These 17 Signature Cocktails Are Perfect for Fall Weddings

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 (pumpkin spice latte, anyone?).

If you're getting married during the fall, you might consider doing the same with the canapés, entrées, and, most importantly, the fall wedding signature drinks on your reception menu. Fall wedding cocktails are all about rich flavors, so 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 pairs perfectly with pear, ginger, and sage. You also can't go wrong with the aromatic, herbaceous flavor of rosemary in a range of fall wedding 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 refreshing bubblies or warming mulled drinks spiced with cinnamon and cloves.

Keep reading for a list of 17 fall wedding cocktails and signature drink recipes that everyone will enjoy, whether they're served straight up, on the rocks, or in a nice, warm mug.

Cider and Stormy

Apple cider might just be the perfect fall cocktail base. Blended with the spicy notes of ginger beer and the rich taste of dark rum, this cocktail from Brooklyn Crafted truly embraces the flavors of the season.

To make, you'll need the below ingredients:

• 2 oz. Descendant Apple Cider
• 2 oz. dark rum
• 4 oz. Brooklyn Crafted Extra Spicy Ginger Beer Mini
• 1 lime, halved

Directions: Combine apple cider, rum, ginger beer, and juice of half 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.

Deep Cranberry Bliss

If you're a cranberry sauce fanatic, you'll love this recipe by William Escalante of The Bygone Restaurant in Baltimore. This drink brings together tart, spicy, sour, and bitter flavors for a totally unique fall cocktail.

To make, you'll need the below ingredients:

• 1 1⁄2 oz. Deep Eddy Cranberry Vodka
• 3⁄4 oz. homemade ginger syrup (1⁄2 lb ginger, 8 cups water, 8 cups sugar)
• 3⁄4 oz. Tait Farms Spiced Apple Shrub
• 1⁄2 oz. fresh lime juice
• 1 dash apple bitters

Directions: For the ginger syrup, peel and mince ginger. Add ginger to water and bring to a boil. Lower heat and simmer for 20 minutes. Strain and discard ginger. Add sugar, stirring to dissolve. For the cocktail, shake ingredients with ice and strain into a highball glass. Top with a splash of club soda and garnish with dried cranberries and a lime wedge.

The Great Maple Pumpkin

This maple pumpkin cocktail with spiced rum and bourbon is more like a boozy fall dessert. Courtesy of Sugar Island Spiced Rum, it blends dark liquor with rich ingredients like pumpkin purée, cream, and maple syrup for a sweet adult treat.

To make, you'll need the below ingredients:

• 1 1⁄2 parts Sugar Island Spiced Rum
• 1 part Maker’s Mark Bourbon
• 1⁄2 part maple syrup
• 1 Egg White
• 1 part Pedro Ximénez Sherry
• 1 spoonful pumpkin purée
• 1 part cream (or half and half)

Directions: Combine all ingredients and dry shake, add ice and shake again. Strain in a lowball and garnish with pumpkin spice.

Ruffino Jack of Spades

If you like something a bit bubbly, this recipe from Ruffino Prosecco is for you. Sweet honey and tart apple cider blended with some cognac and Prosecco make for a complex and refreshing fall treat.

To make, you'll need the below ingredients:

• 2 parts Ruffino Prosecco
• 1⁄2 part cognac
• 3⁄4 part lemon juice
• 1 part apple cider
• 1⁄2 part honey syrup (2:1 honey to water)
• 1 apple slice, to garnish

Directions: 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.

Apples and Bourbon

Elad Zvi, the co-founder of BarLab, came up with this Bourbon-based cocktail with fall notes like maple, apple, and thyme. Whiskey lovers will appreciate the layers of flavor in this sophisticated autumnal beverage.

To make, you'll need the below ingredients:

• 1 3⁄4 parts Maker’s Mark Bourbon infused with apples
• 1⁄2 part Aperol
• 3⁄4 part lemon juice
• 1⁄2 part thyme honey
• 1 dash of maple bitters
• Thyme sprig and apple slice, to garnish

Directions: Infuse bourbon by adding fresh apple slices, with the skins, to Maker’s Mark bourbon. Allow it to rest for one to two days (to taste). Remove apples and store in the refrigerator. For the cocktail, add all ingredients to a shaker with ice. Shake vigorously, strain over ice into a rocks glass. Garnish with a thyme sprig and apple slice.

Ginger Apple Cooler

Sometimes, you need something cool and refreshing on an uncharacteristically warm fall day. This recipe by Brooklyn Crafted is perfect. It features spicy ginger beer and tart apple liqueur with just a touch of maple for sweetness.

To make, you'll need the below ingredients:

• 2 oz. Crown Royal Regal Apple
• 1 tsp. maple syrup
• 1 tsp. lemon juice
• Brooklyn Crafted Extra Spicy Ginger Beer, to fill
• Candied ginger, to garnish

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

Pear in Spirit

It wouldn't be fall without a variety of warm flavors. This recipe, courtesy of Veronica Riffo at Stateside Seattle, is a rum-based cocktail featuring sweet pear and spicy chai with notes of cardamom.

To make, you'll need the below ingredients:

• 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 Syrup

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

Sun Ra

This recipe by Novo Fogo Silver Cachaça is simple yet refined. The popular Brazilian spirit is blended with rum, rosemary, and lemon, so you'll get sour, spicy, and herby notes in every sip.

To make, you'll need the below ingredients:

• 1 1⁄2 oz. Novo Fogo Silver Cachaça
• 1⁄2 oz. Zaya Rum
• 1⁄2 oz. rosemary simple syrup
• 1 oz. lemon juice

Directions: Shake ingredients with a sprig of rosemary and fine strain over fresh ice. Top with Zaya Rum. Garnish with rosemary.

