Fallen Leaves

This is a perfect autumn cocktail. With the color of its namesake foliage, the Fallen Leaves has a rich, delicate flavor derived from that most seasonal of spirits, aged apple brandy. It's fine to use Calvados in one of these, but I like to reach for the 8-year-old Eau de Vie de Pomme, from Oregon's Clear Creek Distillery. At a time when the autumn chill is becoming a little more apparent each night, a Fallen Leaves can be a great evening companion.

Apple Brandy Old-Fashioned

An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way.

Apricot Rhyme

Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.

Falling Leaves

Created by New York mixological maestro Audrey Saunders, the Falling Leaves is a great autumn drink that works well as a conversation starter as guests arrive. Not only rich and flavorful, the Falling Leaves packs less of an alcoholic wallop than a typical cocktail, so you'll be able to enjoy your drink without throwing yourself off stride while putting the finishing touches on the meal--and maybe even mix a second round at halftime.

Apple Crisp Cocktail

This autumnal highball from Union Square Cafe in NYC brings together Laird's bonded apple brandy with bourbon that's been infused with spicy green cardamom pods.

Fall Fruit Punch

Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.

Harvest Moon

"When we get to this season," says PDT's Jim Meehan, we switch from white spirits like tequila or white rum to brown ones like rye, and move toward stirred cocktails instead of refreshing, hydrating shaken ones." This fall drink uses Lillet Blanc as a counterweight, picking up the orange flavors and connecting the base spirits to the liqueur and bitters.

Apple Toddy

The apple toddy enjoyed immense popularity during the early 1800s, and continued in regular circulation until Prohibition, when it— along with so many other forms of the liquid arts—was mostly forgotten.

Fall French 75

Playing up the tart, fruity side of Concord grapes, this drink pairs fresh grape purée with floral St. Germain in a variation on the classic French 75.

Gramercy Tavern's Old Orleans

Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.