Order Up Our Best 15 Cocktails…They’ll Warm You Right Up!

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The autumn months signal the coming of the cold months. Characterized by the beautiful orange and red hues, this season also brings in inspired creations of different kinds.

Aside from the fashion you see on the runway as well as the delectable fall-inspired desserts, cocktail drinks are also among the many concoctions we love to binge on during the season. So, if you’re planning to throw a small party or two, you can create these drinks for those great autumn nights.

La Rosa Ola at Redfarm

“A well-balanced cocktail with a hint of spiciness is perfect for fall. For my la rosa ola, I combined sotol plata—a distilled Mexican spirit with a savory vegetal flavor—with delicate pomegranate liqueur to achieve the right balance of sweetness and tartness. The combination, accented with the spiciness of Thai chile and finished with the silky texture of Greek yogurt is an adventurous cocktail that will keep you warm this fall.” — Shawn Chen, mixologist

Fall Cocktails 2015_RedFarm NYC_La Rosa Ola

Ingredients:

2 oz. Thai chile-infused sotol plata
¾ oz. PAMA pomegranate liqueur
¾ oz. lemongrass and kaffir lime syrup
1 oz. fresh lemon juice
1 barspoon Greek yogurt

For the Lemongrass and Kaffir Lime Syrup:

Slice both the  kaffir lime leaves and lemongrass into very thin pieces. Bring the sugar and water to a boil in a medium saucepan over medium heat, stirring regularly to dissolve sugar. Add kaffir lime and lemongrass and bring the mixture to a simmer. Remove from the heat and let the syrup sit for 30 minutes. Pour syrup through a fine sieve into a quart container and refrigerate up to 3 weeks.

How to prepare:

Prepare the shaking tin. Put all ingredients into the shaking tin, and dry shake vigorously until the yogurt is completely dissolved. Add ice to shake. Double strain over coupe glass, then garnish with a sprinkle of kaffir lime.

Vote for Pedro at Sixtyfive

“One of my favorite drinks at SixtyFive. This is a twist on the classic Martinez cocktail, which predates the martini—made with Old Tom Gin and Pedro Ximénez sherry instead of vermouth. The name is a fun reference to Napoleon Dynamite, where Napoleon and his friend Pedro campaign for Pedro to be elected high school class president.” — Molly Cohen, beverage director

Fall Cocktails 2015_SixtyFive_Vote For Pedro_Credit Evan Joseph_low res

Ingredients:

2 oz. Greenhook Old Tom Gin
½ oz. Pierre Ferrand dry Curaçao
½ oz. Emilio Lustau Pedro Ximénez sherry
2 dashes orange bitters

How to mix:

Mix all ingredients in a mixing glass over ice and strain into a coupe. Garnish with an orange peel.

Miraflores Atmace

“The idea was to do a nightcap cocktail: something boozy and more on the sweet side than bitter. I love the combination of pandan and coconut—so I took the Martinez as a reference and made substitutions. I used sherry and coconut syrup instead of maraschino and vermouth. There’s also Amargo Chuncho bitters instead of orange bitters.” —Nico de Soto, mixologist

Fall Cocktails 2015_Mace NYC_Miraflores

Ingredients:

1 ½ oz. Macchu Pisco
½ oz. pandan-infused El Maestro Pedro Ximénez sherry
½ oz. La Garrocha Manzanilla Ssherry
1 barspoon coconut syrup
2 dashes Amargo Chuncho bitters

How to prepare:

Mix all ingredients into a mixing glass filled with ice. Strain the concoction into a coupe glass.

Sazerac at Porchlight

“A sazerac—specifically a Cognac sazerac—is perfect for fall because the hints of dried fruit found in good Cognacs like Louis Royer VSOP really fit the season. It kind of sounds like I’m talking about flavored Cognac…unless you think I’m overanalyzing.” — Nick Bennett, head bartender

Fall Cocktails 2015_Porchlight NYC_Sazerac

Ingredients:

2 oz. Louis Royer Force 53 VSOP Cognac
¼ oz. scant simple syrup
3 dashes Peychaud’s bitters
1 dash Angostura bitters

How to mix:

Combine ingredients into a mixing glass and stir over ice. Meanwhile, rinse the inside of a chilled rocks glass with Herbsaint. Then, carefully strain the cocktail mixture over ice. Express the lemon twist over the cocktail and discard.

