Fall Cocktail Roundup

Mix up spice and many things nice for delicious flavors of the season
Fresh ginger, apple cider and blueberries come together in this easy-to-make punch that can be served warm or chilled

U.S. Highbush Blueberry Council

As fall sets in, flavors of apple, spices and colorful creations for Halloween parties are perfect options to replace the summer sippers. Here is a roundup of ideas whether your tastes lean toward the visual by re-creating candy corn in a glass, warming it up with spice and fruit or shaking up a simple yet elegant apple martini. Mix up a batch of ghoulishly-colored punch that guests can serve themselves for even easier entertaining. Cheers!

Blueberry Cider Punch Bowl

Makes 10 servings | Recipe and photo courtesy of the U.S. Highbush Blueberry Council

Colder weather means that it’s time to warm up with cider—a blueberry cider punch bowl. Gather handful of all the delicious fruit you can find, some fresh ginger, and a dash of rum, and your party is off to a delicious start.

½ gallon apple cider
2 cups frozen blueberries
1 orange, sliced
1-inch fresh ginger, peeled and sliced
2 cups rum
cinnamon sticks, orange slices, and fresh blueberries, for garnish

In a sauce pot, over medium heat, combine apple cider, blueberries, orange slices, and ginger. Simmer until heated through. Remove from heat and stir in rum (or leave out for a non-alcoholic version).

Transfer to a punch bowl and garnish with cinnamon sticks, orange slices, and fresh blueberries, if desired. Serve warm or cold.

Dip in to a ghoulishly colorful punch for Halloween
Dip in to a ghoulishly colorful punch for Halloween

Courtesy Bacardi

Bloody Sangria

Makes about 6 servings | Recipe courtesy of Bacardi

1½ cups Bacardi Rum
3/4 cup St. Germain Elderflower Liqueur
2 cups Merlot
½ cup orange juice
¼ cup lemon juice
¼ cup lime juice
orange peel spirals, for garnish

Combine all ingredients into a punch bowl and stir. Garnish with sliced apples, sliced oranges, and orange peel spirals.

 

Channel your sweet tooth in the ode to candy corn Smirnoff Boo-Ya Cocktail
Channel your sweet tooth in the ode to candy corn Smirnoff Boo-Ya Cocktail

Courtesy Smirnoff

Smirnoff Boo-YA

Makes 6 servings | Recipe courtesy of Smirnoff

24 ounces Smirnoff Ice Screwdriver
20 ounces orange Juice
6 ounces grenadine
whipped cream and candy corn, for garnish

Chill Smirnoff Ice Screwdriver and orange juice at least 2 hours, and then pour into a large pitcher and stir together. Add 1 ounce grenadine to the bottom of each of 6 cocktail glasses. Pour the Smirnoff Ice Screwdriver mixture on top, leaving about a half inch from top of glass. Garnish each glass with whipped cream and candy corn before serving.

 

Fresh and light fruit flavors come together in the Cranberry Apple Smash
Fresh and light fruit flavors come together in the Cranberry Apple Smash

Courtesy Smirnoff

Cranberry Apple Smash

Makes 1 serving | Recipe by Megan Marlowe, Strawberry Blondie Kitchen, courtesy of Smirnoff

1-2 tablespoons apple preserves
1 ounce vodka
1 ounce lemon juice
2 ounces Smirnoff Seltzer Cranberry Lime
rosemary sprig and cranberries, for garnish

Shake vigorously in a cocktail shaker with ice. Strain into glass with ice and pour 2 ounces Smirnoff Seltzer Cranberry Lime over top. Garnish with rosemary sprigs and cranberries.

 

Cinnamon whiskey spices up this Fall Punch
Cinnamon whiskey spices up this Fall Punch

Courtesy Smirnoff

Fall Punch

Makes 8 servings | Recipe courtesy of Smirnoff

12 ounces Smirnoff No. 21 Vodka
24 ounces apple cider
8 ounces pomegranate juice
8 ounces orange juice
6 ounces cinnamon whiskey

In a large punch bowl, stir together all ingredients. Garnish with apple slices, orange slices, and cinnamon sticks.

 

Green Apple Martini

Makes 1 serving | Recipe courtesy of Smirnoff

1 ounce Smirnoff Green Apple vodka
½ ounce sour mix
1 ounce apple juice
apple slice, for garnish

Shake vodka, sour mix, and apple juice with ice. Strain into a chilled Martini glass. Garnish with apple slice.

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Mary Subialka
Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.