10 Autumn Cocktails We Can't Wait To Try
Fall flavors are EVERYTHING to us, and in this office we take happy hour SERIOUSLY. We love all the flavors of fall like pumpkin, apples, cranberries, cinnamon... you get the point. So we did a quick search for cocktails that incorporate some of those flavors we love, and found 10 new recipes we're dying to try... and we think you should try too!
1. Apple Cinnamon Cranberry Mimosa
from Honey and Birch
- 1/2 cup cranberry juice
- 1 1/2 ounces vodka (optional)
- pinch of cinnamon
- 1 cup Martinelli's Sparkling Cider
In a cocktail shaker filled with ice, add the cranberry juice and vodka. Strain into a glass. Add a pinch of cinnamon to the glass and top off with Martinelli's Sparkling Cider.
2. Apple Cider Bourbon Cocktail
- Apple cider (*homemade recipe is below)
- Ground cinnamon
- Granulated sugar
- Rosemary sprig
- 14 medium-sized assorted apples
- 2 oranges
- 3/4 cup brown sugar
- 5-6 cinnamon sticks
- 1 whole nutmeg
- 1 tablespoons whole cloves
- 1 teaspoon whole allspice
Wash fruit, cut into halves or quarters, and place in a large stock pot (seeds, peels and all) along with all other ingredients. Fill with water, leaving about 2-3" of space from the top of the pot. Boil uncovered for an hour, stirring frequently to prevent burn (an old new englander tip to prevent boiling over is to put a wooden spoon across the top of the pot). After an hour, cover and simmer for 2-3 more hours, crushing fruit with your masher and stirring occasionally. taste and add more sugar or seasoning to your liking. Remove from heat, let it cool and strain all contents through cheesecloth into a clean container. Make sure to get every last drop from the cheesecloth, that's where the flavor is! Pour into mason jars and keep refrigerated.
Pour a small amount of apple cider in a low dish or small plate. Mix equal parts ground cinnamon and granulated sugar in another bowl. Dip rim of drinking glass of choice in apple cider then dip in cinnamon sugar mix to create a cinnamon-sugar rim. Add 2 parts bourbon and 4 parts apple cider, stir and serve with rosemary garnish. Delicious hot or cold.
3. Cinnamon White Russian
from Pinch of Yum
- large ice cubes
- 4 parts vodka
- 3 parts coffee liquor
- 3 parts cinnamon simple syrup
- 2 parts cream (okay, fine, a little extra won't hurt)
Ingredients for Cinnamon Simple Syrup
- 3 cups water
- 3 cups granulated sugar
- 2 cinnamon sticks
Simple Syrup: Heat the water, sugar, and cinnamon sticks over medium high heat. Stir until the sugar dissolves. Simmer longer for more cinnamon taste.
Cocktail: Place an ice cube in each glass. Add ingredients in order listed. Swirl before and after adding the cream to get everything mixed together real nice. You can also mix the drink in a shaker with ice cubes to chill it faster.
4. Blood Orange Sangria
from How Sweet Eats
- 6 blood oranges
- 2 (750ML) bottles of pinot grigio
- 1 cup club soda
- 1/2 cup brandy
- 12 ounces of strawberries, sliced
- 1 pint of raspberries
- 1 apple, chopped
- 1/2 cup sugar, for glass rimming
Zest one of the blood oranges and combine it with the sugar in a small bowl. Rub the sugar and zest together with your fingers until fragrant. Juice four of the blood oranges (I simply did this by hand), discarding any seeds or pith. Chop the remaining blood oranges into pieces.
In a large pitcher, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and blood oranges. Stir well to combine. Place the orange sugar on a plate, then run a lemon, lime or orange slice around the rim of each glass. Dunk each glass in the sugar, coating well. Fill each glass with a few ice cubes, then add some of the fruit from the sangria. Pour the sangria into each glass and serve!
Note: this definitely gets better as it sits, so you can make it ahead of time and store it in the fridge.
5. Apple Pie Moonshine Cocktail
from The Little Epicurean
- 4 oz apple pie moonshine
- 4 oz apple juice
- 2 oz cinnamon simple syrup (recipe follow)
- 1 oz fresh squeezed lemon juice
- apple slices, to garnish
- cinnamon sticks, to garnish
Cinnamon Simple Syrup Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 cinnamon sticks
Simple Syrup: In a medium sauce pot, add water, sugar, and cinnamon sticks. Set over medium heat and bring to a boil. Remove from heat. Cover pot and let mixture steep for 30 minutes. Strain out cinnamon sticks. Allow cinnamon simple syrup to cool to room temperature. Transfer to an airtight container and store in the fridge until ready to use. Keeps in the fridge for 2 weeks.
