Four Roses Fall Cocktails

With the official start of fall just around the corner, we thought there’d be no better way to celebrate than with a few fall-inspired Four Roses cocktails. We’ve combined the perfect ingredients to handcraft a mellow moment this month.

If you craft one of these, or your own Four Roses fall cocktail recipe, please share on Facebook, Twitter or Instagram with the hashtag #HandcraftTheMoment so we can check it out!

Four Roses Cider

• 2 parts apple cider
• 1 part Four Roses Bourbon
• 5-7 cinnamon sticks

Place all ingredients in a crock pot on low for 2.5 hours. Serve in a mug with cinnamon stick for garnish.

Check it out on our website and download the recipe here.

Commonwealth Punch

• 1 cup Four Roses Bourbon
• 7 lemons (6 for punch, 1 for garnish)
• 1 cup granulated sugar
• 4 cups water
• 8 chai tea bags
• 1 can (12 oz) ginger beer
• Assorted cinnamon sticks, cloves, star anise, allspice for garnish

Peel six lemons and set aside. Put lemon peels and sugar in a bowl, crush peels into sugar. Allow to sit for 1 hour. Juice the lemons and strain juice to remove pulp. Brew eight chai tea bags in four cups water. Discard bags after use. Dissolve sugar and lemon peel mixture in chai tea while warm. Remove peels and discard. Add one cup Bourbon and juice from lemons. Chill in refrigerator. Before serving, add one can ginger beer. Garnish with lemon wheels and assorted spices floating in punch.

Autumn Leaves

• 1.25 oz Four Roses Single Barrel
• .25 oz Carpano Antica^®
• .5 oz Ramazzotti Amaro^®
• 1 dash Angostura^® bitters
• Light lemon oil for garnish

Add all ingredients to a mixing glass and stir. Pour into a double old fashioned glass over fresh ice. Garnish with light lemon oil and discard the peel.

Recipe courtesy of Susie Hoyt.