15 Festive Fall Mocktail Recipes to Celebrate Autumn

Just as the leaves begin their colorful descent, you'll find yourself craving the perfect autumn beverage to match nature's display. These 15 fall mocktails capture the season's essence, from the warmth of spiced apple cider to the richness of pumpkin pie in a glass. You'll discover how simple ingredients like fresh cinnamon, maple syrup, and seasonal fruits can transform into sophisticated non-alcoholic drinks. Let's explore how you can elevate your next fall gathering with these crafted beverages, starting with a twist on a classic favorite.

Spiced Apple Cider Mule

The Spiced Apple Cider Mule is a non-alcoholic twist on the classic Moscow Mule, perfect for autumn gatherings and holiday celebrations. This warming beverage combines the crisp sweetness of apple cider with the spicy kick of ginger beer, creating a sophisticated mocktail that appeals to all ages.

This seasonal drink incorporates traditional fall spices like cinnamon and nutmeg, which complement the natural flavors of fresh apple cider. The addition of lime juice adds brightness and balances the sweetness, while the ginger beer provides that signature effervescent bite that makes mules so popular.

• 1 cup fresh apple cider
• 4 oz ginger beer
• 1 oz fresh lime juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 apple slice for garnish
• Fresh mint leaves for garnish
• Ice cubes
• Ground cinnamon for rimming
• 1 tablespoon honey for rimming

In a copper mug or serving glass, mix honey with a small amount of ground cinnamon on a shallow plate. Rim the glass by dipping it first in a small amount of honey, then in the cinnamon mixture. Fill the glass with ice cubes, then pour in the apple cider and fresh lime juice. Top with ginger beer and stir gently to combine.

Add the cinnamon stick to the glass, sprinkle with ground nutmeg, and garnish with an apple slice and fresh mint leaves. Serve immediately while the ginger beer is still effervescent.

For the best results, use fresh, unfiltered apple cider rather than apple juice, as it provides a richer flavor and better mouthfeel. The drink can be made up to an hour in advance, but add the ginger beer just before serving to maintain its carbonation. For a stronger ginger flavor, try using a spicier ginger beer brand or add a small amount of freshly grated ginger to the mixture.

Harvest Pumpkin Pie Punch

Harvest Pumpkin Pie Punch is a delightful non-alcoholic beverage that captures the essence of autumn in every sip. This festive mocktail combines the rich, warm flavors of pumpkin pie with the refreshing qualities of a chilled punch, making it perfect for fall gatherings, Halloween parties, or Thanksgiving celebrations.

The magic of this drink lies in its ability to recreate the nostalgic taste of pumpkin pie in liquid form, while maintaining a light and refreshing character. The combination of pumpkin puree, warming spices, and cream creates a smooth base, while sparkling apple cider adds a crisp effervescence that elevates the entire beverage.

Ingredients:

• 2 cups pumpkin puree
• 4 cups apple cider
• 2 cups cream soda
• 1 cup heavy cream
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups sparkling apple cider
• Whipped cream for garnish
• Ground cinnamon for garnish
• Ice cubes

In a large punch bowl, whisk together the pumpkin puree, apple cider, and maple syrup until smooth. Add the pumpkin pie spice and vanilla extract, stirring until well combined. Slowly pour in the heavy cream while continuing to stir, ensuring a smooth consistency throughout the mixture.

Just before serving, add the cream soda and sparkling apple cider to the punch bowl, stirring gently to preserve the carbonation. Fill serving glasses with ice cubes and ladle the punch into each glass. Top with a dollop of whipped cream and a light dusting of ground cinnamon.

For best results, chill all ingredients thoroughly before combining them, and add the carbonated components at the last possible moment to maintain maximum fizz. The punch can be prepared up to 24 hours in advance (without the carbonated ingredients) and stored in the refrigerator. If serving in a punch bowl with ice, consider making an ice ring with apple cider to prevent dilution as the ice melts.

Maple Cinnamon Cream Soda

Maple Cinnamon Cream Soda is a delightful non-alcoholic beverage that captures the essence of autumn in every sip. The combination of rich maple syrup, warming cinnamon, and effervescent club soda creates a sophisticated mocktail that's perfect for fall gatherings and festive occasions.

This homemade cream soda offers a creative twist on the classic vanilla-based version, incorporating seasonal flavors that evoke memories of crisp autumn days and cozy moments. The drink can be prepared individually or scaled up to serve a crowd, making it an excellent choice for both intimate gatherings and larger celebrations.

