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5 Refreshing Cocktails That Taste Like Fall

Up your drinks game with these hip fall cocktails from the book Shake.

Eric Prum & Josh WIlliams

The Rosemary Maple Bourbon Sour

Makes two drinks

This is, simply put, a perfect fall cocktail. So good, in fact, that we find ourselves making it over and over, all year. Dark amber maple syrup lends a deep, rich, and sweet note to this herbaceous take on a Whiskey Sour—and, yes, also qualifies it as a brunch dish.

3 shots bourbon

1 & 1/2 shots fresh lemon juice

3/4 shot dark amber maple syrup

1 large sprig of rosemary (plus 2 small
sprigs for garnish)

THE PARTICULARS
i. Crush the large sprig of rosemary in your hand and add it to the shaker.
ii. Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds.
iii. Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.

Eric Prum & Josh WIlliams

The Spiced Rum Old Fashioned

Makes two drinks

The classic Old Fashioned is a simple and easily customizable cocktail base: spirit, sugar, bitters, and a garnish. That’s it. For this take, we quickly infuse aged rum with fragrant island spices and orange to achieve a unique and warming cold-weather drink.

4 shots aged rum

2 cubes cane sugar

10 dashes of aromatic bitters

2 cloves

1 stick of cinnamon (plus 2 to garnish)

2 strips of orange zest (plus 2 to garnish)

THE PARTICULARS

i. Muddle the ingredients in the bottom of the shaker until the sugar has mostly dissolved.
ii. Add the cane sugar cubes and aromatic bitters to the shaker.

iii. Add the aged rum, cloves, cinnamon, and orange zest to the shaker. Shake vigorously for 30 seconds. Let sit for 30 seconds.

iv. Add ice to above the level of the liquid and stir for 10 seconds.

v. Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining cinnamon and orange zest.

Eric Prum & Josh WIlliams

The Bushwick Spice Trade

Makes two drinks

We like to pair this intriguing cocktail with spicy Asian take-out when frigid temperatures call for a night in.

4 shots gin
4 cubes cane sugar
1 shot fresh lemon juice
4 slices of fresh ginger (plus 2 for garnish)
1 teaspoon of pink peppercorns
4 basil leaves

THE PARTICULARS
i. Add the cane sugar cubes, lemon juice, ginger, pink peppercorns, and basil to the shaker.
ii. Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has mostly dissolved.
iii. Add the gin and ice to above the level of the liquid and shake vigorously for 15 seconds.
iv. Strain the mixture into chilled coupes and garnish with remaining ginger.

What is one shot, exactly? It’s technically 1.5 ounces, but as long as you maintain the right ratios, your cocktails will taste just fine.

Eric Prum & Josh WIlliams

Blackberry Fence Hopper

Makes 2 drinks

2 shots vodka

1 shot fresh lemon juice

1 shot wildflower honey

8 fresh blackberries (plus 4 for garnish)

2 slices of lemon (for garnish)

Seltzer

1. Add the lemon juice, honey, and blackberries to the shaker.

2. Muddle the ingredients in the bottom of the shaker until thoroughly crushed. Strain the mixture into tumblers containing large cubes of ice, top with seltzer, and gar-nish with remaining blackberries and lemon slices.

3. Add the vodka and ice to above the level of the liquid and shake vigorously for 10 seconds.

4. Strain the mixture into tumblers containing large cubes of ice, top with seltzer, and garnish with remaining blackberries and lemon slices.

Eric Prum & Josh WIlliams

The Bush Basil Booster

Makes 2 drinks

10 shots spring water

1 shot fresh lime juice

6 small sprigs of bush basil (plus 2 for garnish)

6 slices of fresh cucumber (plus 4 for garnish)

2 slices of fresh lime (plus 2 for garnish)

1. Add the bush basil, cucumber, and lime slices to the shaker.

2. Muddle the ingredients in the bottom of the shaker until thoroughly crushed.

3. Add the spring water, lime juice, and ice to above the level of the liquid and shake vigorously for 10 seconds.

4. Strain the mixture into Collins glasses containing large cubes of ice and garnish with remaining bush basil, cucumber, and lime slices.

Eric Prum & Josh WIlliams

Shake

Still thirsty? Find more from Shake at masonshaker.com.

Originally Published in Reader's Digest