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.
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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.
With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes.
If you like bitter liqueurs at all, this combination of Cynar, Punt e Mes, lemon, and salt is a drink you must try.
The classic French 75, with a rosy twist.
Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York.
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
Forget about the big jugs of watery cranberry juice on the grocery store shelves—the best way to put these gorgeous red fruits into your drinks is with a homemade cranberry liqueur. Fresh cranberries are ubiquitous this time of year, and turning them into liqueur is a snap. So not only will you have a versatile ingredient for festive Thanksgiving cocktails, but a bottle of this beautiful crimson liqueur also makes a great gift come December.
Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent.
We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out.
This autumnal highball from Union Square Cafe in NYC brings together Laird's bonded apple brandy with bourbon that's been infused with spicy green cardamom pods.
This aperitif cocktail will appeal to those who would normally order a wine spritzer or kir royale, but it has a lovely bitterness from Dubonnet Rouge, an aromatized wine that contains quinine, herbs, and spices.
Amaro Montenegro and Aperol extend the flavors of fresh orange juice so naturally you could imagine you're just sipping the nectar of the best oranges you've ever encountered.
This cocktail is inspired by Thanksgiving stuffing recipes that incorporate apples and sage. Start by making a simple syrup of sugar, water, and sage leaves. Stir that up into a rich and fruity spin on the classic Old Fashioned.