Nine Autumnal Cocktails to Sip in Miami This Fall

Named after Italian Renaissance painter Jacopo Robusti, best known as Tintoretto, this drink is made with Atian gin. Robusti’s large-scale canvas creations always told a story, mainly depicting biblical scenes – Dōma in Wynwood follows a similar philosophy, honoring the story behind its dishes and cocktails. This cocktail’s story celebrates the handcrafted South African gin infused with botanicals sourced from the country’s biodiverse Cape Floral Region. It’s combined with prosecco, fresh lime juice, and house made mint syrup for a blend of fruity, tangy, and refreshing flavors. The secret ingredient? Fresh pomegranate juice gives the cocktail the deep, rich fall flavors and its autumn-inspired hue.

“While we may be in Miami,” says Eating House’s chef Giorgio Rapicavoli, “everyone still loves to enjoy comfort foods and drinks with the welcome of fall.” Case in point, this playful cocktail reimagines the restaurant’s beloved dirt cup dessert as a drink. Using Frangelico and Crème de Cacao, the traditional old fashioned is infused with sweetness, a subtle nuttiness, and a nuanced complexity that complements the rich, warm, vanilla notes of the Angel’s Envoy bourbon. Known for effortlessly blending Italian and Latin flavors into its dishes, it’s no wonder Eating House knows how to transform a sweet treat into a decadent, well-balanced drink.

Being a coastal Mediterranean restaurant on Miami Beach doesn’t deter The Drexel from celebrating fall. The beach’s fall certainly is a little warmer and more humid. Still, the restaurant is honoring the season with its Turkish Delight cocktail that blends the warmth of allspice, anise, clove, coffee, and cardamon, which Americans associate with fall but are also found in the Balkan region of the Mediterranean. It’s a sip that can be enjoyed as a spicy aperitif or warming digestif.

This take on the classic 20^th century cocktail is made with vodka infused with cacao nibs, dark chocolate and cacao butter to truly bring out all the warm, rich fall flavors. It also includes a sugar snap and apple stock, which combines sugar snaps, freshly pressed apple juice, sansho pepper, and a few secret spices, to enhance its flavor and texture. Meanwhile, a non-alcoholic counterpart uses a foundation of Seedlip Garden 108, a botanical 0% ABV spirit.

For bar manager Gabriel Morales, the fall is a season of warmth, richness, and comfort in cocktails: “This time of year is about incorporating flavors that evoke nostalgia, with ingredients like spices, rich spirits, and elements that mirror the colors and feel of the season — deep, earthy tones and flavors that are both cozy and inviting,” he says.

If you want an OG cocktail that has stood the test of time, Belmondo is it. It’s been on the Dirty French New York menu for a decade, and when Dirty French found a home in Miami, it was excited to reintroduce its tequila sour-style cocktail. For Nathan O’Neill, Head of Bars at Major Food Group, a love of autumnal fruits made it a natural fit. “[Fall] is my favorite time of year,” he says. “I associate it with warm spices like cinnamon and nutmeg and the best seasonal fruits America offers, such as apples and pears.”

The Belmondo is mixed with pear eau de vie called Schladerer Pear brandy, made from sun-ripened Williams pears from the Alpine valleys. Its subtle spice and pear notes further enhance the honey and ginger flavors and makes for an ideal sip for anyone who loves (spicy) margaritas or Moscow mule-style cocktails.

At Adrienne’s on West Palm Beach, bold flavors and nuanced notes of bittersweetness, rich coffee, citrus, and herbs with floral undertones will captivate your palate with its Espresso Negroni. Served on draft, it’s a cocktail that’s equal parts refreshing and comforting. It is a twist on a classic made with Tinkerman’s citrus gin, which brings in the zesty notes, Lo-Fi vermouth for its herbal and floral notes, an espresso cordial, and, of course, Campari, which provides backbone with its beloved bittersweetness.

This pear-fect martini (sorry) is a botanical blend of spiced pear, ginger, vodka, thyme, and everyone’s favorite fall sip – apple cider. The family-owned Mediterranean restaurant prides itself on sourcing only the best quality ingredients. Hence, it’s no surprise its spiced pear syrup is made in-house, and then it’s infused with ginger to give it its aromatic notes.

For George Mansour, Motek’s Beverage Director, it’s a fall cocktail grounded in both Miami and the Med. “It was created from memories of the cold air and the leaves falling but also the feeling of heat and sun from Miami,” he says. “Cider and spice are special to us because it introduces Middle Eastern flavors with an American twist.”

This cocktail’s rich, warm flavors evoke that quintessential essence of fall and pair naturally with YAYA’s Mediterranean fare and expansive water views. The sweet, creamy pumpkin purée notes balance the Bulleit rye’s boldness. Meanwhile, fresh orange juice adds brightness, while the cinnamon and allspice deliver the classic fall spices we all love. A touch of maple syrup imbues natural sweetness, and it’s rounded out by the star anise’s aromatic, licorice-like hints.

“The start of fall is a time for gathering, reflection, and indulging in the rich, comforting flavors the season offers,” says Chelsey Caldabaugh, Yaya’s Beverage Director. “’Fall From Hydra’ captures that feeling of warmth and coziness, making it a perfect companion for crisp evenings and seasonal celebrations.”

At this coastal restaurant in West Palm Beach, the sea inspires both its dishes and drinks. This cocktail is made with Falernum, a Caribbean-spiced cordial. The bar team makes it in-house with a heavy hand of clove and toasted almonds for a rich fall flavor. It’s mixed with Bulleit rye, Old Forester 86 bourbon, ginger, angostura bitters, and cardamon bitters and served with a cinnamon stick to tie in all the flavors.