Ingredients:

• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 8 ounces club soda
• Ice cubes
• Cinnamon stick (for garnish)
• Fresh whipped cream (optional)

In a tall glass, combine maple syrup, ground cinnamon, and vanilla extract. Stir the mixture thoroughly until the cinnamon is well incorporated into the syrup. Fill the glass with ice cubes, then slowly pour in the club soda while gently stirring to combine all ingredients. The carbonation will help mix the flavors while maintaining the effervescence.

For best results, chill the club soda and glasses beforehand to ensure the drink stays cold longer and maintains its carbonation. The maple syrup can be adjusted according to taste preferences, and the cinnamon stick garnish can double as a stirrer. If the drink is too sweet, add more club soda; if not sweet enough, incorporate additional maple syrup.

Caramel Pear Sparkler

The Caramel Pear Sparkler is an elegant autumn mocktail that combines the rich sweetness of caramel with the delicate flavor of fresh pears. This sophisticated drink offers a perfect balance between decadence and refreshment, making it an ideal choice for fall gatherings, Thanksgiving celebrations, or any occasion that calls for a special non-alcoholic beverage.

The beauty of this mocktail lies in its versatility and visual appeal. The golden hues of the caramel syrup swirled with pear nectar create a stunning gradient effect, while the addition of sparkling water provides a festive effervescence that elevates this drink from simple to spectacular.

Ingredients:

• 2 ripe pears, peeled and diced
• 1/4 cup caramel sauce
• 1 cup pear nectar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 cups sparkling water
• Ice cubes
• Caramel sauce for rim garnish
• Fresh pear slices for garnish
• Ground cinnamon for dusting

Begin by preparing the pear puree. Place the diced pears in a blender and process until smooth. Strain through a fine-mesh sieve to remove any pulp, ensuring a silky-smooth consistency. In a mixing bowl, combine the strained pear puree with caramel sauce, pear nectar, lemon juice, and vanilla extract. Stir until the caramel is completely incorporated into the mixture.

To assemble the mocktail, dip the rim of each glass in a shallow plate of caramel sauce, then set aside to let it slightly set. Fill each glass with ice cubes, pour the pear-caramel mixture until the glass is about two-thirds full, and top with chilled sparkling water. Gently stir to combine, garnish with fresh pear slices, and dust with a light sprinkle of ground cinnamon.

For best results, chill all ingredients thoroughly before mixing, as this will help maintain the carbonation of the sparkling water and create a more refreshing drink. The pear-caramel base can be made up to 24 hours in advance and stored in the refrigerator, but add the sparkling water just before serving to preserve the effervescence.

Cranberry Orange Fizz

A refreshing blend of tart cranberry and zesty orange, this alcohol-free Cranberry Orange Fizz brings the perfect combination of fall flavors to any gathering. The vibrant red hue and sparkling finish make it an eye-catching addition to holiday parties, family dinners, or casual get-togethers.

This mocktail strikes an ideal balance between sweet and sour, with fresh cranberries providing a seasonal punch while orange juice adds natural sweetness. The addition of club soda creates a delightful effervescence that makes this drink feel special and sophisticated.

• 1 cup fresh cranberries
• 1 cup water
• 1/2 cup sugar
• 1 cup fresh orange juice
• 2 tablespoons lime juice
• Club soda
• Orange slices for garnish
• Fresh cranberries for garnish
• Ice cubes

Start by making cranberry simple syrup: combine cranberries, water, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until cranberries burst and sugar dissolves completely. Strain the mixture and let it cool to room temperature. This syrup can be made ahead and stored in the refrigerator for up to a week.

To assemble the mocktail, fill tall glasses with ice cubes. In each glass, combine 2 tablespoons of the cranberry simple syrup with 1/4 cup orange juice and 1/2 tablespoon lime juice. Top with club soda and stir gently to combine. Garnish with orange slices and fresh cranberries.

For best results, chill all ingredients before mixing. The cranberry simple syrup can be adjusted to taste – add more for a sweeter drink or less for a tarter version. Fresh-squeezed orange juice will provide the best flavor, but high-quality store-bought juice can be substituted. If the drink is too sweet, add an extra splash of lime juice to balance the flavors.

