12 Fall Cocktail Recipes Perfect for Fall Happy Hour

As they say, it’s 5 O’Clock somewhere. And happy hour is the great stress reliever we look to unwind after a hectic day at work. In honor of entering the fall season, we’re sharing fall cocktail recipes that truly celebrate the season of sweaters, warm spices, and cooler days.

From libations for pumpkin spice lovers, not-so classic drink aficionados, and everyone in between, these fall cocktail recipes are perfect to cozy up with at home or enjoy with friends at your favorite hangout. Enjoy these 12 fall cocktail recipes made with Deep Eddy Vodka, Woodford Reserve, Tequila Avion, Corralejo Tequila, Pelotón de la Muerte, Stella Rosa Imperiale, and Zaya Rum.

Pumpkin Spice Pie Martini

2 oz. Deep Eddy Original Vodka
1 oz. Dark Rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Graham crackers
Smash up the graham crackers, cinnamon and sugar together. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds. Pour and strain into your rimmed martini glass. Garnish with a little bit of grated nutmeg and cinnamon stick.

Deep Cranberry Bliss (created by Bartender, William Escalante at The Bygone Restaurant)

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.

*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.

Diamond District (by Max Green, Amor y Amargo, Coup)

1 oz. Rye (we prefer Woodford Reserve Rye)
2 oz. Carpano Antica
2 dash of Scrappy’s Lime Bitters
Add all ingredients to the mixing glass, stir and strain into a chilled coup, garnish with a lemon twist. The spice and bright citrus note from the Sancho pepper drive those flavors that we all love in a classic Manhattan while remaining lower in ABV than the original. The lime Bitters add to the drink and challenge your pallet without overwhelming your senses.

Pear in Spirit (Created by Veronica at Stateside using Cardamom Bitters)

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.

Anejo Old Fashioned

2 oz. Avion Anejo
1 barspoon full of Agave nectar
2 dashes of Orange Bitters
1 dash of Angostura bitters
Combine all ingredients into a mixing glass with ice. Stir until cold, then strain into a rocks glass over fresh ice. Garnish with an orange twist.

Beyond The Promenade

1 ½ oz. Avion Anejo
30ml Cinnamon Anise Syrup
30ml Pumpkin Puree
15ml Fresh lemon juice
Combine all ingredients in a shaker tin, add ice and shake vigorously. Strain into Pilsner glass with crushed ice.
Garnish: Cinnamon dust and Star of Anise

Sub Recipes:
Cinnamon Anise Syrup: Add 1qt. of simple syrup, 3 cinnamon sticks, 2 star of anise, and 1 clove. Simmer in med heat for 8 – 10 minutes

Blood Orange Margarita

2 oz. Corralejo Reposado Tequila
3 oz. Fresh Blood Orange Juice
¾ fresh Lime Juice
1 oz. Simple syrup
Rub the rim of an old-fashioned glass (or whatever similar vessel you prefer to drink out of) with an edge of a blood orange slice. Swirl the rim through a small pile of Kosher or Sea Salt to the Rim. Combine a few cubes of ice into a salted glass. Strain the cocktail into the glass and enjoy.

NOTE: 1 basic simple syrup is a 1:1 ratio of sugar dissolved in water. Example—one cup of sugar dissolved into one cup water

Mezcal Mule

2 oz. Pelotón de la Muerte Mezcal
1.5 oz. ginger beer
¾ oz. lime juice
¾ oz. agave nectar or simple syrup

Woodford Reserve Bourbon Milk Punch Milk Punch


2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
¾ cup sifted powdered sugar
½ vanilla bean
Freshly grated nutmeg
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.

Sparkling Apple Cider


1 bottle of Stella Rosa Imperiale Moscato
1 cup of apple cider
Orange slices
Lemon slices
Combine Stella Rosa Imperiale Moscato with all other ingredients. Add ice when ready to serve. Garnish with apple slices.

Sun Ra


1 1/2 oz. Novo Fogo Silver
½ oz. Zaya Rum
½ rosemary simple syrup
1 oz. lemon juice
Shake with a sprig of rosemary. Fine strain over fresh ice. Top with the ½ oz. Zaya Rum. Garnish with rosemary

Buon Viaggio (created by Pietro Filipponi)

1 ½ oz. Fernet-Branca
1 oz. Brancamenta
½ dry curacao
¾ oz. Owl’s Brew coco-lada tea
½ oz. hazelnut crema
Dash of hopped grapefruit bitters
Garnished with a dehydrated key lime infused with Carpano Antica vermouth.

You will want to bookmark these fall cocktail recipes for your next happy hour, so you can fully enjoy the season.

Celebrate National Have Fun at Work Day w/ a Sauza Happy Hour

While we’re all currently trapped indoors this weekend because of blizzard 2016, come next week, it’s back to work, which to many is known as, your second home. Sometimes at work, we do a few things to make the time go by faster. Statistically, we spend most of our time at work, so it is essential to make it as well be having fun! Since next week, Thursday, January 28th, is National Have Fun at Work Day, we thought we’d share a delicious Sauza Tequila cocktail for those of you having an office happy hour in honor of this work week break. Whether you choose this day to celebrate your company’s overall success, completing a big project, taking the time to get to know your colleagues better, or even the fact that the weekend is so close, this Sauza Tequila Minted Mexican Mule is exactly what you need. Try out this delicious recipe

Minted Mexican Mule

Minted Mexican Mule

1 ½ parts Sauza® Signature Blue Reposado Tequila
½ part lime juice
3 parts ginger beer
Mint leaves
Add liquid ingredients to an ice-filled shaker. Shake and strain over ice into a copper mug. Garnish with mint leaves.