Cocktail: In a cocktail shaker, combine apple pie moonshine, apple juice, cinnamon simple syrup, and lemon juice. Fill shaker 2/3 full of ice. Stir for 10-15 seconds to chill drink. Strain ice. Serve cocktail with new ice. Garnish with sliced apples and cinnamon sticks.
6. Cinnamon Rosemary Old Fashioned
from Salted Plains
- 4 teaspoons cinnamon rosemary simple syrup
- 3 dashes angostura bitters
- 2 ounces bourbon
- 1 orange peel
- rosemary sprig for garnish optional
Cinnamon Rosemary Simple Syrup Ingredients
- 1/2 cup honey
- 1/2 cup water
- 6 sprigs rosemary
- 3 cinnamon sticks
Start with making the simple syrup. In a small saucepan, combine honey, water, rosemary sprigs, and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and transfer to an airtight container. When ready to make cocktail, add 4 teaspoons of the cinnamon rosemary simple syrup and 3 dashes of bitters to an Old Fashioned glass. Swirl syrup and bitters around in glass. Add bourbon, ice, orange peel, and stir. Store extra simple syrup in airtight container in refrigerator. Enjoy! Store extra cinnamon rosemary simple syrup in airtight container in the refrigerator for up to two weeks.
7. Autumn Sangria with Apples, Pomegranate and Figs
from Heather Christo
- 1 cup pomegranate seeds
- 1 large apple, cut into thin wedges
- 5 figs, cut into quarters
- 1 bottle chilled prosecco
- 1 cup brandy
- 2 cups pomegranate juice
In a large pitcher filled halfway with ice, add the fruit and the top with the juice, brandy and the chilled prosecco. Serve cold.
8. Pomegranate & Ginger Spritzer
from Drizzle & Dip
- 1 cup of fresh pomegranate juice (juice from 2 – 3 pomegranate)
- 2 t lime or lemon juice
- 1/3 cup sugar (you could add 1/2 cup)
- 5cm piece of fresh ginger thinly sliced
- lime/ lemon wedges to serve
- pomegranate seeds for garnish
- club soda
Pomegranate Juice: To juice a pomegranate, you could put the seeds through the juicer, or cut the pomegranate in half sideways through the centre, hold the half firmly over an electrical rotary juicer, and juice them as you would an orange. In seconds all the berries have been broken and the juice drips into the bowl. To ensure that all the berries have been juiced (you may find a few strays that popped out and remained whole), push down on the pulp with a spatula. Strain the juice and there you have it.
Cocktail: Put all the above ingredients in a pot and bring to the boil. Allow this to simmer of a low heat for about 5 – 8 minutes. You can bash the ginger around in the pot a bit to bring out more o f its flavour. Allow to cool and strain the liquid into a small jug to serve. Add a splash (desired quantity) of the cooled cordial to a glass and top up with soda water (club soda) or sparkling mineral water and a splash of tequila. Serve with fresh lime and pomegranate seeds.
9. Boozy Pumpkin Pie Shooters
from Broma Bakery
- 6 oz eggnog
- 3 oz Tito's Handmade Vodka
- 5 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- 1 large egg white, room temperature
- 2 tablespoons plus 2 teaspoons sugar
In a cocktail shaker with ice cubes, combine eggnog, vodka, pumpkin puree, and cinnamon. Strain into 6 shooter glasses.To make the meringue, whisk egg whites and sugar using an electric mixer until stiff peaks form. Place into a piping bag fitted with a medium star tip and pipe over the top of the shooters. Use a torch to lightly caramelize the meringue. Serve immediately.
10. Chai Infused White Russian
from The Lemon Bowl
- 3 bags chai black tea
- 8 ounces vodka
- 4 ounces coffee liquor such as Kahlua
- 8 tablespoons heavy cream
Place vodka and chai tea bags in a mason jar or glass bowl and let steep for a minimum of two hours. When vodka has finished infusing, remove tea bags and discard.To make the cocktail, shake together the chai infused vodka, coffee liquor and heavy cream in a cocktail shaker filled with ice. Strain and pour over 4 glasses filled with ice.