Celebrate fall with cocktails that blend rich, seasonal flavors—ideal for crisp nights, festive tables, and sweater-weather sipping.

Fall Cocktails

Matcha Martini

• 1.5 oz of Bombay Sapphire
• .50 oz White Creme De Cacao
• .50 oz Vanilla Syrup
• 1.0oz  Oat Milk
• 1 tsp Matcha Powder
• 6 mint leaves

Method: Add all ingredients to a shaker with ice and strain into a small tin. Dry shake to froth cocktail and then strain into a chilled coupe glass.

Cherry & Chocolate Boulivardier

• 1.5 oz Dewar’s 12 Year Old Scotch Whisky
• 0.75 oz Martini & Rossi Rubino
• 0.75 oz Martini & Rossi Bitter
• 1 oz cherry juice
• 2 dashes chocolate bitters

Method: Add all ingredients to mixing glass and stir with ice until chilled. Add melted chocolate to base of glass and add cherry and mint as garnish.

Spiced Pear & Whisky Punch

• 1 bottle Dewar’s 12 Year Old Scotch Whisky
• 4 cups Pear juice
• 2 cups Ginger beer
• 1 cup Fresh lemon juice
• 1 cup Simple syrup (or to taste)
• 2 Cinnamon sticks
• 4-5 Star anise pods
• Pear slices, lemon slices, and cinnamon sticks for garnish

Method: In a large punch bowl, combine Dewar’s 12, pear juice, lemon juice, and simple syrup. Stir well. Add cinnamon sticks and star anise to the punch and let it sit for at least 30 minutes to infuse the flavors. Just before serving, add ginger beer. Garnish with pear slices, lemon slices, and additional cinnamon sticks. Serve over ice.

Chamomile Highball

• 1 1/2 oz Aberfeldy 12 Single Malt Scotch whisky
• 3/4 oz of local honey
• Top with chilled chamomile tea
• Cubed ice

Method: Add the Aberfeldy 12 Year Old and honey to a highball glass. Stir the ingredients together and add cubed ice. Top up with chilled chamomile tea, stir to disperse. Add a lemon twist to garnish.

Hot Toddy

• 2  oz ABERFELDY 12
• .5 oz honey syrup
• .5 oz lemon juice
•  4-5 oz hot water

Method: Warm your glass prior to building cocktail. Add all ingredients to glass and stir to combine. Add in spices and lemon wheel and enjoy.

Bombay Sapphire Premier Cru Negroni

• 1 oz Bombay Sapphire Premier Cru
• 1 oz MARTINI RISERVA SPECIALE Rubino vermouth
• 1 oz Bitter liqueur (MARTINI RISERVA SPECIALE Bitter)
• 1 Lemon peel twist
• 1 Olive

Method: Build over cubed ice in a rocks glass. Stir down for adequate dilution. Garnish with a twist of lemon peel and an olive.

Apple of My Eye

•  2 oz Teeling Small Batch Irish Whiskey
• 4 oz Apple Cider
• ½ oz Honey

Method: Add all ingredients to a shaker, using a bar spoon twice to collect the honey. Shake until chilled and finely strain into Highball glass with ice. Garnish with an apple slice.

Autumn Spice Old Fashioned

• 2 ½ oz Teeling Small Batch Irish Whiskey             
• ½ oz Homemade All Spice Liqueur
• ¼ oz Honey
• 2 dashes Angostura Bitters

Method: Stir all the ingredients over ice using a bar spoon to add the honey. Serve in Rocks glass over ice and garnish with a cinnamon stick and orange twist.

Remember to enjoy these fall cocktails responsibly!