Fall Roundup, image courtesy of Styling the New West in Jackson Hole, Wyoming. 

Clocks fall back this weekend, and the cozy season is officially upon us. With it we embrace sweaters, crackling fires, all things pumpkin spice, and a shift in our cocktail preferences. For inspiration on new seasonal drinks to whip up, we invited our editors across the country to ask mixologists in their area for their favorite autumnal tipples. Here they share 10 enticing recipes infused with tequila, gin, and, of course, a hearty dose of bourbon and whiskey. They’re sure to keep you toasty and your spirits high until spring comes around.   


Three Days of Happiness


This cocktail is perfect on a cool fall night. The mix of bitter and smoky flavors are sure to warm you up,” explains Annamaria Adinolfi, owner of Elia in East Rutherford, New Jersey. 

Yields 1 serving

INGREDIENTS:

  • 1 ounce Campari
  • 1 ounce sweet Vermouth
  • ½ ounce Mezcal
  • ½ ounce Tequila Blanco
  • Orange peel for garnish

Instructions:

Mix and stir in a cocktail shaker. Pour in rocks glass. Garnish with peel. 

Recipe courtesy of Annamaria Adinolfi of Elia. Elia is featured in The Scout Guide Bergen County


Apple Of My Rye


“For me, nothing screams fall more than apples and rye whiskey. Combine that with Alpine Distilling’s Lafayette spiced whiskey and you have yourself the perfect fall cocktail,” shares Ryan Monette of Park City’s 350 Main. “The cinnamon notes of the Lafayette play perfectly with the cold-pressed apple cider. The sage bitters provide a beautiful and subtle herbal element. It’s all brightened up with a splash of lemon juice to keep the drink refreshing and of course, enough whiskey to warm you up on a chilly fall day.”

Yields 1 serving

INGREDIENTS:

  • 1½ ounces Golden Rule Rye 
  • ¾ ounce Alpine Lafayette
  • ½ ounce lemon juice 
  • 2 ounces cold-pressed apple cider 
  • 3 dashes sage bitters
  • Honey Crisp apple slices for garnish

Instructions:

Add all ingredients to a shaker with ice and shake until chilled. Strain over fresh ice in a glass. Garnish with apple slices.

Recipe courtesy of Ryan Monette of 350 Main in Park City, Utah. 350 Main is featured in The Scout Guide Park City


Boozy Chai Cocktail


Here is just the cocktail you need for these chilliest months of the year. Warming spices pair with bourbon to comfort you from the inside out. Keep the syrup on hand to mix with vodka, ginger beer, or even G-rated soda water,” shares Kelly Trush of Station Family + BBQ in Wyoming, Ohio. “Make extras as a gift to your thirsty friends and family.”

Yields 4-5 servings

INGREDIENTS:

For the chai simple syrup

  • 3 cups of water
  • 2 cups of sugar 
  • 1 large knob of fresh ginger, halved 
  • 1 tablespoon vanilla
  • 4 cinnamon sticks
  • 6 whole star anise, plus more for garnish
  • 8 cardamom pods
  • 10 whole cloves 
  • Freshly cracked black pepper 
  • 1 whole nutmeg seed
  • 10 bags of black tea 

For the cocktail

  • 1½ ounces bourbon
  • 1½ ounces chai simple syrup
  • Soda water to fill

Instructions:

For the chai simple syrup

Combine the water, sugar, ginger, cinnamon sticks, star anise, cloves, pepper, and nutmeg in a small pot. Prep the rest of the ingredients: Using the side of your knife and a cutting board, smash the cardamom pods open and add to the pot. Remove the tea bags from their paper envelopes, tie all of the strings together, and drop the bundle into the pot of water. Adjust the burner to medium-high heat and let cook for 10 minutes, or until the sugar has dissolved into the water. Then, turn off the heat and let sit for another 10-15 minutes to let the liquid cool. Finally, pour the liquid through a fine mesh sieve to remove all the spices. Stir in the vanilla, transfer to an air-tight container, and refrigerate until ready to use.

For the cocktail

To assemble the cocktail, pour the bourbon and syrup over ice in a rocks glass. Finish with soda, and garnish with star anise. Note: It’s important when making a simple syrup for a cocktail to not bring the liquid to a boil. If the water reduces too much, the syrup becomes too thick, and it will not easily combine with any liquors you add to it. If you’re not interested in investing in all the whole spices called for in the making of the syrup, you can substitute ground versions of the spices. For the cardamom pods, use ½ teaspoon of ground cardamom, for the nutmeg, use ½ teaspoon nutmeg, and for the cloves, use ½ teaspoon of ground clove. 