Ginger Chai Refresher

The Ginger Chai Refresher is a warming yet refreshing mocktail that combines the exotic spices of traditional chai with the zesty kick of fresh ginger. This alcohol-free beverage provides the perfect balance of sweet and spicy notes, making it an ideal choice for autumn gatherings or cozy evenings at home.

This drink draws inspiration from traditional Indian masala chai but transforms it into a chilled celebration of fall flavors. The addition of fresh ginger adds a subtle heat that complements the aromatic spices, while honey provides natural sweetness that ties all the elements together.

Ingredients:

• 2 cups strong black tea
• 1 inch fresh ginger, peeled and grated
• 2 cinnamon sticks
• 4 cardamom pods
• 4 whole cloves
• 1 star anise
• 2 tablespoons honey
• 1 cup unsweetened almond milk
• Ice cubes
• Fresh mint leaves for garnish
• Ground cinnamon for garnish

Brew the black tea and add the grated ginger, cinnamon sticks, cardamom pods, cloves, and star anise. Allow the mixture to steep for 10 minutes, then strain to remove the spices. Stir in the honey while the tea is still warm, ensuring it dissolves completely. Let the spiced tea cool to room temperature.

Once cooled, fill tall glasses with ice cubes. Pour the spiced tea mixture until the glasses are two-thirds full, then top with almond milk. Gently stir to combine. Garnish with fresh mint leaves and a light dusting of ground cinnamon.

For the best results, prepare the spiced tea base in advance and refrigerate it for at least 2 hours before serving. This allows the flavors to fully develop and meld together. If you prefer a stronger ginger flavor, you can increase the amount of fresh ginger or let it steep longer in the tea. The drink can be stored in an airtight container in the refrigerator for up to 3 days, though it's best served fresh over ice.

Autumn Berry Spritzer

Autumn Berry Spritzer embodies the essence of fall with its vibrant mix of seasonal berries and crisp sparkling notes. This alcohol-free beverage combines the tartness of cranberries with the sweetness of blackberries and a hint of aromatic spice, creating a sophisticated mocktail perfect for autumn gatherings.

This refreshing drink offers a beautiful ruby-red hue that captures the colors of falling leaves while providing a healthier alternative to traditional cocktails. The combination of fresh fruit, herbs, and bubbles creates a complex flavor profile that feels both festive and refined.

Ingredients:

• 1 cup fresh cranberries
• 1/2 cup fresh blackberries
• 2 cups cranberry juice (unsweetened)
• 1 cup sparkling water
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 1 cinnamon stick
• Ice cubes
• Fresh blackberries for garnish
• Orange slices for garnish

In a small saucepan, combine cranberries, blackberries, honey, and 1/2 cup of cranberry juice. Simmer over medium heat for about 5 minutes until berries begin to burst and release their juices. Add one sprig of rosemary and the cinnamon stick, then remove from heat and let steep for 10 minutes. Strain the mixture and allow it to cool completely.

To serve, fill tall glasses with ice cubes. Pour equal parts of the cooled berry mixture and remaining cranberry juice into each glass, leaving room for sparkling water. Top with sparkling water and stir gently. Garnish with fresh blackberries, orange slices, and remaining rosemary sprigs.

For the best results, prepare the berry mixture up to 24 hours in advance and store it in the refrigerator, which allows the flavors to develop fully. Avoid adding the sparkling water until just before serving to maintain maximum effervescence. If the mixture is too tart, adjust the sweetness by adding more honey to taste, or if too sweet, balance with a squeeze of fresh lemon juice.

Toasted Marshmallow Hot Chocolate

Toasted marshmallow hot chocolate is the ultimate comfort drink for chilly fall evenings, combining rich chocolate with the nostalgic flavor of perfectly toasted marshmallows. This decadent beverage brings back memories of campfires and s'mores while elevating the classic hot chocolate experience to new heights.

This mocktail version focuses on creating a luxurious drinking experience without alcohol, making it perfect for family gatherings or cozy nights in. The combination of both cocoa powder and chocolate creates a deep, complex chocolate flavor, while the toasted marshmallow adds a caramelized sweetness that perfectly complements the rich base.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tablespoons unsweetened cocoa powder
• 4 ounces dark chocolate, chopped
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 8 large marshmallows
• Chocolate shavings for garnish

In a medium saucepan, combine milk and heavy cream over medium heat. Whisk in cocoa powder until completely dissolved, then add chopped chocolate, brown sugar, vanilla extract, and salt. Continue whisking until the chocolate is fully melted and the mixture is smooth and hot but not boiling. Remove from heat and let stand for 2 minutes.

