We love almost everything about autumn, from the vivid foliage and sweater weather to apple cider doughnuts and accents of pumpkin spice. These recipes offer a taste of fall flavors and enable you to create the craft cocktail experience at home.
HEIRLOOM GARDEN
1 1 oz. Sundried tomato-infused Bombay London Dry Gin ¼ oz. Celery bitter ¼ oz. Roasted chicory maraschino ½ oz. Sweet vermouth ½ oz. Campari
Combine ingredients and stir. Strain into glass over large rock. Garnish with dehydrated heirloom tomato, nasturtium leaf/nasturtium flower and bergamot spray.
The mixologists at Bar Chef New York created this recipe.
CALVADOS SPRITZ
1 ½ oz. Coquerel Calvados ¾ oz. Giffard apricot liqueur ¼ oz. Lemon juice Top with cider (such as Patois “Morris”)
Build in shaker everything except for the cider. Shake and strain into a wine glass over ice. Top with cider. Garnish with dried apple slice.
Lindsay Dukes, beverage director of Maria’s Oyster & Wine Bar and Le Moyne Bistro in New Orleans, created this recipe. with freshly grated nutmeg on top.
PUMPKIN SPICE MARTINI
1 oz. Sonrisa Oro Especial rum 1 oz. Rumchata pumpkin spice liqueur 1 oz. Coconut milk
Fill a cocktail shaker with ice. Add rum, liqueur and coconut milk. Shake vigorously until well chilled and smooth. Strain into a chilled Martini glass. Garnish
The mixologists at Sonrisa created this recipe.
“FIG”URE OF YOUR IMAGINATION
2 bar spoons Fig jam ½ oz. Honey syrup (1:1) 1 oz. Lemon juice ½ oz. Cointreau ¼ oz. Maker’s Mark bourbon
Add all ingredients to a cocktail tin. Shake and strain into a chilled coupe. Garnish with skewered fig and lemon swath.
The mixologists at Caspian’s Cocktails & Caviar in Las Vegas created this recipe.
PUMPKIN SPICE CARRAJILLO
1 oz. Lalo tequila 1 oz. Espresso 1 oz. Licor 43 1 tbs. Pumpkin puree 2 dashes Mole bitters
Add all ingredients in a shaker filled with ice. Shake and strain contents into a glass.
The mixologists at Lalo created this recipe.
ZEN WHISKEY SOUR
2 oz. Rittenhouse rye whiskey ¾ oz. Matcha demerara syrup ¾ oz. Fresh lemon juice 2 dashes Fee Bros. black walnut bitters 1 oz. Egg white
Combine all ingredients in a shaker. Dry shake (with no ice, to build foam), shake
with ice for 15 seconds . Double strain into rocks glass over king cube . Garnish with a matcha-dusted lemon wheel .
The mixologists at Butler ’ s Pantry in St . Louis created this recipe .
THIRD STREET SOUR
1 ½ oz . Great Jones straight bourbon 1 oz . Pear puree ( such as Boiron ) ½ oz . Fresh lemon juice ½ oz . Simple syrup 1 dash Cardamom bitters 1 oz . Dry red wine for float ( such as a Long Island cabernet franc )
In a cocktail shaker , combine all ingredients except for the wine . Fill with ice , and shake until chilled . Strain into an ice-filled fancy coupe . Float red wine on top . Garnish with a bourbon-poached maraschino cherry .
The mixologists at Great Jones Distilling Co . created this recipe .
FALL FOR AGAVE
2 oz . Corralejo reposado tequila ¾ oz . Real pumpkin purée 3 oz . Pineapple juice 3 dashes Angostura bitters
Combine ingredients and shake . Strain into a rocks glass over ice . Garnish with whipped cream and a cinnamon stick .
The mixologists at Tequila Corralejo created this recipe .
SWITCH HITTER
1 ½ oz . Manojo mezcal ¾ oz . Coffee-infused Campari ½ oz . Sweet vermouth ¼ oz . White crème de cacao 2 dashes Tobacco bitters
Combine ingredients in mixing glass with ice and stir . Strain into a Nick and Nora glass . Garnish with an orange peel and brandied cherry .
Spencer Leibold , beverage director at WarrenPeace in New York , created this recipe .
PUMPKIN SPICE ESPRESSO MARTINI
2 oz . Teremana Reposado tequila 1 oz . Espresso ½ oz . Coffee liqueur ¼ oz . Pumpkin spice syrup
Combine ingredients and shake with ice . Strain into a cocktail glass . Garnish with pumpkin spice dusted on top .
The mixologists at Teremana created this recipe .
ROSEMARY ORCADIAN
1 ½ oz . Highland Park 12 Scotch whisky 1 oz . Cranberry juice ½ oz . Orange liqueur ½ oz . Fresh lime ¼ oz . Rosemary simple syrup
Combine ingredients and shake . Strain into coupe glass . Garnish with a burnt rosemary sprig .
The mixologists at Highland Park created this recipe .
FALLING LEAVES
1 ½ oz . Tequila Reposado ¼ oz . Domaine de Canton ginger liqueur ¾ oz . Lemon juice 1 ¼ oz . Mint syrup 1 ¼ oz . Pomegranate juice 2 dashes Fee Foam
Combine all spirits and ingredients in a shaker with ice . Shake for 10 to 15 seconds until well chilled . Strain the mixture into a Martini coupe . Garnish with mix of mini edible autumn leaves and marigold flowers .
The mixologists at Waldorf Astoria Washington DC created this recipe .