Recipe courtesy of Kelly Trush of  CWC The Restaurant and Station Family + BBQ in Wyoming, Ohio. CWC The Restaurant and Station Family + BBQ appear in The Scout Guide Cincinnati. 


Fireside Chat


“This cocktail brings together many of the flavors that cooler weather brings to mind. Warm chocolate and allspice notes blend perfectly with maple, orange, and the sweeter side of blanco tequila,” says Joseph Dirmeyer of Old Gilman Grill in Chattanooga, Tennessee. “Tequila is usually thought of in the summer, but this cocktail is perfectly autumn.”

Yields 1 serving

INGREDIENTS:

For the maple chocolate syrup

  • 1 cup water
  • 1 cup maple syrup
  • ½ cup milk chocolate chips

For the cocktail

  • ¼ blood orange
  • ½ ounce chocolate maple syrup
  • 1½ ounces blanco tequila 
  • ½ ounce angostura amaro
  • Two dashes of angostura bitters
  • Orange peel for garnish

Instructions:

For the maple chocolate syrup

Beforehand, prepare the maple chocolate syrup by gently heating 1 cup water with 1 cup maple syrup on the stove. When the syrup begins to steam, add chocolate chips. Stir until chocolate has melted. Syrup will keep refrigerated for 2-3 days, but may separate if cold too long.

For the cocktail

In a shaker, muddle the fruit of the blood orange, avoiding the peel. Add ½ ounce of chocolate maple syrup, blanco tequila, angostura amaro, and angostura bitters. Shake to chill, strain over new ice (we use a large cube to avoid over dilution). Garnish with an expressed orange peel.

Recipe courtesy of Joseph Dirmeyer and Carrie Blackman of Old Gilman Grill in Chattanooga, Tennessee. Old Gilman Grill appears in The Scout Guide Chattanooga


Southern Apple Cider Martini


“The Southern Apple Cider is our favorite season of the year, in one cocktail. The allspice mix of clove, cinnamon, and nutmeg reminds us of the crisp fall air, the turning of leaves and the holiday season just ahead of us,” shares Paul Campbell, of Mister Bartender in Wilmington, North Carolina. “This batch is for you to share with your friends and family around the fire. As with family, it requires some patience and love… these spices are going to be at their best over 72 hours, so all the flavor can meld into a delicious seasonal cocktail.”

Yields 2-5 servings

INGREDIENTS:

  • 8 ounces Jack Daniels Fire 
  • 8 ounces Jack Daniels Apple
  • 32 ounces Fresh pressed apple cider
  • 1 teaspoon of allspice mix
  • 3 sticks of cinnamon
  • 1 star anise garnish for each cocktail

Instructions:

Combine all ingredients and seal in an airtight container. Store for 48 to 72 hours in the refrigerator. Add ice to a cocktail shaker, then add your desired amount to serve, shake for 12 seconds. Strain and pour in chilled glass, about 3 to 4 ounces for each cocktail. Use 1 star anise to float as garnish. Smell, sip, and enjoy.

Recipe courtesy of Paul Campbell of Mister Bartender in Wilmington, North Carolina. Mister Bartender appears in The Scout Guide Wilmington


Matcha Green Tea Cocktail


“It’s a smooth cocktail with vodka, gin, green tea, matcha, honey, and coconut creme. Its complexity lies in our homemade green tea matcha syrup,” says Bryan Godart, general manager at QC Social Lounge in Charlotte, North Carolina. “Making the homemade green tea matcha syrup is a treat in itself and will make your home smell heavenly.”

Yields 1 serving

INGREDIENTS:

For the matcha syrup

  • 2 cups raw sugar
  • 6 tablespoons Japanese matcha powder
  • 2 green tea bags
  • 8 cloves star anise
  • 4 cinnamon sticks
  • Peel of one orange
  • Orange peel for garnish

For the cocktail

  • 1 ounce Tito’s Vodka
  • ½ ounce Bombay Sapphire Gin
  • 1½ ounces matcha syrup
  • 1 ounce coconut creme
  • Splash of fresh-squeezed lemon juice

Instructions:

For the matcha syrup

Add all ingredients to a saucepan with 8 cups of water and bring to a slow simmer until sugar is completely dissolved. Strain the mixture and let rest a few hours before serving. 

For the cocktail

Build the drink in a cocktail shaker with plenty of ice, adding all cocktail ingredients. Shake vigorously and strain into a glass with fresh ice. 

