This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
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A potent mix of applejack, grenadine, and lemon juice flavored with a dash of Peychaud's bitters.
This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup.
The Eastern Standard's Equinox has become a favorite at the Boston bar—it offers an autumnal twist on the classic sour.
This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite.
This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.
This sweet and spicy cocktail packs a fiery punch but won't overwhelm your tastebuds.
The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint.
The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus.
Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York.
A fruit-filled punch that dates back to 1862.
This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon.
Armagnac plus the honey-sweetness of Drambuie and a splash of dry sherry makes for a boozy but balanced drink, "a great pre or post-dinner tipple," per Lane's recommendation.
A celebration of the original adult milkshake with a cognac and rum foundation.
Advocaat is often called Dutch egg nog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture.
As with any variation on hot buttered rum, this drink is about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail.
This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.