9 Fall Cocktail Recipes to Recreate this Season

Local restaurants share some of their best seasonal cocktails that are sure to give you all the cozy fall feels.

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Suffering from a case of the end-of-summer-blues? We've got just the trick to make your transition from the sweet summertime to the upcoming autumnal season a bit easier. 

We asked a few local hotspots around town to share the best fall cocktails featured on their menus this season. Made with spicy bourbons, smoky mezcals, and decadent chocolate liqueurs, these libations will warm you up from the inside out and give you all the fall feels. 

So put down the PSL, grab your comfiest sweater, and see below for nine fall cocktail recipes to recreate this season. 

The Dublin Old Fashioned

Courtesy of Patricia Grimm of The 404 Kitchen

Ingredients:

  • 2 oz. Irish Whiskey
  • 1/2 oz. Benedictine Liqueur
  • 2 dashes of sarsaparilla bitters
  • Orange peel for garnish

Directions: In an Old Fashioned glass, add whiskey, Benedictine, and bitters. Add ice and stir to the desired dilution. Garnish with a hand-cut orange peel. 

Coyote's Tail

Courtesy of Butchertown Hall

Ingredients:

  • 1 oz. Montelobos Mezcal
  • 1 oz. Wild Turkey Rye
  • 1/2 oz. lime juice
  • 1/2 oz. simple syrup
  • 1/4 oz. St. Elisabeth Allspice Dram
  • 2 dashes Angostura bitters
  • Orange peel for garnish

Directions: Shake all ingredients and strain into a coupe glass. Garnish with orange peel. 

Fennel Me This

Courtesy of Jacob Forth of E3 Chophouse

Ingredients: 

  • 2 oz. Old Forester Rye
  • 1/2 oz. honey syrup
  • 1/4 oz. ginger
  • 1/4 oz. Banana Gifford 
  • 1/2 oz. lemon
  • 1/2 oz. pineapple

Directions: Shake all ingredients and strain over a rocks glass with a large ice cube. Garnish with freshly grated nutmeg, fennel crystals, and dehydrated citrus.

The Toasted Russian 

Courtesy of HoneyFire BBQ

Ingredients: 

  • 3 oz. chocolate milk
  • 1 oz. chocolate liqueur 
  • 1.5 oz. marshmallow vodka 

Directions: Rim a rocks glass with crushed graham cracker and fill with ice. Stir ingredients and pour over ice. Garnish with a toasted marshmallow. 

PSL

Courtesy of L.A. Jackson

Ingredients: 

  • 1 1/2 oz. Cathead vodka 
  • 1 1/2 oz. house PSL syrup
  • 1/2 oz. Licor 43
  • 1/4 oz. Dem
  • 1/4 oz. Faretti biscotti
  • 1/2 oz. fresh espresso

Directions: Combine ingredients, shake, and pour into a coupe glass. Top with cacao whipped cream, shaved nutmeg, and star anise. 

Hot Toddy

Courtesy of The Listening Room

Ingredients:

  • 1.5 oz. bourbon
  • 1/2 oz. Cardamaro Amaro
  • 1/2 oz. Cocchi Torino Vermouth
  • 3 oz. hot, spiced apple cider
  • Cold foam and cinnamon for garnish

Directions: In a mug, add bourbon, amaro, vermouth, and spiced apple cider. Gently stir together and top with cold foam and cinnamon. 

Lady Grey

Courtesy of The Register

Ingredients:

  • 2 oz. Bulleit Rye Bourbon
  • 2 oz. hot Earl Grey Tea
  • 1 oz. Earl Grey Simple Syrup (Brew two cups of Earl Grey Tea. After the appropriate amount of seepage time, stir in one cup of sugar on simmer until the sugar is disintegrated. Turn off the heat and pour it into a mason jar. *Syrup will keep for a few weeks in the fridge)
  • Lemon wheel

Directions: Brew a cup of Earl Grey Tea and add Bulliet Rye Bourbon. Add simple syrup and stir. Float lemon wheel on top of the teacup. 

Hail to the Pumpkin King

Courtesy of Raven Ford of Sinema Bar & Restaurant 

Ingredients:

  • 2 oz. pumpkin-spiced butternut squash purée (spiced with cardamom, cinnamon, clove, ginger, vanilla, and orange)
  • 1.5 oz. Diamond Reserve White Rum
  • 1/2 oz. lemon juice
  • 1 egg white

Directions: Shake all ingredients rapidly and strain into glassware of choice. Garnish with dried starfruit or orange peel.

Not Your Daddy's Old Fashioned 

Courtesy of STK Steakhouse

Ingredients:

  • 2 oz. Woodford Reserve
  • 2 dashes Angostura Bitters
  • 1 brown sugar cube
  • dash of club soda
  • 1-inch square orange peel
  • 1-inch vanilla bean
  • Orange peel (1 inch wide and 2 inches long approx.)

Directions: Place sugar cube in Old Fashioned Glass. Wet down cube with Angostura Bitters and a short splash of club soda. Crush the sugar cube with a muddler then add the vanilla bean and square orange peel, and muddle all together. Rotate the glass so that the sugar and bitters line the glass. Add the bourbon and stir. Add ice and garnish with longer orange peel.