‘Fall’ in love with these autumn-inspired cocktail recipes

Yields: one serving

Ingredients:

1.5 oz. Old Forester bourbon

0.5 oz. Stolen Smoked Rum

0.5 oz. Turkish Coffee reduction

4 dashes Orange Angostura bitters

2 dashes Angostura bitters

Orange Zest (for garnish)

Preparations:

Add all ingredients together in a shaker then stir. Serve in a rocks glass over a single large ice cube. Optional: garnish with an orange zest.

Yields: one serving

Ingredients:

1.5 oz. of vodka (Sweet Liberty recommends Zu Vodka Bison grass vodka)

1.5 oz. apple juice

0.5 oz. fresh lemon juice

0.5 oz. Aperol Cinnamon Stick (for garnish)

Preparations:

Shake all ingredients together with ice in a shaker. Strain into a chilled glass.

Optional: garnish with cinnamon stick.

Yields: one serving

Ingredients:

1.5 oz Papa's Pilar Dark Rum

0.5 oz Miami Club Cuban Coffee Liqueur

0.5 oz Licor 43

1 dash simple syrup

2 dashes Bitter Truth chocolate bitters

Preparations:

In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube.

Yields: one serving

Ingredients:

2 oz Fords Gin infused with Rosemary

1 oz Raw Honey infused with Rosemary

1 oz Fresh Lemon Juice

Splash of Agave

Preparations:

Double strained and served up with a lemon wheel with a rosemary sprig

Yields: one serving

Ingredients:

1.5 oz/ 50 ml Belvedere Smogóry Forest

0.60oz/ 20ml Cherry Herring

0.03 oz/ 10ml Sweet Vermouth

2 dashes Absinthe

2 dashes Chocolate Bitters

Preparations:

Stir all ingredients over cubed ice in mixing glass and strain into chilled glass over large ice cube

Yields: one serving

Ingredients:

2 oz/ 60 ml Belvedere Lake Bartężek

0.03oz/10ml Yellow Chartreuse

0.30 oz/ 10ml Crème de Peche

Preparations:

Stir all ingredients over cubed ice in mixing glass and train into chilled glass

Yields: one serving

Ingredients:

2 oz Ketel 1 Vodka

1 oz Peach Purée

1/4 oz Peach Schnapps

Preparations:

Pour Ketel 1 Vodka, Peach Schnapps and puree into a glass and stir. Top with Ginger Beer and garnish with dehydrated peach slices.

Yields: one serving

Ingredients:

2 oz American Batch Bourbon

Maraschino Cherry

Orange Slice

3 Dashes Angostura Bitters

Cinnamon Stick

Sparkling Apple Cider

Muddle Cherry and Orange slice

Preparations:

Add ice to glass and pour in Bourbon. Top with Sparkling apple cider and add 3 dashes Angostura Bitters. Stir with Cinnamon Stick.

Yields: one serving

Ingredients:

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

Preparations:

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.

Yields: one serving

Ingredients:

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

Preparations:

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.