Sip into fall with these 3 flavor-packed cocktail recipes

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.

Serves 4.

Brown sugar complements the smooth, sweet undertones of bourbon whiskey. Lime juice and ginger beer add a refreshing one-two punch. From “Autumn Spirits: Cozy Fall Cocktails & Drink Recipes” by Adams Media (Simon & Schuster, 2025).

Directions

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.

Serves 2.

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:

For the negroni:

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.

Serves 1.

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.