Autumn cocktail recipes - reinvent a classic with a few ingredient swaps
Sure, sure, the colder months bring cold mornings and dark evenings. And yes, it means that afternoon brunches spent outdoors might be off the menu. But we like to keep our glasses half full - and not just with our favourite cocktails. Looking at the positives, autumn and winter introduces cosy nights in, crunchy leaves and crisp air, and the opportunity to expand your palate when it comes to spices, seasonings and seasonal notes.
While there’s always demand for cosy cocktail classics like a wintery hot toddy, experimenting with new flavours and twists on traditional classics might be a perfect way to develop a love for the change in the season. Instead of associating the season with digging out the umbrellas and the waterproofs, you can think about that new cocktail you invented. It’s all about perspective.
With that in mind, let’s put a cheerful - and cosy - twist on some classic cocktails.
Gin(ger) and Tonic
Your classic G&T, with a spicy kick to kick off the cold season. What could be better? This recipe adds a few additions to the staple drink, including fresh ginger and a splash of simple syrup to balance the burst of bitter.
You’ll need:
60ml Tanqueray No. TEN gin
5ml simple syrup (1 part sugar dissolved over heat into 1 part water)
100ml tonic water
2-3 slices of fresh ginger
To make:
In the bottom of a cocktail shaker, muddle two or three slices of ginger root
Add ice, measure and pour in your gin and simple syrup and shake hard
Strain into a glass and top with soda water.
Fall in Manhattan
A place where autumn - or fall, if you’re so inclined - thrives, and where New York City comes alive in the season. Central Park turns to a sea of gold, amber and red, and the inviting warmth of cafes and restaurants balance the crispness of the air outside.
Honouring the city that never sleeps on a perfect fall day, we think putting a twist on the Manhattan feels apt. Traditionally made with whisky and a sweet vermouth, swapping the sweet vermouth for a more bitter alternative or a Port adds a spicier, citrussy touch, perfect for a warming, winsome day.
You’ll need:
50ml bourbon or rye whisky (we love Bulleit bourbon for this autumnal Manhattan)
25ml port wine
2-4 dashes of herbal bitters
To make:
In a glass or shaker, stir all ingredients over ice
Strain into a chilled rocks glass.
Bartender tip: You can also experiment with bitters for subtle changes to the traditional whisky drink. Chocolate, cranberry or nut-flavoured bitters can bring a splash of the season to your sip.
The Moscow Yule
A seasonal spin on the classic Moscow Mule - the vodka cocktail that’s made up of vodka, ginger beer and lime juice - this cold-weather concoction layers in flavours like apple and honey.
You’ll need:
50ml vodka (we love Smirnoff or Ciroc for this)
150ml apple juice
200ml ginger beer
15ml lime juice
5ml honey
Cinnamon stick to garnish
Ginger to garnish
To make:
In a cocktail shaker, add your vodka, apple juice, lime juice and honey
Shake hard and strain into a tall glass with ice
Top with ginger beer and garnish with a cinnamon stick and ginger slice.
Bartender tip: You can easily swap out the vodka in this for gin, if you prefer. The lime and the ginger flavours really complement the juniper of the gin.
Rosemary and Grapefruit Margarita
Grapefruit and tequila is a match made in heaven, as cocktails like the Paloma prove all too well.
You’ll need:
60ml Casamigos tequila (a Reposado or a Blanco will work great with the autumnal flavours)
10ml agave syrup
30ml grapefruit juice
10ml lime juice
2-3 sprigs of rosemary
To make:
Start by making your agave and rosemary mixture. To do this, in a cocktail shaker (without ice) add the agave and the rosemary and then muddle together
In the shaker, add ice and pour in your tequila, grapefruit juice and lime juice. Shake hard for about 10 seconds
Strain into a rocks or a cocktail glass and garnish with another sprig of rosemary.
Infuse spirits with flavours of the seasons
Infusing spirits is another way of making your drinks feel more seasonal (and unique) - and can help you create a showstopping serve that might just become your signature.
The best part is, while it can have a high impact, it’s relatively low effort. Best done with a neutral spirit like vodka, you can also complement the subtle botanicals in a gin with warming, autumnal flavours.
What can you infuse drinks with?
While there are plenty of infusion creations and combinations you can make, there are some that are perfect for the autumn and winter season. These include ginger, cinnamon, cardamom and vanilla, cranberry, and rosemary.
Top tips for infusing spirits
If you’re new to making your own infusions, you’ll quickly learn it’s a game of intuition and flair. However, there are a few things that you can control that can guarantee an easier, more effective finish.
Taste your spirit every couple of hours:
When you begin making your own infusions, you’ll quickly realise how quickly the flavour can develop - and how the flavour can change even faster. Leave something in too long and that pleasantly, subtle spicy note might become an overwhelming orchestra. After around 6 hours, you want to start tasting your spirit to check how it’s progressing.
Fine strain:
This one might feel obvious but it bears mentioning - once you’re done infusing, strain your newly flavoured spirit. You want it to have memorable, lifting notes of the flavour, you don’t want to accidentally swallow a chunk of floating ginger.
Our recommendations for seasonal swaps
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