Start Your Autumn With These 10 Fall Cocktails

We’ve comprised some of the most autumnal cocktail recipes you’ll find on the internet. Here are our top 10 fall cocktails.

Depending on where you land on Autumn as a season, you’re either putting on your coziest sweaters and sprinkling pumpkin spice on everything in sight as the first leaf falls or you still shed a tear as you pack up the bathing suits and attempt to drink frozen margs outside in 50 degree weather.

But never fear, we have composed a list of cocktails that both celebrates Fall and keeps us partying on. We promise those beaches will be a distant, slightly too sandy memory!

For this list, we’ve comprised some of the most autumnal cocktail recipes you’ll find on the internet. The kind of cocktails that’ll make your house smell grandma’s cinnamon pumpkin pie. Let’s GO! 

1. Apple Jack Cocktail

Went apple picking this Fall? Had a beautiful, crisp Fall day drinking cider and getting that perfect insta pic? Drove home full of cinnamon, pie, and nostalgia?… Now have bags of apples in your kitchen that you had great plans for just staring up at you?! Don’t fear, we’ve got you with this first cocktail… I mean it only calls for 1 apple slice… but every little helps right?

Two fall cocktails with cinnamon and apple next to pumpkins
Two fall cocktails with cinnamon and apple next to pumpkins.


  1. 2 oz Laird’s Straight Apple Jack 86
  2. .75 oz Pierre Ferrand dry curaçao
  3. .25 oz fresh lime juice
  4. 2 dashes of Bitter Truth orange bitters
  5. Apple slice, for garnish
  6. Orange zest coin, for garnish


Shake all the ingredients with ice and strain into a chilled cocktail glass. Garnish with an apple slice and orange zest coin.

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2. Adam & Eve

And talking of apple picking, Eve was the OG, so what better way to continue our list than with the Adam and Eve. Sticking with our Malus Domestica theme (you didn’t know I could speak Latin did you?) This cocktail provides all the sweetness and aromatics we want from a Fall drink, whilst also providing a perfect use for all that apple cider.


  1. 1 oz Pama pomegranate liqueur
  2. 1 oz Żubrówka Bison Grass flavored vodka
  3. 4 oz fresh apple cider
  4. Dash of aromatic bitters
  5. Slice of green apple, for garnish


Pour all ingredients in a highball glass over ice and stir. Garnish with a green apple slice.

3. Stone Fence

This one is a classic, adapted from Recipes of American and Other Iced Drinks by Charlie Paul (1902). It’s one of my personal favorites and should be one of yours as well. There’s no need to be on the fence about this one… stone or otherwise. 


  1. 2 oz Maker’s Mark bourbon
  2. 5 oz fresh apple cider
  3. .50 oz fresh lemon juice
  4. 3 dashes of simple syrup
  5. 4 dashes of aromatic bitters
  6. Granny Smith apple slice, for garnish


4. Fog Cutter

Being from the UK, a common question I often receive is “So, is there always lots of fog where you’re from?” And the answer is no, because I didn’t grow up in a Dickensian novel. However, this cocktail may have you seeing fog this spooky season. Combining not 2, not 3 but 4 liquors, it is the Long Island Iced Tea of Fall and will be sure to give you a warm, zesty, and spicy kick as you partake.


  1. 2 oz Banks 7 Golden Age Blend rum
  2. .75 oz Cognac
  3. .50 Plymouth gin
  4. 1 oz orgeat
  5. 1 oz fresh orange juice
  6. .50 oz fresh lemon juice
  7. 2 dashes of orange bitters
  8. .25 oz Lustau Pedro Ximenéz sherry
  9. Orange zest coin
  10. Freshly grated nutmeg, for garnish


Shake all the ingredients (except the sherry, orange coin, and nutmeg) well with ice and pour into an old-fashioned glass over ice cubes. Float the sherry on top of the drink, then express the orange zest coin over the top and discard. Sprinkle nutmeg on top. 

5. Grogg Navy

Navy grog
Navy grog

Pour all ingredients in a highball glass over ice and stir. Garnish with the apple slice.

This Grogg is named from the use of British rum, Pussers. Pusser’s was the rum of choice for the British Navy since the late 1600’s. Navy men could partake in a ‘tot’ (or two) of rum aboard the ship, and continued to do so until 1970 when it was banned, and the last glasses were raised to “the Queen” on what would become known as ‘Black Tot Day’.

The name Grog was initially a derogatory term from navy men who were appalled that Admiral Vernon diluted a pint of rum and made the world’s first cocktail… Supposedly. But we send a salute to Admiral Vernon as we ‘warm our cockles’ with Grogg on a cold autumn evening!


  1. 1 oz Pusser’s rum
  2. 2 oz demerara based Carribean rum
  3. 1 oz honey syrup
  4. .25 oz cinnamon syrup
  5. .75 oz fresh lime juice
  6. .75 oz fresh grapefruit juice
  7. Dash of Angostura bitters
  8. Dash of aromatic bitters
  9. Lime wheel, for garnish
  10. Mint sprig, for garnish


Put together all ingredients (except garnishes) in a cocktail shaker and shake well with ice. Strain into either a bucket glass or a double old-fashioned glass over ice. Garnish with lime wheel and mint.

