Cold weather calls for warming spirits. When it gets so chilly outside that we just want to cuddle up inside, we like to brighten up these quieter evenings with delicious autumn-worthy cocktails. All the vibrant flavors of this harvest season make for endless possibilities when it comes to drinks; here are four of our favorite recipes that we turn to time and again.

Ciderhouse Whiskey
Makes 1 drink

Ingredients:
2 oz. bourbon
1 oz. boiled cider or cider syrup (see note)
A strip of lemon zest

Combine bourbon and cider syrup over ice and stir gently. Twist lemon zest and drop into drink, stir again, and serve.
Note: Boiled cider is a substitute to maple syrup that’s found throughout Vermont, New Hampshire, and Massachusetts. To make it at home, gently boil a gallon of apple cider in a heavy-bottomed pot, stirring occasionally, until it has reduced to ⅛ (making 2 cups syrup), about 2 hours. Let cool to room temperature and store, refrigerated, in an air-tight container.

Mulled Wine
Makes 8 drinks   

Ingredients:
4 cups apple cider
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.
Pour into mugs, add an orange peel to each and serve.

 

Rosemary Maple Bourbon Sour
Makes 2 drinks

Ingredients:
3 shots of Good Bourbon
1 ½ shots Freshly Squeezed Lemon Juice
1 shot Dark Amber Maple Syrup
1 Large Sprig of Rosemary plus 2 Small Sprigs

Combine the Bourbon, Lemon Juice and Maple Syrup in your cocktail shaker.
Crush the Large Sprig of Rosemary in your hand and add to the shaker.
Add Ice to above the level of the liquid, cap and shake vigorously for 20 seconds.
Strain mixture into rocks glasses containing large cubes of ice and garnish with remaining small sprigs of rosemary.

 

Hot Cider Toddy
Makes 1 drink

Ingredients:
1 1/2 ounces bonded Apple Jack
1/4 ounce maple syrup (or more as desired, depending on the tartness of your apple juice)
6 ounces unfiltered apple juice (heated in a tea kettle)
3 slices crab apple for garnish, very thinly sliced
Grated cinnamon for garnish
Cinnamon stick for garnish

Into an 8-ounce glass mug, pour the Apple Jack and maple syrup. Top off with the hot apple cider, and stir gently with a spoon. Garnish with slices of crab apple, freshly grated cinnamon and a cinnamon stick.

 

What are your favorite Fall cocktails?