAR OF DESIRE
When naming this pear-flavored cocktail, Todd Thrasher turned to a French quote that roughly translates as: "The savage man eats out of necessity; the civilized man eats out of desire."
GO TO RECIPEGAELIC PUNCH
For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.
Slideshow: Irish Whiskey Drinks GO TO RECIPERED GRADE & COCONUT REFRESHER
Bartender Albert Trummer whips up his beautiful and refreshing grape cocktail even in the fall.
GO TO RECIPEKIMCHI BLOODY MARY
Warm up with this clever bloody Mary variation that gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce.
GO TO RECIPEWHISKEY CHAI
For this warm, boozy nightcap, Linda Aldredge uses a blend of whole spices but home cooks can buy a Chai Spice Blend from most grocery stores.
GO TO RECIPECARAWAY RYE COCKTAIL
Caraway-infused whiskey is delicious mixed with lemon juice and celery bitters in a cocktail.
GO TO RECIPEHMANHATTAN COCKTAIL
This Manhattan reflects the recipe in America's first cocktail book, 1862's The Bon Vivant's Companion, by Jerry Thomas. It calls for more vermouth than rye—the opposite of the modern Manhattan.
GO TO RECIPETOMMY GUN
Mixologist Jacques Bezuindenhout's sour, which references the iconic firearm wielded by Prohibition-era gangsters, gets its zing from spicy fresh ginger and a generous pour of Irish whiskey.
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This creamy, spiced drink honors an Irish Halloween bread called barm brack, which contains currants and raisins. Traditionally, various objects—a coin, a ring, a pea—were baked inside the loaf as a kind of fortune-telling game.
GO TO RECIPETHE TURKEY'S WATTLE
Inspired by a punch that Bill Norris made for Thanksgiving one year, the Turkey's Wattle gets its wonderful autumnal flavor from apple cider, ginger beer and a bit of allspice liqueur.
GO TO RECIPEAPPLE CIDER-GINGER SHRUB
This shrub (a sweet vinegar-based syrup) from F&W's Kay Chun is sweet and zippy and as good for a party as it is for a hangover.
GO TO RECIPETENNESSEE ROSE
Mixologist Suzanne Bozarth sweetens this winter whiskey sour with cassis to give it a pink blush. Portland is, after all, known as the Rose City.
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Originally Published: https://www.foodandwine.com/slideshows/fall-cocktails?
Posted on 10/31/2019 at 09:05 AM