As the leaves start falling, it's time to shift away from the light, sparkling drinks of summer and take comfort in cocktails of a heartier variety. Brown spirits like whiskey and brandy, spices, and fruits such as apples or pears all make great fixtures in fall cocktails. Here are 18 beverages of the season to try now, listed in alphabetical order.
Acorn offers two takes on a Manhattan, with a base of George Dickel 14-year rye whiskey aged in acorn barrels, Punt e Mes vermouth, and oak bitters. Drinkers can choose from two different barrels: barrel 48, which offers notes of honey, cinnamon, and fall leaves, or the cocoa nib, leather, and wet earth essence of barrel 116.
When there's a chill in the air, step inside Z Cuisine's sister cocktail bar for the Sweater Weather. This new cocktail is a blend of Willett 2-year rye, Golden Moon Apple Jack brandy, 14-year Balvenie scotch, and mole bitters, served in a rocks glass with one large ice cube and topped off with grated nutmeg and an orange twist.
Aged Bacardi 8-year dark rum, a dose of spicy falernum syrup, lemon twist, and the flavors of hazelnut are what come together for the Old Grogram at Argyll in Uptown.
For a tart and sweet cocktail, try ChoLon's Whiskey Pickle, which includes Tin Cup whiskey, walnut liqueur, house-made plum juice, Japanese plum vinegar, and walnut bitters. It's then garnished with a house-pickled prune.
Though there's a heavy emphasis on wine at this Boulder staple, you'll also find cocktails like the Mad About Saffron. The bourbon cocktail is a mix of saffron-infused Four Roses Yellow Label, Amaro Nonino, Borducan orange liqueur, and cumin bitters.
At this speakeasy on Larimer Square look for the Smokey the Pear, a robust blend of Dalmore 12-year and Laphroaig 10-year—both Scotch whiskys—allspice, pear, honey, and citrus.
If you like to drink your dessert, try the Salted Caramel cocktail at the Fort Collins outpost of Jax Fish House. This sweet-meets-savory drink marries Richardo's coffee liqueur, salted caramel ice cream, and creme de cacao.
La Biblioteca's ode to fall is the Tequila Martinez, a combo of reposado tequila, spiced chai simple syrup, and pumpkin puree that's shaken over ice and finished with fresh ground cinnamon.
LoHi SteakBar's recently revamped cocktail menu includes the Revolver, a marriage of Bulleit rye and St. George coffee liqueur with a dash of orange bitters.
Chef and restaurateur Frank Bonanno's flagship restaurant serves the Hoppy Ending, made with Bulleit rye, hop-infused honey, Punt e Mes vermouth, Benedictine, and Angostura bitters.
The name says it all in one of Old Major's seasonal cocktails: the Frankie Valli and the Fall Season. With this offering you'll enjoy George Dickel rye, Becherovka (an herbal liqueur), Lustau Pedro Ximenez sherry, and chocolate bitters.
Perfect for a fall day, Punch Bowl Social's Front Range Fix features Breckenridge bourbon, Leopold Bros. sour apple liqueur, Campari orange, and Angostura bitters.
The Rocky Mountain Rye takes a mix of aged Templeton rye, Leopold Bros. blackberry whiskey, and amaro that is aged in a charred American new oak barrel. Once poured from the barrel tap, it's shaken to order with whole-lemon syrup and served over a single large cube of ice, garnished with mint.
The cocktail list changes often at the Bean, and right now there's a section with a "Goonies" theme. Check out the Inferno: apple brandy, spicy house grenadine, and lime.
At this seafood spot inside Union Station sip on the Ginger Crane. You'll be drinking Bulleit bourbon, lemon juice, ginger liqueur, Pimm's, simple syrup, and spiced cranberry-apple granita.
Check out this modern Mexican eatery's version of a classic Negroni in the Buena Vida. It's a blend of Fidencio mezcal, Campari, and sweet vermouth that is aged in American white oak barrels for two to three weeks.
The American Pie brings the taste of fall with Rittenhouse rye, Boulard Calvados, lemon, pumpkin salted caramel, and pumpkin cream, created by bartender Jason Patz.
