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These delicious cocktails are perfect for fall. (Credit: Ruffino)

These delicious cocktails are perfect for fall.

Fall cocktail recipes

Raise a glass to fall with these cool-weather cocktails.

Maple whiskey old fashioned

INGREDIENTS: 2 ounces bourbon whiskey 1/2 ounces maple
(Credit: Created by Andrea Correale, Elegant Affairs )

INGREDIENTS:
2 ounces bourbon whiskey
1/2 ounces maple syrup
Slice of bacon (optional)
Dash of bitters

Measure maple syrup into a glass. Add some ice, pour in bourbon a bit at a time, stirring in between to ensure you've properly combined it with the syrup. Add a splash of bitters. Rub an orange slice around the inside of a rocks glass, add fresh ice, and strain the bourbon mixture into the rocks glass. Garnish with a bacon slice and serve.

Hot apple pie

INGREDIENTS: 2 ounces Tuaca (an Italian liqueur with
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
2 ounces Tuaca (an Italian liqueur with hints of citrus and vanilla)
Hot apple cider
Whipped cream
Cinnamon stick for garnish

Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider. Top with whipped cream. Garnish with a cinnamon stick.

Hot pumpkin spice tequila

INGREDIENTS: 3/4 cup cream 2 tablespoons Torani
(Credit: Sauza)


INGREDIENTS:
3/4 cup cream
2 tablespoons Torani Pumpkin Spice Syrup
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 1/2 cups freshly brewed coffee
1/8 cup Sauza Blue Silver tequila
Whipped cream
Cinnamon

In a saucepan, combine the cream, syrup, sugar, vanilla, cinnamon, spice and coffee, stirring until hot. Divide between two mugs. Add to each and stir. Top with whipped cream and cinnamon.

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Honey Apple Highball

INGREDIENTS: 1 lime wedge 1 1/2 ounces
(Credit: Dewar's)


INGREDIENTS:
1 lime wedge
1 1/2 ounces Dewar's Highlander Honey
2 ounces pressed apple juice
Ginger beer or ginger ale

Squeeze lime wedge over cubed ice in glass. Add Dewar's Highlander Honey and apple juice. Top with ginger beer or ginger ale. (Recipe courtesy of Dewar's)

Highlander honey hot toddy

INGREDIENTS: 2 ounces boiling-hot water 1 1/2
(Credit: Dewar's)


INGREDIENTS:
2 ounces boiling-hot water
1 1/2 ounces Dewar's Highlander Honey
1 tablespoon honey
3 whole cloves
1 cinnamon stick
1 lemon slice
Ground nutmeg

Pour water, honey and Dewar's Highlander Honey into a mug. Add cloves, cinnamon stick and lemon slice, then let mixture stand for 5 minutes. Stir, then top with a pinch of ground nutmeg.

Pumpkin martini

INGREDIENTS: 1/2 ounce Sylk Cream Liqueur 2 ounces
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
1/2 ounce Sylk Cream Liqueur
2 ounces vanilla vodka
1/2 ounce pumpkin liqueur or pumpkin spice syrup
Whipped cream
Cinnamon stick for garnish

Pour the Sylk Liqueur and vodka into a shaker filled with ice and shake well. Add the pumpkin liqueur or syrup and shake again. Strain into a chilled cocktail glass. Top with a teaspoon of whipped cream and garnish with a cinnamon stick.

Winds of fall

INGREDIENTS: 2 ounces bourbon 1/2 ounce lemon juice
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
2 ounces bourbon
1/2 ounce lemon juice
1/2 ounce maple syrup
1 ounce fresh organic apple juice
1 ounce passion fruit juice
1/4 ounce Campari
1 teaspoon honey

Combine all ingredients in a shaker with ice. Put into a glass and garnish with apple slices.

Apple rickey

INGREDIENTS: 3 slices of a tart apple
(Credit: Cointreau)


INGREDIENTS:
3 slices of a tart apple
7 leaves of fresh rosemary
Ice
2 ounces Cointreau
1 ounce fresh lime juice
3 to 4 ounces club soda or seltzer
Rosemary sprig

Muddle apple and rosemary in the bottom of a glass. Add ice, Cointreau, lime juice and club soda. Stir briefly. Garnish with a fan of sliced apple and a rosemary sprig.

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Cali Midnight

INGREDIENTS: 1 1/2 ounces Caliche Rum 3/4
(Credit: Caliche)


INGREDIENTS:
1 1/2 ounces Caliche Rum
3/4 ounce Port Wine
1/2 ounce Fresh Lemon Juice
1/2 ounce Triple Sec
Cinnamon stick for garnish

In a mixing glass, combine all ingredients over ice and stir until well mixed. Strain into an ice filled tall coupe. Grate cinnamon on top and garnish a cinnamon stick.

Spiked banana rum dessert cocktail

INGREDIENTS: 1/4 cup milk 2 tablespoons light rum
(Credit: Created by Andrea Correale, Elegant Affairs )

INGREDIENTS:

1/4 cup milk
2 tablespoons light rum
2 tablespoons Creme De Cacao
2 bananas
1 to 2 cups of vanilla bean ice cream
Fresh fig to garnish

Place all ingredients in the blender and blend until smooth. Pour the mixture into a highball glass and garnish with a fresh fig skewer.

