14 Hot and Cold Autumnal Cocktails to Ring in Fall

In the fall, food and drink preferences change along with everything else, and this shift in palate applies especially to cocktail menus

Purple Doc

Served at Chalk Point Kitchen

1.5 oz. American tin cup whiskey
1 oz. Purple carrot juice
3/4 oz. Honey syrup
1/2 oz. Lemon juice
2 to 3 leaves of mint (muddled)

Handy Bar

Reyka Snap Muled Cider

1.5 oz. Reyka Vodka
.75 oz. Snap 'iqueur
3 oz. Apple cider
Garnish with a skewered cnadied ginger

Shake all ingredients and strain into wine glass or mug and garnish.


Basil Hayden’s Autumn Sour

By Jon Feuersänger

2 oz. Basil Hayden’s ourbon
1 oz. Lemon juice
3/4 oz. Honey
2 Dashes apple cider vinegar
1 Dash Angostura bitters
Garnish with a sprig of charred rosemary*

Shake ingredients and strain into a rocks glass. Garnish and serve neat or on the rocks.

*To char the rosemary sprig, place it over an open flame (either on a grill or stovetop) and rotate for 5 to 10 seconds until herb begins to smoke and brown slightly.

Basil Hayden’s

Go Fig-ure

Served at Chalk Point Kitchen

2 oz. Tin Cup Whiskey
1/2 oz. Lemon juice
1/2 oz. Cinnamon syrup
1 whole fig
Garnish with pear slices and cinnamon powder

Shake and serve over crushed ice. Garnish with pear slices and a dash of cinnamon powder.

Handy Bar

Electric Room

Served at Dream Downtown

1.5 oz. Jameson
3/4 oz. Ginger snap liqueur
1/2 oz. Apple juice
3/4 oz. Lemon juice
3/4 oz. Simple syrup
Garnish with fresh nutmeg

Dream Downtown

Apple Pie in a Glass

Served at West End Hall NYC and serves 10

1 Bottle of Jim Beam Bourbon
Tbs. Vanilla extract
5 Whole cloves of nutmeg
10 sliced Granny Smith apples
Cinnamon to taste
Allspice to taste

West End Hall

Pumpkin Spice After Dark

8 oz. Arabica coffee

1.5 oz. Cachaça 51
1.5 oz. Coffee brandy
1 oz. Heavy Cream
3/4 oz. Poor Man's Kitchen Pumpkin Spice Syrup

Pour hot coffee into warmed glass until it is about 3/4 full. Add Poor Man's Kitchen Pumpkin Spice Syrup and stir. Blend in Cachaça 51 and coffee brandy. Top with heavy cream by pouring gently over back of spoon. Serve hot.

Cachaça 51

Angry Jack O' Lantern

1/2 bottle of Angry Orchard Cinnful Apple
1/4 Bottle of pumpkin beer
Crushed graham crackers for the rim

Rim the glass with crushed graham crackers before adding the ingredients. Fill 1/2 pint glass with pumpkin beer and top with Angry Orchard Cinnful Apple.

Angry Orchard

NEO Chilled Cocoa

1/2 oz. Dry vermouth
1/4 oz. Giffard Banane du Brésil
1/4 oz. Giffard Crème de Cacao white
Garnish with a lemon peel and dry banana chip

In a mixing glass, stir all the ingredients with ice. Strain into a rocks glass with a large ice cube and garnish.


Toasty Prost

1 oz. Jack Fire
1/2 oz. Apple brandy
6 oz. Samuel Adams Octoberfest
Dash simple syrup
Cinnamon sugar

Pour Jack Fire, apple brandy and Samuel Adams Octoberfest over ice in pint glass. Pour into shaker & stir. Pour back into pint with cinnamon/sugar rim.

Samuel Adams

Bartlett Pear

Served at The Lambs Club

2 oz. Old Overholt
1 oz. Poire Williams brandy
3/4 oz. Spiced Demerara syrup
3/4 oz. Lime juice 3 Bar spoons of pear puree Garnish with a candied pear slice Shake all ingredients, strain into a chilled coupe and garnish.

The Lamb's Club

Sailor Jerry Apple Ginger Punch

1.5 oz. Sailor Jerry Spiced Rum
2 oz. Sour mix
1 oz. Apple juice
1 oz. Ginger syrup
Pinch of ground cinnamon

Shake ingredients and strain over ice into a rocks glass. Garnish with an apple slice and a sprinkle of ground cinnamon.

Sailor Jerry

Sleepy hollow

Served at The Ainsworth

2 oz. Cinnamon-infused Ketel One vodka
3/4 oz. Pumpkin Simple
1 oz. Lemon juice
Garinish with a cinnamon stick

The Ainsworth

Autumn's Ambrosia

Created by Mcson Salicetti for Crimson & Rye

1.5 oz. Blue Nectar Reposado Extra Blend
3/4 oz. Lemon juice
1/2 oz. Black peppercorn-honey syrup
1/4 oz. Fresh apple juice
1/4 oz. Sherry
Top with apple cider
2 Dashes of Whiskey Barrel-Aged Bitters
Garnish with a cinnamon stick and three black peppercorns

Shake all the ingredient except the apple cider and bitters with ice. Strain into a tall glass filled with ice and top with apple cider. Add bitters and garnish.

Crimson & Rye

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