Who doesn't want to drink alcoholic pumpkin pie? DIY pumpkin liqueur involves the same ingredients as pumpkin pie—only instead of crust, there's vodka.
'fall drinks' on Serious Eats
All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.
We like the way the cayenne cuts through the sweetness of this spicy chocolate milkshake, but if you're not a fan of heat, you might want to dial down the cayenne by half.
This afternoon pick-me up is a little less sweet than your regular milkshake, adding coffee into the mix—in the form of strong brewed coffee as well as coffee ice cream.
Cream cheese makes this pumpkin milkshake extra creamy and a little tangy. Consider serving in mini-portions: it's seriously rich.
Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch.
The secret to this crisp drink from Suzanne Miller of Clock Bar in San Francisco is Neige Apple Ice Wine, a winter specialty from Quebec.
This bittersweet cocktail from Gramercy Tavern is a variation on a Negroni, with Aperol instead of Campari and a dash of herbal yellow Chartreuse.
This creamy, pumpkiny cocktail from Jim Meehan of PDT captures rich fall flavors. Be sure to shake for a long time for a good foam, and don't skip the freshly grated nutmeg.
Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of The Bent Brick in Portland, OR.
This recipe is adapted from one by by Rhiannon Enlil of Cure in New Orleans.
Bourbon and sherry make for a savory, spicy fall cocktail from Jessica Gonzalez of Death & Co. in New York.
Whether you use butternut squash or pumpkin for this cocktail from Sother Teague of Amor Y Amargo in NYC, it's a zesty, warming drink, perfect for a cool night.
Apple cider plays the main role, but the addition of pumpkin purée provides a slightly thicker texture and hint of flavor, while vanilla vodka brings a warm, sweet undertone to the cocktail. A splash of spicy ginger ale livens this cocktail right up.
Cider, molasses, and Denizen Rum make for an autumnal cocktail that's got the spicy-apple notes of an apple pie without the excessive sweetness.
Some prefer the filling, others the crust, but everyone I know likes pie. I'm sorry if you're a crust person, because this milkshake is really for the filling people—those who enjoy scooping out the creamy, spice-filled custard from the pie, leaving broken crust shells all over the plate. It has all the flavor of a pumpkin pie without the hassle of a crust, oven, or cooling time.
In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.
Damson gin liqueur adds a fresh new flavor to this pisco sour from Aldea in NYC.