Bourbon Milk Punch

For those who like a creamy cocktail, this Bourbon-based blend by Woodford Reserve Bourbon marries vanilla, nutmeg, and bourbon in a sweet, milky base. It's basically a boozy milkshake.

To make, you'll need the below ingredients:

• 2 cups cream
• 2 cups whole milk
• 1 cup Woodford Reserve Bourbon
• 3⁄4 cup sifted powdered sugar
• 1⁄2 vanilla bean
• Freshly grated nutmeg

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

Rum Java Float

Spiced rum meets cold brew meets vanilla ice cream in this recipe by Sugar Island Spiced Rum. It's a guaranteed crowd-pleaser.

To make, you'll need the below ingredients:

• 2 parts Sugar Island Spiced Rum
• 2 1⁄2 parts cold brew coffee
• 1⁄2 part Orgeat Syrup
• 1 scoop vanilla ice cream

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

Orange Cinnamon Blossom

Warm cocktails are a fall staple. This one from Santa Margherita Prosecco features autumnal spices like allspice, cloves, and cinnamon with added notes of citrus and sweetness.

To make, you'll need the below ingredients:

• 1 bottle of Santa Margherita Prosecco Superiore
• 1⁄2 lemon
• 1⁄2 orange
• 1 tbsp. honey
• 1⁄4 cup sugar
• 3 whole cloves
• 3 whole allspice
• 2 cinnamon sticks

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

Oh My Pumpkin Pie

Pumpkin pie is a fall necessity, so why not have it in drink form? This recipe from SakéOne features pumpkin, eggnog, and saké for a sweet, boozy treat.

To make, you'll need the below ingredients:

• 3 oz. G Joy Saké
• 3 tbsp. pumpkin pie filling
• 3⁄4 cup egg nog
• 1 tsp. pumpkin pie spice
• Whipped cream, to garnish

Directions: Combine in shaker with ice. Top with whipped cream.

Ginger Sage Cocktail

If you love drinks with layers of flavor, try this refreshing cocktail by Santa Margherita Prosecco. Bubbly blends with sweet pear, spicy ginger, and herbaceous sage for a tasty beverage you and your guests will love.

To make, you'll need the below ingredients:

• 1 bottle Santa Margherita Prosecco Superiore
• 2 tbsp. simple syrup
• 1 cup honey
• 3 cups water
• 2 whole pears, peeled, cored, and diced
• 1 large piece of ginger, peeled and diced
• 20 fresh sage leaves (plus more for garnish)

Directions: In a saucepan, combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger, and sage leaves. Simmer, stirring occasionally until the mixture has reduced by one-third (about 15 to 20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves. Place a few pieces of the cooked pear into each stemless wine glass, followed by the simple syrup. Add Santa Margherita Prosecco Superiore and serve. Serves eight to 10.

Liquid Smoke

If you prefer a simple, strong, straight-up drink, this cocktail by Slow and Low Rye is for you. With just three ingredients and the deep flavors of whiskey, coffee, and walnut, it's perfect for the sophisticated palate.

To make, you'll need the below ingredients:

• 1 1⁄4 oz. Slow and Low Rye
• 3⁄4 oz. Coffee-Infused Cynar
• 2 dashes walnut bitters

Directions: Stir on the rocks, strain, pour into a glass, and add a cherry garnish.

Diamond District

Rye whiskey, vermouth, and a bit of citrus create a simple, flavorful cocktail in this recipe by Max Green of Amor y Amargo.

To make, you'll need the below ingredients:

• 1 oz. Woodford Reserve Rye
• 2 oz. Carpano Antica
• 2 dashes of Scrappy’s Lime Bitters
• Lemon twist, to garnish

Directions: Add all ingredients to the mixing glass, stir, strain into a chilled coupe, and garnish with a lemon twist.

Fall Fling

This bright and refreshing cocktail is for those warmer fall days, pairing tequila with citrus and a bit of spice. From Alex Valencia of La Contenta, it's perfect for an early fall event that calls for drinks on the lighter side.

To make, you'll need the below ingredients:

• 1 1⁄2 parts Tres Agaves Reposado
• 5 parts Sangrita
• 1⁄2 part lime juice
• Grapefruit soda (Squirt or Jarritos), to top

Directions: Build the drink in a glass by first adding the tequila, then the Sangrita mix, and lastly, the grapefruit soda to top it off. Stir the ingredients together in a highball glass and garnish with a grapefruit wheel.

Casa Noble Buried Treasure

This recipe by Casa Noble Crystal Tequila is full of fall flavor. With a homemade orange-chamomile syrup, you'll get herby notes alongside tequila, spiced rum, bitters, and a range of citrus flavors.

To make, you'll need the below ingredients:

• 2 oz. Casa Noble Crystal Tequila
• 3⁄4 oz. orange-chamomile simple syrup (1 cup water, 1 cup sugar, 3 chamomile tea bags, 1 orange tea bag)
• 1⁄2 oz. lemon juice
• 1⁄4 oz. spiced rum
• 2 dashes bitters
• Orange zest
• Tarragon sprig, to garnish

Directions: For the orange-chamomile simple syrup, combine sugar and water in a saucepan over medium heat, stirring occasionally until sugar dissolves and water begins to boil. Remove from heat; add tea bags. Let steep for 1 hour, then cool. For the cocktail, combine all ingredients, except orange zest and tarragon, into a mixing glass and stir. Strain into glass over ice. Squeeze orange zest; rub around the rim and drop into glass. Garnish with a tarragon sprig.