2020 has not been a normal year, but we can still enjoy the coming of fall and the new flavor profiles introduced into our cocktails. In much of the Northern Hemisphere, apple and pears are replacing citrus, but there’s still room for summer-y plays especially in the opening half of the season.
While many of us are stuck indoors, this is the perfect time to improve your at-home bar game. Work on making syrups or simply your shaking technique, take the time to level-up and enjoy the process of personal growth, as well as the drinks that come with. From a smoky Mezcal beauty to a creamy coffee Tequila delight to a Gin and pear mixed drink perfect for the season, these 8 fall cocktails take your mixologist abilities to the next level in 2020.
Created by Kevin Josué Calderon
- 1.5 oz Colores Mezcal Maguey Coyote
- 4 Raspberries mash them
- Powdered marzipan
Put four raspberries into a metal cocktail shaker and mash. Then add powdered marzipan and Colores Mezcal Maguey Coyote. Shake for 30 to 40 seconds and pour over ice in a rocks glass. Garnish with raspberries and mint
Created by mixologist Eric Ribeiro
- 1 1/2 oz. Tequila Don Julio Reposado
- 2 oz. Oat Milk
- 1 oz. Cold Brew Coffee
- Hazelnut Shavings
Combine Tequila Don Julio Reposado and oat milk into a cocktail shaker with ice. Shake well. Strain contents into a highball glass over fresh ice. Top with cold brew coffee. Garnish with shaved hazlenut
Bailey’s Apple of my Chai
- 2 oz Baileys Apple Pie
- 6 oz Chai Tea
- 3/4 oz Café de Olla Syrup
- 2 Drops Cardamom Bitters
- Grated Nutmeg for Garnish
Using a tea kettle, bring water to a boil. Pour 6 oz of hot water into a toddy mug. Make tea by steeping tea bag in hot water for 5 minutes. Remove the tea bags. Measure and add remaining ingredients (except garnish) to your mug. Gently and carefully mix with a bar spoon. Top with a sprinkle of grated nutmeg.
Johnnie Walker Ginger Highball
Created by Mixologist Aidan Bowie
- 1.5 oz Johnnie Walker Black Label
- 4.5oz Fever Tree Ginger Ale
Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.
Bosc Pear Fizz
Created by Mixologist Kat McKenna
- 1.5 oz Tanqueray London Dry
- 1 oz Bosc Pear Syrup*
- 1 oz Lemon Juice
- 1 oz Egg White
- 2 oz Soda Water
Dry shake all ingredients. Wet shake all ingredients. Pour over clean ice in a Collins glass. Slowly add soda water until foam is raised. Garnish with fresh Bosc pear slice.
- 2 Ripe bosc pears – cored, peeled, and sliced
- 1 cup sugar
- 1 cup water
- 1 tsp pumpkin pie spice
Instructions: Simmer all ingredients until sugar is fully dissolved.
Created by Mixologist Eric Ribeiro
- 1.5 oz The Singleton of Glendullan 12 Year Old
- 0.5 oz Fresh Lemon Juice
- 1 oz Apple cider
- 0.25 oz Cinnamon syrup
- 1 bar spoon Pumpkin butter
Add all ingredients into a shaker. Add ice and shake until chilled. Strain into a highball glass and garnish.
Buchanan’s Raspberry Buck
- 1.5 oz Buchanan’s
- 4-5 Raspberries (muddled)
- .75 oz lemon juice
- 75 oz ginger syrup
- 2-3 oz club soda
- 3 drops Angostura aromatic bitters on top of cocktail
Muddle raspberries. Mix all ingredients except club soda in a shaker over ice, double strain and pour over ice in a tall glass. Add 2-3 oz club soda. Add 3 drops of the angostura aromatic bitters and lightly mix in.
CÎROC Apple Smash
- 1.5 oz. CÎROC™ Apple
- 2 oz. Cranberry Juice
- 0.25 oz. Fresh Lime Juice
Combine ingredients in shaker with ice. Shake well and strain into a rocks glass filled with ice. Garnish with apples and fresh cranberries.