happy hour

Looking for great ideas on how to make your office’s National Have Fun at Work Day celebrations truly great? Here are some wonderful tips for hosting a fun office happy hour:

  1. Set the Theme – whether it’s a “getaway” theme with a margarita bar and BBQ favorites, or an early kick-off party for the big football game, choosing a theme for your happy hour will help your colleagues embrace the fun
  2. Get in the “Spirit” – select a signature cocktail to fit your happy hour theme; trade in your coffee mug for a copper mug and serve Sauza’s Minted Mexican Mule, offering a refreshing agave twist on a popular favorite
  3. Mix and Mingle – extend the invite far and wide to include colleagues from various departments; take this opportunity to bond with your co-workers – this will help strengthen your work environment in the long run
  4. Eat Potluck Style – potluck is a great way to share the responsibility of pulling off a fun party, especially when many just “don’t have time” – plus, having each colleague bring an app or snack guarantees a delicious and diverse spread!
  5. Tune it Up – keep the vibe alive with some crowd pleasing tunes; even if the volume is kept low, music will help transform the occasion from a gathering to a happy hour!

Now that we’ve shared a great cocktail recipe from Sauza Tequila, and some cool tips, will you be celebrating National Have Fun at Work Day at your office?

Happy Hour w/ Powell & Mahoney and Master Mixologist, Tad Carducci

A few weeks ago we were invited to enjoy a great happy hour experience with the all-natural cocktail mixers, award-winning cocktail mixers from Powell & Mahoney. We’ve previously highlighted several delicious cocktails from the brand, but this time, we got the opportunity to indulge in the amazing cocktail-making skills of renowned Master Mixologist, Tad Carducci of Tippling Brothers, as well as pick the brain of Powell & Mahoney co-founders, Brian Powell, and Mark Mahoney.

All of the cocktails featured on the Powell & Mahoney Cocktail Mixer bottles were created by Tad Carducci, who used the event to highlight the new must-have cocktails for the Spring, Summer, Fall and Holiday seasons, including Agave Mango Mule, Blood Orange Mule, Low-calorie Margarita, Madras, Momotaro, Pumpkin Smash, Perfect Dloody Mary, and Easy French 75.

While we tried several of the delicious cocktails offerings, we found ourselves going back for more of the Agave Mango Mule and Blood Orange Mule (two recipes we’ve had fun recreating over the past few weeks). We highly recommend you acquire the Mango Passion Fruit Margarita, Blood Orange, and the Old Ballycastle Ginger Cocktail Mixers and try these delicious recipes for yourself.

At the 2014 Los Angeles International Spirits Competition, Powell & Mahoney’s mixers took home several awards. The Sriracha Bloody Mary won a gold medal, “Best of Show”, and “Best of Division”, the Chipotle Bloody Mary and the Peach Bellini also both won gold medals, and the Jalapeno Margarita and original Bloody Mary received silver medals. This year, the Sriracha Bloody Mary, Jalapeno Margarita, and Peach Bellini cocktail mixers all received high honors from the Beverage Testing Institute.

We’ve been having quite a time thinking up new ways to enjoy Powell & Mahoney mixers, and not all of our recipes contain alcohol, for example, we’re currently adding the Old Ballycastle Ginger Mixer to lemonade (a must try recipe), allowing us to discover our new, refreshing summer beverage.

The mixers, which retail from $5.99 to $7.99, are available at select Target locations, Whole Foods, finer natural foods, grocery stores, wherever fine wine and craft beers are sold and online at www.powellandmahoney.com

Exchange Bar & Grill Opening Celebration

Hot new afterwork spot, Exchange Bar & Grill celebrated its opening with a media event hosted at the restaurant’s location in Gramercy.

The buzzing bar, which is a great combination of Sports Bar and Wall Street bravado offered open bar and a sampling of their tastiest menu items such as hot wings, calamari, mozzarella sticks, burgers and their signature ‘Exchange’ salad to a select few.

The bar is modeled after the Stock Excahnge (hence the name); customers are asked to take a gamble on prices of food and drinks. The prices fluctuate based on demand ( just like the stock market) on Exchange’s own in-house “stock market” Ticker.

“Prices are broadcast on a giant ticker screen that runs the 35-foot length of the bar, posting which items are running below (-) or above (+) market price.” For example (if you don’t quite understand how the stock market goes) “if everyone is drinking Guinness, the price of Guinness is going to go up but consequently, all of Guinness’s competitors (like Killian’s) will go down. The opening bell rings at 8pm after Happy Hour prices come to a close, and if you play your cards right, you may just end up at the bar during an impromptu ‘Market Crash!!!!’—where drinks temporarily drop to $2 for all beers, $3 for all well drinks, and $4 for top shelf, after which point, the market resets itself.”

 You can also utilize the ticker to flirt with possible dates, why not buy someone a drink at the end of the bar or say hello or just send compliments, birthday wishes, etc – you can do it all from the safety of your seat.

Created by friends and co-owners (see above) Damon Bae, a former stock trader turned real estate mogul and Levent Cakar, an economist with 11 years+ in the restaurant industry, Exchange is a new and fun way to enjoy an afterwork experience. Says Cakar, “When you think about it, it’s a really smart way to run a restaurant. If an item isn’t selling, it becomes really cheap and then we’re able to move the product. It also keeps the hot ticket items from selling out and draws attention to cheaper products. It’s all about supply and demand—and it’s an organic way to manage our inventory.”

The lounge-like space features both a bar and full dinner menu, with special lunch and brunch menus expected to be introduced at a later date. Exchange Bar & Grill is located at 256 Third Avenue between 20th & 21st Sts and is easily accessible by either the 6 train to 23rd St and walk to Third Ave or hop on the M23 Bus anywhere along 23rd St.