The Perfect Fall Wine & Cocktail Guide For Entertaining, Dining & More
As we head into the end of September and into the first weekend of autumn, we’re craving all things fall, including our cocktails. Seasonal ingredients like cranberries and apples pair beautifully with ginger beer, white wine and hard cider to create delicious drinks. So whether you’re entertaining or just in the mood to make something new at home, we’ve got your fall cocktail needs covered.
RUFFINO Prosecco Berry Punch
· 1½ parts Ruffino Prosecco
· 1 part Ruby Porto
· 1 part white tea
· ¾ parts lemon juice
· ½ part 100% cranberry juice
· ½ part simple syrup
· Lemon twist
· Fresh cranberries
Combine the ingredients except for the Ruffino Prosecco into a punch bowl. Stir and then add the prosecco. Lightly stir and garnish with a lemon twist and fresh cranberries.
RUFFINO Jack of Spades
· 2 parts Ruffino Prosecco
· 1½ parts cognac
· ¾ parts lemon juice
· 1 part apple cider
· ½ part honey syrup (2:1 honey to water)
· Apple slices
Shake the cognac, lemon, apple cider, and honey syrup. Strain into a lowball glass with ice and top with Ruffino Prosecco. Garnish with an apple slice.
Casa Noble In Noble Fashion
· 1.5 oz Casa Noble Reposado Tequila
· 0.5 oz ancho chili liqueur
· 0.25 oz simple syrup
· 2 dashes orange bitters
· 2 drops molé bitters
· Orange peel
Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.
DEWAR’s Caribbean Smooth: The Coconut Highball
1 ½ parts Caribbean Smooth
½ part Lemon juice
½ part Coconut Syrup
3 parts Soda Water
Lime wheel and mint sprig
Method: Add whisky, lemon juice and syrup to chilled Highball glass, filled with cubed ice, add soda, stir ingredients from the bottom upwards to mix thoroughly, and garnish with slapped mint sprig and lime wheel.
Fall Punch (Serves Eight)
12 Ounces Smirnoff №21 Vodka 1.75ml
24 Ounces Apple Cider
8 Ounces Pomegranate Juice
8 Ounces Orange Juice
6 Ounces Cinnamon Whisky
In a large punch bowl, stir together all ingredients.Garnish with apple slices, orange slices and cinnamon sticks.
Mezzacorona Sparkling Pear & Ginger Cocktail
1 ½ oz. pear nectar
½ oz. pear liqueur
½ oz. ginger liqueur
3 oz. Mezza di Mezzacorona
Combine 1 ½ oz. of pear nectar, ½ oz. of pear liqueur, ½ oz. of ginger liqueur in a flute. Top with 3 oz. of Mezza di Mezzacorona. Garnish with a slice of fresh pear or candied ginger.
Mezzacorona SpiZZed Cider
1 oz. Jim Beam Apple Bourbon
2 oz. Fresh apple cider
4 oz. of Mezza di Mezzacorona
Apple & Cinnamon for garnish
Shake 2 oz. of Jim Beam Apple Bourbon with 2 oz. of fresh apple cider and ice. Pour into a highball and top with 4 oz. of Mezza di Mezzacorona. Garnish with cinnamon.
Mezzacorona Fig Maple Bourbon Fizz
1 tbsp fig jam
½ tsp maple syrup
1 oz. lemon juice
2 oz. Jim Beam Maple Bourbon
3 oz. Mezza di Mezzacorona
In a shaker, combine 1 tbsp of fig jam, ½ tsp of maplesyrup, 1 oz. of lemon juice and 2 oz. of Jim Beam Maple Bourbon. Add ice and shake well. Pour into a rock glass and top with 3 oz. of Mezza di Mezzacorona. Garnish with a fresh fig.
· 2.5 parts BACARDÍ Reserva Ocho
· 0.25 parts Sugar syrup
· 1 part Freshly-pressed apple juice
· 2 dashes Orange Bitters
Method: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.
Star of Autumn
- 1.5 parts FACUNDO NEO
- 1 part Laird’s Applejack
- 0.25 part Maple Syrup
- 0.25 part lemon juice
- Apple wheel (Green or Granny Smith) for garnish
Method: Shake all ingredients with plenty of ice. Strain into a coupe glass. Garnish with a thin apple wedge or curled apple peel.
Autumn Reviver — Warm notes with a brisk edge
- 1 2/3 oz. Brockmans Gin
- 2/3 oz. Lillet Blanc
- 2/3 oz. Freshly Squeezed Lemon Juice
- 1/2 oz. Ginger Syrup
- 1/3 oz. Orange Liqueur
- Slice of Dehydrated Orange Studded with Cloves
Fill a cocktail shaker with ice. Add the first five ingredients and shake. Strain into a chilled coupe glass and garnish with a clove-studded orange slice.
