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1. It’s Getting Colder, Let’s Get Drunk!

The summer has come to a close and we’re ushering in the fall. Changing leaves, a chill in the air and layers are the best parts of fall, but there’s also cocktails. The best cocktails are in the fall: warm, savory and flavorful. Check out these delicious cocktail recipes to heat up your fall season!

2. Spicy Pear Cooler

1 1/2 oz. Cutty Sark Prohibition Edition
1/4 oz. Ancho Reyes Chile Liqueur
1/4 oz. Lemon Juice
1/4 oz. Honey
2 oz. Ginger Beer
1/8th of a ripe Pear

In a mixing tin, muddle the pear with honey and lemon. Add the Cutty Pro and Ancho Reyes and shake. Double strain over fresh ice into a Collins glass. Top with ginger beer and garnish with a pear slice.

3. Maestro Dobel Apple Margarita

2 oz. Maestro Dobel tequila
1 1/2 oz. triple sec
2 oz. apple cider
Cinnamon + sugar for glass rimming
Apple slices for garnish

Combine ingredients over ice, shake & strain. Garnish rim with cinnamon, sugar and a couple of apple slices.

4. Cutty Cider

2.5 oz. Apple Cider
1/2 oz. Cutty Sark Prohibition Edition
1/2 oz. Cinnamon Schnapps

Mix apple cider, Cutty Pro and cinnamon schnapps. Shake with ice and pour into coupe glass.

5. Cozy Hot Toddy

6 oz. Crisp Apple Sparkling ICE
1 ½ oz. whisky or apple brandy
1 teaspoon honey
Cinnamon stick, allspice cloves, and apple slices for garnish

Coat the bottom of a glass coffee cup with honey. Add whisky or brandy. Heat Crisp Apple Sparkling ICE in a small sauce pot. Pour hot Sparkling ICE into glass. Stir to combine ingredients. Garnish with cinnamon stick, allspice cloves, and apple slices.

6. Orange Spiced Pumpkin Martini

2 oz VOGA Prosecco
2 oz Pumpkin flavored vodka
1/2 oz triple sec
1 dash orange zest
1 dash of cinnamon

Pour vodka, triple sec and orange zest into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with an orange twist, a dash of cinnamon and serve.

7. Sparkling ICE’s Apple Cider

3 bottles of Crisp Apple Sparkling ICE
1 bottle dry white wine
1 cup apple brandy
2 apples, sliced
1 orange, sliced
1 pear, sliced

In a large pitcher combine sliced fruit with brandy and wine. Let this sit in the refrigerator for approximately 3 hours. Right before serving, top with Crisp Apple Sparkling ICE. Stir gently to combine the ingredients.

8. VOGA Italia’s Spiced Sangria

3-4 sliced figs
1-2 sliced apples
1 cup of cherries
2-3 oranges, sliced (not peeled)
1 lemon, sliced
2 bottles VOGA Red Fusion
3 cups sparkling apple cider
1 cup orange juice
½ cup brandy
½ cup dark spiced rum
4 cinnamon sticks
5 whole cloves

Slice apples & insert cloves into the fruit. Combine all fruit slices in a glass pitcher & slowly pour in brandy & wine. Chill 24 hrs add sparkling cider and orange juice.

9. NOLET’S Silver Blackberry Tom Collins

1.25 oz. NOLET’S Silver Dry Gin
0.75 oz. Fresh Lemon Juice
0.75 oz. Simple Syrup
3 Blackberries
Club Soda to top

Muddle blackberries with simple syrup in a mixing glass. Add NOLET’S Silver, lemon juice, and ice. Shake and strain into a Collins glass over fresh ice. Top with sofa. Garnish with two fresh blackberries.

10. Knob Creek® Maple Old Fashioned

Created by Celebrity Chef Michael Symon

1 1/2 parts Knob Creek® Smoked Maple Bourbon
1 part Calvados Boulard® Apple Brandy
3 Dashes Bitters
Pinch of Raw Sugar
Orange Peel

Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle. Add Knob Creek® Smoked Maple Bourbon and Calvados Boulard® Apple Brandy and stir with ice.

11. Crisp Apple Cooler

1 ½ parts Skinnygirl® Bare Naked Vodka
¾ part apple juice
¼ part agave syrup
Green apple slice for garnish

Stir agave syrup with vodka in the base of a shaker until the agave syrup dissolves. Add apple juice and shake thoroughly with ice. Strain into a cocktail glass. Garnish with a green apple slice.

