Hard Cider Sangria
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.
Old Irish Cure
According to the Irish-born Sean Muldoon, Irish people often drink whiskey mixed with ginger, honey and lemon to treat colds. This is a version of that potion. "With a bit of hot water," he says, "it becomes a terrific toddy."
Hot Mulled Cider
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.
Mixing beer like the apple lambic here into a cocktail may sound like a new trick, but old cocktail books are filled with beer concoctions. Lambics are Belgian beers that are fermented with wild yeasts.
To give this tequila smash an autumnal feel, mixologist Devlin DeVore adds apple juice ("apple" is manzana in Spanish) and cinnamon.
Apple-Brandy Hot Toddies
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.
Bartender Charlie Hodge's fall-inspired cocktail uses fig-infused vodka and tea giving this delicious drink a earthy and fragrant taste.
Fennel & Fig Infused Vodka
This savory seasonal infusion takes advantage of homegrown produce including fennel.
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.
Gingered Apple Sparkler
This spicy-sweet highball, developed as an alternative to the ubiquitous apple martini, is made with citrus vodka, apple liqueur and a healthy splash of ginger beer.
Rosé Sangria with Cranberries and Apples
Green with Envy
Pear of Desire
When naming this pear-flavored cocktail, Todd Thrasher turned to a French quote that roughly translates as: "The savage man eats out of necessity; the civilized man eats out of desire."
Red Grape & Coconut Refresher
Bartender Albert Trummer whips up his beautiful and refreshing grape cocktail even in the fall.
Kimchi Bloody Mary
Warm up with this clever bloody Mary variation that gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce.
For this warm, boozy nightcap, Linda Aldredge uses a blend of whole spices but home cooks can buy a Chai Spice Blend from most grocery stores.
Caraway Rye Cocktail
Caraway-infused whiskey is delicious mixed with lemon juice and celery bitters in a cocktail.
This Manhattan reflects the recipe in America's first cocktail book, 1862's The Bon Vivant's Companion, by Jerry Thomas. It calls for more vermouth than rye—the opposite of the modern Manhattan.
Mixologist Jacques Bezuindenhout's sour, which references the iconic firearm wielded by Prohibition-era gangsters, gets its zing from spicy fresh ginger and a generous pour of Irish whiskey.
This creamy, spiced drink honors an Irish Halloween bread called barm brack, which contains currants and raisins. Traditionally, various objects—a coin, a ring, a pea—were baked inside the loaf as a kind of fortune-telling game.
The Turkey's Wattle
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.
Apple Cider–Ginger Shrub
This shrub (a sweet vinegar-based syrup) from F&W's Kay Chun is sweet and zippy and as good for a party as it is for a hangover.
Mixologist Suzanne Bozarth sweetens this winter whiskey sour with cassis to give it a pink blush. Portland is, after all, known as the Rose City.
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).