- 2 parts Smithworks
- 4 parts cranberry juice
- Ginger ale
- Add two parts Smithworks and 4 parts cranberry juice to a glass of ice. Top it off with some ginger ale.
Cold Brew Martini
- 1 part Absolut vodka
- 2 parts Kahlúa
- 3 parts cold brew
- Fill shaker with ice. Add one part Absolut Vodka, two parts Kahlúa and 3 parts cold brew coffee. Shake the ingredients hard for at least 10 seconds to create a nice foam. Strain into a cocktail glass to get rid of all of the small ice chips. Garnish with coffee beans.
Kahlúa Hot Cocoa
- 1 part Kahlúa
- Hot cocoa
- Pour hot cocoa over one part Kahlúa. Garnish with shaved chocolate.
Cavit’s Apple Cider Sangria
Ingredients: 1 bottle Cavit Pinot Grigio
1 bottle of hard apple cider (22 ounces)
1/2 cup triple sec, 1/2 cup of pomegranate seeds
Directions: Slice the apple and add it to the pitcher with the pomegranate seeds, pour the bottle of Pinot Grigio into the pitcher along with the triple sec and the juice of one lemon. Stir the mixture and chill in the refrigerator for a minus of three hours. When it is ready to be served add the hard apple cider to the pitcher and serve to your guests.
RumHaven, an uncomplicated spirit made by blending premium Caribbean rum and coconut liqueur with real coconut water, transitions into Fall nicely, marrying fresh and light cocktail vibes with sweater weather with their Havenly Cider
2 oz. RumHaven
½ oz. lemon juice
Top with apple cider
Garnish with cinnamon stick
Bulleit Kentucky Coffee with Vanilla Brown Sugar Syrup
- 2.5 oz. Cold Brew
- 1.25 oz. Bulleit Bourbon
- Vanilla Brown Sugar Syrup (to taste)
- Creamer (to taste)
Directions: Combine cold brew and Bulleit Bourbon in a glass. Add vanilla brown sugar syrup and creamer to taste.
FALL-ing for You
- 1.5oz Hennessy V.S.O.P Privilège
- .75 Falernum
- 1 oz apple juice
- 1 dash Angostura Bitter
- Splash of Lemon juice
- Garnish: Grated Cinnamon with Cinnamon Stick
Method: Combine all liquids in a shaker tin and shake until chilled, strain into a rocks glass with ice, garnish with fresh grated cinnamon, leave the cinnamon stick in the glass.
The Maple Leaf
- 1.5 oz Hennessy V.S.O.P Privilège
- 3.5 oz Maple water
- Garnish: Orange twist (discard). Top with a maple leaf or punched out orange twist in the shape of a maple leaf
- Glass: Rocks
Method: Pour all ingredients into a rocks glass, stir to combine. Express orange twist over the glass, discard twist, and garnish with a maple leaf.
Ginger Sage Cocktail
- 1 bottle of Santa Margherita Prosecco Superiore DOCG
- Simple Syrup
- 1 cup honey
- 3 cups water
- 2 whole pears, peeled, cored and diced
- 1 large piece of ginger, peeled and diced
- 20 fresh sage leaves (plus more for garnish)
- In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves.
- Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15–20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes.
- Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.
- Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore DOCG and serve.
- 3 ounces Barefoot Chardonnay
- ½ ounce orange curacao
- 1 ½ ounces apple juice
- ¼ ounce lemon juice
- Instant apple cider mix
- Apple slice for garnish
- Wet rim of glass with a lemon wedge
- Dip rim of glass into instant apple cider mix and set aside
- Combine liquids in a cocktail shaker with ice and shake to blend and chill
- Strain into a cocktail glass
- 2 oz Kōloa Spice Rum
- .5 oz Demerara Syrup (1:1, turbinado sugar: water)
- 3 Dashes Orange Bitters
Instructions: Mix Demerara syrup and orange bitters in old fashioned glass. Add a dash of plain water. Fill the glass with ice cubes and add Kōloa Spice Rum.
Garnish: Orange slice and a cocktail cherry.
Method: Simply measure and pour all ingredients over a large ice cube in a small rocks glass. Go easy on the bitters — a little goes a long way when adding depth to your Spiced Fashioned.
Cinnamon & Spice
- 1.5 oz Kōloa Spice Rum
- .25 oz Cinnamon Simple Syrup (1:1)*
- 3.5 oz Fresh Pressed Apple Juice
- 1 barspoon or .25 oz Amaretto
Instructions: Add all ingredients together, shake over ice and strain into coupe or martini glass.
Garnish: Apple slices and cinnamon sugar rim.
