Apple berry cider cocktail from Chambord
It’s fall once again, and while we’re sad summer is coming to a close, we’re really looking forward to all the warm richness that’s in store.
While we’re sure you’re all over the pumpkin spice lattes, we invite you to add extra dimension to your seasonal celebrations with some festive autumn cocktail recipes, gathered from curators around the world.
Whether you like rum, bourbon, tequila or sparkling wine, this list of fall-themed cocktail recipes has something to please every palate.
This cocktail from the Royal Uno All Inclusive Resort & Spa in Cancun, Mexico comes to life with citrus notes and sweetness. Served at the resort’s Kukul Cantina bar, it can be enjoyed on-site with live music.
- 1½ oz Absolut Citrus
- ½ oz Cointreau
- 2 teaspoons of honey
- 4 oz infusion of apricot and red berry tea*
Directions: Place all the ingredients in a cocktail shaker and shake first to mix well. Then add ice and shake hard to aerate the drink and form froth. Then, strain the cocktail twice, serve on the rocks and decorate with a twist of orange peel studded with a clove.
Courtesy of Grand Residences Riviera Cancun comes another beach-ready beverage that celebrates the crisp flavors of fall. Scotch forms the base, while ripe pear, raspberries and mint add a fruity burst.
- 3 oz scotch
- ½ of a ripe pear (chopped)
- 5 raspberries
- 5 mint leaves
- 1 oz of simple syrup
Directions: Add pear, raspberries and mint to a cocktail shaker, muddle or mash with a long spoon. Add scotch, top with ice and shake until chilled. Strain into a rock glass with a lot of ice, and garnish with a raspberry and mint leaves. Enjoy a refreshing combination of fall flavors and beachfront bliss.
1800 Cristalino Negroni
If tequila is your vibe, bring the agave spirit into the new season with this strawberry-infused negroni from 1800 Cristalino tequila.
- 1 oz. 1800 Cristalino
- 1 oz. strawberry-infused Campari*
- ¾ oz. sweet vermouth
- ¼ oz. coffee liqueur
- 2 drops of Mexican mole bitters
Directions: Combine all ingredients in a mixing glass and mix well. Strain over a large ice cube in a double rocks glass. Top with orange zest and shaved mexican chocolate.
*Strawberry-infused Campari can be made by combining Campari and strawberries in a quart container and letting it sit for 24 hours.
From the festive minds of El Bandido Yankee, this tequila-based cocktail mixes with horchata, vanilla and cream to create a rich texture and flavorful sip. This recipe yields six cocktails.
- 1 cup raw rice
- 1 cup raw hazelnuts
- 1½ cups of water
- 2 cinnamon sticks
Let it sit overnight in fridge
- 2 table stools of vanilla extract
- 2 cups almond milk
- ¾ cup agave syrup
Directions: Separate liquid from mix and blend solids with equal amounts of that same liquid. Once all is blended, strain with cheesecloth. With horchata blended, stir cocktail ingredients well and chill in the fridge. Add 2 oz of El Bandido Yankee Reposado Tequila. Pour over ice garnish with cinnamon stick, hazelnuts and Nutella drizzle.
Rum is a great spirit for summer, but it's spiced flavor also fits perfectly into fall cocktails. This recipe from Don Papa mixes with ginger beer.
- 1 oz Don Papa infused with Papaya*
- 1 oz Don Papa Fat Wash with Coconut*
- ⅓ oz Campari.
- Top with Fentimans or another premium ginger beer, gooseberry and/or dry papaya for garnish
Directions: Pour both the infused and the fat washed Don Papa Rum into a glass with ice. Add the Campari and top the glass with ginger beer. Stir lightly to mix. Garnish with gooseberry and/or dry papaya.
Apple Berry Cider
Nothing says “fall” like a spiced cider, and this recipe from Chambord will go down like a cozy blanket for your soul.
- 1 oz Chambord
- 1 oz bourbon
- 2 oz apple cider
- 2 dashes bitters
- Apple slices for garnish
Directions: Add all the ingredients into a shaker tin, along with some ice and shake well. Strain into a highball glass over fresh ice and garnish. Enjoy!
Ginger Kombucha Mimosa
Say cheers to fall with this spiced mimosa from the wonderful world of Chandon sparkling wine. Fizzy and festive, it’ll please your guests at your fall soiree.
- 3 cups freshly squeezed orange juice
- 1 cup ginger-flavored kombucha
- 2 cups Chandon Brut
- 24 raspberries
Directions: In a large pitcher, combine orange juice and kombucha. Top with prosecco; stir to combine. Put 3 raspberries at the bottom of each champagne flute. Pour in kombucha mixture.