The Arlington Club at Arlington Club

“The arlington club is a variation of the negroni—substituting bourbon for gin and placed creatively on a big ice cube and a fun curly twist.” — Keith Nelson, beverage director

Fall Cocktails 2015_Arlington Club_Arlington Club_Melissa Hom

Ingredients:

1 part bourbon
¾ part Carpano Antica vermouth
¾ part Campari

How to prepare:

Create the drink in a mixing glass with ice and stir for 30 seconds. Strain the mixture onto a rocks glass with one large ice cube. Garnish with an orange curly twist.

 

 

Plank-Smoked Old Fashioned at American Cut

“The savory maple smoke that pervades the plank-smoked old fashioned begs to be luxuriated over. Hints of chocolate, spice, and roasted nuts from our house-made bitters adorn this familiar favorite with roundness and warmth.” — Alexa Rose, bartender

Fall Cocktails 2015_American Cut_Plank Smoked Old Fashioned

Ingredients:

¾ tsp. house bitters
1 tsp. simple syrup
3 oz. Bulleit bourbon

How to mix:

Mix the bitters, simple syrup, and bourbon in a glass. Stir. Take a torch and burn a plank of maplewood for about 3 seconds. Place glass over the smoke for 5 seconds. Place one large ice cube in the glass and pour the mixture over it.

Smashing Leaves at Hinoki The Bird

This take on a whiskey sour transitions into the fall months by using bourbon to warm the soul. But it still holds on to the last remnants of summer with a burst of refreshing citrus from kumquats. Shiso leaves (a.k.a Japanese mint) add the final touch to this cocktail. It makes the change of season more palatable.” — Feisser Stone, bartender

Fall Cocktails 2015_Hinoki and the Bird_Smashing Leaves

Ingredients:

2 oz. bourbon
3 kumquats, muddled
¾ oz. fresh lemon juice
2 shiso leaves (or substitute mint or basil)
¾ oz. simple syrup

How to prepare:

Shake all ingredients together. Strain over ice into a rocks glass. Garnish the cocktail masterpiece with a shiso leaf.

Cuzco Toddy at Midnight Rambler

“Pisco’s versatility is as diverse Peru’s climate. While Pisco is often associated with punches and sours, its fruity and floral qualities also shine in warm aromatic libations—such as the cuzco toddy. Combining Pisco Porton with wild flower honey and hibiscus tisane creates a fresh take on a classic format.” — Chad Solomon, owner

Fall Cocktails 2015_Midnight Rambler Dallas_Cuzco Toddy

Ingredients:

1 ½ oz. Pisco Porton
3 oz. hibiscus tisane
¾ oz. honey syrup
½ oz. limejuice
1 dash Angostura bitters
2 drops mineral saline

How to mix:

Blend all the ingredients together. Bring the mix to a boil over medium heat. Serve in a toddy mug and garnish with a cinnamon stick.

Boom Town Smash at Measure

“Moving into cooler autumn months, you can expect to find more whiskey drinks using the remaining late summer fruits.​ The boom town smash uses fresh peaches, which are usually available through the end of October—and whiskey’s barrel flavors of baking spices, combined with ripened, juicy peach is a match made in heaven. Using a higher proof whiskey like Stranahan’s Colorado allows me to pack a lot of flavor into the drink while retaining the backbone of the cocktail. That way, you never lose the whiskey flavor. And tarragon is an underused herb in cocktails, providing an almost savory, licorice-like flavor and really pairing well with the fresh fruit as well as the sweet, spicy ginger in Domaine de Canton.” — Jason Cousins, beverage consultant

Fall Cocktails 2015_Measure NYC_Boom Town Smash

Ingredients:

2 oz. Stranahan’s Colorado whiskey
.75 oz. Domaine de Canton
.5 oz. simple syrup
4 lemon quarters
4 peach chunks
Tarragon

How to prepare:

Muddle and shake. Served in a rocks glass over cubed ice with a sliced peach fan and bouquet of tarragon. Garnish with a peach fan and tarragon.

Vizio at Obicà

“The cocktail is perfect for the fall because it’s based on Rye—plus Italian cordials and amaro. The combination of the three ingredients create an unusual cocktail that’d make for  a great way to warm up on a brisk fall afternoon.” — Fabrizio Argiolas, beverage manager and sommelier

Fall Cocktails 2015_Vizio_Obica

Ingredients:

2 oz. rye whiskey
¾ oz. Amaro Cynar
½ oz. Amaretto di Saronno
2 dashes rhubarb bitters
1 dash orange bitters

How to mix:

Fill mixing glass with ice and pour all ingredients. Stir with mixing spoon for approximately 20 seconds. Pour in martini glass and garnish with toasted almond.