Method: Combine all ingredients with crushed ice in a cocktail shaker. Shake until shaker is frosty and strain over a large cubed or circular ice cube into a coupe martini glass. Garnish with fresh, layered apple slices and cinnamon sugar rim.
Aki No Hana
- 1.5 oz. Kikori Whiskey
- .75 oz. Yuzuri Liqueur
- .5 oz Lillet Rouge
- 5 dashes of Japanese pepper bitters
Put all ingredients into a glass or shaker with ice and stir (don’t shake!), then strain into a coup. Garnish with fall flowers.
- Mount Gay XO Rum — 1oz
- Fino Sherry — 1oz
- Apertivo — 1oz
Add Mount Gay XO Rum, Fino Sherry, and Apertico into cocktail shaker. Stir and strain over big cube in old fashioned glass. Garnish with Orange or Lemon Peel or both.
Rhubarb Rum Delight
- Mount Gay XO Rum — 2oz
- Elderflower Liqueur — .5oz
- Rhubarb Bitters — 2 dashes
Add Mount Gay Xo Rum, Elderflower Liqueur, and Rhubarb Bitters into cocktail shaker. Stir and strain over large cube in old fashioned glass. Garnish with Orange Peel.
Bulldog Gin & Tonic (BG&T)
2 oz. Bulldog Gin
Half-bottle of Fever Tree Mediterranean Tonic
Served in a chilled Copa over large ice cubes
Topped with cracked black pepper, optional blackberry garnish
Iced Irish Coffee
Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
2 parts Tullamore D.E.W. Original
1 teaspoon Ground Espresso
2 teaspoons Demerara Sugar
3 parts Cold Brew Coffee
Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.
The Rhubarb Lift
Created by Allan Roth, Glenfiddich Ambassador
1 ½ parts Glenfiddich 12 Year
½ part orgeat
½ part cream
½ part orgeat simple syrup
In a shaker combine all ingredients except for club soda and shake for at least 10 seconds. Strain into a fizz or collins glass. Top with club soda from about six inches. Then add another splash of club soda from lower to help “lift” the head of the drink above the rim. Rhubarb syrup: In a saucepan, combine 12 ounces of water with 12 ounces of sugar and 4 cups of roughly chopped rhubarb over low heat. Keep on heat for 15–20 minutes stirring regularly. Strain and refrigerate. Keep up to one week.
Eroica Riesling offers sweet lime and mandarin orange aromas with subtle mineral notes. The mouth-watering acidity is beautifully balanced by flavorful Washington Riesling fruit. To achieve this off-dry Eroica style Eroica strive for bright fruit with crisp acidity and enhanced mineralilty.
Whether you’re hitting the slopes or ice skating, you can grab a Hot to Trot Red Blend Can on the go. Predominantly a blend of Merlot and Syrah, this canned wine gives off flavors of cherry pie and ripe berries and pairs well with truffle fries or a grilled cheese to warm up après ski.
This bold Cabernet opens with flavors of black cherries and blackberries with a touch of currants and vanilla, complemented by earth and mineral notes. Deep berry flavors lead to a soft tannin cocoa finish.
“Luscious loganberry, Bing cherry and rising bread dough waft forth with a pleasing hint of caramel and aromatic sandalwood. The smooth, weighty palate offers cherry candy, pomegranate, candied orange peel and a touch of anise concluding with a nicely uplifting finish.”
A 90 points & Editors’ Choice awarded wine from Wine Enthusiast 2019, this vintage brings ripe fruit flavors and a generous helping of oak spices make this full-bodied wine flavorful and easy to sip. It brings cinnamon and red cherry to the nose, and black cherry, cranberry and baking spices to the palate.
Floral and lifted, the 2016 offers terrific Cabernet aromatics to match its mid-weight structure and overall mouthfeel. Offered at a superb value, aromas of lush black cherry, blackberry and cassis fill the glass. Round, rich seamless tannins provide a robust backbone and supple mid-palate. Notes of cedar, vanilla and a hint of mocha linger on the finish.
An intense concentration of black fruit and dark chocolate is enhanced by 18 months of oak barrel aging, resulting in seductive fruit tone on the nose and a long, velvety finish.
Filled with dynamic plum, raspberry jam and blackberry flavors from grapes grown in Mendocino and Sonoma County. Sultry cedar and spice accents linger on this captivating, long-finishing wine.
The flavors are layered with tones of blueberry jam, pomegranate and chocolate. The texture is rustic, yet silky, with a unique savory and inviting finish.
With origins in Burgundy, France, Pinot Noir represents something of the feminine side of red wines. This Pinot Noir is elegant and subtle, with aromas of strawberries and raspberries along with notes of toasted French oak. Its more feminine and sensual side is captivating on the palate, with good structure, soft, velvety tannins, and a long and lingering finish.