Simple Fall Twists On Classic Cocktails, Straight From A Mixologist

Of all the seasons, fall really does have the most distinguishable set of flavors. Instead of the brighter, verdant, and citrusy pops that dominate the warmer months, there are instead comforting spices and sweetness from baked goods and candy, the mellow earthiness of orchard fruit fresh from harvest, the deeper and richer herbs that work their way into holiday meals — and lest we forget, pumpkin spice in just about anything you can think of. But beyond the meals and treats, these changes can also work their way into some of your favorite drinks without too much fuss.

As a New York City bar owner with nearly two decades of experience, a hospitality consultant, and event coordinator, I've spent years coming up with different cocktail recipes for menus and special events. Whether it's an autumn wedding, a friendsgiving get-together, a Halloween party, or simply something that tastes great when the foliage changes, I've found there are seriously easy ways to put simple twists on classic cocktails to make them perfect for fall. I've also called on some of my colleagues for their input, since there's never just one right way to rethink the quintessentials. Here are a few tricks, changes, and swap-ins for your favorite drinks that make them all about autumn.

Right off the bat, there are plenty of reasons to glom onto the Boulevardier as a base for riffing. For one, this "bourbon instead of gin" variation on a Negroni already has the benefit of being a super-easy-to-assemble equal-parts cocktail. This makes it a superb candidate for batching ahead of a large gathering or to simply keep in your freezer so you'll have one ready at a moment's notice. But thanks to its ingredients, this classic cocktail's base flavor profile is already well-suited to provide a bitter autumnal punch with very little effort.

In this case, I'd recommend swapping in apple brandy for the typical bourbon, to provide a slightly more robust spirit base. Then, in keeping with the original equation of the cocktail, try subtracting equal parts of the sweet vermouth and Campari you're using to incorporate spiced pear liqueur — or even just adding a little extra at the end, if you're making this in a batch for a dinner or party. The extra ingredient really turns this classic into a fall affair, bringing the flavors of cloves, baked goods, and orchard fruit into the mix, elevating it from an everyday cocktail to a festive fall sipper.

Rye has always felt like the most quintessential fall spirit to me, so it only makes sense that a classic rye Manhattan would be an ideal libation for an autumn update. Fortunately, the base spirit's complexity also opens it up to experimentation, which cocktail educator and expert, Cristina Martin, says is a green light to get into what really makes the season unique.

"Even though the spice rack is the first place people reach, there are plenty of options on your bar cart or in your fridge that will work just as well," she explains. "I'm partial to working with seasonal produce any time of the year, but autumn really offers some of the best for cocktails, thanks to a surge in orchard fruit, root vegetables, gourds, and more."

For one easy Manhattan twist, Martin says to soak apples in rye (after making sure to remove the skin first) for at least 24 hours. Then strain it before preparing the cocktail in a mixing glass as usual. If you're really going for that fall appeal, she also suggests adding baking spices or anise to your soak, which will give it an almost apple-pie flavor profile. And don't worry if you're pressed for time: Swapping in applejack or a Calvados as a base can have an immediate effect, too!

A chocolate martini is already a decadent dessert cocktail, which makes it relatively easy to reconfigure for a season already filled with treats and baked goods. But where you really win bonus points is when you can reconfigure an already beloved drink to taste like a sweet treat that's already associated with fall.

To achieve that festive chocolate-orange flavor, you can incorporate a bit of Cointreau, Grand Marnier, or any orange liqueur you have on hand (even generic triple sec will work in a pinch). From there, bring in the vodka, chocolate liqueur, and the milk, cream, or half-and-half you would typically use.

Of course, the potential tweaks don't end there. If you're entertaining or trying to impress your dinner guests, garnishing your drinks with an orange peel, dehydrated orange, or candied orange peel can take it to the next level, adding a pop of color to the drink's muted brown look (or you can use some chocolate shavings for flair). Want to punch up the orange flavor even more? Try using a bottle of orange-flavored vodka as your base spirit.

If anything, the old fashioned might be the one classic cocktail that already feels like autumn in its original form. In my mind, its rich flavor profile already makes it the kind of ideal beverage for sipping under a blanket near a roaring fire. But if you're going for something a little more overt, grab a bottle of maple syrup — the genuine stuff, mind you — to use in place of your sugar cube (or simple syrup if that's your go-to). You'd be amazed by how easily you can pick up on that unique flavor without it ever coming close to overpowering the other elements of the drink. I've found this is especially true if you choose to swap in some orange bitters for your traditional Angostura, with those maple undertones getting a boost from the brightness of the citrus peels. This works even better if you garnish the drink with fresh orange zest.

If you really want to go "fall to the walls," Cristina Martin recommends planning ahead and making a cinnamon-sugar simple syrup for your sweet base, and even incorporating clove, allspice, or nutmeg if that's where your heart is at. She points out that one of the best old fashioned riffs she's ever tried used bacon-fat-washed rye as the base. Need an easier ingredient substitution for a fall effect? You can also try swapping in walnut bitters for traditional bitters, which you can typically pick up from specialty cocktail companies online or at your local store.

