Autumn Cocktails


As the nights draw in it’s time to explore some autumnal gin cocktails. In the recipes below we take advantage of some of this season’s fresh produce, using comforting spices to bring warmth, and offering indulgence through the use of cream and chocolate. Each cocktail has been developed in-house to work perfectly with Cooper King Dry Gin. Enjoy.


Red Root Fizz

A deliciously autumnal drink to celebrate the beetroot season.

  • 50ml Cooper King Dry Gin

  • 25ml fresh beetroot juice

  • 12.5ml fresh grapefruit juice

  • 12.5ml sugar syrup

  • 3 sprigs fresh rosemary

  • Ginger beer

Reserve one sprig of rosemary for garnish and add the rest of the ingredients to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Strain into a chilled rocks glass, add one large ice cube and top off with ginger beer. Garnish with the reserved sprig of rosemary.

Note: Use beetroot juice from a carton if you don’t have access to a juicer. A quarter of a grapefruit yields approximately 12.5ml juice.

Spiced Apple Martini

Fresh juice from this year’s apple harvest pairs beautifully with warming spices.

  • 50ml Cooper King Dry Gin

  • 50ml fresh apple juice

  • 12.5ml vanilla syrup

  • 4 drops Ms. Better’s Chocolate Bitters (optional)

  • 1/2 cinnamon stick

  • 1 whole star anise

Add gin, apple juice, vanilla syrup, bitters and 1/2 a cinnamon stick to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Double strain into a chilled martini glass. Garnish with a whole star anise.

Note: This cocktail can be served hot or cold. For the hot version, simply treat as you would mulled wine, and gently warm on the hob. Cloudy apple juice from a carton is a good substitute if you don’t have a bountiful supply of apples to hand. If you want to add a spicy cocoa note to the cocktail, we recommend sourcing some chocolate bitters.



Autumn Alexander

A rich and warming take on the classic Alexander cocktail, perfect for bonfire night.

  • 25ml Cooper King Dry Gin

  • 25ml chocolate liqueur

  • 12.5ml vanilla syrup

  • 12.5ml Artemis Cold Brew Coffee Concentrate

  • 10ml sugar syrup

  • 12.5ml single cream

  • Toasted marshmallow

Add all the ingredients - except the cream and marshmallow - to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Strain into a chilled martini glass. Carefully pour the cream over the back of a bar spoon to layer on top. Garnish with the toasted marshmallow.

Note: This drink can be made the more traditional way by combining the cream with the other ingredients in the cocktail shaker, instead of layering over the top as shown here. 12.5ml of fresh espresso coffee can be used in place of the concentrate, though be sure to add more ice to the shaker.