Hard Cider Sangria
Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.
This updated version of a Stone Wall mixes rum with ginger beer and apple cider for a refreshing cocktail.
Old Irish Cure
According to the Irish-born Sean Muldoon, Irish people often drink whiskey mixed with ginger, honey and lemon to treat colds. This is a version of that potion. "With a bit of hot water," he says, "it becomes a terrific toddy."
Mixing beer like the apple lambic here into a cocktail may sound like a new trick, but old cocktail books are filled with beer concoctions. Lambics are Belgian beers that are fermented with wild yeasts.
To give this tequila smash an autumnal feel, mixologist Devlin DeVore adds apple juice ("apple" is manzana in Spanish) and cinnamon.
Apple-Brandy Hot Toddies
A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.
Bartender Charlie Hodge's fall-inspired cocktail uses fig-infused vodka and tea giving this delicious drink a earthy and fragrant taste.
Fennel & Fig Infused Vodka
This savory seasonal infusion takes advantage of homegrown produce including fennel.
Mixologist Ryan Fitzgerald felt inspired to create this fall cocktail after eating apples with peanut butter—a combination he loves but that wouldn't quite work in a drink. His solution was to mix almond syrup with apple juice and fiery apple brandy.
Bruce and Sara Naftaly garnish this drink with poached organic Seckel pears to sweeten the flavor of the fall fruit.
Fall flavors are created with the combination of tart cranberries, earthy bitters, and Aperol.
Gingered Apple Sparkler
This spicy-sweet highball, developed as an alternative to the ubiquitous apple martini, is made with citrus vodka, apple liqueur and a healthy splash of ginger beer.
Green with Envy
Rosé Sangria with Cranberries and Apples
Kimchi Bloody Mary
Warm up with this clever bloody Mary variation that gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sauce.
Chris Hannah loves serving this drink in the fall and winter--especially during Mardi Gras and the carnival season in New Orleans (January to March).