This refined rum cocktail from Chicago's Sepia hides a festive tiki core. A burnt-sugar backbone from the aged Guatemalan rum is deepened with the sweet, nutty, baking-spice notes of falernum, a syrup typically made from almond, ginger, clove and lime that's a staple of many a Caribbean bar. Calvados, the French apple brandy, lends a telltale flavor of the season. More

Each element of this fall cocktail from Gramercy Tavern mingles with the others beautifully; be sure to use an earthier, dry style of mead. More

A fruity yet herbal drink developed by Ian Scalzo of Bourbon and Branch in San Francisco. More

Campari, black pepper, and basil make for an herbal and earthy drink. More

A refreshing, minty, whiskey based drink from Jayson Wilde of Bourbon and Branch. More

Maple syrup, paprika, and sage make an unexpectedly delicious combination in this rum based cocktail by Ian Scalzo of Bourbon and Branch in San Francisco. More

This spicy wine cocktail from Jim Meehan of PDT calls for Beaujolais Nouveau, but you can substitute any light-bodied red wine. Balance an apple slice on the edge of the glass as a garnish. More

The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity. More

At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink. More

While pear brandy can be sipped on its own, one of my favorite flavor pairings is rosemary and pear, so I like to add a little rosemary syrup to create an autumnal cocktail. A little ginger liquor brings in a hint of spice, and a splash of lemon juice is needed for brightness. The result is a balanced, lightly herbal cocktail with clear pear flavor supported by warm rosemary tones. More