Sweater Weather Sips: Six Fall Cocktails to Make Right Now

The spritz had its summer. Now the light changes, the air gets a bite, and the drinks turn amber: apple cider and chai, port-barrel bourbon, pumpkin spice with a tequila backbone. This fall's cocktail crop is built for the season's better instincts, staying in, lighting a candle, and pouring something with a little warmth to it. Six recipes worth retiring the Aperol for.

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Fall Spiced Spritz

• 1.5 oz apple cider

• 0.5 oz chai tea syrup

• 0.75 oz lemon juice

• 3 oz La Marca Prosecco

Add all ingredients to a shaker except the prosecco. Shake, then strain into a glass over ice. Top with La Marca Prosecco. Garnish with apple, cinnamon and fall edible flowers.

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Fuji Fashioned

• 2 oz FUJI Japanese Whisky

• 0.5 oz sake simple syrup

• 1 dash Ms. Better's Mt. Fuji white peach bitters

• Orange or lemon twist

Stir the whisky, sake syrup and white peach bitters over ice. Strain into a lowball glass over a large ice cube. Garnish with an orange or lemon twist.

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Stone Fence

• 2 oz Angel’s Envy Bourbon Finished in Port Wine Barrels

• 4 oz sparkling apple cider, hard or non-alcoholic

Add all ingredients to a chilled highball glass. Add ice. Stir well and enjoy.

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Fall Margarita

• 1 oz Cointreau

• 2 oz mezcal

• 0.5 oz lime juice

• 0.5 oz elderflower cordial

Make a salt rim on your glass. Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into your glass.

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Pumpkin Spice Margarita

• 1.5 oz Tequila Cazadores Reposado

• 1 oz Bols Pumpkin Spice Liqueur

• 2 oz orange juice

• 0.5 oz lemon juice

• Dash of cinnamon powder

• Cinnamon sugar (for the rim)

In a cocktail shaker, combine all the ingredients with ice. Shake and serve over the rocks. Rim the glass with cinnamon sugar, and garnish with slices of lime and orange.

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The Rémy Fruit Cup

• 1 oz Rémy Martin 1738 Accord Royal

• 1/3 oz Cocchi Americano or dry vermouth

• 1/6 oz grenadine

• Kombucha

Build the first three ingredients in a glass over crushed ice. Stir with a bar spoon. Top with kombucha. Garnish with your choice of seasonal fruit, such as strawberry and cucumber slices, a mint sprig or pomegranate seeds.

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