The traditional French 75 is one of the more celebratory in the classic cocktail lineup, which can come in handy during a party-dense season such as autumn — but with brighter ingredients as a base, it doesn't exactly scream "hoodie weather and fall foliage." Fortunately, sparkling cocktail fans don't have to fret too much, thanks to a few simple amendments you can make with a quick trip to the store.

In this case, I'd suggest swapping out French Champagne for a French-style cider, which brings bigger, brighter bubbles and a subtle earthiness. The best versions have a rustic complexity that has the same sensory response as walking through an orchard on a crisp autumn day. If you want to take it a step further, split your lemon juice ratio with a touch of blood orange. Not only does this deepen the bright citrusy flavors of the original recipe, but it can also give it a creepier reddish hue that's perfect for Halloween, as you might guess from the name. Again, as mentioned before, working in a bit of maple syrup in place of simple syrup can create a flavor profile that's much more autumnal overall.

Making that first pumpkin spice latte run of the season has become the most cliché reference on the internet come fall. Still, you can't deny that those warm, spicy flavors have truly become a hallmark of autumn for a reason. The one problem? That flavor profile tends to steamroll practically anything else it's used alongside.

Instead of stretching it into a cocktail where it might overpower other flavors, a fun way to incorporate pumpkin spice is the truly simple, but endlessly satisfying, after-dinner drink, Irish coffee. To avoid overdoing it on those nutmeg flavors in the base, I find it's easiest to fold it into your cream topper when whipping, so it slowly melds into the warmer, darker base and pulls through on each sip. According to Cristina Martin, this truly decadent and soul-warming cocktail is also perfect because of the prevalence of pies and other baked desserts on the menu.

"I've always said the Irish coffee is the best cocktail for this time of year because it basically works with whatever you'd already enjoy a normal cup of coffee with anyway," she says. "For fall specifically, this could be cookies or cakes that follow major meals, baked goods like coconut cream pie, pumpkin pie, or even a piece of Halloween candy you've got left lying around."

In the lineup of classic cocktails, cobblers might not be the first to stand out by name, but they certainly do in concept. The shockingly simple drink has been around for nearly two centuries, likely making it decades older than pretty much anything else on this list. A cobbler recipe is also fairly flexible, traditionally using sherry or whiskey as a base (although anything will work in a pinch) with some simple syrup and muddled orange. That's why, when it comes to fall, it can be helpful to understand that this elder cocktail shares its space out of the spotlight with another common autumnal item: Cranberry sauce. 

Despite the sweet-and-tart condiment being a holiday table staple, cranberry sauce almost never gets finished. Fortunately, I've always found this leftover can pay dividends on Black Friday and beyond as the fruit component of a cobbler: Simply add a spoonful or two to your shaker with your spirit and ice, shake, and strain before pouring over a fresh glass of ice. Not only does this cover your simple syrup requirements, but the orange zest and cranberries provide the citrusy levity needed to really make it shine. If you're really sticking to historical preparations, this arrangement works well with sherry — but in the spirit of using leftovers, the bottom bits of your Thanksgiving bottles of whiskey or brandy also work fantastically well as a base.

Calling the Vesper martini a "classic cocktail" might be taking a few liberties with the title, but then again, so is the drink itself. It first appeared thanks to Ian Fleming, who included it as his pre-dinner cocktail of choice in his inaugural spy novel in 1953. In many ways, the drink solves the age-old issue of whether to order a gin or vodka martini by combining both, along with plenty of Lillet Blanc in place of vermouth. By virtue of this heftier booze base, it's also more likely to come out during a celebration — and you can make it fall party appropriate with a very easy twist.

Once again, we're going to turn to cranberries as the autumnal ingredient. The easiest preparation would be to hold back some of your pour of the Lillet Blanc and splash in a bit of juice (ideally the tart, fresh style and not sugary cranberry cocktail). This can come in handy if you've been using the tart fruits for fall desserts, which work well as floating garnishes alongside your lemon zest. The hybridization takes it somewhere closer to a cosmopolitan, without sacrificing any of the elegance or simplicity.

Everyone has their own perfect version of a martini, with controversial-sounding concoctions like the blue cheese dirty martini turning heads. But if you're looking for a savory, fall-appropriate way to replace your typical dirty martini, beets can be a fantastic option. Like any great ingredient, the earthy red root vegetable brings a lot to the table when it comes to cocktails, while also being surprisingly elevated by spirits themselves.

Just take a bottle of your favorite vodka or savory gin and infuse it with a peeled and grated beet for 24 to 48 hours (a home juicer can also help in a time crunch here). When I'm using this to make a martini, I still incorporate a tiny bit of lemon along with the dry vermouth to give it a tiny lift — and blue cheese-stuffed olives still make for a great garnish in this case. According to Cristina Martin, though, there are plenty of other options if you're feeling extra adventurous during infusion. "Black peppercorns, sage, thyme, and rosemary can all carry that same warming vibe, but in a way that feels more illuminating and brighter," she says, adding that this makes a great pairing for a lot of main courses at dinner. Just have those stain remover sticks and carpet cleaner handy for any spills!