Fall Cocktail Recipes

It's not officially fall until September 22, but already fall flavors and cocktails are popping up on menus. And while pumpkin definitely reigns as the favorite, consumers are looking for other flavors as well. In fact, according to Talker, 58% of U.S. adults favor fall flavors beyond pumpkin spice.

Some Monin experts weighed in with other flavors they predict will be trending this season:

Seasonal Fruits: "This fall, consumers are craving elevated indulgence and nostalgic beverages that evoke a sense of comfort and warmth. Beyond pumpkin spice, flavors like caramel apple are increasingly popular," says Brian Loukmas, VP Innovation, Monin. "Across menus, expect to see seasonal fruits like pear, cranberry, and blood orange, complemented by sweet and spiced flavors like maple, cinnamon, and even turmeric."

Functional Ingredients: “Alongside warm, seasonal flavors, expect to see fall and holiday beverages incorporating functional ingredients that hydrate, recharge, and uplift for enhanced experiences that consumers crave," says Angela Thompson, Senior Beverage Innovation Director. "In addition to functional ingredients, operators should look to integrate fresh juices, teas, seasonal herbs, and spices.”

We've rounded up some fall recipes featuring these trendy flavors and more! 

Autumn Spiced Sour

Ingredients:

Directions:

Coyote Caramel Apple

Ingredients:

1 1/2 oz. Fireball Cinnamon Whiskey

1/2 oz. Sour Apple Pucker

1/2 oz. triple sec

1 oz. The Perfect Purée Green Apple Puree,  thawed

3 oz. ice

Caramel dipping sauce

Coarse ground sea salt

Cinnamon stick (garnish)

Directions:

1. Rim chilled martini glass with caramel sauce. 
2. Then dip rimmed glass into sea salt. 
3. Pour Green Apple Puree, Sour Apple Pucker, triple sec and Fireball and ice into blender. 
4. Blend until slushy. 
5. Pour into rimmed glass and garnish with cinnamon stick. 

Jalisco Swizzle

Ingredients:

2 oz Viamundi Raicilla

0.5 oz Giffard Passionfruit Liqueur

0.5 oz Orgeat Liqueur

1 oz Fresh Lime Juice

2 dashes Scrappy’s Grapefruit Bitters

6 mint leaves

Garnish: 4 dashes of Angostura and mint bouquet

Glass: Collins

Directions: 

1. Add mint, grapefruit bitters, lime juice, and orgeat to your glass and lightly muddle.  
2. Fill half of the glass with pebbled ice and add Passionfruit Liqueur and Raicilla, then swizzle.  
3. Fill the glass to top with more pebbled ice, dash Angostura bitters over the ice, and garnish with a mint bouquet.

Cranberry Orange Ginger Punch

Ingredients:

½ oz unsweetened cranberry juice

2 oz fresh-squeezed tangerine, clementine, or mandarin juice

2 oz Kōloa Kaua’i Gold Rum

½ oz ginger liqueur

Dash of ginger beer

Sugared cranberries for garnish

Tangerine slice for garnish

Directions:

1. Fill a highball glass with ice and pour the cranberry juice into the bottom. 

2. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur.

3. Shake with ice and strain gently into the serving glass without disturbing the bottom layer.

4. Fill with ginger beer to the top. 

5. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.

Pickled Whiskey Sour

Empress Rosey Cider Sour Fizz

Ingredients:

1.5 oz Empress 1908 Elderflower Rose Gin

1 oz Apple Cider

0.5 oz

Cider Syrup

• 4 cups of apple cider

Juice from Half a Small Lemon

Egg White

Soda Water, to top

Directions: 

For the cider syrup:

1. Add 4 cups of apple cider to a saucepan and bring to a boil. 

2. Reduce to a simmer and cook until reduced by 75% (or down to one cup in volume). 

3. Cool and refrigerate in an airtight container. 

For the cocktail:

1. Fill a cocktail glass with ice and a thin apple slice. 

2. Add the gin, apple cider, cider syrup, lemon juice, and egg white to a shaker and dry shake for 30 seconds. 

3. Add ice to the shaker and shake again for another 30 seconds. 

4. Strain the cocktail into the glass and top with a bit of soda water. 

Margarita de Granada 

Ingredients:

2 oz Ilegal Mezcal Joven

1 oz lime – 1 oz agave syrup

.5 oz pomegranate juice

Pomegranate seeds and lime wheel

Directions: 

1. Add mezcal, lime, agave syrup and pomegranate juice to a shaker. 
2. Shake until chilled and strain into a rocks glass with fresh ice. 
3. Garnish with pomegranate seeds and lime wheel.

Are you registered for our Crave and Crave on the Menu newsletters? Sign up today!

Plan to Attend or Participate in Our Events:

• 2024 Bar & Restaurant Expo Texas, October 28-30, 2024 in San Antonio, TX. Register today!
• 2025 Bar & Restaurant Expo, March 24-26, 2025, Las Vegas, Nevada

To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2025 in Las Vegas. Visit BarandRestaurantExpo.com.

To book your sponsorship or exhibit space at our events, fill out our form.