22 Fall Cocktails to Try This Season

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.

This updated version of a Stone Wall mixes rum with ginger beer and apple cider for a refreshing cocktail.

Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water and letting it sit for a few minutes. Pouring the mulled cider into a Thermos that's already warm helps keep the drink hot.

A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.

Charlie Hodge's fall-inspired cocktail uses fig-infused vodka and tea, giving this delicious drink an earthy and fragrant taste.

To serve this savory seasonal infusion, pour it over ice in a rocks glass and garnish the drink with a fresh fig half.

Mixologist Ryan Fitzgerald felt inspired to create this fall cocktail after eating apples with peanut butter—a combination he loves but that wouldn't quite work in a drink. His solution was to mix almond syrup with apple juice and fiery apple brandy.

Bruce and Sara Naftaly garnish this drink with poached organic Seckel pears to sweeten the flavor of the fall fruit.

Fall flavors are created with the combination of tart cranberries, earthy bitters, and Aperol.

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise, and cloves, and it has just enough crushed red pepper to give it a tiny kick.

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.Slideshow:Irish Whiskey Drinks

Inspired by a punch that Bill Norris made for Thanksgiving one year, the Turkey's Wattle gets its wonderful autumnal flavor from apple cider, ginger beer and a bit of allspice liqueur.

Chris Hannah loves serving this drink in the fall and winter--especially during Mardi Gras and the carnival season in New Orleans (January to March).

Chicago cocktail innovator Nandini Khaund designed this cocktail to be the perfect autumn drink. Notes of fig, honey and incense keep it refreshing and drinkable in a surprisingly low-alcohol sipper.

Brooklyn bartender Ivy Mix, the award-winning co-owner of Leyenda in Brooklyn, shares this cardamom-scented holiday punch. Layers of apple flavor (from cold-pressed juice, apple brandy, hard cider, and fresh apple slices) give the not-too-boozy punch an autumnal feel.

Chris Lowder creates this spiced autumnal version of a mai tai with apple brandy and Cognac.

This vibrant purple cocktail—made with Concord grapes, gin, port, and lemon—is frothy, fruity and refreshing.

The spicy-sweet fig-ginger syrup rounds out the smoky mezcal and bright lemon juice in this cocktail. This drink is barely sweet, allowing the autumnal mezcal to shine.

Honey simple syrup is even easier to prepare than standard simple syrup; just vigorously stir together honey and water until well combined. The mellow, floral sweetness of the honey syrup pairs perfectly a touch of lemon in this tea-infused cocktail.

Leo Robitschek uses fresh apple cider and maple syrup in his perfect cold-weather cocktail.

Tyler Stevens adds heft to this vodka drink with sherry and Génépy des Alpes.

"Chartreuse and chocolate is among the world's most underrated combinations," says Bobby Heugel. He melds the two ingredients in this boozy, rich hot chocolate.