If you’re a true Floridian, you know we don’t necessarily get the full fall experience here in the Sunshine State. Instead of sweater weather, we get a slightly-less-steamy continuation of summer. No colorful falling leaves, apple picking or chilly temperatures for us.
If you’re a true Floridian, you know we don’t necessarily get the full fall experience here in the Sunshine State. Instead of sweater weather, we get a slightly-less-steamy continuation of summer. No colorful falling leaves, apple picking or chilly temperatures for us.
We don’t get too bummed though, because as the rest of the country cozies up under blankets, we have our own spirited way of embracing the season with autumn-inspired cocktails. We make the most of our faux fall by shaking up seasonal flavors that transport us to a chilly, crunchy-leaved paradise in just one sip. So, button up your flannel, lace up your boots and usher in autumn with our collection of cocktails to transition from summer to fall.
We’re not ready to say goodbye to our summer margaritas, so we’re subbing in fall flavors instead. This marg is the ultimate blend of summer citrus and autumn charm. With a touch of St-Germain Elderflower Liqueur and a hint of mezcal's smoky allure, this cocktail is a tasty way to keep those margarita moments alive as the seasons change.
The Recipe
1 ounce Cointreau Liqueur
½ ounce St-Germain Elderflower Liqueur
1 ounce fresh lime juice
2 ounces Los Rijos Maguey Espadin Joven Mezcal
Smoked black salt
Dehydrated orange slice
Add triple sec, elderflower liqueur, lime juice and mezcal to a shaker with ice. Shake and strain into a chilled cocktail glass with a half-salt rim. Garnish with a slice of dehydrated orange.
Did you know that St-Germain Elderflower Liqueur is considered a bartender’s ketchup? Mixologists reach for it as a default add-in because of its versatility and approachable flavor profile. Tune into our video to learn more:
There are a thousand ways to spin a sour, but we’re willing to bet you haven’t tried this one yet. This bright, citrus-forward sour mixes Kentucky bourbon, limoncello and stone fruit jam. We love the sour-to-sweet palate play in this cocktail along with the flavor-elevating addition of preserved fruit and sage.
The Recipe
2 ounces Basil Hayden Bourbon
¼ ounce Costa Del Sole Limoncello
½ ounce fresh lemon juice
1 tablespoon apricot (or peach) jam
Fresh sage leaves
Add whiskey, limoncello, lemon juice and jam in a cocktail shaker with ice. Cover and shake vigorously. Strain into glass. Garnish with a fresh sage leaf.
Pears are a classic fall harvest fruit and the star of this delightful cocktail. Crafted for vodka enthusiasts who crave something bubbly with a bite of ginger, this mule is the pearfect blend of sweet and tangy.
The Recipe
1 ½ ounces Tito’s Handmade Vodka
2 ounces ginger beer
1 ounce pear juice
½ ounce simple syrup
½ ounce fresh lime juice
Pear slice
Add vodka, ginger beer, pear juice, simple syrup and lime juice to a copper mug. Stir and garnish with a pear slice.
This blissful cocktail marries the comforting warmth of bourbon with the craveable bitterness of coffee; it’s a treat any coffee lover will adore. With a base of Redwood Empire Pipe Dream Bourbon, cold coffee and coffee liqueur, this drink has flavors that you'll daydream about long after the glass is empty.
The Recipe
1½ ounces Redwood Empire Pipe Dream Bourbon
1 ½ ounces cold coffee
½ ounce Cayman Reef Kona Coffee Liqueur
3 to 4 ounces tonic water, chilled
Rosemary sprig
Coffee beans
Add bourbon, coffee and coffee liqueur to a shaker with ice and shake. Strain into a glass with fresh ice and top with chilled tonic. Garnish with a rosemary spring and coffee beans.
Yeah, it’s still sunny in Florida, but we’re bringing the subtropical autumn vibes with this Sunny Apple Spritzer. This is a best-of-both-worlds cocktail option that features fall flavors but is still light and refreshing for warm weather drinking.
The Recipe
3 ounces Sunny With a Chance of Flowers Sauvignon Blanc, chilled
1 ½ ounces apple juice
Splash of club soda
Apples slices
Add wine and apple juice to a glass filled with ice. Top with a splash of club soda. Garnish with apple slices.
If you've been patiently waiting for a gin cocktail, this is your moment. Combining Gray Whale Gin, raspberry syrup, orgeat and fresh lemon juice, this cocktail is a great choice for those who enjoy a taste of two seasons in a single glass.
The Recipe
2 ounces Gray Whale Gin
1 ounce fresh lemon juice
¾ ounce raspberry syrup
½ ounce orgeat syrup
1 egg white (optional)
Mint leaf
Fresh raspberries
To make with egg white: add gin, lemon juice, raspberry syrup, orgeat and egg white into a cocktail shaker and shake vigorously with no ice. Following, add ice and shake again until chilled. Strain into a coupe glass. Garnish with raspberries and mint leaves.
To make with no egg white: add gin, lemon juice, raspberry syrup and orgeat into a cocktail shaker and shake with ice. Strain into a coupe glass. Garnish with raspberries and mint leaves.
This one gives all the fall feels: it's dark, rich and made to be sipped by a campfire. This cocktail is a great swap for Old Fashioned fans who want an intriguing twist with flavors of coffee, cocoa and citrus.
The Recipe
1 ounce Blackened American Whiskey
1 ounce Cayman Reef Kona Coffee Liqueur
2 dashes Angostura Cocoa Bitters
Orange twist (optional)
Add whiskey, coffee liqueur and bitters to a mixing glass over ice. Stir until chilled. Strain into a chilled glass. Garnish with an orange twist.
