As autumn enters this dreadful year of COVID-19, we’re all mourning the fun that could have been. From fall festivals to costume parties, most seasonal activities have been postponed to some other year when the global pandemic is over. But staying in and avoiding crowds doesn’t have to be the end of all the fall fun. Enter: a great DIY cocktail, and cozying up at home suddenly doesn’t seem like such a dismal option.

These four autumnal recipes are simple enough to try even if you’ve never played bartender before, so there’s really no excuse not to treat yourself. Try the classic, no-effort Drunken Pumpkin when you feel like watching every Halloween movie on Netflix or warm up a Fireside Cider to disappear under a giant blanket with your favorite book. Whatever cozy vibes you choose, these drinks will make the perfect pairing.

The Drunken Pumpkin

Photo by Carmen Russo.

Remember when bars were a thing and you could order a beer and a shot special? This simple pumpkin and vanilla combo will make you question why you ever wanted Miller High Life and whiskey, plus it will elevate your favorite seasonal pumpkin brew to a whole new level of creamy goodness. This drink comes together in the 30 seconds it takes to pour a beer into a glass, but the cinnamon sugar rim makes it look (and taste!) extra special.

Ingredients

• 1 pint pumpkin beer
• 2 oz. vanilla vodka
• Cinnamon sugar

Preparation

Wet the rim of a pint glass with water and then roll in cinnamon sugar. Tilt the glass at an angle and pour in the beer. To avoid a glass full of foam, keep the pour slow and steady until the glass is just about full. Add the vanilla vodka and then top with any remaining beer.

Cocoa Toasty

Photo by Carmen Russo.

If you haven’t tried peanut butter whiskey yet, this is the way to do it. The subtle peanut butter flavor makes the whiskey taste smoother and richer, and it melts right into the hot chocolate. This warm drink will satisfy that Halloween craving for a party-size bag of individually wrapped Reese’s peanut butter cups.

Ingredients

• 1 packet hot cocoa mix
• 2 oz. peanut butter whiskey
• 3 jumbo marshmallows

Preparation

Make the hot cocoa according to package instructions. While heating the water or milk for your cocoa, lightly toast marshmallows over the stove or with a kitchen lighter. Pour cocoa into a mug and add peanut butter whiskey. Top with toasted marshmallows.

Fireside Cider

Photo by Carmen Russo.

Who needs a fireplace when you can have a mulled cider instead? The warmth of cinnamon, nutmeg, cloves, and allspice in the apple cider complement the robust notes of molasses, brown sugar, and vanilla in black rum. The pairing will warm you up from the inside out even on the chilliest fall evening.

Tip: For deeper flavors in the cider, warm ahead of time and let sit before reheating.

Ingredients

• 2 ½ cups apple cider
• 3 cinnamon sticks
• 2 whole nutmegs
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 tbsp. vanilla extract
• 2 oz. black spiced rum

Preparation

Wrap cinnamon sticks, nutmegs, cloves, and allspice in a piece of cheesecloth and tie with kitchen twine. Pour cider into a pot, add the spice packet, and warm over medium heat until steaming, about 8-10 minutes. Stir in vanilla extract. Pour warm cider into a mug and add black spiced rum.

Spiced Pear and Vanilla Bean Float

Photo by Carmen Russo.

This decadent dessert drink is a deconstructed version of an actual spiced pear dessert, so you know it’s going to be good. The first time I made pears baked in puff pastry, I topped it with vanilla ice cream and washed it all down with a neat glass of nice bourbon. The pairing was so perfect that I couldn’t resist experimenting with a cocktail recipe that gave me all the indulgence without the baking. The final product involves one make-ahead step, but it’s totally worth it. The spiced pear simple syrup only takes a few minutes, but it has to cool completely before using it in the cocktail.

Tip: Don’t remove the pear and cinnamon from the syrup until you’re ready to use it. Allowing the aromatics to sit in the syrup as it cools will deepen the flavor.

Ingredients

• 1 cup water
• 1 cup brown sugar
• 1 large pear, cut into small chunks
• 3 cinnamon sticks
• 3 oz. Prosecco
• 2 scoops vanilla bean ice cream
• 2 oz. bourbon
• 1 ½ tbsp. spiced pear simple syrup
• Freshly grated nutmeg

Step 1

Combine water, sugar, pear, and cinnamon in a small saucepan. Bring to a boil and stir until sugar is dissolved. Let cool completely. Use a slotted spoon to remove the pear and cinnamon. (But don’t get rid of the pear chunks — they taste like fruit candy!)

Step 2

Pour 2 oz. of Prosecco into a tall glass. Add two scoops of ice cream, then add bourbon and the spiced pear simple syrup. Top with remaining Prosecco and garnish with nutmeg.