Nutmeg, cinnamon, pumpkin, and figs are just some of the ingredients that can add a touch of fall flavor to recipes—including those for cocktails. And with more than a month of fall left, mixologists from bars, catering companies, and brands are celebrating with cocktails that evoke the season. Here's a look at some of the newest fall-inspired drinks from Jose Cuervo, the Watergate Hotel, Russell's Reserve, Abigail Kirsch, Ron Barceló, and more.
The Watergate Hotel’s Top of the Gate rooftop bar and lounge is celebrating fall with four hot cocktails: Kentucky Apple Cider with Maker’s Mark, spiced apple cider, cinnamon, and anise; Keoke Coffee with Kahlua, crème de cacao, brandy, and coffee; mulled wine with brandy, cloves, cardamom, citrus, and cinnamon; and spiked hot chocolate with Bailey’s, Jameson, and Swiss hot chocolate.
Photo: Courtesy of the Watergate Hotel
New York-based catering company Abigail Kirsch offers the Harvest Cobbler, which has vodka, pear liqueur, lemon juice, bosc pear, and cinnamon dust.
Photo: Courtesy of Abigail Kirsch
Arlo Soho in New York offers the Orchard Thief, a new festive cocktail created by beverage director Gary Wallach. The drink consists of Jack Daniel’s whiskey, Cynar liqueur, lemon, cinnamon apple shrub, and angostura bitters. The cocktail is garnished with a dehydrated apple slice.
Photo: Courtesy of Arlo Soho
Blue Duck Tavern at Park Hyatt Washington, D.C. introduced new “garden-to-table” cocktails to celebrate fall. This Lil’ Figgy consists of fig-infused Mellow corn whiskey, grapefruit juice, and sumac rooftop honey and salt solution, garnished with a half-dried fig and honeycomb.
Photo: Courtesy of Blue Duck Tavern
American restaurant chain Eureka! has introduced a new cocktail called Your Highness. The cocktail features gin, rosemary, grapefruit, aperitivo, and Grand Hops Amaro, topped with smoked citra hops.
Photo: Courtesy of Eureka! Restaurant Group
Bold Catering & Design in Atlanta created two drinks for a recent outdoor fall event. The Mule on the Farm (pictured left) has Lass and Lions vodka, fresh lime juice, ginger syrup, ginger beer, and mint. Grand Pappy’s Gin Joint (pictured right) has John Emerald Distillery gin, fresh lemon juice, egg white, and simple syrup.
Photo: Courtesy of Bold Catering & Design
Industry Kitchen in New York serves the Autumn Cobbler, created by head bartender Jeremy Strawn. The drink has Lairds Applejack whiskey, pear liquor, lemon juice, and cinnamon bark.
Photo: Courtesy of Industry Kitchen
Jose Cuervo introduced two new cocktails for the season, the first of which is the cinnamon apple pie margarita. The cocktail contains Jose Cuervo Especial Silver tequila, apple juice, lemon juice, and agave nectar.
Photo: Max Nepstad
The Cranberry Cuervo Sauce has Jose Cuervo Especial Silver tequila, apricot brandy liqueur, cranberry juice, and lime juice.
Photo: Max Nepstad
As a tribute to the season and the rock band, spirits brand Ron Barceló debuted a cocktail called Smashing Pumpkins. The simple drink combines Ron Barceló añejo, allspice, pumpkin puree, and a sprinkle of nutmeg.
Photo: Courtesy of Ron BarcelĂł
Bourbon brand Russell’s Reserve is promoting a number of cocktails for cold weather, including the Smokin’ Russell’s, which has bourbon, vermouth, hibiscus syrup, plum bitters, cherry smoke, and a lemon twist. The cocktail is smoked with a choice of woods including apple wood, cherry wood, and mesquite barbecue wood.
Photo: Courtesy of Russell's Reserve
For a slightly sweeter cocktail, Russell’s Reserve’s Kentucky Campfire is made with bourbon, chocolate syrup, and orange bitters. The drink is topped off with soda and torched mini marshmallows.
Photo: Courtesy of Russell's Reserve
Spago, Beverly Hills, which is managed by Wolfgang Puck Fine Dining Group, serves the Downward Dog. The drink has Elijah Craig bourbon, Michter's US1 rye whiskey, fresh figs, lemon juice, Demerara sugar, and egg white foam.
Photo: Courtesy of Wolfgang Puck Fine Dining Group
A.O.C., a Los Angeles wine bar and restaurant managed by the Lucques Group, serves a new drink called the Texas Ranger. The cocktail consists of vodka infused with cinnamon and pecan with chile de arbol.
Photo:Â Aaron Cook/AACK Studio
Cocktail bar Bar Toscana in Brentwood, California, offers four new cocktails designed by mixologist and general manager Brighid Maguire. The Apricot Doodle features gin, house-made apricot liqueur, rosemary, and lemon.
Photo: Elisabetta Antonacci
The Roger Room, a craft cocktail bar in Los Angeles, debuted five new cocktails this season, including the Little Darling. The drink has Casa Noble Reposado tequila, Dimmi, lemon juice, peach and passion fruit purees, orange peel, and cinnamon.
Photo: Bruce Hood
