+10 Signature Cocktails for Fall Weddings

Here are +10 signature cocktails for fall weddings; from Brides

It’s that time of year again—the leaves are starting to turn, the air is getting crisp, and it’s time to bring out all those delicious fall flavors (apples! cinnamon!) in baked goods, savory soups and coffee (PSL, anyone?). You’ll be stashing away your summer dresses and bringing out the cozy knits. And your table might even get a makeover with jewel tones and autumn colors taking center stage.

If you happen to be getting married during the fall, it’s likely you’ll be incorporating some of the colors, scents, and traditions of the seasons into your wedding decor and menu. And your signature drink is no exception! Fall cocktails are all about rich flavors; think dark rum paired with sweet apples, bourbon infused with the flavors of nutmeg and vanilla bean, or a cardamon-scented spiked chai.

On the lighter side, sparkly Prosecco, pear, ginger and sage are a match made in heaven. You also can’t go wrong with the aromatic, herbaceous flavor of rosemary in a range of cocktails, from a simple gin and lemon combo to a more involved concoction. And with winter on its way, citrus fruits like grapefruit or orange can be a bright addition to either refreshing bubblies or warming mulled drinks spiced with cinnamon and cloves.

Take a cue from the flavors of the season for your special wedding cocktail (we guarantee that your guests will be happy). Here’s a sampling of some of our favorite ideas for signature cocktails for a fall wedding.

1. Cider and Stormy

Courtesy of Brooklyn Crafted

Recipe courtesy of Brooklyn Crafted


2 oz. Descendant Apple Cider

2 oz. dark rum

4 oz. Brooklyn Crafted Extra Spicy Ginger Beer Mini

1 lime, halved

Combine apple cider, rum, ginger beer and juice of half of the lime in a cocktail shaker or tall glass and stir until combined. Cut the other half of the lime into wedges and serve in a tall glass over ice.

2. Deep Cranberry Bliss

Courtesy of Deep Eddy Cranberry Vodka

Recipe courtesy of William Escalante at The Bygone Restaurant Baltimore


1 ½ oz. Deep Eddy Cranberry Vodka

¾ oz. ginger syrup*

¾ oz. Tait Farms spiced apple shrub

½ oz. fresh lime juice

1 dash of apple bitters

Shake and strain into a highball glass. Top with a splash of club soda and garnish with dried cranberries and a lime wedge.

*Ginger syrup: Peel and mince ½ pound ginger. Add ginger to 8 cups water and bring to a boil. Lower heat and simmer 20 minutes. Strain and discard ginger. Add 8 cups sugar, stirring to dissolve.

3. The Great Maple Pumpkin

Courtesy of Sugar Island Spiced Rum

Recipe courtesy of Sugar Island Spiced Rum


1 ½ parts Sugar Island Spiced Rum

1 part Maker’s Mark Bourbon

½ part maple syrup

1 Egg White

1 parts Pedro Ximénez Sherry

1 Spoonful Pumpkin Puree

1 part Cream (or half and half)

Combine all ingredients and dry shake, add ice and shake again; strain in a lowball and garnish with pumpkin spice!

4. Ruffino Jack of Spades

Courtesy of Ruffino Prosecco

Recipe courtesy of Ruffino Prosecco


2 parts Ruffino Prosecco

1½ parts cognac

¾ parts lemon juice

1 part apple cider

½ part honey syrup (2:1 honey to water)

Apple slice

Shake the cognac, lemon, apple cider, and honey syrup. Strain into a lowball glass with ice and top with Ruffino Prosecco. Garnish with an apple slice.

5. Apples and Bourbon

Courtesy of Maker’s Mark Bourbon

Recipe courtesy of Elad Zvi, Co-Founder of BarLab


1 ¾ parts Maker’s Mark Bourbon infused with apples*

½ part Aperol

¾ part lemon juice

½ part thyme honey

Dash maple bitters

Thyme sprig and apple slice for garnish

Add all ingredients to a shaker with ice. Shake vigorously, strain over ice into a rocks glass. Garnish with thyme sprig and apple slice.

*Infuse bourbon by adding fresh apple slices, with the skins, to Maker’s Mark bourbon. Allow to rest for 1-2 days (to taste). Remove apples and store in refrigerator.

6. Ginger Apple Cooler

Courtesy of Brooklyn Crafted

Recipe courtesy of Brooklyn Crafted


2 oz. Crown Royal Regal Apple

1 tsp. Maple Syrup

1 tsp. lemon juice

Brooklyn Crafted Extra Spicy Ginger Beer, to fill

Candied Ginger for garnish

Combine whiskey, maple syrup, lemon juice and ice in a cocktail shaker; shake vigorously. Serve topped with ginger beer and garnish with candied ginger.

7. Pear in Spirit

Courtesy of Scrappy’s Cardamom Bitters

Recipe courtesy of Veronica Riffo at Stateside Seattle


1 1/2 dashes Scrappy’s Cardamom Bitters

1 1/2 oz. House Infused Chai Spice Rum

1 oz. Crimson Pear Juice

1/4 oz. Chai Simple Syrup

1/4 oz. Lemon Juice

1/4 oz. Orgeat

Shake, double-strain, & serve up. Garnish with a dried slice of Chai-spiced pear.

8. Sun Ra

Courtesy of Novo Fogo Silver Cachaça

Recipe courtesy of Novo Fogo Silver Cachaça


1 1/2 oz. Novo Fogo Silver

½ oz. Zaya Rum

½ rosemary simple syrup

1 oz. lemon juice

Shake with sprig of rosemary and fine strain over fresh ice. Top with the ½ oz. Zaya Rum. Garnish with rosemary.

9. Bourbon Milk Punch

Courtesy of Woodford Reserve Bourbon

Recipe courtesy of Woodford Reserve Bourbon


2 cups cream

2 cups whole milk

1 cup Woodford Reserve bourbon

¾ cup sifted powdered sugar

½ vanilla bean

Fresh grated nutmeg

In a metal bowel over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.

10. Rum Java Float

Courtesy of Sugar Island Spiced Rum

Recipe courtesy of Sugar Island Spiced Rum


2 parts Sugar Island Spiced Rum

2 ½ parts Cold Brew Coffee

½ part Orgeat Syrup

Vanilla Ice Cream

Shake rum, orgeat, and coffee together and strain into a highball with ice. Top with a scoop of ice cream.

11. Orange Cinnamon Blossom

Courtesy of Santa Margherita Prosecco

Recipe courtesy of Santa Margherita Prosecco


1 bottle of Santa Margherita Prosecco Superiore

1/2 lemon

1/2 orange

1 tablespoon honey

1/4 cup sugar

3 whole cloves

3 whole allspice

2 cinnamon sticks

Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

12. Oh My Pumpkin Pie

Lara Ferroni

Recipe courtesy of Sake One


3 oz G Joy Saké

3 tbsp pumpkin pie filling

3/4 cup egg nog

1 tsp pumpkin pie spice

Whipped cream for garnish

Combine in shaker with ice. Top with whipped cream.