June 18, 2019 | 65° F

Think beyond pumpkin spice lattes when indulging in fall drinks


It’s that awkward time of the year when Halloween is over but Thanksgiving break still feels light years away. While midterms might be over for now, it’s still the middle of the semester, and school responsibilities are hitting at high speeds. The cold weather is also approaching, along with the seasonal depression that typically comes with it. But fall is still one of the best times of the year, and it’s important to savor it for as long as possible. Because it’s not too hot and not too cold outside, fall is the perfect time to host a party. 

In the summer we have margaritas, sangria and spiked lemonade to cool off, and in the winter we have hot toddies. Fall, on the other hand, is more famous for its PSL (pumpkin spiced lattes) and apple cider. Why not top it off all while taking advantage of the delicious produce that’s perfectly in season? Fall sangria and apple cider Moscow mules are cocktails that incorporate all of the season’s most beloved flavors. 

Fall sangria, while not as well known as the classic red or white sangria enjoyed in the warmer months, is a cocktail that’s spicier than its summer counterpart and features apples and pears that are especially decadent in autumn. Although red wine is more of a favorite in the fall as the temperatures drop, white wine is delicious in this recipe as sangria is still meant to be served a bit chilled. 


  • 3 granny smith apples 
  • 3 fuji apples
  • 3 bartlett pears
  • 750 ml cinnamon whiskey
  • 1.5 liter of white wine. A dry sauvignon blanc or a classic pinot grigio will balance out the sweetness of the fruit and the whiskey. 
  • 2 liters apple cider
  • 1 liter seltzer
  • Cinnamon sticks for garnish 


  • Wash, core and slice apples and pears into chunks.
  • Place chopped apples and pears into a large bowl and pour in the whiskey, letting it sit for at least one hour to ensure that the fruit has absorbed the alcohol. 
  • In a serving vessel, pour in the wine, apple cider and seltzer. Scoop the soaked fruit from the whiskey bowl and add it to the mixture. 
  • Garnish each glass with a cinnamon stick. The cinnamon will not only be a decorative touch, but it also will gradually infuse the sangria as you drink. 

Some people aren’t fans of wine, and party guests might want something with a little more of a kick. Moscow mules are classic cocktails that can easily be reinvented by adding apple cider and other fall flavors to the mix. 


  • 1 apple slice
  • 1 cinnamon stick 
  • 3 oz apple cider
  • 1 can of ginger beer 
  • 1 ice cube 
  • 1 ¼ oz caramel flavored vodka 
  • Copper mugs (optional) 


Add one ice cube to each glass or copper mug. Pour in vodka and apple cider. Top it off with ginger beer and garnish with an apple slice and cinnamon stick.  

Clarissa Gordon

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