10 Fall Cocktails To Serve At Your Next Dinner Party

Searching for fall recipes for your next dinner party? Well, the easiest way to impress your guests is with a signature cocktail. We’ve rounded up nine easy-to-make, delicious drink recipes that are infused with seasonal favorites like pumpkin, spice, apple, and berries–and although they’re a breeze to mix up, they’re bound to leave a lasting impression.

INGREDIENTS:

• 3 parts chilled Ruffino Prosecco
• 1 ½ part apple cider
• 1 part ginger liqueur

INSTRUCTIONS:

Combine ingredients into a flute. Lightly stir and garnish with a thin apple slice.

INGREDIENTS:

• 1/2 part DeKuyper® Buttershots™ Schnapps
• 1/2 part Pinnacle® Original Vodka
• 1/2 part Cruzan® 9 Spiced Rum
• 2 parts Half and Half
• 1/2 part Pumpkin Puree
• 1 dash Pumpkin Spice
• Whipped Cream

INSTRUCTIONS: Add ingredients to an ice-filled shaker. Shake and strain into a martini glass. Garnish with whipped cream.

INGREDIENTS:

• 2 oz Belvedere Vodka
• 1 oz Fresh Squeezed Lime Juice
• .75 oz Shrub and Co. Spicy Ginger
• Sparkling Water

INSTRUCTIONS:

Combine all ingredients over ice in a copper mule mug. Top with 2 oz sparkling water and garnish with candied ginger.

INGREDIENTS:

• 1 1/2 parts SVEDKA Raspberry
• 1/2 part cinnamon syrup
• 3/4 part sour mix

INSTRUCTIONS:
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a rocks glass. Garnish with raspberries and a cinnamon stick.

INGREDIENTS:

• 4oz Josh Cellars Rosé
• 1.5 oz Redemption Bourbon
• 1 oz Licor 43
• Grapefruit Juice

INSTRUCTIONS:

Pour Josh Cellars Rosé, Redemption Bourbon and Licor 43 in a cocktail shaker and shake. Pour over ice and top with grapefruit juice. Garnish with a grapefruit peel and enjoy!

INGREDIENTS:

• 1 bottle of Santa Margherita Prosecco Superiore
• 1/2 lemon
• 1/2 orange
• 1 tablespoon honey
• 1/4 cup sugar
• 3 whole cloves
• 3 whole allspice
• 2 cinnamon sticks

INSTRUCTIONS:

Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

INGREDIENTS:

• 3 12-ounce bottles of Stella Artois Cidre
• Rind of 1 tangerine, cleaned of white pith
• 2 1-ounce discs of fresh ginger root
• 1 tablespoon Jamaican allspice
• 1 cup candied butternut squash (see below)
• Bouquet garnish of 3 stems of oregano and 4-5 medium sized sage leaves
• 2 tablespoons dark brown sugar (Optional: 2 tablespoons more if preferred sweeter)

INSTRUCTIONS:
Combine all ingredients in a medium to large saucepan. Cook over medium high heat for 20 minutes, reduce to low heat and simmer for up to 4 hours removing bouquet garnish no more than an hour after reducing heat.

From Joann Greenwood at The Sage Rabbit (Lexington, KY)

INGREDIENTS:

• 1 part Courvoisier® V.S.O.P. Cognac
• 1 part Basil Hayden’s® Bourbon
• 1 part sweet vermouth
• Orange for garnish

INSTRUCTIONS: Build in an old fashioned glass, add ice and still. Garnish with an orange peel.

INGREDIENTS:

• .25 oz fresh lemon juice
• .25 oz apricot liqeur
• 1 oz apple cider
• 1 oz apple brandy
• 2 oz Mionetto Prestige Prosecco DOC Treviso Brut
• Angostura bitters (optional)
• Apple slices for Garnish

INSTRUCTIONS: In a mixing glass, add lemon juice, apricot liqueur, apple cider and apple brandy. Add ice, (preferably cubed), and shake. Strain into a highball over fresh ice. By Mionetto Master Mixologist, Justin Noel.

INGREDIENTS:

• 12 ripe pears, peeled with seeds and stems removed
• 1/2 cup brown sugar
• 2 tsp allspice
• 1 tsp cloves
• 1 tsp vanilla
• Bourbon, *portioned to preference

INSTRUCTIONS: Cut pears into quarters and put in large pot. Cover with water about two-three inches over, bring to boil and simmer for an hour until they are soft. Mash the pears up and simmer for another 1-2 hours. Add Bourbon as preferred. Strain and chill in glass jar. Recipe by HomeGoods stylist Marcy Blum.