6. Belfast Cocktail

Talking of Grogg, one of the things I look for most in a Fall beverage is one that can give me that warm and toasty feeling from one small sip. With its combination of brandies and cinnamon spice, the Belfast Cocktail meets those needs and more! This cocktail, and a couple more in our selection call for cinnamon syrup, so better time than any to drop a quick recipe. To make a quart combine 10 broken cinnamon sticks, 2 cups Demerara sugar and 16 oz water in a saucepan over low heat and simmer for 1 hour. Cool and strain. (Syrup can be refrigerated for up to 2 weeks).


  1. 1.5 oz fine ruby port
  2. 1.5 oz Cognac
  3. .50 oz Trimbach Poire brandy
  4. .50 oz cinnamon syrup
  5. Dash of Bitter Truth orange bitters
  6. Orange zest coin
  7. Cinnamon stick for garnish


Combine all the ingredients (except orange coin and cinnamon stick) in a cocktail mixing glass with ice and stir to chill. Strain into a chilled cocktail glass. Express the oil of the orange coin over the top of the drink and discard. Garnish with a cinnamon stick.

7. Pumpkin Spiced White Russian  

Fun Fact: carving Jack O’Lanterns was a tradition that originated in Ireland. But back then, they were carved out of turnips or potatoes. It wasn’t until Irish immigrants came to America and discovered the pumpkin that a new tradition was born. So it is with some irony that we present to you, a potato-based liquor (vodka for those who don’t know) flavored with pumpkin spice.


  1. 1.5 oz vodka
  2. 1.5 oz pumpkin spice creamer
  3. .75 oz Kahlua
  4. Whipped cream, for garnish
  5. Pumpkin spice, for garnish
  6. ½ tsp sugar, for garnish


Mix the pumpkin spice and sugar on a shallow plate. Dip the edge of a rocks glass in water and then dip into the mixture to coat the rim. Shake vodka, creamer & Kahlua with ice. Top with whipped cream and pumpkin spice.

8. Coffee Nudge

Coffee nudge
Coffee nudge

Along with the start of Fall comes those darker evenings, which can be the perfect excuse to stay inside, curl up on the sofa and watch ‘Halloween’ sequels and ask ourselves: “How many times CAN Jamie Lee Curtis kill the same guy?” But for those Summer party people still going strong, we see you, and no Fall cocktail list would be complete without a wee caffeine kick… You’re welcome! Over espresso martinis?… This drink brings the coffee and combines it with a sweet, creamy kick that will keep your Fall fiestas going strong.


  1. 1 oz Cardenal Mendoza Spanish brandy
  2. .50 oz creme de cacao
  3. .50 oz Tia Maria coffee liqueur
  4. 4 oz hot coffee
  5. Unsweetened hand whipped irish coffee cream


Build the brandy, liqueurs, and hot coffee in an Irish coffee glass and float the cream on top.

9. Chocolate Punch

Chocolate punch
Chocolate punch

We had a couple of cooler days where I live recently, and as a reflex when I got to the checkout with my groceries, I grabbed a stash of chocolate bars. It made me realize that chocolate makes a silent and graceful exit at the beginning of summer because quite frankly, it can’t handle the heat! But as the temperature drops, my cocoa cravings have kicked back in full force, so if you are anything like me, this next cocktail is for you. Ladies and gentlemen, chocolate is back for the season, and she’s sassier than ever!


  1. 1 oz Cognac
  2. .50 oz ruby port
  3. .50 oz creme de cacao 
  4. .50 oz simple syrup
  5. 1 oz heavy cream
  6. Freshly grated nutmeg, for garnish
  7. Freshly grated dark chocolate, for garnish


Shake all the ingredients (except the garnishes) very well with ice and strain into a coupe glass. Sprinkle a little nutmeg and finely grated chocolate on top.

10. Hot Toddy

Two hot toddy cocktails with cinnamon sticks
Two hot toddy cocktails with cinnamon sticks.

I have saved the best for last! Or at least my best! It’s versatile, it’s warming, it’s spiced, it’s sweet, it provides the only occasion for when having a cocktail whilst you’re sick is acceptable, it’s the one and only Hot Toddy! [Hold for applause] Like I said, it’s versatile and there are a few different ways to make a toddy, but this is my favorite!

I typically go for scotch but select your liquor of choice, add some sweet, some citrus, and some fall spiced smokiness, and enjoy! 

Check out our Hot Toddy cocktail recipe here.


  1. .50 oz brandy, rum or scotch
  2. 1 tsp honey
  3. .50 oz fresh lemon juice 
  4. 4 oz boiling water
  5. Star anise, for garnish
  6. Cinnamon stick, for garnish
  7. Flamed lemon wheel, for garnish


Combine the first three ingredients in a teacup and fill with the water. Garnish with the lemon and star anise. Light the cinnamon stick, gently put out the flame, and place the slightly smoking stick upright in the teacup.


So, what do you think of our list? Love it? Hate it? What would you rate it? Let us know in the comments below. 

If you want to see more awesome mixology content, check out our full blog here, and subscribe to our newsletter to get great recipes just like this one, straight to your inbox. Until next time, stay safe, get hammered. 

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Written by Chris Harris, Staff Writer

Howdy. I’m Chris Harris. One of the writers here at Cocktail Hammer. I have a passion for all things food, wine, and mixology. When I’m not I’m behind the bar or writing for this awesome blog, you can find me riding my bike all across New York City.

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Edited by Nick Eggert, Staff Editor

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