16 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.

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.

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.

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.

"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.