Celebrate the transition from autumn to winter with cocktails infused with seasonal flavours – ideal for fireside relaxation or outdoor adventures.
The leaves are turning russet and beginning to drop from the trees and the temperature is finally starting to cool. As autumn slides into winter, embrace the bounty of warming flavours and seasonal ingredients to create some delicious cocktails – perfect for sipping as you cosy up by the fire or decanting into a flask for a long weekend walk.
Spice up a classic hot chocolate with a dash of cream and a shot of something alcoholic to create a sweet and indulgent treat. Feel free to adjust the alcohol quantities to suit your taste.
1.5 tsp cocoa powder, plus extra for dusting
50g dark chocolate, broken into pieces
750ml whole milk (or alternative milk of your choice)
75ml double cream (or cream substitute of your choice)
100ml rum, whisky or liqueur of choice (Baileys or peppermint schnapps are particularly tasty)
Whipped cream to top, if you’re feeling decadent
Combine the milk and double cream in a saucepan and place over a medium heat. Heat until it’s hot but not boiling, stirring occasionally to prevent it from burning. Turn down the heat and add the dark chocolate. Stir continuously until the chocolate is completely melted and the mixture is creamy. Remove the pan from the heat and stir in the alcohol before decanting into mugs or heat resistant glasses. Top with a dollop of whipped cream and a light dusting of cocoa powder.
Even the name of this cocktail conjures up images of comforting evenings snuggled up on the sofa or getting wrapped up to venture out on Bonfire Night, the smell of woodsmoke in the chilly air.
100 ml dark rum
2 tbsp unsalted butter, melted
1 tbsp soft light brown sugar
4 cloves
1 star anise
1 tsp ground cinnamon
1 tsp ground nutmeg
Around 200ml hot water
2 cinnamon sticks, to serve
Add the rum, butter, brown sugar and spices to a saucepan over a low heat. Stir until the butter and sugar are completely dissolved and the spices are well combined. Evenly divide the mixture between two mugs or heat resistant glasses. Top up each glass with around 100ml of boiling water and stir well. Garnish with a cinnamon stick.
Not drinking alcohol? Replace the rum and hot water with apple juice for a soothing mocktail.
No autumn drink is more iconic than the #PSL. This recipe combines the classic flavours of the pumpkin spice latte with an espresso martini to create a festive after-dinner cocktail.
25ml vodka
25ml coffee liqueur (e.g. Kahlua)
50ml freshly brewed espresso (chilled)
25ml pumpkin spice syrup (Monin makes a delicious one, or you could make your own)
Ice
Ground cinnamon to serve (optional)
Fill a shaker with ice and add the vodka, coffee liqueur, espresso and pumpkin spice syrup. Shake vigorously until the mixture is chilled. Strain the cocktail into a martini or coupe glass. Finish with a light smattering of ground cinnamon.
Made from sloe berries, sloe gin is a sweet, sticky liqueur that can be drunk neat, over ice or in any number of cocktails. We’re particularly fond of using it to create this light and fruity spritz. If you enjoy this recipe, why not organise an autumnal foraging walk with friends and make your own sloe gin for next year?
50ml sloe gin
25ml freshly-squeezed lemon juice
2 tsp sugar syrup (to make, simply mix equal parts caster sugar and water)
Soda water
Ice
Lemon slice, blackberry or Maraschino cherry to serve (optional)
Fill a cocktail shaker with ice cubes and add the sloe gin, lemon juice and sugar syrup. Shake well until the outside of the shaker feels cold, then strain into a tall glass filled with ice. Top up the sloe gin mixture with soda water and stir to combine. Garnish with your choice of lemon, blackberry or cherry.
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