36 Fall Cocktails to Make When It Starts Cooling Down

Since cooler temps mean more time spent indoors, it's almost that time of year to invite a few friends over and cozy up with a delicious cocktail. Sip on one of these fall drink recipes, below, infused with the best of autumn ingredients from orchard apples to figs and honey. Then prepare to not leave your couch until the spring.

1. The Mali-Boo

Ingredients:

1 part Malibu Original

2 parts Lemonade

Splash of Grenadine

Edible Glitter

Directions:

Dip the rim of the glass into edible glitter (optional). Pour Malibu and lemonade into a glass filled with ice cubes. Top with a splash of Grenadine.

Courtesy of Malibu Rum

2. Cointreau Ginger Snap

Ingredients:

2 oz. Cointreau

1 oz. Fresh Lime Juice

0.25 oz. Cinnamon Syrup

2 Slices Muddled Ginger (quarter sized)

2 Dashes Angostura Bitters

1 Egg White (optional)

Directions:

Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass. Garnish with two slices of candied ginger.

Courtesy of Cointreau

3. RUFFINO Prosecco Berry Punch

Ingredients:

1½ parts Ruffino Prosecco

1 part Ruby Porto

1 part white tea

¾ parts lemon juice

½ part 100% cranberry juice

½ part simple syrup

Lemon twist

Fresh cranberries

Directions:

Combine the ingredients except for the Ruffino Prosecco into a punch bowl. Stir and then add the prosecco. Lightly stir and garnish with a lemon twist and fresh cranberries.

Courtesy of Ruffino

4. Cooler Shaker

Ingredients:

1.5 oz. Belvedere Vodka

0.5 oz Lillet Rose

1 oz. watermelon juice

0.75 watermelon syrup

0.75 lemon juice

Cracked black pepper, to taste

Garnish - Lemon wheel

Directions:

Just combine and stir.

Courtesy of Mixologist Madeleine Barry at The New York EDITION

5. El Cafecito

Ingredients:

1.5 oz. Papa's Pilar Dark Rum

0.5 oz. Miami Club Cuban Coffee Liqueuro

.5 oz. Licor 43

1 dash simple syrup

2 dashes Bitter Truth chocolate bitters

Directions:

In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube.

Courtesy of Lobster Bar Sea Grille Miami Beach

6. Apple Pie Moscow Mule

Ingredients:

4 oz. apple cider

4oz. apple pie vodka or caramel vodka

1 bottle ginger beer or hard apple cider beer

Directions: 

Fill 2 copper mugs (for fun, or whatever glasses you prefer) with ice. In a cocktail shaker combine all but the beer. Shake it up! Fill the mugs (or glasses) half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices.

Courtesy of Andrea Correale, celebrity caterer for Elegant Affairs

7. Autumn Apple Spritz

Ingredients:

1 oz. Calvados

2 oz. Rockey’s

Sparkling Apple Cider

Directions:

Stir Calvados and Rockey’s with ice and strain into a wine glass. Top generously with chilled sparkling cider. Garnish with a slice of fresh apple.

Courtesy of Eamon Rockey, Director of Beverage Studies at the Institute of Culinary Education

8. Irish Iced Coffee

Ingredients:

2 parts Tullamore D.E.W. Original

1 teaspoon Ground Espresso

2 teaspoons Demerara Sugar

3 parts Cold Brew Coffee

Fresh Cream

Directions:

Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.

Courtesy of Tim Herlihy, National Ambassador for Tullamore D.E.W.

9. Malibu Pumpkin Colada

Ingredients:

50 ml Malibu Original

75 ml Pineapple juice

50 ml Coconut cream

10 ml Fresh lime juice

10 ml Pumpkin puree or juice

Directions:

Fill a shaker with ice cubes. Add Malibu, coconut cream, lime juice, pumpkin puree/juice, and pineapple juice. Shake and strain into a chilled glass (pumpkin cup) filled with ice cubes.

Courtesy of Malibu Rum

10. Maple Old Fashioned

Ingredients:

2 parts Hornitos® Black Barrel® Tequila

¼ part maple syrup

4 dashes Angostura® bitters

1 Orange peel

1 Cinnamon stick

Directions:

Combine ingredients in a mixing glass and stir. Strain into a rocks glass over fresh ice. Garnish with an orange peel and a cinnamon stick.

Courtesy of Hornitos Tequila

11. Cran Pom Rosé

[Editor's note: Rosé isn't just for the summer!]

Ingredients:

4 oz. Rose Champagne

½ oz. Aperol

Dozen pomegranate seeds

1 Can of SpikedSeltzer Cape Cod Cranberry

Directions:

Stir the ingredients then top with SpikedSeltzer Cape Cod Cranberry.