Autumn pear cocktail

INGREDIENTS: 1 1/2 ounces tequila 3 to 4
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
1 1/2 ounces tequila
3 to 4 ounces pear nectar
Tiny dash of cinnamon
1 drop vanilla extract
Light drizzle of honey
Half of a lemon, juiced
Cinnamon stick
Sliced pear for garnish

Fill your glass of choice with ice. Pour in the tequila and pear nectar. Add the cinnamon, vanilla and honey to the glass. Squeeze in half a lemon's worth of juice. Mix by pouring into a cocktail shaker or another glass, give it a shake or stir well, then pour it back into the original glass. Garnish with a cinnamon stick and sliced pear.

Atunno

INGREDIENTS: 1/2 ounce apple brandy Cranberry puree
(Credit: Ruffino)


INGREDIENTS:
1/2 ounce apple brandy
Cranberry puree
6 ounces Ruffino Prosecco

Pour apple brandy and a small scoop of cranberry puree over ice, then stir. Top with Ruffino Prosecco. Strain into a coupe or flute, garnishing with a cranberry skewer.

The Spiced Pumpkin's Market

INGREDIENTS: 1 1/4 ounces Bombay Sapphire gin
(Credit: Ovest Pizzoteca & Bar)


INGREDIENTS:
1 1/4 ounces Bombay Sapphire gin
3/4 ounces Rhubarb
2 bar spoons pumpkin purée (baked pumpkin, blended)
1/2 ounces lemon juice
1 bar spoon orange marmalade
1 egg white
Jerry Thomas' Own Decanter Bitters

Add all the ingredients into a shaker (except for the bitters). Shake for a few seconds to facilitate the egg white emulsion. Add some ice and shake hard. Double strain into a coupe and garnish with anise star and bitters.

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Spiked apple cider

INGREDIENTS: 1/4 gallon apple cider 1/2 cup dark
(Credit: Created by Andrea Correale, Elegant Affairs )

INGREDIENTS:

1/4 gallon apple cider
1/2 cup dark rum
1/2 cup cinnamon schnapps
1 Granny Smith apple, peeled, cut into large chunks
1/2 lemon, juiced

Mix together the cider, rum and schnapps in a large pitcher. Add the apples to a small bowl and toss them with the lemon juice. Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve.

Cali Cafe

INGREDIENTS 2 ounces Caliche 1 ounce regular
(Credit: Caliche)


INGREDIENTS
2 ounces Caliche
1 ounce regular strength brewed cold coffee
1/4 ounce Maraschino
1/2 ounce Cherry Heering
1/2 ounce dark simple syrup
Orange peel and cherry garnish

Combine all ingredients over ice in a mixing glass and stir until chilled. Serve in a festive glass, twist the orange peel over the cocktail, rim the glass. Garnish with orange peel and cherry. (As an alternate presentation it can be served over a large ice cube or sphere and garnished with an orange twist and a cherry.)

Holiday Horchata

INGREDIENTS: 1 part Hornitos Plata Tequila ½
(Credit: Hornitos)


INGREDIENTS:
1 part Hornitos Plata Tequila
½ part coconut water
½ part almond milk

Add ingredients in a shaker with ice, shake, then strain into a small glass rimmed with cinnamon and sugar.

Arabesque

INGREDIENTS: 3 ounces bourbon 1 teaspoons fig and
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
3 ounces bourbon
1 teaspoons fig and bay leaf marmalade
1/2 ounce honey
1/2 ounce lemon juice
1 to 2 teaspoons hibiscus grenadine to brighten up the boozy flavors

Combine all ingredients into a shaker with ice. Strain out into a glass filled with ice and garnish with figs.

S'moretini

INGREDIENTS: 32 ounces vodka 16 ounces chocolate liqueur
(Credit: Created by Andrea Correale, Elegant Affairs)

INGREDIENTS:
32 ounces vodka
16 ounces chocolate liqueur
1 sleeve graham crackers (or more if needed)
1 jar marshmallow creme (or Marshmallow Fluff)
1 bag wooden skewers
1 bag miniature marshmallows

Pour vodka and chocolate liqueur into a 64-ounce pitcher and stir. Refrigerate for several hours until very cold. Crush graham crackers and place into a small bowl. Rim 16 martini glasses with marshmallow creme. Dip glasses into graham cracker crumbs and shake gently to remove excess. Place marshmallows on skewers and toast over an open flame (grill or fire pit preferably). Pour 3 ounces of cold drink mixture into each prepared glass and garnish with toasted marshmallow.

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Honeysuckle Sour

INGREDIENTS: 1 1/2 ounces Dewar's Highlander Honey
(Credit: Dewar's)


INGREDIENTS:
1 1/2 ounces Dewar's Highlander Honey
1/2 ounce Cointreau
1/2 ounce fresh-squeezed lemon juice
1/2 ounce fresh-squeezed orange juice
1 teaspoon sugar
Lime slice (for garnish)
Orange zest (for garnish)

Combine ingredients in a shaker filled with ice, shake, then strain into a chilled cocktail glass. Garnish with lime slice and/or orange zest.

