When the leaves start changing color and balmy summer evenings turn into crisp autumn twilight, fall has arrived. With it, we begin to crave the rich flavors of seasonal fruits such as cranberries, pears, and apples, as well as cinnamon and other spices. We’ve rounded up some of our favorite fall cocktail recipes with the essence of autumn that are guaranteed to keep you cozy this season.
This cocktail is an earthy take on a Negroni. It uses a mezcal reposado base and replaces the vermouth with a combination of cherry wine and coffee liqueur. The mixture is just the right amount of smoky and sweet. It’s best served in an old-fashioned glass over a large ice cube. It can be found at the Amaranto Bar at the Four Seasons Hotel London at Park Lane.
1 oz Campari
1/2 oz Visciolata del Cardinale
1/4 oz coffee liqueur
3 drops Laphroaig Lore whisky
Dante, a famed cocktail bar in New York City, creates elegant craft cocktails in its stylish circa-1915 bar and restaurant. Its Autumn cocktail is a fruit-forward concoction — a combination of Calvados (apple cider distilled into Brandy), Laird’s Applejack Brandy, Sauternes (a French sweet wine), Dolin Dry Vermouth, and lastly, Pear Eau de Vie (pear brandy). One barspoon of smoked maple syrup adds a delicious, sticky sweetness. Lastly, a dash each of Wormwood bitters, Dale DeGroff bitters, and apple cider vinegar finishes off the cocktail. Stir with ice, and strain into your favorite glass. Sliced figs look lovely as a garnish, as well as star anise.
1 oz Calvados
1 oz Sauternes
½ oz Dolin Dry
¼ oz Pear Eau de Vie
1 barspoon of smoked maple syrup
1 dash Wormwood Bitters
1 dash Dale DeGroff bitters
1 dash apple cider vinegar
Impress your coffee-addicted friends by making them a caffeinated cocktail. Although you can use just about any spirit, we love this particular take on an espresso martini, which uses cognac instead of vodka. First, you’ll need Rémy Martin 1738, espresso, coffee liqueur, and simple syrup. Then, combine all of the ingredients, shake well, and strain twice. Don’t forget to embellish the cocktail with coffee beans for presentation, of course. It’s best served in a classic coupe or martini glass.
1 ½ oz Rémy Martin 1738
1 oz espresso
½ oz coffee liqueur
½ oz simple syrup
Bee + Chamomile
The Bee + Chamomile is a craft cocktail reminiscent of chrysanthemum flowers that bloom in the fall. Chamomile-infused gin blends with orange-blossom water, honey, and also grapefruit juice, giving the drink a delicate floral sweetness. Additionally, half an ounce of lemon juice adds just the right amount of tanginess. Stir and pour over a large ice cube in your glass of choice. NR — an NYC cocktail bar that also serves delicious Japanese fare — suggests garnishing it with dried chamomile flowers.
⅓ oz orange-blossom water
⅓ oz honey
1 ½ oz grapefruit juice (milk wash clarified)
½ oz lemon juice (milk wash clarified)
James Whiteside’s The Ballerino
James Whiteside’s The Ballerino is a fresh and floral cocktail. Angel’s Envy Bourbon brings in flavors of candied fruits, subtle toffee, as well as maple syrup. Secondly, St-Germain Elderflower Liqueur is a sweet add-in. We love this liqueur crafted from elderflower blossoms handpicked in the foothills of the Alps. Sparkling water and ginger-lemon kombucha make the spirit bubbly, while lemon juice and Bittercube Jamaican No. 1 Bitters give it a slight bite. St-Germain suggests building the ingredients over pebbled ice in a Collins glass. Additionally, confetti looks beautiful as garnish.
1 oz Angel’s Envy Bourbon
2 oz sparkling water
1 oz Ginger-Lemon Kombucha
½ oz lemon juice
The Rémy Sidecar
An easy-to-make yet sophisticated cocktail, the Rémy Sidecar is a refined cocktail for the fall season. A simple combination of Rémy Martin 1738 Accord Royal, Cointreau, and a spritz of fresh lemon juice produces flavors that are fresh and crisp. Combine the ingredients, shake, strain, and serve in a classic coupe or martini glass. Lastly, don’t forget a sliced lemon peel for garnish.
2/3 oz Cointreau
1/3 oz lemon juice