12. Bohemia Spiced Cookies

½ oz lime juice
1 oz Creme Yvette
.5 oz Allspice liqour
1.5 oz Bohemia

Shake all ingredients except the Bohemia and strain in rockglass over ice coupe glass. Top with Bohemia beer and grate nutmeg on top.

13. Indio Canela

1 oz Tequila Anejo
½ oz lemon juice
½ oz cinnamon syrup
Indio beer
2 slices of fresh ginger

Place ginger slices lemon juice, cinnamon syrup and añejo tequila into a cocktail shaker and fill with cubed ice. Add Indio beer and stir to combine, garnish with lemon discs or shaved ginger.

14. NOLET’S Silver Bramble

1 oz. NOLET’S Silver Dry Gin
0.5 oz. Fresh Lemon Juice
0.25 oz. Simple Syrup
0.25 oz. Cassis Liqueur

Add first three ingredients to a rocks glass with crushed ice. Stir well. Top with a splash of cassis liqueur. Garnish with a fresh raspberry.

15. Herradura Espresso

1 ½ oz Herradura Añejo
½ oz coffee liqueur
1 ½ oz espresso
½ oz simple syrup
1 ½ oz heavy cream

Place all ingredients except the heavy cream in a shaker filled with ice. Shake hard and strain over ice in to a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee. Garnish with 3 coffee beans.

16. Them Apples

by Jacques Bezuidenhout

1.5 oz Partida Blanco
3/4 oz St-Germain
1/2 oz lemon juice

Top with hard apple cider (i.e. Stella Cidre or cider on tap). Build ingredients in a highball glass with ice, finish with cider. Stir. Garnish with apple or lemon slices.

17. Partida Pumpkin Margarita

courtesy of Crema Restaurant, NY

2 oz Partida Reposado
1 oz fresh lime/lemon juice mix
Splash of pumpkin puree
Sesame seeds
Lime wedge
Rim a cocktail glass with lime juice and sesame seeds. Mix ingredients in a shaker with ice and shake well. Stir into cocktail glass. Garnish with a lime wedge.

18. Autumn Woods

courtesy of Sable Kitchen & Bar, Chicago (by Mike Ryan)

2 oz Partida Reposado
1/8 oz Partida 100% Organic Agave Nectar
3 sage leaves
3 dashes Regan’s Orange Bitters
In first glass, rinse with walnut liqueur and fill with crushed ice. In second glass, muddle sage. Add in all ingredients, stir with ice. Toss out ice in first glass and strain ingredients from second glass into it. Garnish with a sage leaf.

19. Basil Hayden’s® Autumn Harvest

Created by Charles Joly (Chicago, IL)

2 parts Basil Hayden’s® Bourbon
3/4 part Heering Cherry Liquor
1 dash Aromatic Bitters
2 parts Milk Stout Beer
Fresh Nutmeg

Combine Basil Hayden’s Bourbon®, cherry liquor and bitters in a mixing glass. Add ice and shake. Roll in the milk stout beer. Strain into an Old Fashioned glass with ice. Garnish with freshly grated nutmeg and a cherry.

20. Laphroaig® Smoked Cider

1 1/2 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky
3 parts Apple Cider
1 part fresh Lemon Sour

Build over ice in order. Garnish with a lemon wedge.

21. NOLET’S Silver Autumn Blossom

1 oz. NOLET’S Silver Dry Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Simple Syrup
0.5 oz. Aperol
1 Blood Orange Wedge

Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass. Garnish with an orange peel.

22. Cider Tequila Hot Toddy

1 part Sauza® Blue Reposado 100% Agave Tequila
½ part JDK & Sons™ O3 Premium Orange Liqueur
8 parts apple cider
2 parts cranberry juice
Lime slice (for garnish)
Dash of cinnamon (optional)
Dash of nutmeg (optional)

In a saucepan heat the apple cider and cranberry juice just until steaming hot (do not let the liquid boil) and remove it from the heat. Stir in Sauza® Blue Reposado and liqueur. Serve in mugs.

23. Fall Festival-tini

1 part Skinnygirl® Tangerine Vodka
3 parts apple juice/cider
½ part light rum
Lemon wedge for garnish

Mix ingredients in a shaker, and pour into a chilled martini glass. Garnish with a lemon wedge.

24. Hot Pumpkin Spice Tequila

1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part Torani® Pumpkin Spice Syrup
3 parts cream
1 part sugar
½ tsp. vanilla
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
6 parts hot coffee
Whipped Cream & additional cinnamon (for garnish)

In a saucepan, combine cream with pumpkin syrup, sugar, vanilla, spices & coffee until hot. Pour into mug, add Sauza® Blue Silver & stir. Top with whipped cream & cinnamon.

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