Festive Fall Cocktails

This repertoire of festive fall cocktails is sure to wow guests this holiday season. From whole cloves to a pumpkin liquor, these seasonal sippers combine fall’s boldest flavors.

Photography by Kelly Moore Clark
Tray and napkin from Material Things
Dapper dude Joshua Mitchell

PAPER PLANE | Doe’s Eat Place

1 oz Buffalo Trace bourbon
1 oz Aperol
1 oz Tattersall Americano
1 oz fresh lemon juice

Served in a coupe with large lemon spiral.

THE LADY ROSE |Trio’s – Made by Kendall LaRochelle

4 oz Rose wine
A squeeze of fresh Lemon
(Quarter)
2 oz of Cucumber Juice
1 oz Champagne

A refreshing rose cocktail with notes of fresh mint, lemons and rejuvenating cucumber. The hints of rose paired with bubbly Brut champagne invigorate your tastebuds.

HOT BUTTERED RUM

For the Hot Buttered Rum Batter
1/2 c. unsalted butter, softened
3/4 c. brown sugar
1/4 to 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch ground cloves
small pinch of salt

Place butter, brown sugar, cinnamon, nutmeg, and cloves in small bowl. Mash together with the back of a spoon until well combined. Use immediately or refrigerate until ready to serve.

For Each Mug of Hot Buttered Rum
2 Tbs Hot Buttered Rum Batter
2 oz. Dark Rum
6 oz. Boiling Water
whipped cream
ground cinnamon
cinnamon stick

Place Hot Buttered Rum Batter (prepared above) in a mug. Add rum and boiling water. Stir until butter mixture is melted and fully dissolved. Top with whipped cream and a sprinkling of ground cinnamon or nutmeg. Garnish with a cinnamon stick, if desired.

MOSCOW MULE

1 1/2 oz vodka
1/2 oz lime juice
crushed ice or ice cubes
1/2 cup ginger beer
fresh mint, for garnish

Add all ingredients to moscow mule tin cup. Garnish with fresh mint.

POINSETTIA COCKTAIL | Portico Bar & Grill

2 oz cranberry juice
2.5 oz champagne
1 oz trip sec
Orange or lemon peel

Served in champagne flute.

PUMPKIN SPICE MARTINI |Waterfront Grill

1.5 oz Vanilla Vodka
1.5 oz Bailey’s
1.5 oz pumpkin liquor or syrup
Cinnamon/nutmeg on rim

Dip martini glass in water, and then spin in ground cinnamon/nutmeg to rim glass. Shake or stir liquid ingredients and pour into rimmed martini glass.

MULLED WINE | Tonore’s Wine Cellar

1 bottle Red wine, such as a Cabernet Sauvignon
1/2 c brandy
1 orange sliced
1/2 cup fresh cranberries
4 whole cloves
2 whole star anise
2 whole cinnamon sticks
2 Tbsp brown sugar

Combine all ingredients in a pot over medium heat. Gently bring the wine to a low simmer over medium-low heat. DO NOT BOIL. Heat for approximately 15-20 min, stirring occasionally. To serve, carefully ladle the mulled wine into serving glasses, leaving spices behind. Garnish with additional orange slices, cranberries and cinnamon, if desired.