Fall Cocktails & Wines to Enjoy This Season

Buchanan’s has partnered with artists like Rauw Alejandro and Planta Industrial; last month, the Bronx natives teamed up with the spirit to promote their EP in a one-of-a-kind Bar crawl. Now, with their latest release of Buchanan’s Coconut, they launched a creative campaign starring Puerto Rican-born, Queens-raised twin DJ duo Nina Sky, which was inspired by Latin America’s iconic fruteros, neighborhood fruit vendors known for bringing colorful displays. Through this partnership,  many cocktails were created, including the Coco Sour.

Coco Sour

• Ingredients:  
• 1.5 oz Buchanan’s Coconut  
• 1 oz Coconut Water  
• 0.75 oz Simple Syrup  
• 0.75 oz Lemon Juice  
• Garnish:  
• 1x Lime Wheel  
• 1x Coconut Piece  
• Instructions:  
• Shake all ingredients in a cocktail shaker with ice  
• Strain into Rocks glass filled with ice  
• Garnish with lime wheel and coconut piece  

When you think of fall lots of things come up and one of those are apples.

Crown Apple Bomb

• Recipe:
• 1.5 oz. Crown Royal Apple
• 3 oz. pineapple juice
• 1 oz. cranberry juice
• Directions:
• Combine Crown Royal, pineapple juice, and cranberry in a shaker.
• Shake well.
• Strain into a glass filled with ice.

For a grown-up take on Halloween candy, the Coco Choco shot pairs the tropical coconut flavor of the newly released Buchanan’s Coconut with the rich, creamy Baileys Chocolate. It also features a toasted coconut rim; the nutty-like crunch is reminiscent of a favorite coconut chocolate bar. With these two spirits, it’s all treat and very little trick.

Coco Choco Shot

• Ingredients:
• 1.5 oz Buchanan’s Coconut 
• 1.5 oz Baileys Chocolate  
• Ice 
• Garnish:
• Toasted Coconut rim 
• Directions: 
• Using a jigger, pour Buchanan’s Coconut and Baileys Chocolate into a shaker. 
• Add ice and shake until chilled. 
• Rim shot glass with toasted coconut. 
• Pour liquid into prepared shot glass and enjoy! 

If you weren’t able to make it to the Mexican creator Luisito Comunica’s annual Maloween party in Mexico City this year, no worries you can bring the celebration home with his tequila Gran Malo and their Mango Malo recipe. Combining sweet and tangy flavors in one drink, perfect for Halloween, Día de Muertos, and all of fall.

Mango Malo

• 1oz Gran Malo
• 0.5 oz mango juice
• Dash of lime juice
• Top with soda 

It’s the season for apples, and the Apple Cider Margarita by Del Maguey Mezcal is the perfect fit for fall. It blends smoky mezcal with crisp apple cider and a touch of spice, leaving you refreshed yet cozy.

Apple Cider Margarita

• Ingredients:
• 1.5 OZ Del Maguey Mezcal
• 2 OZ fresh apple cider
• 1 OZ freshly squeezed lime juice
• 0.5 OZ orange liqueur
• 0.5 OZ simple syrup (optional, for sweetness)
• Ice cubes
• Instructions:
• Prepare the Glass: Rim your glass with lime juice and dip it into a mix of cinnamon and sugar for a flavorful touch.
• Combine Ingredients: In a cocktail shaker, combine Del Maguey mezcal, apple cider, lime juice, orange liqueur, and simple syrup. Add ice to the shaker.
• Shake Well: Shake vigorously for 10-15 seconds until chilled.
• Serve: Strain the mixture into your prepared glass over fresh ice.
• Garnish: Add a thin apple slice or lime wedge for a festive finish.

  Optional garnish: cinnamon sugar rim, apple slice, or lime wedge

Del Maguey always celebrates Mexican culture, as they did at the 2nd Annual Chiles en Nogada Competition, hosted by the non-profit organization Mixteca and sponsored by Del Maguey Mezcal. Their Mezcal Michelada recipe is no exception. Its bold and refreshing twist on the classic michelada, combining smoky mezcal with a crisp Mexican lager, is bright, slightly spicy, and perfectly balanced for the ultimate beer cocktail for any lively gathering.

