From Michael Monrreal, Lily Bar & Lounge, Las Vegas

This one mimics a Starbucks pumpkin spice latte, and the basic pie purée—don’t worry, it doesn’t get lumpy—brings out the rum’s vanilla note in this festive mixed drink.

Make It
2 oz. Libby’s pumpkin pie purée
1 oz. Odwalla carrot juice
¾ oz. Plantation five-year rum
¾ oz. Pierre Ferrand Ambre 10-year cognac
¼ oz. benedictine

Combine all ingredients with ice in a cocktail shaker; shake for 30 seconds, then double-strain into a 10-oz. Champagne coupe.

Photograph by Samantha Casolari for Bloomberg Businessweek

From Michael Monrreal, Lily Bar & Lounge, Las Vegas

This one mimics a Starbucks pumpkin spice latte, and the basic pie purée—don’t worry, it doesn’t get lumpy—brings out the rum’s vanilla note in this festive mixed drink.

Make It
2 oz. Libby’s pumpkin pie purée
1 oz. Odwalla carrot juice
¾ oz. Plantation five-year rum
¾ oz. Pierre Ferrand Ambre 10-year cognac
¼ oz. benedictine

Combine all ingredients with ice in a cocktail shaker; shake for 30 seconds, then double-strain into a 10-oz. Champagne coupe.

Photograph by Samantha Casolari for Bloomberg Businessweek

Cozy Cocktails to Warm Your Fall

The Smashing Pumpkin
The Smashing Pumpkin

From Michael Monrreal, Lily Bar & Lounge, Las Vegas

This one mimics a Starbucks pumpkin spice latte, and the basic pie purée—don’t worry, it doesn’t get lumpy—brings out the rum’s vanilla note in this festive mixed drink.

Make It
2 oz. Libby’s pumpkin pie purée
1 oz. Odwalla carrot juice
¾ oz. Plantation five-year rum
¾ oz. Pierre Ferrand Ambre 10-year cognac
¼ oz. benedictine

Combine all ingredients with ice in a cocktail shaker; shake for 30 seconds, then double-strain into a 10-oz. Champagne coupe.

Photograph by Samantha Casolari for Bloomberg Businessweek
Meleto
Meleto

From Alicia Blegen, Bar Primi, New York

A rising New York cocktail star, Blegen mixes a centuries-old American brandy with two bitter Italian amari and clove to create a nuanced spin on apple juice for adults. Try one after dinner.

Make It
½ oz. clove syrup (see below)
1½ oz. Laird’s bonded apple brandy
½ oz. Cardamaro
½ oz. CioCiaro amaro
½ oz. fresh lemon juice
1 oz. Fentimans ginger beer

Clove syrup: Combine 1 cup each water and granulated sugar with 12 whole cloves in a saucepan. Bring to a boil, stirring until sugar dissolves. Cool and strain before using. Combine syrup with the next four ingredients and ice in a cocktail shaker; shake for 30 seconds, then strain over ice into a Collins glass. Top with ginger beer. Garnish with a dried, clove-studded apple wheel.

Photograph by Samantha Casolari for Bloomberg Businessweek
Black Mountain Punch
Black Mountain Punch

From Brian Butler, Salt Air, Los Angeles

Based loosely on Spain’s Picón punch, this aperitif complements its cognac core with pomegranate for sweetness and soda for fizz. Serve a huge batch on Thanksgiving.

Make It
½ oz. pomegranate grenadine (see below)
1 oz. Amaro Montenegro
1 oz. Park VS cognac
½ oz. fresh lemon juice
3 oz. soda water

Pomegranate grenadine: Mix ¼ cup each fresh pomegranate juice with granulated sugar. Stir until sugar dissolves. Combine syrup with next three ingredients and ice in a cocktail shaker; shake for 30 seconds, then strain over ice into a Collins glass. Top with soda water. Garnish with a lemon wheel.

Photograph by Samantha Casolari for Bloomberg Businessweek
Whiskey Cider
Whiskey Cider

From C. Virginia King, the Broken Shaker, Miami Beach

An invigorating take on the orchard classic, this drink balances spicy rye with tart apple and bright lemon juice. It’s so easy to make, King calls it her cakewalk.

Make It
¾ oz. cinnamon syrup (see below)
1½ oz. rye whiskey
1 oz. fresh apple cider
¾ oz. fresh lemon juice
1 dash Angostura bitters

Cinnamon syrup: Combine 1 cup each water and granulated sugar with 3 cinnamon sticks in a saucepan. Bring to a boil, stirring until sugar dissolves. Cool and strain before using. Combine syrup with remaining ingredients and ice in a cocktail shaker; shake for 30 seconds, then strain over ice into a Collins glass. Garnish with apple slices and a cinnamon stick.

Photograph by Samantha Casolari for Bloomberg Businessweek
Temporal Stasis
Temporal Stasis

From John Staley, El Dorado Kitchen, Sonoma, Calif.

This Negroni riff is the perfect way to whet your appetite before dinner. The rich walnut and rhubarb flavors come on strong, helping the classic summer cocktail transition smoothly into fall.

Make It
2 oz. gin
¾ oz. nocino (walnut liqueur)
½ oz. Campari
1 dash rhubarb bitters

Combine ingredients over ice, stir for 30 seconds, then strain into a martini glass. Garnish with an orange twist.

Photograph by Samantha Casolari for Bloomberg Businessweek
Raid Your Spice Rack
Raid Your Spice Rack

Allspice
It shares flavors with clove, nutmeg, and cinnamon. Pair with tequila to bring out peppery notes.

Nutmeg
A cornerstone of holiday baking, it has a comforting quality that’s ideal for cream- or egg-based drinks.

Vanilla bean
It’s worth the effort to buy it fresh and scrape into a rum cocktail to amp up the woodsy flavor.

Juniper berries
This prominent botanical is used to distill gin. Add a few to your G&T for a pleasant earthy pop.

Ginger
The sweet-spice duo it offers with bourbon is incredible. Shake it and strain, or just buy ginger beer instead.

Photograph by Samantha Casolari for Bloomberg Businessweek