While the hot chocolate is resting, place marshmallows on a foil-lined baking sheet. Set your oven's broiler to high and place the marshmallows about 6 inches from the heat source. Watch carefully and broil for 30-60 seconds, or until the tops are golden brown and toasted. Alternatively, use a kitchen torch to toast the marshmallows.

For best results, serve the hot chocolate immediately while both the beverage and marshmallows are hot. The milk mixture can be made ahead and reheated, but always toast the marshmallows just before serving to maintain their gooey texture. If the hot chocolate becomes too thick, thin it with a splash of warm milk. Store any leftover hot chocolate base in an airtight container in the refrigerator for up to 3 days.

Fig and Rosemary Sparkler

This elegant and sophisticated mocktail combines the sweet, earthy notes of fresh figs with the aromatic complexity of rosemary. The addition of sparkling water creates a refreshing effervescence that makes this drink perfect for fall gatherings and special occasions.

The Fig and Rosemary Sparkler offers a unique alternative to traditional mocktails, featuring a homemade fig syrup that can be prepared in advance. The combination of herbs and fruit creates a balanced flavor profile that appeals to both casual drinkers and those seeking a more refined non-alcoholic experience.

Ingredients:

• 4 fresh figs, quartered
• 2 sprigs fresh rosemary
• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice
• Sparkling water
• Ice cubes
• Additional fresh figs and rosemary sprigs for garnish

Begin by making the fig-rosemary syrup. Combine water and sugar in a small saucepan over medium heat, stirring until sugar dissolves completely. Add quartered figs and one sprig of rosemary to the mixture. Bring to a gentle simmer and cook for 15 minutes, occasionally pressing the figs with the back of a spoon to release their flavor. Remove from heat, strain the syrup through a fine-mesh strainer, and allow it to cool completely. Stir in the lemon juice.

To assemble the mocktail, fill a tall glass with ice cubes. Pour 2-3 tablespoons of the fig-rosemary syrup into the glass, then top with sparkling water. Gently stir to combine. Garnish with a fresh fig slice and a small sprig of rosemary.

For best results, prepare the syrup at least one day in advance to allow the flavors to fully develop. The syrup can be stored in an airtight container in the refrigerator for up to two weeks. Adjust the amount of syrup used based on personal preference for sweetness, and consider using chilled sparkling water to maintain maximum effervescence in the finished drink.

Butterscotch Apple Thyme Cooler

Butterscotch and apple create a magical autumn pairing that brings warmth and comfort to any gathering. This elegant mocktail combines the rich sweetness of butterscotch with crisp apple cider, while fresh thyme adds an unexpected herbal note that elevates the drink from simple to sophisticated.

This alcohol-free beverage is perfect for fall celebrations, Thanksgiving dinner, or any occasion where you want to serve something special without the spirits. The combination of warm and cool elements creates a layered drinking experience that appeals to both adults and children alike.

• 2 cups apple cider
• 1/4 cup butterscotch sauce
• 4 sprigs fresh thyme
• 1 cup sparkling water
• 1 apple, thinly sliced
• Ice cubes
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• Thyme sprigs for garnish

In a small saucepan, warm the apple cider with 2 sprigs of thyme and honey over medium heat. Once it begins to simmer, remove from heat and let it steep for 5 minutes. Remove the thyme sprigs and stir in the butterscotch sauce until fully incorporated. Allow the mixture to cool completely.

Fill tall glasses with ice cubes and apple slices. Pour the cooled butterscotch-apple mixture until glasses are 2/3 full. Top with sparkling water and gently stir. Garnish with fresh thyme sprigs and a light dusting of ground cinnamon.

For best results, chill the apple cider mixture thoroughly before serving, and add the sparkling water just before presentation to maintain maximum fizz. The butterscotch sauce can be made from scratch or store-bought, but ensure it's at room temperature for easier mixing. If preparing for a party, the apple-butterscotch base can be made up to 24 hours in advance and stored in the refrigerator.

Mulled Cranberry Sangria Mocktail

This alcohol-free version of mulled sangria captures all the warming spices and fruity flavors of the traditional Spanish drink while featuring tart cranberry as the star. Perfect for fall gatherings, this mocktail combines fresh and dried fruits with aromatic mulling spices for a sophisticated non-alcoholic alternative that's both festive and family-friendly.