 

 

Bicycle Thieves at Ribalta

“This drink is based on Vittorio De Sica’s 1948 movie: A memorable story about an unemployed man who finds a coveted job that requires a bicycle. When it’s stolen on his first day of work, Antonio and his young son Bruno begin a frantic search, learning valuable lessons along the way. The movie focuses on both the relationship between the father and son—and the larger framework of poverty and unemployment in postwar Italy.” — Rosario Procino, co-owner

Fall Cocktails 2015_Ribalta_Bicycle Thieves

Ingredients:

1 ¾ oz. Laird’s Applejack
¾ oz. Galliano L’Autentico
¼ oz. simple syrup
½ oz. fresh lemon juice
1 cardamom dusted lemon wheel (for garnish)

How to prepare:

Pour all ingredients in the shaker. Shake it and strain the mixture into a coupe glass. Garnish with a thin slice of lemon, cut horizontally to resemble a bicycle wheel, and add a touch of Cardamom dust on the lemon slice.

Plantain Old Fashioned at Bodega Negra

“Adding bitters to a cocktail can elevate its level of richness and complexity. But most importantly, they also help to bind the ingredients together. A few dashes of bitters can really change the entire flavor profile of the drink. Mole bitters are inspired by the traditional mole sauces of Mexican cuisine and impart flavors like cocoa, cinnamon, and spice from chile peppers. In the case of the plantain old fashioned, the bitters essentially take away any rough edges and help round the drink out.” —Drew Sweeney, beverage director

Fall Cocktails 2015_Bodega Negra_Plantain Old Fashioned_Photo Courtesy of Bodega Negra

Ingredients:

2 oz. Ron Zacapa
.5 oz. banana liqueur
7 drops mole bitters

How to mix:

Combine all ingredients and stir. Strain into a double rocks glass over one rock.

Blackjack at Resto

“Rum is great in any season. In the summer I like to go light with big bold tropical flavors. But for fall I like to bring out the vanilla, spice, and molasses of rum without going super sweet. The fig jam has just a bit of balsamic vinegar folded into it to give you the acidity in the cocktail.” — Bill Brooks, beverage director

Fall Cocktails 2015_Resto_BlackJack_BillBrooks

Ingredients:

1 oz. Añejo rum
½ oz. spiced rum
½ oz. Smith & Cross pot still rum
¼ oz. Fleur de Sommer Amer Alsacien
1.5 oz. fig purée

How to prepare:

Shake and strain using a fine mesh strainer into a large cocktail glass to keeps the seeds out.

Prince Street Cider at Delicatessen

“I love this cocktail because it takes the apple cider that I look forward to all year and combines it with spiced rum, ginger liqueur, and cinnamon. If there were any way to improve one of my favorite fall drinks, this would be it.” — Michael Ferraro, executive chef and partner

Fall Cocktails 2015_Delicatessen_Prince Street Cider_Photo Credit Delicatessen

Ingredients:

1.5 oz. Montecristo rum
1 oz. apple cider
.5 oz. Domaine de Canton
.25 oz. simple syrup
2 dashes cinnamon (1 in drink, 1 as garnish)
1 piece crushed lemon

How to mix:

Combine all the ingredients in a cocktail shaker with ice. Strain over fresh ice into a rocks glass. Garnish the drink with lemon and cinnamon.

Pumpkin Toddy at Post 390

“I included the pumpkin toddy on the menu because people don’t usually think of ordering hot drinks without it there. So I reworked this cocktail and ingredients from a recipe I had years ago. I like the pumpkin flavor but dislike pumpkin liqueurs because they’re too sweet and artificial tasting—which is why I used real pumpkin flavoring for this cocktail.” — Jason Percival, beverage manager

Fall Cocktails 2015_Post 390_Pumpkin Toddy

Ingredients:

2 oz. sugar pumpkin-infused brandy
½ oz. honey to taste
Orange slice stuck with cloves
4 oz. hot water
Dash of cinnamon or orange bitters (optional)

How to prepare:

To infuse, halve and bake sugar pumpkins dusted with brown sugar and spices (cinnamon, cloves, allspice) until soft and brown. Add to the spirit in a glass container with split vanilla beans, and let this rest for a week. Strain through cheesecloth and bottle. To assemble, first add hot water to the honey for better mixing, then add the rest. Bourbon, scotch, or rum can also be substituted for the base instead of brandy.

 

 

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