The start of fall means it’s time to refresh our closets, kitchens and bar carts to reflect the new season, and one easy way to get in the spirit (pun intended) is with an interesting cocktail. It’s time to put away the rosé and indulge in fall flavors like apple, allspice and maple syrup. Have these fall cocktail recipes on hand for cozy times at home or evenings spent entertaining.

Fall Orchard Cocktail

Ingredients:

2 oz Zacapa 23

¼  oz allspice dram

1 oz pear nectar

½ oz maple syrup

¾ oz lime juice

Garnish: Pear slices

Method: Add all ingredients into a shaker and shake until chilled. Strain over a coupe and garnish.

 

Basil Hayden Boulevardier

Ingredients:

1 part Basil Hayden® Kentucky Straight Bourbon Whiskey

3/4 part Aperol® Aperitif

3/4 part Dolin® Rouge Sweet Vermouth

Orange peel

Method: Combine all ingredients in a mixing glass with ice.Stir until cold. Strain liquid into glass and serve up or with a large ice cube. Garnish with an orange peel.

The Spellbinder

2 oz. El Sativo Blanco Tequila

½ oz. fresh lime juice

¾ oz. fresh blood orange juice

¾ oz. cinnamon bark agave syrup (below)

½ oz egg white 

Garnish: dried blood orange

Cinnamon Bark Agave Syrup

5 cinnamon sticks (cassia)

1 cup water

1 cup light agave syrup

Method: Muddle the cinnamon sticks in a pan until broken up. Add the agave and water. Bring to a boil, stir occasionally.  Lower the heat, cover, and simmer for about 5 min. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle, refrigerate.

Herbed Honey Smash

Ingredients:

2 oz Aberfeldy 12 Single Malt Scotch

1.5 oz Lemon juice (or about half a lemon squeezed)

1 oz honey syrup (100g of honey and 64g water, stir and leave to chill. Note: syrup will only last 3 days 4-6 leaves of soft herb – basil, mint, tarragon, etc.)   

Method: Add all ingredients to a shaker tin with ice. Shake vigorously and strain using a fine mesh strainer into a small rocks glass filled with ice. Garnish with your fresh herb of choice and enjoy! P.S. Get your cocktail kit here.

BACARDÍ Treacle

Ingredients:

2.5 parts BACARDÍ Reserva Ocho

0.25 parts Sugar Syrup

1 part Freshly-pressed Apple Juice

2 dashes Orange Bitters

Method: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.

Fresh Monkey (Stéphane Ginouvès)

Ingredients:

1.5 oz Monkey 47 Gin 

.5 oz apple syrup 

.75 oz lemon juice 

.75 oz egg white

.75 oz Ginger Beer 

Method: Add all ingredients to shaker. Shake and strain. Serve in coupe glass and garnish with small sprig of rosemary and flower petals. 

Bobbing for Applezz

Ingredients (yields 16 servings):

1 ½ cups gin

1 ½ cups Calvados

1 cup lemon juice (fresh squeezed from about 8 lemons then strained through a fine mesh sieve)

2/3 cup honey

1/3 cup very hot water

1 bottle Mezza di Mezzacorona Brut, chilled

Method: In a small mixing bowl, combine the honey and very hot water. Stir rapidly until fully combined. Fill a large pitcher with ice, then add the honey water mixture, lemon juice, gin, and Calvados. Stir rapidly until chilled (about 15-20 seconds). Add a large block of ice (freeze water in a baking tray or Tupperware container) to a punch bowl and pour the chilled mixture into the bowl, careful to hold back the mixing ice (note: if you don’t make a block of ice ahead, you can add the mixing ice to the punch bowl instead). Carefully top with the chilled Mezza di Mezzacorona Brut. Ladle into champagne coupes or flutes to serve. Optional: Garnish with whole star anise and apple slices. 

American Single Malt Cocktail

Ingredients:

2 oz ASM Whiskey

1 oz Lemon Juice

.75 oz Honey

1 small sprig of rosemary

Method: Combine all ingredients in a shaker, shake and strain into a chilled coupe glass. Garnish with sprig of rosemary.