The key to this mocktail's complex flavor profile lies in the slow-simmering process, which allows the spices to fully infuse into the cranberry juice base. The addition of fresh orange slices and apple chunks not only adds visual appeal but also contributes natural sweetness that balances the tartness of the cranberries.

Ingredients:

• 4 cups cranberry juice
• 2 cups apple cider
• 1 orange, sliced
• 1 apple, chopped
• 1/2 cup fresh cranberries
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise pods
• 1 inch fresh ginger, sliced
• 2 tablespoons honey
• Sparkling water for serving
• Fresh rosemary sprigs for garnish

Combine cranberry juice and apple cider in a large pot over medium heat. Add the orange slices, chopped apple, fresh cranberries, and all spices. Stir in the honey until dissolved. Bring the mixture to a gentle simmer, then reduce heat to low and let it steep for 30 minutes, stirring occasionally. Remove from heat and let cool slightly.

Strain the mixture through a fine-mesh sieve to remove the whole spices and fruit pieces. Serve warm or chilled over ice, topped with a splash of sparkling water. Garnish each glass with fresh fruit slices, cranberries, and a sprig of rosemary.

For the best results, prepare this mocktail at least 2 hours before serving to allow the flavors to fully develop. The base mixture can be stored in the refrigerator for up to 3 days. When reheating, avoid boiling as this can make the juice bitter. For a sweeter version, adjust the honey to taste, and for a more intense spice flavor, let the mixture steep longer during the initial cooking process.

Honey Roasted Peach Tea

This delightful autumn beverage combines the sweetness of honey-roasted peaches with the comforting warmth of freshly brewed tea. The roasting process caramelizes the peaches and intensifies their natural sugars, creating a rich, complex flavor profile that perfectly complements the robust tea base.

The beauty of this mocktail lies in its versatility – it can be served both hot and cold, making it suitable for early fall days when temperatures can fluctuate dramatically. When served chilled, it becomes a refreshing alternative to traditional iced tea, while the hot version provides warmth and comfort on crisp autumn evenings.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1/4 cup honey
• 4 black tea bags
• 4 cups water
• 2 cinnamon sticks
• 1 tablespoon vanilla extract
• Ice (for cold serving)
• Fresh mint leaves for garnish
• Additional honey for serving (optional)

Begin by preheating your oven to 400°F (200°C). Place the halved peaches cut-side up on a baking sheet and drizzle with honey. Roast for 20-25 minutes until the peaches are soft and caramelized, turning golden brown at the edges.

While the peaches are roasting, bring water to a boil and steep the tea bags and cinnamon sticks for 5 minutes, then remove them. Once the peaches have cooled slightly, remove their skins and puree them in a blender until smooth.

Combine the peach puree with the brewed tea and add vanilla extract. For a cold version, refrigerate until chilled and serve over ice. For a hot version, gently reheat the mixture on the stovetop. Garnish with fresh mint leaves and adjust sweetness with additional honey if desired.

For the best results, choose peaches that are ripe but still firm enough to hold their shape during roasting. The tea can be prepared up to 24 hours in advance and stored in the refrigerator. If the drink becomes too thick after refrigeration, simply thin it with additional cold tea or water to reach your desired consistency. Strain the mixture through a fine-mesh sieve for an extra smooth texture.

Blackberry Sage Smash

The Blackberry Sage Smash is a sophisticated non-alcoholic beverage that combines the sweet, tart notes of fresh blackberries with the earthy, aromatic qualities of fresh sage. This elegant mocktail captures the essence of autumn with its deep purple hue and herbaceous undertones, making it perfect for seasonal gatherings and festivities.

Whether served at a fall brunch or as an evening refreshment, this drink offers a complex flavor profile that rivals its alcoholic counterparts. The muddled sage releases essential oils that complement the natural sweetness of blackberries, while fresh lime juice adds brightness and balance to the overall composition.

Ingredients:

• 6-8 fresh blackberries
• 3-4 fresh sage leaves
• 1 oz fresh lime juice
• 1 oz simple syrup
• Club soda
• Ice cubes
• Additional sage leaves and blackberries for garnish

Begin by placing the blackberries and sage leaves in a cocktail shaker or sturdy glass. Using a muddler or the back of a wooden spoon, gently crush the berries and sage together until the berries release their juices and the sage becomes fragrant. Add the fresh lime juice and simple syrup to the muddled mixture.

