18 Fall Cocktails to Make When It Starts Cooling Down

Bad and boozy 😎.

Design by Bridget Burns

Since cooler temps mean more time spent indoors, here are 18 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 Blood Orange Ginger Ale Sherbet
Courtesy

Ingredients:

2 Bottles of Bruce Cost Ginger Ale – Blood Orange with Meyer Lemon

1 cup Coconut Milk

1/3 cup of Sugar

½ tsp. Kosher Salt

Diced Ginger (optional)

Directions:

Place metal container from the ice cream maker in the freezer for 4 hours. Mix ingredients together thoroughly in the cold metal container. Churn ingredients in the ice cream maker (follow manufacturer’s instructions). Place the churned sherbet in the freezer overnight.

Courtesy of Bruce Cost Ginger Ale

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2 Carrot Citrus Gin Fizz
Courtesy

Ingredients:

8 oz. Beauty & Brilliance Raw Generation Juice

1 oz. Gin

2 oz. Seltzer Water

Directions:

Fill shaker with ice. Add gin and juice. Shake well. Fill a glass with ice then strain your mix into your glass. Top with seltzer, garnish, and enjoy!

Courtesy of Raw Generation

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3 Ruby Red Margarita
Courtesy

Ingredients:

1 oz. Cointreau

2 oz. Blanco Tequila

¾ oz. Fresh Ruby Red Grapefruit Juice

½ oz. Fresh Lime Juice

Italian Bitters

Directions:

Shake Cointreau, tequila, fresh ruby red grapefruit juice, and fresh lime juice in a shaker with ice. Strain in a coupe glass with a salt rim. Pour Italian bitters over the back of a spoon to layer cocktail.

Courtesy of Cointreau

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4 Espresso Martini
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Ingredients:

2 parts Reyka Vodka

1 parts Espresso

¾ parts 1:1 Simple Syrup

Directions:

Shake with ice and strain into a chilled coupe.

Created by Dev Johnson from Employees Only

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5 El Puro

Ingredients:

1 oz. Wild Turkey Bourbon

1 oz. Johnny Walker Black Label

¼ oz. Campari

1 tsp. Orange Marmalade

½ oz. Lime Juice

¼ tsp. Powdered Ginger

3 drops Tobacco Bitters

1 Cinnamon Stick

Directions:

Light a cinnamon stick with a culinary torch until smoking, top with a rocks glass, and allow to smoke while the cocktail is built. In a mixing glass combine the rest of ingredients and mix until well combined and the marmalade is fully dissolved. Fill with cubed ice and stir for twenty seconds until well chilled, strain with a julep strainer into the cinnamon smoked rocks glass over a two-inch ice cube, then garnish with the burnt cinnamon stick and dehydrated orange wheels.

Served at Colombia's Carmen Cartagena

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6 Black & Blue Spritzer

Ingredients:

1 oz. Infused Blackberry Blueberry Vodka

1 half Freshly Squeezed Lemon

1 split Mionetto Prosecco

Blackberry and Basil, for garnish

Directions:

Shake and strain into champagne glass.

Served at the Manor Vail Lodge

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7 Ginger Daiquiri

Ingredients:

1 ½ parts Sailor Jerry Spiced Rum

¾ part Homemade Ginger Syrup

½ part Fresh Lime Juice

Directions:

Add all ingredients to empty mixing glass then fill with ice. Shake vigorously. Double strain into

Courtesy of Sailor Jerry Rum

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8 In Noble Fashion

Ingredients:

1.5 oz. Casa Noble Reposado Tequila

0.5 oz. Ancho Chili Liqueur

0.25 oz. Simple Syrup

2 dashes Orange Bitters

2 drops Mole Bitters

Orange Peel

Directions:

Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.

Courtesy of Casa Noble Tequila

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9 Monkey Jam Sour

Ingredients:

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

Directions:

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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10 Smoked Pumpkin

Ingredients:

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

Directions:

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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11 The Tides of Poseidon

Ingredients:

1 ¼ parts Woodford Bourbon

¾ parts Mastiha

½ parts Campari

¼ parts Fruits Rouge

3 dashes Angostura Bitters

Grapefruit Peel, for garnish

Directions:

Shake and serve in rocks glass with ice.

Created by Keith Nelson at Avra Madison

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12 Jack of Spades

Ingredients:

2 oz. Ruffino Prosecco

1.5 oz. Cognac

.75 oz. Lemon

1 oz. Apple Cider

.5 oz. Honey Syrup

Directions:

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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13 Orchard Punch

Ingredients:

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)

Directions:

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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14 Chocolate Martini

Ingredients:

1 1/2 parts Reyka Vodka

1 part Chocolate Liqueur

1 part Creme de Cacao

1 part Half & Half

Directions:

Combine ingredients. Shake and strain.

Courtesy of Reyka Vodka

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15 5-Spice Cherry Manhattan

Ingredients:

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

Directions:

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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16 Hunter-Gatherer
Arlene Ibarra

Ingredients:

1 oz. Jägermeister

1 oz. Cocchi Americano

.75 oz. Spiced Raspberry Syrup

.75 oz. Fresh Lemon Juice

Directions:

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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17 Notorious F.I.G.

Ingredients:

1.5 oz. Bulleit Bourbon

.25 oz. Lemon Juice

1 oz. Fig Purée

.5 oz. Cinnamon Simple

Lemon Chip, for garnish

Directions:

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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18 Orchard Toddy

Ingredients:

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

Directions:

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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GettyDesign by Dana Tepper

Save these to your Pinterest as your fall inspiration!

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