This Autumn Leaves cocktail is everything I love about seasonal mixology: elegant enough to entertain, but approachable enough to mix up on a cozy weeknight at home. There’s something about fall that just begs for a sophisticated drink! This autumn leaves cocktail recipe is one of my seasonal go-tos—it’s rich, layered, elegant, and easy to make.
The secret ingredient here is the flavor pairings: French Calvados meets Italian Cynar, and a homemade maple honey syrup ties it all together. The result is a drink that feels like fall in a glass: every sip is warm, woodsy, and just sweet enough. Haven’t heard of Calvados or Cynar? Don’t worry—we’ll get into that right away!
What kind of alcohol is Calvados?
Calvados is a traditional French apple brandy that comes exclusively from Normandy. Like Cognac or Champagne, it has a protected designation, meaning it can only be called “Calvados” if it’s produced in its home region. Calvados brandy is distilled from fermented apple cider, giving it a slightly earthy note underneath its fruit-forward profile. That depth makes it a wonderful spirit for fall and holiday cocktails.
Not Just Apples: Calvados can be made with pears, too!
In the Domfront region of France, there’s another kind of Calvados, called Calvados Domfrontais. Like classic Calvados, Calvados Domfrontais is a type of French brandy from Normandy—except this one is defined by its high pear content. The clay and limestone soil of the Domfront is particularly suited to growing pears, because pear trees have long, strong roots. Pear Calvados is legally required to contain at least 30% pears for the Domfrontais classification, and some brands use much higher percentages of pear. The end result is light-colored brandy with a distinctly fruity flavor. Definitely worth a try!
What is the difference between calvados and cognac?
Calvados and Cognac are both types of brandy, but they’re made from different bases. Cognac is distilled from white wine, while Calvados is distilled from apples and sometimes pears.
The flavor of cognac is mostly influenced by the fruit that’s used to make it: grapes. Cognac is distilled from wine that was made using specific varieties of grapes with light, delicate, acidic flavor profiles. The flavors of the finished cognac can be really diverse, ranging from fruity and floral to oaky and spicy (it is aged in oak barrels, after all)!
Calvados, on the other hand, offers a crisp, cider-like profile that pairs beautifully with seasonal flavors like maple, cinnamon, and honey.
What is Cynar?
Cynar (pronounced “chee-nar”) is a bitter, herbaceous type of amaro from Italy. “Cynar” refers to thistles and artichokes, and the most distinctive ingredient in this liqueur is artichoke leaves. But don’t worry—it doesn’t taste like artichokes! Cynar’s complex notes of caramel, spice, and earthiness come from a blend of 12 other herbs and plants in addition to the artichoke. Cynar, as an alcohol ingredient, adds balance and complexity to cocktails, especially those with sweeter ingredients like maple syrup or honey.
What can be used as substitutions for the garnish?
I usually garnish my autumn leaves cocktail glass with a twist of lemon peel or an apple slice to highlight the Calvados. If you’d like to switch it up, there are lots of yummy options you can try! Here are a few of my favorites.
- A cinnamon stick for extra warmth
- A dried orange wheel for a festive look
- A sprig of fresh rosemary for an aromatic, woodsy vibe
- A sparkling sugar rosemary sprig or two
- A grilled grapefruit wedge
- A few candied citrus slices
More Cocktail Recipes to Enjoy this Season
Autumn Leaves Cocktail Recipe with Calvados and Cynar
Mix up a warming autumn leaves cocktail this weekend—it’s perfect for entertaining guests or sharing with your partner on a cozy night in. Made with Cynar and Calvados for a rich, irresistible autumn sipper. Yum!
Ingredients
Instructions
- I recommend using a coupe glass for this cocktail. Whether you choose a coupe or another glass, place it in the freezer to chill for 15 minutes.
- Add the Calvados, Cynar, lemon juice, honey syrup, maple and bitters to a mixing glass or pitcher filled with ice.
- Stir until well-chilled, then strain into your chilled glass.
- Take a thin slice of orange peel (no fruit attached—peel only!), roll it between your fingers, and squeeze over the top of the glass to express its oils. Drop the peel into the drink for garnish. Serve immediately. Cheers!