Mezcal Michelada

• Ingredients:
• 1 OZ Del Maguey Mezcal
• 1 Mexican lager (choose a light, crisp option)
• 1 OZ fresh lime juice
• 2 DASHES hot sauce (adjust to taste)
• 2 DASHES Worcestershire sauce
• 0.1 OZ soy sauce (optional, for extra umami)
• 1 PINCH salt
• 1 PINCH chili powder
• Ice cubes
• Tajín or salt for rimming the glass
• Lime wedge for garnish
• Instructions:
• Prepare the glass: Rim a tall glass with lime juice and dip it into Tajín or salt.
• Mix the base: In the glass, combine 30 ml fresh lime juice, hot sauce, Worcestershire sauce, 2.5 ml soy sauce (if using), salt, and chili powder. Stir well.
• Add mezcal: Pour in 30 ml of Del Maguey mezcal and stir to blend the flavors.
• Add ice: Fill the glass with ice cubes.
• Pour the beer: Slowly add the Mexican lager, tilting the glass slightly to reduce foam.
• Garnish and enjoy: Add a lime wedge on the rim and give it a gentle stir before sipping

You always need your greens, but they pair even better with the fall season, like this Spicy Verde Margarita. For guests who’d rather be tricked than treated, this recipe trades sweet for heat. Espolòn is not only ensuring you have a great night out this Halloween season, but through November 1, the tequila brand is turning the all-too-familiar frustration of surge pricing into a tangible giveback with The Espolòn Fare Share, which reimburses 50% of an eligible rideshare fare (up to $25) to help fans keep the good times going so you can enjoy the holiday the way it was meant to be, with less stress and more fun nights.

Spicy Verde Margarita

• Ingredients:
• 1 part Ancho Reyes Verde
• 1 part Espolòn Tequila Blanco
• ¾ part Fresh Lime Juice
• ½ part Light Agave Nectar
• Recipe & serving:
• Add all ingredients to a cocktail shaker with ice, and shake well.
• Strain into a rocks glass over fresh ice with a salted rim.
• Garnish with a lime wheel.
• This is how to make an Ancho Reyes Spicy Verde Margarita cocktail.

This summer, Brugal Rum unveiled Colección Visionaria Edición 03, Coconut, the final release of its limited-edition Colección Visionaria series. Crafted by fifth-generation Maestra Ronera Jassil Villanueva Quintana of the Brugal family, it paid tribute to coconut, a powerful symbol of the Dominican identity. Brugal continued celebrating its craft and Dominican roots at its Brugal Social Club x The Hungry Post event last month, where guests enjoyed music from VITÉRI and Guand.

Handcrafted in Chihuahua, Mexico, Casa Lotos is an award-winning premium sotol rooted in the Chihuahuan Desert’s heritage and terroir, and earlier this month, Sotol Week brought together participating bars alongside El Camino Norteño. Their signature fall serve, the Wild Apple, is a crisp, refreshing cocktail that highlights the season’s signature flavors. The cocktail pairs Casa Lotos Sotol Blanco with cloudy apple cider, fresh lime, dry vermouth, and a touch of elderflower liqueur for a bright, balanced serve that captures the season’s essence.

Wild Apple

• Ingredients:
• 2 oz Casa Lotos Sotol Blanco 
• ⅓ oz Dry Vermouth
• ¾ oz Green Cloudy Apple Juice (apple cider)
• ½ oz Fresh Lime Juice
• ½ oz Agave Syrup (optional depending on the sweetness of the apple juice)
• ¼ oz Elderflower Liqueur
• 2 drops Saline Solution or a pinch of salt
• Glass:
• Rocks glass
• Garnish:
• A piece of thinly sliced apple
• Method:
• Add ingredients into a cocktail shaker and shake well. Double strain and serve in chilled rocks glass.

You could never go wrong with a classic Espresso Martini, and Chrome Horse has the recipe for you. Gives you the kick you need to host or keep the holiday parties going. The Chrome Horse bottle design also makes a great conversation starter.

Chrome Horse Espresso Martini

• Ingredients:
• 2 oz Chrome Horse Society Blanco
• 1.5 oz fresh espresso
• 0.5 oz premium coffee liqueur
• 0.5 oz agave nectar
• Three espresso beans, to garnish
• Method:
• Chill a coupe glass in the freezer for 10 minutes.
• Combine Chrome Horse Blanco, fresh espresso, coffee liqueur, and agave nectar in a cocktail shaker.
• Add ice and shake vigorously until well chilled and a rich, velvety froth forms.
• Double strain into the chilled coupe glass, leaving the ice behind.
• Garnish with three espresso beans placed on top of the froth.

For all the white wine lovers, Cavit’s Pinot Grigio is a crisp, dry white wine from Northern Italy’s Trentino, Friuli, and Veneto regions. Perfect to sip on all fall long.