Recipe courtesy of Bryan Godart of QC Social Lounge in Charlotte, North Carolina. QC Social Lounge appears in The Scout Guide Charlotte


Fall Roundup


“Wyoming is known for its ruggedness and wide-open prairie just as it’s known for its mountains and adventure,” shares Jill King, owner of Styling the New West based in Jackson Hole, Wyoming. “Whiskey and specifically Wyoming Whiskey speaks to the cowboys and ranchers after a long day of fall roundup.”

Yields 1 serving

INGREDIENTS:

  • 2 ounces Wyoming Whiskey
  • ¾ ounce fresh lemon juice
  • ¾ ounce simple syrup
  • Orange wheel for garnish
  • Maraschino cherry for garnish

Instructions:

Combine Wyoming Whiskey, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.

Recipe courtesy of Jill King of Styling the New West based in Jackson Hole, Wyoming. Styling the New West appears in The Scout Guide Jackson Hole


Pear, Ginger, and Sage Champagne Cocktail


This cocktail is a crowd favorite because it has all the warm flavors of autumn while still being light and refreshing,” says Katia Mangham of Gourmet Girls in Baton Rouge, Louisiana. 

Yields 6-8 servings

INGREDIENTS:

For the ginger simple syrup

  • 1 cup honey
  • 3 cups water
  • 2 pears, peeled, cored, and diced
  • 1 2-inch piece of ginger, peeled and diced
  • 20 fresh sage leaves, plus extra for garnishing

For the cocktail

  • 1 bottle of your favorite Champagne
  • 1 pear, sliced paper thin on mandolin and coated with fresh lemon juice for garnish

Instructions:

For the simple syrup

In a medium saucepan combine water and honey over medium heat and bring to a boil. Turn the heat down to low and simmer, stirring occasionally, until the honey dissolves. Add the diced pear, ginger, and sage leaves and simmer until reduced by one third. Remove from heat and allow simple syrup to cool. Strain the syrup into a jar discarding the ginger, sage leaves, and pears. Leftover syrup can be stored in the refrigerator for 2 weeks.

For the cocktail

To assemble each cocktail, mix 1 tablespoon simple syrup with 8 ounces of champagne. Garnish with pear slices and fresh sage.

Recipe courtesy of Katia Mangham of Gourmet Girls in Baton Rouge, Louisiana. Gourmet Girls appears in The Scout Guide Baton Rouge


Hot Apple Toddy


“The Old Dominick Memphis Toddy is a family recipe that dates back to pre-prohibition and what we believe was the first bottled cocktail. We take our signature high-rye bourbon that’s been aged a minimum of four years and infuse it with complex botanicals and spices: cinnamon, cardamom, clove, citrus, and black pepper,” shares Alex Castle, head distiller at Memphis, Tennessee-based Old Dominick Distillery. “All these flavors combined create the perfect pairing for cooler weather. We recommend Toddy served hot with apple cider to warm you up from the inside out, but our Toddy can also be enjoyed simply poured over ice.”

Yields 1 serving

INGREDIENTS:

  • 2 ounces Memphis Toddy
  • 4 ounces apple cider
  • 2-3 dashes Angostura bitters

Instructions:

Mix the ingredients together over the stove to serve hot. 

Recipe courtesy of Alex Castle of Old Dominick Distillery in Memphis, Tennessee. Old Dominick Distillery appears in The Scout Guide Memphis & Oxford


Hot Coconut Milk Punch


“I am madly in love with this cozy cocktail. The coconut milk adds a unique take on a fall cocktail! The bourbon, brown sugar,  and hint of vanilla gives it the perfect richness while the coconut milk adds a unique take on a fall cocktail,” says Sarah Nicholas of Ladles and Linens Cooking School in Richmond, Virginia. “I always describe it as a cocktail version of your favorite comfort food. It will give you all the fall “feels” and is an ideal substitute for spiked eggnog. My kiddos beg for the mocktail version (just omit the bourbon), too!”

Yields 1 serving

INGREDIENTS:

  • ¾ cup milk
  • ¼ cup coconut milk
  • 1 tablespoon brown sugar
  • 1½ teaspoons vanilla extract
  • 2 ounces bourbon
  • Grated cinnamon for garnish

Instructions:

Heat both types of milk, sugar, and vanilla in a small saucepan over high heat. Cook, whisking, until frothy and steaming. Stir in bourbon, then pour into a coffee mug. Garnish with cinnamon. 

Recipe courtesy of Sarah Nicholas of Ladles and Linens Cooking School. Ladles and Linens Cooking Shoppe appears in The Scout Guide Richmond