Courtesy of SpikedSeltzer

12. BACARDI Treacle Cocktail

Ingredients:

2.5 parts BACARDÍ Reserva Ocho

.25 parts Sugar syrup

1 part Freshly-pressed apple juice

2 dashes Orange Bitters

Directions:

Build over rocks until perfectly diluted. Float apple juice last. Garnish with an apple fan.

Courtesy of Bacardi

13. Fall Sour

Ingredients:

1 3/4 oz. Don Papa Rum

3/4 oz. Caramel apple syrup

3 dashes of cinnamon bitters (up to maker’s discretion!)

3/4 oz. Lemon juice

1 Egg white

Grate of nutmeg

Directions:

Dry shake and serve.

Courtesy of Don Papa Rum

14. Buried Treasure

Ingredients:

2 oz. Casa Noble Crystal Tequila

0.75 oz. orange-chamomile simple syrup

0.5 oz. lemon juice

0.25 oz. spiced rum

2 dashes bitters

1 Orange zest

1 Tarragon sprig

Directions:

Combine all ingredients, except orange zest and tarragon, into a mixing glass and stir. Strain into glass over ice. Squeeze orange zest; rub around rim and drop into glass. Garnish with tarragon.

Courtesy of Casa Noble Tequila

15. Gloria

Ingredients:

0.5 oz. St-Germain French elderflower liqueur

0.25 oz. Suze

1 Bottle of Dry Champagne

1 Lemon

Directions:

Mix the ingredients above then top off with cold dry champagne and serve in a coupette. Garnish with a lemon.

Courtesy of stylist Kate Young for Maison St-Germain

16. Warm Apple Cidre

Ingredients:

For the cocktail:

6 bottles of Stella Artois Cidre

10 grams Ginger

2 pieces Star Anise

1 tsp. Unsalted Butter

½ tsp Vanilla Extract

To garnish:

Whipped Cream

1 Cinnamon Stick

1 Orange (to zest)

Directions:

Mix Stella Artois Cidre in sauce pot along with other ingredients, except butter. Bring to a boil, then lower flame and reduce down to approximately 1 cup. Strain and discard solids, whisk in butter. Pour hot Stella Artois Cidre mixture into a mug. Top with whipped cream and vanilla extract. Garnish with cinnamon stick and orange zest. Enjoy!

Courtesy of Chef Andre Marrero (Nantucket, MA)

17. Spiced Moon Martini

Ingredients:

2 oz. Kim Crawford Pinot Noir

1 oz. Aged rum

¾ oz. Freshly squeezed lemon juice

½ oz. Spiced Honey Syrup, warm

½ oz. Egg white

Freshly grated cinnamon for garnish

Directions:

Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming. Add ice to the tin and shake hard for 10-15 seconds. Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.

Courtesy of Kim Crawford Wines

18. Tennessee Old Fashioned

Ingredients:

1 oz. George Dickel No. 12 Whisky

1 tsp. sugar

0.25 oz. bitters

1 splash water

Directions:

Muddle sugar with bitters and water and add No. 12. Shake with ice and pour into an old-fashioned glass.

Courtesy of George Dickel Tennessee Whiskey

19. Blood Orange Ginger Ale Sherbet

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 four 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

20. Carrot Citrus Gin Fizz

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

21. Ruby Red Margarita

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

22. Espresso Martini

Ingredients:

2 parts Reyka Vodka

1 parts Espresso

¾ parts 1:1 Simple Syrup

Directions:

Shake with ice and strain into a chilled coupe.

Courtesy of Dev Johnson from Employees Only

23. 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 20 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.

Courtesy of Colombia's Carmen Cartagena

24. 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.

Courtesy of Manor Vail Lodge

25. 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.

Courtesy of Sailor Jerry Rum

26. 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 the orange peel into a mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.

Courtesy of Casa Noble Tequila

27. 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 into 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

28. 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:

Add ingredients in tin then add ice, shake, and strain into rocks glass with cubed ice.

Courtesy of mixologist Drew Sweeny of The Rickey at Dream Midtown

29. 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.

Courtesy of Keith Nelson at Avra Madison

30. 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

31. 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 two cups cranberry juice and one cup sugar to small pot and simmer over low heat until sugar is dissolved. Allow to cool and keep refrigerated.

Courtesy of Jeremy Oertel for Angry Orchard

32. 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 then shake and strain.

Courtesy of Reyka Vodka

33. 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.

Courtesy of Will Godsil at TAO Downtown

34. Hunter-Gatherer

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.

Courtesy of Jesse Ross at the Sycamore Den

35. Notorious F.I.G.

Ingredients:

1.5 oz. Bulleit Bourbon

.25 oz. Lemon Juice

1 oz. Fig Purée

.5 oz. Cinnamon Simple

1 Lemon Chip for garnish

Directions:

Combine Bulleit, lemon juice, fig puree, and simple syrup in shaker. Shake and pour into highball glass over ice.

Courtesy of Megan Ardizoni at Stanton Social

36. 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.

Courtesy of Jeremy Oertel for Angry Orchard

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