Drink Recipes for Fall: 8 Cocktails to Fall For

August 29, 2021

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Fall is almost here, whether you like it or not. None of us really want to say goodbye to summer, but we do not really have a choice in the matter. To ease those summer blues and have something to get excited about in fall, we put together this collection of boozy fall drinks and cocktails. Of course, there can be of fun things about fall too – pumpkin spice, apples, cinnamon – we made sure all of those ingredients were turned into a drink one way or another. You can’t really start off the season without a pumpkin cocktail recipe, can you? Once you are sipping on some Spiced Pumpkin Punch, you will forget all about those long, hot evenings and get ready for changing leave and sweater weather!

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The Bourbon Bomber via The Boys Club

  • 7 1/2 cups apple cider (recipe below)
  • 2 1/2 cups bourbon
  • 2 1/2 cups ice
  • 5 tbsp. agave nectar
  • 2 1/2 tsp. all spice
  • 2 1/2 tsp. lemon zest
  • 5 tsp. nutmeg, grated
  • 10 drops bitters
  • knob of ginger, grated (about 2 tbsp.)
  • rosemary sprigs, for garnish

1. Using a cocktail shaker, add a few ice cubes, 1/4 cup bourbon, 3/4 cup apple cider, 1/2 tbsp. agave nectar, 1/2 tbsp. all spice, 1/2 tsp. lemon zest, 1/2 tsp. grated nutmeg and a pinch of grated ginger. Shake really well.
2. Using a strainer, strain the drink over an ice-filled rock glass. Top each drink with a drop of bitters and a rosemary sprig.


Pumpkin Spice Hot Buttered Rum via Rachael White 

  • 1/2 cup water
  • 1 1/2 cups apple cider
  • 2 cups dark rum
  • 2 Tablespoons butter, softened
  • 1 Tablespoon pumpkin spice seasoning
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon honey

1. Pour the water, cider and rum into a kettle or saucepan and bring to a boil.
2. While your brew is brewing, combine the butter, pumpkin spice seasoning, vanilla extract and honey in a small bowl.
3. Divide brew and butter into 4 pretty cups or mugs. Add a cinnamon stick and serve.


Cranberry Martini via Better Homes and Gardens

  • 1 cup cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 750 milliliter bottle good-quality vodka
  • 1 Vanilla Sugar (see recipe below) (optional)
  • Ice cubes
  • Cranberries (optional)

1. In a 1-1/2-quart saucepan combine 1 cup cranberries, 1 cup granulated sugar, and water. Bring to boil, stirring until sugar dissolves. Continue to cook just until cranberries start to burst. Remove from heat, cool 30 minutes. Strain cranberry mixture, reserving cranberries and liquid. Combine vodka, reserved strained cranberries, and 2/3 cup of the reserved liquid (discard remaining liquid). Cover and freeze for 3 days.
2. Strain cranberries out of vodka; discard cranberries (you should have about 4 cups vodka mixture).
3. Place ice cubes in a martini shaker. For four drinks, add 2 cups vodka mixture; shake. Strain into four of the prepared glasses; repeat. If desired, garnish with additional cranberries threaded onto small skewers.


Pumpkin Beer Float via Betty Crocker

  • 2 scoops vanilla ice cream
  • 2 scoops chocolate ice cream
  • 1 bottle (12 oz) pumpkin beer (1 1/2 cups)


1. In each of 2 drinking glasses, place 1 scoop vanilla and 1 scoop chocolate ice cream. Pour pumpkin beer over ice cream.


Apple and Pear White Sangria via Love Grows Wild

  • 1 bottle Moscato wine
  • 1/2 cup lemon liqueur (I used Caravella)
  • Zest of 2 lemons
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice (from two lemons)
  • 1 Granny Smith apple, cored, halved and thinly sliced
  • 1 Bartlett pear, cored, halved, and thinly sliced
  • 1 can (12 ounces) seltzer


1. Combine wine, lemon liqueur, lemon zest, and sugar. Stir until sugar dissolves. Add lemon juice, apple slices, and pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.


Pumpkin Cider Beertail via Brit & Co. 

  • 3 bottles of Blue Moon Harvest Pumpkin Ale
  • 1/2 bottle Martinelli’s Sparkling Cider
  • 4 cinnamon sticks
  • 4 lemon wedges
  • a sprinkle of cinnamon


1. Start with a cinnamon stick. Place one in each glass or, in our case, each mismatched mason jar. Next, pour Blue Moon Pumpkin Ale until the glass is about three quarters full. Next, add your cider. You want a little bit of foam so don’t worry about extra bubbles.

2. Squeeze a little bit of lemon on top and place wedges on each glass for garnish. Finish off with a sprinkle of cinnamon on top!


Apple Cider Margarita via Card Store

  • 2 ounces orange juice
  • 12 ounces apple cider
  • 2 ounces Grand Marnier (optional)
  • 2 ounces of your favorite gold tequila (optional)
  • cinnamon
  • cane sugar
  • coarse sugar (the 2 sugars provide a nice texture with their size difference)
  • orange segments for rimming glass
  • Garnish
  • apple slices (cut width-wise)
  • cinnamon sticks


1. On a small plate, stir together 3 tablespoons (each) of cane sugar, coarse sugar and cinnamon. Run an orange slice around the edge of each glass and press the rim into the cinnamon sugar mixture (the juice from the orange is what makes the sugar stick to the rim – you can use a lemon or lime in the same fashion). Fill the glasses with ice and set them aside.

2. In a cocktail shaker, combine 1 cup of ice with the orange juice, apple cider, Grand Marnier and tequila, and shake. Pour the drink through a strainer into the ice filled glasses (using fresh ice in your drink keeps it extra cold – the ice from the shaker may have cracked and will melt faster). Garnish with apple slices and cinnamon sticks.


Spiced Pumpkin Punch via Domesticate Me

  • 1 ounce pumpkin puree
  • 1 teaspoon honey
  • 1 ounce fresh lemon juice
  • 2 ounces bourbon
  • 3 ounces ginger beer
  • 1/8 teaspoon grated fresh ginger (yes, you can use ground ginger if you must)
  • 1/8 teaspoon ground cinnamon
  • Garnish: (optional)
  • 1 cinnamon stick
  • Sage leaves
  • Dash of ground cinnamon


1. Place all of the ingredients in a cocktail shaker and shake vigorously. Strain ingredients over ice in a rocks glass.

2. Garnish your cocktail with a cinnamon stick and a couple sage leaves if you’re feeling fancy. An extra dash of cinnamon never hurts either.

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