Autumn is whiskey drinking season.
A good dram pairs well with every season, but there is something special about the warmth of a good whiskey cocktail on a crisp autumn night. A rich, fall palette – the gold, orange, and brown hues – complement the deep, heartier notes in fall whiskey cocktails. Pumpkin, cinnamon, and maple are the most obvious fall whiskey cocktail flavors, but more subtle flavors like pear, sage, and fig balance the warmth of whiskey too. Keep these Joseph Magnus tasting notes in mind while crafting fall whiskey cocktails, including the below:
Tasting Notes
Joseph Magnus Bourbon: rich, deep flavors with notes of orange citrus, dried dark fruits, and vanilla
Murray Hill Club: toasty, buttery notes of vanilla and char, with layers of spiced, dried fruits through the finish
Recipes
Fall in Love with Bourbon
An original cocktail recipe that has us “falling” for bourbon.
1 oz Joseph Magnus Bourbon
1.5 oz Amaro Averna
1 oz Tawny Port
Maraschino cherry, garnish
Combine all ingredients into a mixing glass with ice. Stir until cold and strain into a chilled cocktail glass. Garnish with a cherry.
Good Ole’ Boy
Pears and browned butter bring out toffee notes in this sweet and salty cocktail.
For the brown butter bourbon:
1 stick butter
16 oz Joseph Magnus Murray Hill Club Whiskey
For the Good Ole’ Boy cocktail:
1.5 oz brown butter bourbon
.5 oz Amaro Averna
1.5 oz pear nectar
.75 oz burnt orange syrup
.5 oz lemon juice
2 dashes bitters
Pear slice, garnish
To make the brown butter bourbon: Warm butter in a small saucepan over medium heat. It will melt, foam, then bubble. Stir frequently until the butter turns golden brown and remove from heat. Let cool and add to a mason jar or sealable bottle. Top with bourbon and shake to combine. Let the mixture sit at room temperature for one hour, then chill for 24 hours. Strain bourbon through a cheesecloth-lined strainer, multiple times if needed, then store in the refrigerator for up to two months.
To make the Good Ole’ Boy cocktail: Combine all ingredients into a cocktail shaker with ice. Shake and strain into ice-filled rocks glass. Garnish with a pear slice pierced with a bamboo pick.
See the full recipe and instructions here.
Fall Spiced Whiskey Sour
A pumpkin spice twist on a classic cocktail.
2 oz Joseph Magnus Bourbon
3 oz apple cider
1 lemon
Pinch pumpkin pie spice
Apple slice, garnish
Combine all ingredients in a cocktail shaker with ice. Shake well until mixed and ice cold. Strain and pour into a cocktail glass with fresh ice. Garnish with an apple slice, sprig of rosemary, or anything festive and fallish.
See the full recipe and instructions here.
Cinnamon Bourbon Fizz
A fizz full of classic autumn flavors.
For the honey cinnamon syrup:
4 oz honey
2 cinnamon sticks
1 sprig fresh rosemary
For the Cinnamon Bourbon Fizz cocktail:
1.5 oz Joseph Magnus Bourbon
1 oz Aperol
.5 oz lemon juice
1-2 dashes orange or rosemary bitters
1-2 oz cinnamon syrup
Sparkling water for topping
To make the cinnamon syrup (6 servings): In a medium pot, bring 1/2 cup water, honey, cinnamon, and rosemary to a boil over high heat. Boil 2-3 minutes. Remove from heat and let cool. Strain syrup into a glass jar.
To make the Cinnamon Bourbon Fizz cocktail: Combine cinnamon syrup, Joseph Magnus Bourbon, Aperol, lemon juice, and bitters into a cocktail shaker with ice. Shake and strain into a glass and top with sparkling water. Garnish with sugar or fresh rosemary.
See the full recipe and instructions here.
Pumpkin Cream Cold Brew with Bourbon
The ultimate cocktail for any fall enthusiast.
For the pumpkin cream:
4 oz heavy cream
2 oz brown sugar
.25 oz pumpkin puree
1 dash pumpkin pie spice, more for garnish
1 dash sea salt
1 dash vanilla extract
For the Pumpkin Cream Cold Brew cocktail:
16 oz cold brew coffee
2.5 oz Joseph Magnus Bourbon
1.5 oz pumpkin spice liqueur
4 oz of pumpkin cream (previously made)
Dash of pumpkin spice
To make the pumpkin cream: Combine heavy cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt over medium heat in a small saucepan. Whisk for no lumps. Bring to a simmer, take off heat. Add in vanilla extract. Strain through a fine mesh sieve to get out spices and any pumpkin chunks. Chill in the fridge or freezer if needed quickly.
To make the Pumpkin Cream Cold Brew cocktail: Pour cold brew coffee into a glass with ice. Add Joseph Magnus Bourbon and pumpkin liqueur. Top with pumpkin cream and pumpkin pie spice for garnish.
See the full recipe and instructions here.
Walnut and Maple Old Fashioned
A rich, dark cocktail that pairs naturally with whiskey.
2 oz Joseph Magnus Murray Hill Club Whiskey
.25 oz of pure maple syrup
3 dashes of walnut bitters
1 cup of ice
Cracked walnut, garnish
Combine all ingredients into a mixing glass. Stir to chill and strain into a serving glass over fresh ice. Garnish with cracked walnut.
See the full recipe and instructions here.
Maple Sage Bourbon Cocktail
Fall whiskey cocktails with fresh ingredients, yes please.
2.5 oz Joseph Magnus Bourbon
.75 oz dark amber maple syrup
.75 oz lemon juice
1 egg white
2 sage leaves, more for garnish
Muddle two sage leaves with maple syrup and lemon juice. Add egg white. Dry shake (without ice) until the egg white is emulsified. Add Joseph Magnus Bourbon and top with ice. Shake hard for 10 seconds and strain into a lowball glass filled with new ice. Garnish with remaining sage.
See the full recipe and instructions here.
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