Stay in great spirits all season long when you mix up something new from our fall cocktail menu. Pick one or two of these to master to impress your guests (no recipe required!) or play with the ingredients to develop your own spin on these autumn-inspired drinks.
1 bottle Terlan Pinot Grigio
1 cup St. George Spirits Spiced Pear Liqueur
2 apples, sliced
1 Bartlett pear, sliced
1/4 cup whole cranberries
3 cinnamon sticks (plus more for garnish)
1 bottle Casteller Cava Brut or other sparkling wine
Mix Pinot Grigio and pear liqueur in a large pitcher. Add fruit and cinnamon sticks and allow to chill in the refrigerator for at least one hour. When ready to serve, pour over ice into glasses, leaving about an inch of room. Top with sparkling wine and garnish with a cinnamon stick.
2 oz Knob Creek Bourbon Whiskey
2-3 dashes Angostura Aromatic Bitters
1/2 teaspoon pure maple syrup
Orange or lemon twist, for garnish
1 Luxardo marachino cherry, optional, for garnish
Mix bitters and maple syrup in a rocks glass until it reaches an even consistency. Add ice to the glass and pour bourbon over, stirring to combine. Twist the orange or lemon peel over the glass to release its oils, then use for garnish. Add a cherry and serve.
2 oz Aviation Gin
2 oz apple cider
1 oz unsweetened cranberry juice (not cocktail)
1 oz honey or simple syrup
Dash of cinnamon
Apple slices, for garnish, optional
Rosemary sprigs, for garnish, optional
Mix gin, apple cider, cranberry juice, and honey or simple syrup in a shaker over ice. Pour mixture over ice and shake cinnamon over the drink to your tastes. Garnish with apple slices and rosemary sprigs.
1 1/2 oz Johnnie Walker Black Label
1/2 oz Lagavulin 16 year
3/4 oz lemon juice
3/4 oz honey syrup*
3 slices fresh ginger
Make the honey syrup: combine 1 part honey and 1 part hot water and stir until well mixed. Let it cool while muddling the ginger in the bottom of a shaker. Add Johnnie Walker, lemon juice and honey syrup to the shaker and fill with ice. Shake vigorously and strain into a rocks glass filled with ice. Float Lagavulin on top. Garnish with candied ginger.