Snuggle up and sip on these.

There’s a lot of talk about pumpkin-spice lattes once the conversation about fall really gets going. And as much as I love me a PSL, what I’m really fiending for are hot toddies.

When the weather gets cool and you get a little sniffly and the blankets come out and most people pull out the tea, I’m pulling out the bourbon and the lemon and heating up some water. Hot toddies lull me to sleep like mother’s milk, and nothing makes me happier or cozier.

So what about the other autumn cocktail selections? Summer is all about gin and tonics and mornings are all about bloody marys. Spring is when the floral concoctions come out. So what about fall? How should we get drunk in the fall??

OK, hold your horses. This is how! 

Mulled cider

Of course, YES! This is quintessential fall drinking. Cloves, cinnamon, apple cider. Warm woolen mittens.

Do it like this:


1.25 oz bourbon

Hot apple cider

Pinch of allspice

Cinnamon stick

(Or: I like to get one of those packets that has all of it together.)

Lemon slice


Add bourbon to a mug. Fill mug with hot apple cider and allspice. Garnish with tall cinnamon stick and lemon slice.

Maple Bourbon Old Fashioned

Bourbon is kind of the spirit of the season, so invest in a big bottle of Bulleit or Maker’s Mark (or whatever you like).

Then do this to it:


2 oz bourbon

2 tsp maple syrup

1 tsp water

1 dash bitters

1 orange peel

1 maraschino cherry


Combine maple syrup, water and bitters in a glass, stirring until well blended. Add a few cubes of ice and the orange peel, then pour bourbon on top. Garnish with a cherry and serve.

Organic pumpkin

Kahlua Pumpkin Spice Hot Chocolate

It’s a lot, but bear with us:


1/3 cup Kahlúa Pumpkin Spice Liqueur

4 cups whole milk divided

1/2 cup granulated sugar

1/2 cup unsweetened cocoa powder

Pinch of salt

1 cup pumpkin puree

1 teaspoon pumpkin pie spice


  1. Measure 1/3 cup of Kahlúa and set aside.
  2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling.
  3. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. Turn off and move from heat just before mixture begins to boil (do not let it boil). Immediately whisk in Kahlúa. Pour into glasses and top with optional toppings, if desired. Serve.

(Recipes culled from here.)

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