The Perfect Fall Wine & Cocktail Guide For Entertaining, Dining & More

Image for post
Image for post

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.

Cocktails

Image for post
Image for post

Instructions

· 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

Method

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.

Image for post
Image for post

Instructions

· 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

Method

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.

Image for post
Image for post

Instructions

· 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

Method

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.

Image for post
Image for post

Ingredients:

1 ½ parts Caribbean Smooth

½ part Lemon juice

½ part Coconut Syrup

3 parts Soda Water

Glass:

Highball

Garnish:

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.

Image for post
Image for post

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.

Image for post
Image for post

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.

Image for post
Image for post

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

Image for post
Image for post

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.

Image for post
Image for post

Ingredients:

· 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.

Image for post
Image for post

Ingredients:

  • 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.

Image for post
Image for post
  • 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.

Image for post
Image for post

Ingredients:

  • 2 parts Smithworks
  • 4 parts cranberry juice
  • Ginger ale

Method:

  • Add two parts Smithworks and 4 parts cranberry juice to a glass of ice. Top it off with some ginger ale.
Image for post
Image for post

Ingredients:

  • 1 part Absolut vodka
  • 2 parts Kahlúa
  • 3 parts cold brew

Method:

  • 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.
Image for post
Image for post

Ingredients:

  • 1 part Kahlúa
  • Hot cocoa

Method:

  • Pour hot cocoa over one part Kahlúa. Garnish with shaved chocolate.
Image for post
Image for post

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

1 apple

1 lemon.

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.

Image for post
Image for post

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

Ingrdients:

2 oz. RumHaven
½ oz. lemon juice
Top with apple cider

Garnish with cinnamon stick

Image for post
Image for post

Recipe:

  • 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.

Image for post
Image for post
  • 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.

Image for post
Image for post
  • 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.

Image for post
Image for post

INGREDIENTS:

  • 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)

DIRECTIONS

  1. 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.
  2. 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.
  3. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.
  4. 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.
Image for post
Image for post
  • INGREDIENTS:
  • 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
  • DIRECTIONS:
  1. Wet rim of glass with a lemon wedge
  2. Dip rim of glass into instant apple cider mix and set aside
  3. Combine liquids in a cocktail shaker with ice and shake to blend and chill
  4. Strain into a cocktail glass
Image for post
Image for post

Ingredients:

  • 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.

Image for post
Image for post

Ingredients

  • 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.

Image for post
Image for post
  • 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.

Twisted Negroni

Image for post
Image for post
  • 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

Image for post
Image for post
  • 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)

Image for post
Image for post

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.

Image for post
Image for post

2 parts Tullamore D.E.W. Original

1 teaspoon Ground Espresso

2 teaspoons Demerara Sugar

3 parts Cold Brew Coffee

Fresh Cream

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

Image for post
Image for post

1 ½ parts Glenfiddich 12 Year

½ part orgeat

½ part cream

½ part orgeat simple syrup

Club soda

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.

Wine

Image for post
Image for post

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.

Image for post
Image for post

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.

Image for post
Image for post

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.

Image for post
Image for post

“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.”

Kendall-Jackson 2017 Vintner’s Reserve Pinot Noir

Image for post
Image for post

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.

Kendall-Jackson 2016 Vintner’s Reserve Cabernet Sauvignon

Image for post
Image for post

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.

Kendall-Jackson 2014 Grand Reserve Merlot

Image for post
Image for post

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.

Kendall-Jackson 2016 Vintner’s Reserve Zinfandel

Image for post
Image for post

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.

Image for post
Image for post

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.

Image for post
Image for post

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.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store