Let the flavours of autumn be your inspiration for these classic cocktails and some delicious spins on the originals.
Elegant, rich and wonderfully surprising, take your time with this sweet take on a classic.
Place the gin, butterscotch schnapps, apple juice and ice in a cocktail shaker. Shake for 1 minute.
Spoon caramel into two chilled 250ml martini glasses. Strain martini through a fine meshed strainer onto the caramel. Garnish with apple to serve.
Sugary drinks aren't your style? Dial things down a (delicious) notch with a blast of bourbon.
Shake all ingredients with ice and strain back into shaker.
Dry shake (without ice) and fine-strain into ice-filled glass.
Garnish with lemon slice and cherry on stick.
The Italians know how to make an aperitif and now you're the one destined for the accolades with this refreshing scarlet version.
Fill two 250ml wine glasses with ice. Top with Aperol, cranberry juice and prosecco and stir to combine.
Serve with cinnamon quill and frozen cranberries.
This brunch favourite really spices things up with vodka, tomato juice and hot sauce.
Roll rather than shake all ingredients with ice and strain into ice-filled glass.
Garnish with celery and olives (optional salt and pepper rim).
The traditional highball gets juiced up with sweet and spicy ingredients.
Divide the ice between two chilled 180ml cup glasses. Add rum and maple syrup and stir to combine. Top with pear juice and ginger beer.
Garnish with a few dashes of bitters, nutmeg and pear wedges to serve.
Rosé is the hero in this take of the famed Spanish punch, while rhubarb provides a delicious tart edge.
Reserve 2 stems of thin rhubarb. Chop remaining rhubarb and place in a medium saucepan with the sugar, lemon juice and 125ml water. Bring to a simmer over medium heat. Cook for 10 minutes or until the rhubarb is tender and syrup thickens. Remove from heat. Strain, discarding the solids (or set aside for your muesli or porridge later) and chill.
Use a veggie peeler to peel the remaining rhubarb into thin ribbons. Place in a heatproof bowl. Pour over boiling water. Drain, and set aside to cool.
Arrange the rhubarb ribbons in a jug. Pour the rhubarb syrup into the jug. Top with Pimm's, rosé wine and apple juice and garnish with apple slices and ice.