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.

Who wouldn’t want this chic, fuchsia bottle on their bar cart? The Macklowe Fuchsia Label Kentucky Straight Rye Manhattan is a limited-edition, ready-to-serve cocktail presented in a stunning metallic pink bottle.

Created by entrepreneur, avid whiskey collector & globally certified Whiskey Ambassador Julie Macklowe, the Fuchsia Label was inspired by the iconic JG Manhattan served at Jean-Georges’ Four Twenty Five here in New York. Made with six-year Kentucky straight rye, custom vermouth & Luxardo cherry, it features layers of dark cherry, baking spice & orange peel, complemented by notes of vanilla, cocoa & rye spice.

Perfect for a fall tailgate or football weekend, the Commander’s Palace Bloody Mary is a savory blend of Crystal Hot Sauce, vodka, tomato juice, horseradish, Crystal worcestershire sauce, kosher salt and freshly ground black pepper.

Commander’s Palace Bloody Mary

• Ingredients: 
• 1 ½ oz vodka
• ½ cup V8 or tomato juice
• 1 tsp prepared horseradish
• 4 splashes Crystal Hot Sauce
• 1 tsp or 2 splashes of Crystal Worcestershire Sauce
• Kosher salt
• Freshly ground black pepper
• Directions:
• Coat the rim of a pint glass with your favorite Creole seasoning.
• Fill glass with ice.
• In a cocktail shaker, combine vodka, tomato juice, horseradish, Crystal Hot Sauce, and Crystal Worcestershire Sauce.
• Shake vigorously and strain into the glass.
• Garnish as desired.
• Top with a pinch of freshly ground pepper and coarse salt.

Pepper’s Pick is full of flavor, combining Crystal Hot Sauce, Buffalo Trace Bourbon, dry curacao, orange butters, simple syrup and spearmint. It’s the perfect cocktail to sip around a backyard bonfire with friends and family this season.

Pepper’s Pick

• Ingredients: 
• 2 oz Buffalo Trace Bourbon
•  ¾ oz dry curacao
•  3 dashes Fees orange bitters
•  1 oz simple syrup
•  5 spearmint leaves
•  4 drops Crystal Hot Sauce
•  Crushed ice
•  Garnish: mint sprig
• Directions:
• In a large rocks glass muddle mint with simple syrup.
• Add the rest of the ingredients.
• Pack the glass tightly with crushed ice and garnish with a sprig of fresh mint.

The Maple Hot Butter Bourbon combines the warmth of bourbon with the sweetness of maple syrup and the richness of butter, creating quite a fall treat.

Maple Hot Butter Bourbon

• Ingredients:
• 1 part Jim Beam Black Bourbon
• 1/2 part Maple Syrup
• 2 parts Hot Water
• 1 tbsp Butter Base
• Whipped Cream

Hornitos Cucumber Habanero flavored margarita is perfect for the fall. It’s a fresh and exciting way to elevate your next marg, bringing a splash of creativity and a whole lot of great taste to your glass.

Cucumber Habanero

• 2 parts Cucumber Habanero Tequila 
• 1 part Fresh Lime Juice 
• 1/2 part Agave Syrup

NOLET’S Gin created the CØSMO+GRONI, a cocktail that brings together two iconic classics in one. The CØSMO+GRONI reimagines two enduring favorites as the ultimate summer-to-fall sip. Bright citrus and cranberry meet the bittersweet complexity of a Negroni, creating a cocktail that feels both familiar and entirely new.

CØSMO+GRONI

• Ingredients:
• 1 oz NOLET’S Silver Gin
• 1 oz Sweet Vermouth
• 1 oz Aperol®
• 1.5 oz Cranberry juice
• Method: 
• Vigorously shake all ingredients with ice in a cocktail shaker. 
• Pour into a chilled martini glass. 
• Garnish with a lime peel or wedge.

Pumpkin Spice Matcha is just a perfect fit for a fall cocktail given the ingredients, and with YOSHI Matcha Liqueur, the world’s first matcha liqueur, you can skip and be on trend all season.

Pumpkin Spice Matcha

•  Ingredients: 
• 2 oz YOSHI Matcha Liqueur
• 1.5 oz Vodka
• 3 oz Milk of Your Choice
• 1 barspoon Vanilla Simple Syrup
• Method:
• Heat milk. Combine YOSHI Matcha Liqueur, vodka, vanilla simple syrup and warm milk in a glass.
• Pumpkin Spice Cold Foam Ingredients: 
• 2 oz Heavy Cream
• 1 oz Whole Milk
• 0.25 tsp Vanilla Extract
• 0.25 tsp Pumpkin Pie Spice
• Pinch of Cinnamon
• Pinch of Nutmeg
• Method:
• Combine all ingredients and froth until thick and airy, but still pourable.
• Spoon or pour over the finished cocktail.

Spritz season doesn’t have to end in the summer, and with this Fall Spiced Spritz, you can have the popular drink even in the colder weather.

Fall Spiced Spritz

• Ingredients: 
• 1 ½ oz Apple Cider
• ½ oz Chai Tea Syrup
• ¾ oz Lemon Juice
• 3 oz La Marca Prosecco
• Apple, cinnamon & fall edible flowers for garnish
• Method:
• Add all ingredients to a shaker except the prosecco.
• Shake then strain into glass over ice.
• Top with La Marca Prosecco.
• Garnish with apple, cinnamon and fall edible flowers. 

For those who like to get creative with their cocktails and experiment with different flavors, this Pumpkin Spice Margarita that features Cointreau is the recipe for you.

Pumpkin Spice Margarita

• Ingredients: 
• 1 oz Cointreau
• 2 oz tequila
• 0.75 oz lime juice
• 2 tbsp pumpkin puree
• 1 tbsp honey
• Dash pumpkin pie spice
• Directions:
• Make a salt rim on your glass
• Combine all ingredients in a Shaker
• Add ice and shake until well-chilled
• Strain into your glass
• Garnish

Get your New Year’s or holiday shopping plans ready with Moët & Chandon’s limited-edition gifting. The new holiday collection features the Brut Impérial Bow Pouch and Brut Impérial Giftbox with the Moët Bow accessory, which reimagines the iconic black-tie signature dating back to 1886. Offered in festive black, red, and green, the Pouch and Moët Bow can be customized with colorful, stylized pins to create a gift that feels uniquely personal. The Bow Pouch and Giftbox will be available on moet.com, while the Moët Bow will be available at select retailers.

Just because it’s not Navidad doesn’t mean you can’t get the coquito ready during the fall, and Brugal’s recipe is a twist on the classic, saving you time so you can fully enjoy the popular holiday beverage.