Top 10 cocktail recipes for September 2025
We’re in the transition period where summer serves make way for autumn cocktails, but we’ve found room for both in this month’s roundup of recipes.
Whether you’re clinging to those final days of summer, or eagerly awaiting for the moment it becomes socially okay to dive into autumnal flavours, September is a month that caters to all kinds of cocktails recipes.
Highlights from this month’s roundup include a few brandy-based recipes from Torres, several Spritzes and a hot cocktail from Skrewball, because the idea of ‘feeling cold’ is just around the corner in the Northern Hemisphere.
Read on for the rest of the recipes that you can make from home this month.
After more cocktail-making inspiration? Check out our recipes from July and August.
Watermelon Sugar
This summer serve, based around Familia Torres’ crystal-clear brandy and watermelon, is light, floral and refreshing – the perfect partner for a day by the pool.
Ingredients:
- 50ml Torres Alta Luz
- 60ml Watermelon juice
- 10ml Lemon juice
- 10ml Gomme syrup
Method: In a Highball glass or goblet, combine Torres Alta Luz, watermelon juice, lemon juice, and gomme (sugar) syrup. Add ice, stir, and strain before serving. Garnish with a wedge of watermelon.
Limoncello Spritz
This bright-yellow Spritz looks like sunshine – and tastes like it too.
Ingredients:
- 50ml Limoncè Limoncello
- 50ml Prosecco
- 25ml Soda water
Method: Fill a tall glass with ice. Pour in the Limoncè Limoncello, Prosecco, and soda water, then gently stir. Garnish with a twist of lemon.
Amazonian G&G
If you could imagine drinking the Amazon rainforest as a cocktail, this exotic twist on a Gin and Tonic from Canaïma would be it.
Ingredients:
- 40ml Canaïma Gin
- 150ml Grapefruit soda
- 2 Lime wedges squeezed (Gin and Tonic style)
Method: Add Canaïma Gin to a Highball glass filled with ice, then top with grapefruit soda. Use a bar spoon to gently mix the ingredients together. Garnish with a lime wedge.
Berry Ice
Bursting with ripe berry flavours and a lively citrus kick, this cocktail feels like the last taste of summer in a glass – holding onto sunny days while welcoming the cosy season ahead.
Ingredients:
- 40ml Tatratea 62% Forest Fruit
- 200ml Currant juice
- 15ml Lemon juice
- Ice
Method: Fill the shaker with ice and add Tatratea 62% Forest Fruit, currant juice, and the juice of half a lemon. Mix everything well, and pour into a glass. Garnish with berries or a slice of lemon.
The Cloudy Spritz
Contrary to its name, this herbaceous and orchard-fresh Spritz will most definitely brighten your day.
Ingredients:
- 50ml Cotswolds Dry Gin
- 20ml Elderflower liqueur
- Top with soda water
Method: Mix all ingredients in a Copa glass filled with ice and garnish with an apple slice and a rosemary sprig.
Ginato Pompelmo Negroni
The Negroni is such a popular cocktail that it doesn’t just have its own day, it has its own week (this year between 22 and 28 September). Celebrate accordingly with this recipe, which uses Ginato’s Sicilian pink grapefruit-infused gin.
Ingredients:
- 25ml Ginato Pompelmo Gin
- 25ml Campari
- 25ml Rosso vermouth
- Garnish: Pink grapefruit peel
Method: Pour all ingredients into an ice-filled glass and stir.
Desi Martini
This Martini recipe from Desi Daru should come with a warning: you may never go back to your usual version.
Ingredients:
- 60ml Desi Daru Original vodka
- 15ml Martini Bianco
- 2 Dashes Fee Brothers cardamom bitters
- Orange zest
Method: In a mixing glass, add all ingredients with ice. Stir until the mixing glass is cold. Strain into a cold Martini or Coupette glass. Express the orange zest oil on the surface of the drink. Discard the zest.
Brandy Painkiller
Sorry, Piña Colada… but if you want to make a tiki drink with a bit more class, try this brandy take on a Painkiller.
Ingredients:
- 50ml Torres 10
- 15ml Magdala orange liqueur
- 60ml Pineapple juice
- 15ml Orange juice
- 15ml Coconut syrup
Method: Fill a Highball glass with ice cubes. Add Torres 10, Magdala, pineapple juice, orange juice, and coconut syrup. Stir well and garnish with an orange twist.
Pumpkin Hot Buttered Skrew
A comforting cocktail for autumn’s arrival, and that time of year when pumpkins rule the world…
Ingredients:
- 2 ½ parts Skrewball Peanut Butter Whiskey
- ½ parts Pumpkin spice syrup
- 1 Sugar cube
- 1 Tbsp butter
- 4 Parts hot water
- Star anise
- Cinnamon sugar
Method: Add sugar, butter and hot water to mug and stir until dissolved. Add Skrewball, pumpkin spice syrup, star anise and stir. Sprinkle with cinnamon sugar.
Mr. White’s Garden
A seasonal produce-focused cocktail from chef Marco Pierre White’s London dry gin, which celebrates heirloom tomatoes and their peak in September.
Ingredients:
- 50ml Mr. White’s Gin
- 25ml Homemade heirloom tomato shrub (see recipe below)
- 10ml Dry vermouth
- 5ml Sugar syrup (optional, depending on shrub acidity)
- Garnish: basil leaf
Method for tomato shrub: You need one large heirloom tomato, very ripe, cut into one-inch pieces (you want about two cups – about 360g), 235ml white wine vinegar or Champagne vinegar, 200g granulated sugar, eight basil leaves, and eight black peppercorns. Mix everything together in a bowl and cover it tightly. Let it sit for two to four days, stirring every day to help dissolve the sugar. Once the sugar has dissolved, strain into a sterilised glass or ceramic container, and keep in the fridge for up to two weeks.
Method for the cocktail: Shake all ingredients with ice and fine strain into a chilled coupe glass. Garnish with a basil leaf.
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