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Recipe Friday: The Fall Spirit

Autumn is a truly special time of year. Besides the crisp air and colorful foliage, fall also ushers in a plethora of amazing flavors.

While pumpkin might be the flavor most synonymous with fall, plenty of other fruits and vegetables (squash, pears, and apples) flourish. Beyond fruits and vegetables, the fall also embraces such “cozy” flavor combinations as cinnamon, chai, maple, ginger, butterscotch, bourbon, and salted caramel. With cocktails, smoke also makes a major play. 

“Autumn carves out its very own design aesthetic and flavor profile inspired by the literal turning of the season, coinciding with our own change of mood, holidays, and cuisine,” says Yelena Anter (Cocktail Vision). “Fall is the season for rich, earthy, vibrant, savory, sophisticated cocktails shared amongst friends and family.”

Get your customers into the fall spirit with these flavor-forward cocktails. Cheers!  

Burnt Cinnamon Caramel Hard Cider

Recipe and photo courtesy McCormick for Chefs

Yield: 4

Ingredients for Burnt Cinnamon

2 T cinnamon, ground
¼ cup overproof whiskey (110 Proof)


  1. In a pan, place cinnamon in the middle in a small mound.
  2. Pour the whiskey around the cinnamon, but not on top. You want the whiskey touching the mound of cinnamon, but not covering it.
  3. Light the whiskey on fire. This will burn the edges of the cinnamon and burn out once the alcohol burns off.
  4. Mix the remaining liquid with the cinnamon.

Ingredients for Burnt Cinnamon Caramel 

½ cup caramel sauce
2 T burnt cinnamon

Method for the Burnt Cinnamon Caramel

  1. In a bowl, combine the burnt cinnamon and caramel sauce until there are no lumps.

Ingredients for Burnt Cinnamon Hard Cider

12 oz hard cider
1 T Burnt Cinnamon Caramel
1 tsp lemon juice, Fresh
4 ea. apple slices
1 cup ice


  1. In a shaker, pour hard cider, burnt cinnamon caramel, and lemon juice over ice.
  2. Using a cocktail spoon, stir the drink until well incorporated. Do not cover and shake, as the carbonation from the cider may cause a shaker explosion!
  3. Double strain into a tumbler glass or 4 shooter glasses.
  4. Garnish with apple slices, and *optional* more burnt caramel, and serve.

Fallen Love

Recipe and photo courtesy ©️Cocktail.Vision2022

Yield: 1


2 ½ oz Genever 
½ oz cardamom infused maple syrup
3 dashes orange bitters 
Splash of Distillers Cola 


  1. Place a large ice rock into the glass. Set aside.
  2. Combine Genever, maple syrup, and orange bitters in a cocktail mixing glass with ice. Stir to chill and dilute.
  3. Double-strain into the prepared cocktail glass. Add a splash of cola.

Autumn Bliss

Recipe and photo courtesy Hyatt Regency Maui Resort & Spa

Yield: 1


1½ tsp simple syrup
1½ oz Lahaina dark rum
1½ oz apple cider
½ oz chilled ginger beer


  1. Combine all ingredients.
  2. Garnish with a lime and orange wedge.

Give’Em Pumpkin to Talk About

Recipe and photo courtesy ©️Cocktail.Vision2022

Yield: 1


2 oz bourbon
½ oz bitter orange liqueur 
½ oz Aromatique liqueur 
2 dashes chocolate bitters 
1 tsp pumpkin butter 
Salted Pumpkin Spice Cocktail Foam
Garnish: Nutmeg

Ingredients for Salted Pumpkin Spice Cocktail Foam

Pumpkin Spice Chocolate Cream Liqueur 
Saline Solution
N2O charged 


  1. Combine bourbon, orange liqueur, aromatic liqueur, pumpkin butter, and bitters in a cocktail mixing glass. Stir well to combine.
  2. Add ice and stir to chill and dilute. Double-strain over a large ice sphere.
  3. Finish it up with cream charged salted Pumpkin Spice Chocolate Cream Liqueur and fresh ground nutmeg.

Harvest Margarita

Recipe and photo courtesy The Cup Bearer

Yield: 1


2 oz tequila
1 oz fresh lime juice 
½ oz apple cider reduction
½ oz Grand Marnier 
½ oz agave 
For garnish: cinnamon stick, rosemary, and star anise


  1. Rim rocks glass with kosher salt.
  2. Combine all ingredients in a shaker.
  3. Shake for 25 seconds, strain into rocks glass with fresh ice.
  4. Serve.

Amber Kispert

Senior Content Producer

Amber is the Senior Content Producer for Catersource. Amber previously worked as a Communications Specialist for LeClair Group and a reporter for the Woodbury Bulletin, both located in Woodbury, Minn.  As a self-described "foodie," Amber loves to experience the world of food and beverages, and is excited to help share the stories of Catersource and the world's caterers.