Bourbon, cold brew and... pineapple juice?! Don’t knock it till you try it. We live for adventurous flavor mashups, and this one is top-tier. The natural sweetness of pineapple perfectly offsets the bitterness of coffee, and since both are acidic, they create a captivating taste experience when combined.
The Recipe
1 ½ ounces George Dickel 8 Year Small Batch Bourbon Whisky
¾ ounce fresh pineapple juice
¾ ounce cold brew coffee
Grated nutmeg
Add bourbon, pineapple juice and cold brew to a shaker with ice. Shake and strain into a rocks glass. Garnish with grated nutmeg.
The Balsamic Fig Fizz is an exquisite cocktail that marries the smoky undertones of rosemary-infused Glenlivet Founder’s Reserve Scotch with the rich sweetness of fig jam syrup, all elevated by a tangy hint of balsamic vinegar and finished with the effervescence of Champagne. It's a harmonious blend of late summer fruitiness and the earthy tones of fall, making it the perfect drink to bridge the two seasons.
The Recipe
1 ounce The Glenlivet Founder’s Reserve Scotch infused with rosemary*
Balsamic vinegar
Fig jam syrup**
3 ounces G.H. Mumm Grand Cordon Brut Champagne
*The Glenlivet Founder’s Reserve infused with rosemary
The Glenlivet Founder’s Reserve Scotch
Rosemary
**Fig Jam Syrup
Hot water
Fig jam, jelly or preserve
For The Glenlivet infused with rosemary: Fill a mason jar with sprigs of rosemary. Top with 12 ounces (roughly half a bottle) of The Glenlivet Founder’s Reserve. Let rest overnight.
For fig jam syrup: Mix equal parts hot/boiling water to jam, jelly or preserve. Mix or blend until thoroughly combined. Strain and reserve for cocktail.
For cocktail: Add rosemary-infused Scotch, balsamic vinegar and jam syrup in a glass over ice. Stir to combine. Top with Champagne. Garnish with a rosemary sprig.
If, like The Dude, you enjoy a White Russian from time to time, try this creamy chai cocktail instead. It combines Icelandic vodka with the homey flavors of cardamom, cinnamon, ginger and cloves from the chai liqueur. The heavy cream’s rich decadence balances the bite of the vodka and brings all the flavors together (just like a good rug; iykyk).
The Recipe
1 ounce Reyka Vodka
1 ounce Somrus Chai Liqueur
1 ounce heavy cream
OStar anise
Add vodka, chai liqueur and cream in shaker with ice. Shake until cold. Strain over large ice cube in glass. Garnish with a star anise.
Here’s another easy-sipping whiskey cocktail to add to your at-home happy hour. It’s citrusy, tart and refreshing. The apple whiskey balances the punch of the pineapple while the club soda keeps it light and bubbly.
The Recipe
2 ounces Proper No. Twelve Apple Irish Whiskey
¾ ounce fresh lemon juice
2 to 3 ounces club soda
Splash of fresh pineapple juice
Mint sprig
Fill a glass with ice. Add whiskey, lemon and pineapple juice. Top with club soda and stir. Garnish with mint sprig.
Is there a better combo than whiskey and apple? The Apple Smoke Show cocktail answers with a resounding NO with its delightful combo of Yellowstone Single Malt Whiskey and the crispness of real apple puree (or apple sauce). With a touch of fresh lemon juice and the effervescence of grapefruit soda, this classic flavor combo is given a tart, fizzy facelift.
The Recipe
2 ounces Yellowstone Single Malt Whiskey
¾ ounce real crisp apple puree (or apple sauce)
¾ ounce fresh lemon juice
2 ounces grapefruit soda
Dehydrated apple wheel
Add whiskey, apple puree (or apple sauce) and lemon juice in shaker with ice. Shake then strain into a glass with fresh ice. Top off with grapefruit soda. Garnish with dehydrated apple wheel.
We’re not going to get super chilly temps in Florida, so we’ll need to improvise and get our fix through a cocktail. This marshmellow’d mudslide is cool, creamy, chocolatey and practically perfect for a warm fall.
The Recipe
1 ½ ounces Bubba's Marshmallow Chocolate Whiskey
3 ounces piña colada mix
Chocolate syrup
Chocolate marshmallow
Drizzle chocolate syrup around a milkshake glass. Blend whiskey, piña colada mix, and ice in a blender until mixed. Pour into glass and add a chocolate covered marshmallow on top for a garnish.
Embrace the changing seasons with the LALO Rosemary Paloma, a refreshing and aromatic cocktail that perfectly balances the zesty notes of grapefruit soda and fresh lime juice with the delightful warmth of rosemary syrup-infused LALO Tequila. Sip on this enchanting blend while savoring the last rays of summer and welcoming the cozy vibes of fall.
The Recipe
1 ½ ounces LALO Tequila Blanco
¾ ounce rosemary syrup*
½ ounce fresh lime juice
4 ounces grapefruit soda
Rosemary sprig
*Rosemary Syrup
½ cup water
1 cup sugar
2 rosemary sprigs
For rosemary syrup: Combine water, sugar and rosemary into a small saucepan on medium heat. Simmer until sugar is dissolved. Strain out rosemary. Keep in refrigerator for up to a month.
For cocktail: Add tequila, rosemary syrup and lime juice to a shaker filled with ice. Shake well. Strain into a glass over fresh ice. Top with grapefruit soda and garnish with a rosemary sprig.
