It’s officially Fall! And that mean’s spritzes are on their way out and cocktails that will warm you up from the inside out are in. Here are some of the tastiest Fall cocktails you can make throughout the season:
Spicy Whisky Paloma (Courtesy of J Balvin and Buchanan’s Whisky)
1.5 oz Buchanan’s DeLuxe
3/4 oz red ruby Grapefruit juice
1/5 oz lime juice
1/5 oz agave nectar
2-3 oz club soda
Garnish: Salt rim (salt, smoked paprika, chili)
Mix all ingredients except club soda in a shaker over ice. Pour over ice in a tall glass, top with 2-3 oz club soda. Rim glass with lemon, then rim glass with salt mixture.
Hot Toddy (Courtesy of The Listening Room)
1 1/2 oz. bourbon
1/2 oz. Cardamaro Amaro
1/2 oz. Cocchi Torino Vermouth
3 oz. hot, spiced apple cider
topped with cold foam and cinnamon
Add all liquids and stir together in a mug. Top with cold foam and cinnamon.
Rabo de Galo (Courtesy of Novo Fogo)
1 1/2 oz. Novo Fogo Barrel-Aged Cachaça
3/4 oz. Sweet Vermouth
3/4 oz. Cynar
2 dashes Scrappy’s Orange Bitters
Stir everything with ice. Strain into a cocktail glass and spritz oil from an orange peel over glass. You may discard the orange peel or use it as a garnish.
Slane Cold Brew (Courtesy of Slane Irish Whiskey)
2 oz. Slane Irish Whiskey
4 oz. cold brew
2 oz. half and half
1 oz. Demerara sugar syrup
1 orange twist for garnish
In a 12 oz. Collins glass filled 2/3 with ice, add all ingredients. Stir and serve garnished with an orange twist.
Pear + Pomegranate Punch (Courtesy of Cassandra Rosen and Tussock Jumper Wines)
1 750ml bottle Tussock Jumper Riesling
1 cup pomegranate arils
2 limes, sliced
4 oz pear juice
1 oz orange liqueur
1 oz cranberry vodka
Sparkling water
Garnish: thyme sprigs
Combine all ingredients except the sparkling water in a pitcher and chill, at least 4 hours. When ready to serve, top with sparkling water and garnish.
Meet Me At Luke’s (Courtesy of Stephan Berg & Alexander Hauck, The Bitter Truth)
3/4 oz. The Bitter Truth – Chocolate Bitters
2 oz. espresso
1 tsp. vanilla sugar
1 oz. cream
Dissolve vanilla sugar in hot espresso. Add the chocolate bitters and ice cubes and shake until cold (note: to make the drink hot, omit the ice and simply stir the bitters into the espresso). Strain into a cocktail glass and top with slightly whipped cream.
Chairman’s Spiced Cider (Courtesy of Chairman Rum)
1 oz. cranberry juice
1 oz. Chairman’s Spiced
2 oz. apple cider
cinnamon sticks
Warm juice and one cinnamon stick per two servings in saucepan until bubbling. Add rum and serve with one cinnamon stick and one anise per cup.
Peach Bourbon Smash (Courtesy of Reed’s)
¼ Cup Peach Bourbon
1.5 oz. Bourbon Whiskey
1 Smashed fresh peach
1 Can Reed’s Real Ginger Ale
Garnish with Luxardo Cherry
Combine the peach bourbon and whiskey. Add in fresh smash peach slices. Top with Reed’s Real Ginger Ale. Garnish with Luxardo Cherry on top.
Nightfall in the Garden (Courtesy of Cassandra Rosen and Tussock Jumper Wines)
3-4 oz Tussock Jumper Prosecco
1 scoop Tipsy Scoop Mango Margarita sorbet
2 oz Tussock Jumper Pinot Noir
1 tbsp blueberry or raspberry jam
Garnish: Pomegranate arils and lime wheel
Sugar rim optional
In a mixing glass, mix the Pinot Noir and blueberry jam, set aside. Place two scoops of the sorbet into a glass, top with Prosecco. Drizzle the syrup over the top, garnish. Serve immediately.
