As the air turns crisp and party invitations start pinging in every WhatsApp group, our social calendars—and our bar cabinets—are gearing up for their busiest spell. Whether you’re squeezing friends into your tiny city flat for a Friday night catch-up, hosting a post-work girls-only soirée, or simply embracing the art of self-care with something fabulous in hand, your seasonal drinks menu deserves more than just a passable Pinot or supermarket fizz.
This is your chance to level up. Think deep, warming flavours, decadent twists on classics, and a sense of theatre in the glass—plus, a little Moët magic never hurts. Autumn and winter are made for moodier tipples; with night’s drawing in and temperatures dropping, we’re all about drinks that look as good on your Reels as they taste IRL. From sultry Negronis tinged with sloe to a Champagne cocktail that feels straight off the red carpet, here are five ultra-chic cocktails guaranteed to bring the wow factor, whatever your vibe.
Bonus - all these recipes are simple enough to shake up in a small kitchen, and stylish enough to elevate any party, from low-key lounging to a sequinned extravaganza. Because let’s face it, when it comes to winter cocktails, we want drinks that look as good as our outfits.
Festive French 75 à la Moët
A refined Champagne cocktail with citrus lift. It’s bright and classic with bubbles; the Moët Nectar Impérial adding a premium sparkle with its distinguishable fruitiness.
Ingredients (per glass)
30 ml London dry gin
15 ml freshly squeezed lemon juice
10 ml simple syrup (1:1)
60–75 ml Moët & Chandon Nectar Impérial
Lemon twist or edible flower to garnish
Method
Chill a flute. In a shaker, combine gin, lemon juice, simple syrup, plus ice. Shake lightly. Strain into the flute and top slowly with Moët. Give a gentle stir or swirl, then garnish with a twist or bloom.
Spiced Pear & Honey Whisky Sour
A twist on the classic whisky sour, perfect for autumn evenings.
Ingredients
50 ml good-quality whisky (e.g. bourbon or rye)
25 ml freshly squeezed lemon juice
20 ml honey syrup (1:1 honey and warm water)
15 ml pear purée or pear nectar
1 dash Angostura bitters
Pear slice or cinnamon stick to garnish
Method
Chill a rocks or coupe glass.
Combine whisky, lemon juice, honey syrup, pear purée, and bitters in a cocktail shaker with ice.
Shake vigorously, then strain into your glass (over fresh ice, if using a rocks glass).
Garnish with a thin slice of pear or a cinnamon stick.
Why it works: The honey and pear introduce mellow autumnal notes; bitters and lemon bring balance, while the whisky keeps it grounded.
Fig, Rosemary & Dark Chocolate Negroni
Take the Negroni into richer territory for late evenings.
Ingredients
25 ml gin
25 ml Campari
25 ml sweet red vermouth
10 ml fig liqueur or a reduced fig syrup
Small sprig of fresh rosemary
Grated dark chocolate (for garnish)
Method
In a mixing glass filled with ice, combine gin, Campari, vermouth, and fig liqueur.
Stir gently until well chilled and diluted (~20–30 seconds).
Strain into a rock glass over a large ice cube.
Slap the rosemary sprig lightly between your palms (to awaken aromas) and use as a garnish.
Grate a little dark chocolate over the top (or serve on the side).
Why it works: The fig deepens the bitterness; the chocolate garnish adds decadence; and rosemary brings aromatic warmth.
Mulled Apple & Cider Punch
A crowd-pleasing, non-shaky punch you can batch make. It’s comforting and aromatic—a nostalgic sip for fireside chats or pre-dinner sipping.
Ingredients (serves ~6–8)
1.5 L apple cider (unfiltered, unsweetened if possible)
300 ml apple brandy or calvados (or dark rum, optional)
2 cinnamon sticks
4 star anise
4 whole cloves
1 orange, sliced
1 apple, sliced
Zest of 1 lemon
Sugar or honey to taste (if cider is dry)
Method
In a large saucepan, gently heat cider (don’t boil). Add spices (cinnamon, star anise, cloves), orange + apple slices, and lemon zest. Let it infuse on low heat for 15–20 minutes, stirring. Remove from heat, taste and sweeten if needed, then stir in the brandy/rum (if using). Strain into a punch bowl or serving vessel. Serve warm in heatproof glasses. Garnish with extra slices of apple/orange or a cinnamon stick.
