This time of year, it’s hard not to succumb to the cozy flavors of fall. Pumpkin spice infuses everything from lattes to cereal, apples are everywhere and cinnamon and cardamom permeate both professional and home kitchens.
Cocktails are no exception. Bar menus add cinnamon sticks and rosemary to the garnish rotation, and cider drinks become standard sipping. Why not do the same at home with fall twists on favorite classic cocktails?
Steeping gin and white chocolate adds a fun twist to negronis. Brown sugar lends a caramel-like note to a standard mule (which already has a flavorful leg up with ginger beer), and using apple cider as a base for margaritas is autumnal genius.
The beauty about today’s cocktail scene — both at home and in bars and restaurants — is that drinks can be just as delicious when made with nonalcoholic spirits. The prevalence of companies making solid NA alternatives to whiskey, gin, tequila and more, and stores that carry it, make it possible for these three recipes to be made as cocktails or mocktails. That way those who choose to not drink spirits can still get into the fall spirit.
Brown sugar bourbon mule
Serves four.
Brown sugar complements the smooth, sweet undertones of bourbon whiskey. Lime juice and ginger beer add a refreshing one-two punch.
¼ cup light brown sugar
¼ cup water
4 ounce (½ cup) bourbon whiskey
4 tablespoons lime juice
2 (12-ounce) bottles ginger beer
4 lime wedges
Directions
In a small saucepan over medium-high heat, bring brown sugar and water to a boil to make simple syrup. Stir constantly until brown sugar is dissolved, about 3 minutes. Set aside to cool for 20 minutes.
Fill four rocks glasses or copper mugs with ice. Add to each glass 1 ounce (2 tablespoons) whiskey, 1 ounce (2 tablespoons) brown sugar simple syrup, 1 tablespoon lime juice and 6 ounces ginger beer. Stir gently. Garnish with lime wedges before serving.
White chocolate negroni
Serves two.
Another drink that’s been experiencing a renaissance lately, the negroni is a combination of gin, vermouth and bitter liqueur. Formulating a chocolate version was an especially fun challenge. How do you preserve the cocktail’s quintessentially bitter nature while adding a layer of the sweet stuff? It took some experimentation, but the results — using a white chocolate–washed gin — are undeniably delicious. You will need to start this a day or two in advance to give the gin time to soak. From “For the Love of Chocolate” by Phillip Ashley Rix (Harper Celebrate, 2025).
For the white chocolate-washed gin:
1 cup gin
1 cup white chocolate chips, chopped
For the negroni:
2 oounces (4 tablespoons) white chocolate–washed gin
2 ounce (4 tablespoons) sweet vermouth
2 ounces (4 tablespoons) Campari
2 large king ice cubes or ice spheres
Orange twist, for garnish
Directions
Prepare the white chocolate-washed gin: Combine the gin and chocolate in a pint mason jar. Screw the lid on tightly and shake vigorously to combine. Store in the refrigerator for 24 to 48 hours, shaking often, to let the flavors meld.
Strain the mixture, reserving the gin and discarding the chocolate.
Prepare the cocktails:
In a shaker filled with ice, combine the gin, vermouth and Campari. Shake vigorously for 15 to 20 seconds until chilled.
Strain into two rocks glasses with large ice cubes. Garnish with orange and serve immediately.
Apple cider margarita
Serves one.
Here’s a classic margarita with a seasonal twist. Adding apple cider and cinnamon to the traditional lime flavor creates an autumn-in-a-glass treat.
1 tablespoon cinnamon sugar
1 lime wedge
1½ ounce (3 tablespoons) blanco tequila
½ ounces (1 tablespoon) triple sec
3 ounces (6 tablespoon) apple cider
1 ounce (2 tablespoons) lime juice
1 thin apple slice
1 cinnamon stick
1 small rosemary sprig
Directions
Spread cinnamon sugar in a shallow dish. Use the lime wedge to dampen the rim of a rocks glass and dip the rim in cinnamon sugar. Fill the glass with ice.
Fill a cocktail shaker with ice. Add tequila, triple sec, cider and lime juice.
Shake and strain into the prepared glass. Garnish with apple slice, cinnamon stick and rosemary sprig.