Haunted Cinn

INGREDIENTS: 1 1/2 parts Cruzan Velvet Cinn
(Credit: Cruzan)


INGREDIENTS:
1 1/2 parts Cruzan Velvet Cinn
1 part Cruzan Aged Dark Rum
1/2 part DeKuyper Blood Orange Liqueur
DeKuyper Hot Damn! Liqueur
Orange zest

Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum and DeKuyper Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top and finish with a flamed orange zest.

Blood orange sparkler

INGREDIENTS: 1/2 ounce Martini Rosso Vermouth 1/2
(Credit: Martini)


INGREDIENTS:
1/2 ounce Martini Rosso Vermouth
1/2 ounce simple syrup
1 blood orange peeled and diced
1 ounce of blood orange juice
4 ounces Martini Prosecco or Asti

In a flute, mix the Martini Rosso Vermouth, simple syrup, blood orange, and blood orange juice. Stir well. Top with Martini Prosecco or Asti.

The St. Germain cocktail

INGREDIENTS: 2 parts brut Champagne or dry
(Credit: St. Germain)


INGREDIENTS:
2 parts brut Champagne or dry sparkling wine
1 1/2 parts St. Germain
2 parts club soda
Lemon twist

Stir champagne or dry sparkling wine, St. Germain and club soda. Garnish with lemon twist.

Not just any potion

INGREDIENTS: 1 1/2 parts Hornitos Plata Tequila
(Credit: Hornitos)


INGREDIENTS:
1 1/2 parts Hornitos Plata Tequila
2 parts lime juice
1 part simple syrup
1/2 part raspberry puree
1 part vanilla liqueur
Black lava salt
2 to 3 chocolate- or salt-covered raspberries

In a shaker with ice, combine tequila, lime juice, simple syrup, raspberry puree and vanilla liqueur. Shake, then pour into a cocktail glass rimmed with a thick layer of black lava salt. Garnish with chocolate or salt-covered raspberries.

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Tequila toddy

INGREDIENTS: 2 parts Hornitos Plata Tequila 1/4
(Credit: Hornitos)


INGREDIENTS:
2 parts Hornitos Plata Tequila
1/4 part honey
1/4 part agave syrup
1 lemon wedge
1 piece of cinnamon
2 cloves
4 parts hot water

Add ingredients to a coffee mug. Stir and let steep for one minute.

Apple pie

INGREDIENTS: 1/2 ounce Martini Rosso Vermouth 1/2
(Credit: Martini)


INGREDIENTS:
1/2 ounce Martini Rosso Vermouth
1/2 ounce simple syrup
1/2 ounce lemon juice
1 teaspoon apple butter
Pie spice
4 ounces Martini Moscato d'Asti
Apple chips

In a flute, mix Martini Rosso Vermouth, simple syrup, lemon juice, apple butter and a pinch of pie spice. Stir well. Top with Martini Moscato d'Asti. Garnish with apple chips.

Cider hot toddy

INGREDIENTS: 4 parts apple cider 1 part
(Credit: Sauza)


INGREDIENTS:
4 parts apple cider
1 part cranberry juice
1/2 part Sauza Blue Reposado tequila
1/2 part JDK Sons O3 Premium Orange Liqueur
Cinnamon or nutmeg
Lime slice

In a saucepan, heat apple cider and cranberry juice until steaming hot -- do not let the liquid boil -- then remove from heat. Stir in tequila and orange liqueur. Add a dash of cinnamon or nutmeg (optional). Serve in mugs garnished with a lime slice.

Elisir Magico

INGREDIENTS: 1/2 ounce Nux Alpina Black Walnut
(Credit: Ruffino)


INGREDIENTS:
1/2 ounce Nux Alpina Black Walnut Liqueur
1 dash Angostura bitters
6 ounces Ruffino Moscato d'Asti
Orange twist

Pour liqueur and Angostura bitters over ice in a wine glass. Top with Ruffino Moscato d'Asti. Serve with an orange twist.

Berry rickey

INGREDIENTS: 2 blackberries 2 raspberries 5 mint
(Credit: Cointreau)


INGREDIENTS:
2 blackberries
2 raspberries
5 mint leaves
2 ounces Cointreau
1 ounce fresh lime juice
3 to 4 ounces club soda or seltzer
Mint sprig

Muddle blackberries, raspberries and mint leaves in the bottom of a glass. Add ice, Cointreau, lime juice and club soda or seltzer. Stir briefly. Garnish with raspberry and blackberry on a pick and a mint sprig.

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Grazie Mille

INGREDIENTS: 1/4 ounce lemon juice Pumpkin puree
(Credit: Ruffino)


INGREDIENTS:
1/4 ounce lemon juice
Pumpkin puree
6 ounces Ruffino Prosecco
Grated cinnamon

Pour lemon juice and a small scoop of pumpkin puree over ice, then stir. Top with Ruffino Prosecco. Serve in a flute or wine glass and garnish with grated cinnamon.

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