10 Fall Cocktails to Make When It Starts Cooling Down

Bad and boozy 😎.

Since cooler temps mean more time spent indoors, here are 10 fall cocktails to cozy up with that are infused with the best of autumn ingredients, from orchard apples to figs and honey.

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1 Monkey Jam Sour


1 part Fresh Lemon Juice

2 tsp. Jam (whichever is your favorite) 

1 1/2 parts Monkey Shoulder Scotch Whisky

1/2 part Simple Syrup

1 dash Orange Bitters

1/2 part Soda Water


 Combine the lemon juice and the jam in a jar. Shake vigorously until mixed. Pour the jam mixture, whisky, simple syrup, and bitters into a cocktail shaker with ice. Shake vigorously for a minute. Strain over fresh ice cubes in a tall glass. Top with soda water. Garnish with a grapefruit wedge and serve.

Courtesy of Monkey Shoulder Scotch Whiskey

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2 Smoked Pumpkin


1 oz. Ketel One Orange

1 oz. Ilegal Mezcal

.25 oz. Lime Juice

2 heaping barspoons of Pumpkin Butter

2 dashes Orange Bitters

Long Orange Twist and a Sprinkle of Flaked Smoked Salt, for garnish 


In tin, add ingredients. Add ice, shake, and strain into rocks glass with cubed ice.

Created by mixologist Drew Sweeny at The Rickey at Dream Midtown

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3 The Tides of Poseidon


1 ¼ parts Woodford Bourbon

¾ parts Mastiha

½ parts Campari

¼ parts Fruits Rouge

3 dashes Angostura Bitters

Grapefruit Peel, for garnish


Shake and serve in rocks glass with ice. 

Created by Keith Nelson at Avra Madison

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4 Jack of Spades


2 oz. Ruffino Prosecco

1.5 oz. Cognac

.75 oz. Lemon

1 oz. Apple Cider

.5 oz. Honey Syrup


Shake the cognac, lemon, apple cider, and honey. Strain into a lowball glass with ice and top with prosecco.

Courtesy of Ruffino

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5 Orchard Punch


4 bottles Angry Orchard Crisp Apple

8 oz. Vodka, Gin, or White Rum

1.5 oz. Grand Marnier

3 oz. Lemon Juice

6 oz. Cranberry Syrup*

3 oz. Raspberry Puree (can also use strawberries)


Add ingredients to a punch bowl except the cider. Stir to combine and then top with Angry Orchard Crisp Apple.

*Cranberry Syrup:

Add 2 cups cranberry juice and 1 cup sugar to small pot and simmer over low heat until sugar is dissolved. Allow to cool and keep refrigerated.

Created by Jeremy Oertel for Angry Orchard

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6 Chocolate Martini


1 1/2 parts Reyka Vodka

1 part Chocolate Liqueur

1 part Creme de Cacao

1 part Half & Half


Combine ingredients. Shake and strain.

Courtesy of Reyka Vodka

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7 5-Spice Cherry Manhattan


1 ½ parts Cherry Preserves

1 part Punt e Mes

1/2 part 5 Spice Infused Port

1 ½ parts Woodford Rye

Brandied Cherry, for garnish


Combine all ingredients in a cocktail shaker over ice. Shake. Strain into a coupe glass.

Created by Will Godsil at TAO Downtown

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8 Hunter-Gatherer


1 oz. Jägermeister

1 oz. Cocchi Americano

.75 oz. Spiced Raspberry Syrup

.75 oz. Fresh Lemon Juice


Combine ingredients into glass with crushed ice and garnish with mint and fresh raspberries. 

Created by Jesse Ross at the Sycamore Den

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9 Notorious F.I.G.


1.5 oz. Bulleit Bourbon

.25 oz. Lemon Juice

1 oz. Fig Purée

.5 oz. Cinnamon Simple

Lemon Chip, for garnish


Combine Bulleit, lemon juice, fig puree, and simple syrup in shaker. Shake and pour into highball glass over ice.

Created by Megan Ardizoni at Stanton Social

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10 Orchard Toddy


1 bottle Angry Orchard Cinnful Apple

4.5 oz. Scotch or Irish Whiskey

2.25 oz. Lemon Juice

3 oz. Honey Ginger Syrup*

3 oz. Water


Add all ingredients to a Crock Pot and set at low heat. Allow to heat up and then serve and garnish with a lemon wheel studded with cloves. If using a stovetop, add all ingredients to a small saucepan and simmer over low heat. Be careful not to allow the mixture to get to hot because the alcohol will boil off.

*Honey Ginger Syrup:

Peel 2 Tblsp. ginger and then finely chop. Add all ingredients to a pot filled with 1 cup water and 2 cups honey, then cover. Simmer over medium to low heat for 20 min. Strain, allow to cool and store in the refrigerator.

Created by Jeremy Oertel for Angry Orchard

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