Fill the shaker with ice and shake vigorously for 10-15 seconds to combine all ingredients thoroughly. Strain the mixture into a rocks glass filled with fresh ice, being careful to catch any large pieces of fruit or herbs. Top with club soda and gently stir to combine. Garnish with fresh sage leaves and a few blackberries.

For best results, use fresh, ripe blackberries as they provide the most flavor and natural sweetness. If blackberries aren't in season, frozen ones can be used but should be thawed completely before muddling. The simple syrup can be adjusted to taste, and for a more complex flavor profile, consider making sage-infused simple syrup by steeping fresh sage leaves in the syrup while it's still hot.

Vanilla Cardamom Latte Cooler

This aromatic and refreshing mocktail combines the warmth of vanilla and cardamom with the rich, smooth notes of coffee in a perfectly chilled autumn beverage. The cardamom adds an exotic touch while complementing the vanilla's sweetness, creating a sophisticated drink that's perfect for fall entertaining.

The beauty of this mocktail lies in its versatility – it can be served as a morning pick-me-up, an afternoon refreshment, or an elegant alcohol-free evening drink. The combination of spices and coffee creates a complex flavor profile that feels both indulgent and refreshing.

Ingredients:

• 2 cups strong cold brew coffee
• 1 cup whole milk
• 1/2 cup vanilla syrup
• 4 cardamom pods, crushed
• 1 vanilla bean, split lengthwise
• Ice cubes
• Whipped cream for garnish
• Ground cardamom for garnish
• Cinnamon stick for garnish

Begin by preparing the spiced vanilla mixture. In a small saucepan, combine the milk, vanilla syrup, crushed cardamom pods, and split vanilla bean. Heat the mixture over medium-low heat until it starts to simmer, then remove from heat and let it steep for 15 minutes. Strain the mixture and refrigerate until completely cold.

To assemble the drink, fill tall glasses with ice cubes. Pour equal parts of the cold brew coffee and the spiced vanilla milk mixture into each glass. Stir gently to combine. Top with a generous dollop of whipped cream, a light dusting of ground cardamom, and garnish with a cinnamon stick.

For best results, use freshly ground cardamom pods rather than pre-ground cardamom, as this will provide a more vibrant flavor. The cold brew coffee can be prepared up to 24 hours in advance, and the spiced vanilla milk mixture can be stored in an airtight container in the refrigerator for up to 3 days. For a dairy-free version, substitute the whole milk with oat milk or almond milk, which both complement the cardamom and vanilla flavors beautifully.

Maple Bourbon Vanilla Mocktail

A maple bourbon vanilla mocktail combines the warmth of autumn flavors with the sophistication of a craft cocktail, minus the alcohol. This beverage captures the essence of traditional bourbon drinks through the use of maple syrup, vanilla, and carefully selected spices that mirror the complex notes found in aged spirits.

The key to creating this convincing mocktail lies in the layering of flavors and the balance between sweet and bitter elements. When properly crafted, this drink offers the same satisfying experience as its alcoholic counterpart, making it perfect for designated drivers, non-drinkers, or anyone looking to enjoy the fall season without spirits.

Ingredients:

• 2 oz bourbon-flavored extract (non-alcoholic)
• 1 oz pure maple syrup
• 1/2 oz vanilla extract
• 2 dashes aromatic bitters (non-alcoholic)
• 1 large orange peel
• 1 cinnamon stick
• Ice cubes
• Club soda
• Star anise for garnish (optional)

Fill a mixing glass with ice and add the bourbon extract, maple syrup, vanilla extract, and bitters. Stir continuously for 30 seconds to properly chill and combine all ingredients. Express the orange peel over the mixture by twisting it to release the oils, then drop it into the mixing glass along with the cinnamon stick.

Strain the mixture into a rocks glass filled with fresh ice. Top with a splash of club soda for effervescence, and gently stir once more to incorporate. Garnish with the star anise if desired, and serve immediately while the drink is properly chilled.

For the best results, ensure all ingredients are properly chilled before mixing, and use high-quality maple syrup rather than artificial alternatives. The bourbon extract can be found in specialty stores or online, but if unavailable, a combination of vanilla, almond, and oak extracts can create a similar flavor profile. Store any leftover mixture (without club soda) in an airtight container in the refrigerator for up to one week.