Black Velvet Royale
A luxe twist on the classic Black Velvet (stout + bubbles) for winter soirées. The dark beer gives a velvety depth; the champagne brings brightness and elegance. It’s dramatic, simple, and perfect for winter.
Ingredients
100 ml chilled Moët & Chandon Brut (or your preferred champagne)
100 ml stout or porter (well chilled)
Method
In a champagne flute, pour the Moët first, about halfway. Slowly layer the stout over the back of a spoon so it floats gently atop (or pour gently down the side). Serve immediately—the visual layering is part of the effect.
Cranberry & Pomegranate Champagne Punch
A fruity, festive batch drink that’s perfect for holiday dinners. It’s festive, red-toned, and crowd-friendly. You get the sparkle + seasonal fruit note in one hit.
Ingredients (serves ~8–10)
500 ml cranberry juice (preferably low-sugar)
300 ml pomegranate juice
150 ml Cointreau or triple sec
1 lemon, juice and slices
1 orange, sliced
1 bottle Moët & Chandon Brut (or ~750 ml sparkling)
Fresh cranberries & pomegranate arils to garnish
Method
In a punch bowl or large pitcher, combine cranberry juice, pomegranate juice, Cointreau, lemon juice, and citrus slices. Chill thoroughly (or refrigerate a few hours ahead). Just before serving, stir in the chilled Moët. Ladle into glasses, making sure each gets fruit garnish.
Festive Margarita
It’s not only a summer drink! Tweak the classic with wintery spices. Use a coupe glass or Margarita tumbler rimmed with crystallised cinnamon sugar, the pale pink drink inside studded with a floating cranberry or two, and maybe a sprig of rosemary for extra drama.
Ingredients
40ml tequila
20ml Cointreau
20ml lime juice
15ml cranberry juice
Pinch of cinnamon
Sugar & cinnamon mix, for rimming the glass
Lime wheel and cranberries, to garnish
Method
Moisten the rim of your glass and dip into the sugar & cinnamon mix. In a shaker, combine tequila, Cointreau, lime juice, cranberry juice and cinnamon with ice. Shake well and strain into the prepared glass. Garnish with a lime wheel and a few cranberries.
Pear & Ginger Spritz
The autumnal aperitivo—uber-refreshing but totally seasonal. Picture a large wine glass filled with golden bubbles and thin slices of fresh pear, with a couple of glistening cubes of ice and a strip of ginger root or rosemary sprig peeking out. Background: a scatter of golden leaves or a soft blanket.
Ingredients
35ml pear vodka (or 25ml vodka + 10ml pear juice)
15ml ginger liqueur
Sparkling water (to top)
Slices of fresh pear, to garnish
Method
Fill a large wine glass with ice. Add pear vodka and ginger liqueur. Top with sparkling water to your liking. Garnish with thin slices of fresh pear.
Boozy Spiced Hot Chocolate
It’s basically pudding in a mug—the ultimate comeback-from-the-cold drink. Think a generous ceramic mug (bonus points for something leopard-print or jewel-toned), whipped cream piled high, dusted with cinnamon and chocolate shavings—maybe an extra-long cinnamon stick poking out and a chunky knit blanket in the background.
Ingredients
200ml milk
30g good-quality dark chocolate, chopped
25ml dark rum or Irish cream
Pinch each of cinnamon & nutmeg
Whipped cream & chocolate shavings, to garnish
Method
In a small saucepan, gently heat the milk and dark chocolate until melted and smooth, stirring frequently.
Add cinnamon and nutmeg, and stir to combine. Pour the hot chocolate into a mug and add the rum or Irish cream. Top with whipped cream and chocolate shavings. Serve immediately.
Georgia Aspinall is an award-winning journalist and acting assistant editor at Grazia UK, previously senior editor. As well as co-ordinating news and features for both digital and print, she is responsible for Grazia's campaigning efforts. Georgia has a vast knowledge of digital journalism and SEO best practice, covering women's interest stories across politics, health, dating, travel and pop culture.