For a unique combination of Peach Street pear brandy, honey grappa, Avery White Rascal Belgian-style white ale, and fresh basil, the Dandy delivers at Bittersweet.
Acorn offers two takes on a Manhattan, with a base of George Dickel 14-year rye whiskey aged in acorn barrels, Punt e Mes vermouth, and oak bitters. Drinkers can choose from two different barrels: barrel 48, which offers notes of honey, cinnamon, and fall leaves, or the cocoa nib, leather, and wet earth essence of barrel 116.
When there's a chill in the air, step inside Z Cuisine's sister cocktail bar for the Sweater Weather. This new cocktail is a blend of Willett 2-year rye, Golden Moon Apple Jack brandy, 14-year Balvenie scotch, and mole bitters, served in a rocks glass with one large ice cube and topped off with grated nutmeg and an orange twist.
Aged Bacardi 8-year dark rum, a dose of spicy falernum syrup, lemon twist, and the flavors of hazelnut are what come together for the Old Grogram at Argyll in Uptown.
For a tart and sweet cocktail, try ChoLon's Whiskey Pickle, which includes Tin Cup whiskey, walnut liqueur, house-made plum juice, Japanese plum vinegar, and walnut bitters. It's then garnished with a house-pickled prune.
Though there's a heavy emphasis on wine at this Boulder staple, you'll also find cocktails like the Mad About Saffron. The bourbon cocktail is a mix of saffron-infused Four Roses Yellow Label, Amaro Nonino, Borducan orange liqueur, and cumin bitters.
At this speakeasy on Larimer Square look for the Smokey the Pear, a robust blend of Dalmore 12-year and Laphroaig 10-year—both Scotch whiskys—allspice, pear, honey, and citrus.
If you like to drink your dessert, try the Salted Caramel cocktail at the Fort Collins outpost of Jax Fish House. This sweet-meets-savory drink marries Richardo's coffee liqueur, salted caramel ice cream, and creme de cacao.
La Biblioteca's ode to fall is the Tequila Martinez, a combo of reposado tequila, spiced chai simple syrup, and pumpkin puree that's shaken over ice and finished with fresh ground cinnamon.
LoHi SteakBar's recently revamped cocktail menu includes the Revolver, a marriage of Bulleit rye and St. George coffee liqueur with a dash of orange bitters.
Chef and restaurateur Frank Bonanno's flagship restaurant serves the Hoppy Ending, made with Bulleit rye, hop-infused honey, Punt e Mes vermouth, Benedictine, and Angostura bitters.
The name says it all in one of Old Major's seasonal cocktails: the Frankie Valli and the Fall Season. With this offering you'll enjoy George Dickel rye, Becherovka (an herbal liqueur), Lustau Pedro Ximenez sherry, and chocolate bitters.
Perfect for a fall day, Punch Bowl Social's Front Range Fix features Breckenridge bourbon, Leopold Bros. sour apple liqueur, Campari orange, and Angostura bitters.
The Rocky Mountain Rye takes a mix of aged Templeton rye, Leopold Bros. blackberry whiskey, and amaro that is aged in a charred American new oak barrel. Once poured from the barrel tap, it's shaken to order with whole-lemon syrup and served over a single large cube of ice, garnished with mint.
The cocktail list changes often at the Bean, and right now there's a section with a "Goonies" theme. Check out the Inferno: apple brandy, spicy house grenadine, and lime.
At this seafood spot inside Union Station sip on the Ginger Crane. You'll be drinking Bulleit bourbon, lemon juice, ginger liqueur, Pimm's, simple syrup, and spiced cranberry-apple granita.
Check out this modern Mexican eatery's version of a classic Negroni in the Buena Vida. It's a blend of Fidencio mezcal, Campari, and sweet vermouth that is aged in American white oak barrels for two to three weeks.
The American Pie brings the taste of fall with Rittenhouse rye, Boulard Calvados, lemon, pumpkin salted caramel, and pumpkin cream, created by bartender Jason Patz.
For a unique combination of Peach Street pear brandy, honey grappa, Avery White Rascal Belgian-style white ale, and fresh basil, the Dandy delivers at Bittersweet.
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