Incorporating the classic flavors of cranberry sauce--tart cranberries, the warm spice of orange zest, and a kick of ginger--this drink re-imagines the timeless flavors of the season.
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The caramely depth and toned-down tartness of seared lemon is a total game-changer in this make-ahead gin cocktail that's great for crowds.
A velvety roasted pear puree is the key to this batched bourbon drink that says fall without screaming it.
Looking for another way to use up that gallon of fresh apple cider you bought at the pick-your-own orchard or your local farmers market? Try this refreshing, low alcohol cocktail.
Cranberry juice gets a sophisticated touch with the help of sherry in this aperitif cocktail.
This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
A potent mix of applejack, grenadine, and lemon juice flavored with a dash of Peychaud's bitters.
It's easy to get friendly with mezcal when you're drinking this refreshing cranberry and basil-flavored spin on a classic julep.
The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion.
This mash-up between a gimlet and a pink gin combines quince syrup and a couple dashes of Peychaud's bitters for a bright, fruity, complex pink drink.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
This cocktail, conceived by Audrey Saunders of Pegu Club in New York, is a tasty tipple for any fall festivity. Mix up a quart batch of this spicy-sweet sipper and forget about it while you enjoy your guests.
The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin.
The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix.
Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.
Playing up the tart, fruity side of the Concord grapes, this drink pairs fresh grape puree with floral St. Germain in a variation in the classic French 75.