The Apple Blow Fizz

Common elements of springtime drinks include the bright snap of citrus and the cooling draught of bubbles. The Apple Blow Fizz has both of these features, but rather than a base of gin or light rum—which would take the drink in a summery, shorts-and-sandals direction—it's built on apple brandy.

Reveillon Cocktail

During the holidays even the most reluctant cooks take their shot in the kitchen. It's much the same with drinks. Those who would ordinarily get no more creative than opening a beer find themselves caught with the idea of mixing...

Pom Pomme

Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.

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.

Sparkling Bourbon Pear Cocktail

A velvety roasted pear purée is the key to this batched bourbon drink that says fall without screaming it.

The Supreme

The Supreme is a cocktail that shows off the spirit's abilities: crisp with citrus and with the ethereal nuttiness of orgeat, a French almond syrup usually laced with orange flower water. The Supreme promotes the rich and fruity flavor of apple brandy to a well-deserved starring role.

Scotch, Sherry, and Concord Cocktail

With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes.

Tangy Cranberry–Black Pepper Shrub Cocktail

Back in colonial days, a shrub syrup was the best way of preserving fruit without refrigeration. This autumnal cocktail gets its sweet-tart flavor from a shrub made with cranberries and spiced with black pepper. Its tangy flavor counterbalances a meal's richer flavors, and the shrub is great for parties, since it can be prepped in advance. For guests who aren't drinking booze, mix the shrub with chilled sparkling water instead of wine.

Eve

Created by Audrey Saunders, co-owner of Pegu Club and the mind behind some of the best cocktails in current circulation, Eve relies wholly on a base of dry vermouth, its herbal flavor enhanced by a slow maceration of fresh apples. Lower in alcohol than a cocktail or a scotch on the rocks, and with a complexity of flavor that sets the stage for the meal to come, Eve has a delicate character perfectly suited for the season.

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.