As the chilly and bright days of October unfold, the image of apples and all the pleasantly spiced concoctions they can inspire suddenly spring to mind. We're in the thick of the apple season, which typically lasts from August to early November. Seasoned apple aficionados recognize the worth of this period, for good reason. Divinely delicious apples aren't just packed with nutrients, they're incredibly versatile ingredients for diverse recipes. Imagine turning your ordinary cocktail into an autumn wonderland, all through the magic of apples.

To quadruple your enjoyment of the harvest season, we have prepared a collection of cocktail recipes that brim with the flavors of apple. These aren't the rich, heavy kind you might reserve for the heart of winter. These recipes incorporate sparkling hard cider, tequila, and floral apple brandy resulting in highballs and spritzes. Notably, there's a lot of variety to these apple cocktails.

Let's start with an Appletini variant that springs to life with Calvados apple brandy. Or how about a bubbling variant of a French 75, using dry sparkling cider? Have you ever had a Hot Buttered Rum with a dash of pumpkin pie spice? There's a lot of diversity to these apple cocktails – there's certainly one that you'll find "a-peeling."

The French 75 variation buzzes with effervescence, yet remains tangy and somewhat sweet. The usual components of a French 75 – gin, lemon juice, and simple syrup – lay a balanced foundation to blend majestically with the sparkly cider. The gin's botanical undertones enhance the orchard-fruit cider notes, while the fresh lemon juice adds a vibrant touch.

The Jack Rose, a 19th-century cocktail popular among prestigious writers at its time, is a unique combination of applejack - a type of American apple brandy - lemon juice, and grenadine. Unlike other sour cocktails, this one forgoes simple syrup for grenadine, creating a delectable fruity and tart flavor.

Bourbon lovers would enjoy a highball featuring a mix of bourbon, manzanilla sherry, ginger syrup, dry sparkling hard cider, and club soda. This iteration balances warming ginger, nutty notes, sweet and tart flavors, buoyed by orchard-fruit notes from the dry sparkling cider. The bourbon and sherry blend concocts a warm caramel and nutty aroma, and a robust ginger kick from the ginger syrup.

For something simpler, a combination of tequila, Cointreau, freshly squeezed lime juice, and apple cider makes for a festive fall Margarita. Complete with a cinnamon-sugar rim, cinnamon sticks, and fresh apple slices, it's a stalwart of the fall cocktail menu.

A more adventurous option is the Newark, a drink created by Jim Meehan and John Deragon in 2007 for the famed PDT cocktail bar in New York City. Here, overproof apple brandy replaces rye whiskey, sweet replaces dry vermouth, and bitter Fernet-Branca replaces the French aperitif Amer Picon, creating a robust, boozy, botanical treat.

Hard apple cider enthusiasts can try out an apple brandy sangria that swaps wine for the cider. Apple brandy, apple juice, and freshly squeezed lemon juice blend into a cocktail that can serve up to four people. Choose your preferred cider, whether you want a dryer rosé or a more bittersweet pear cider.

Lastly, amp up the autumnal vibes with a Hot Toddy variation featuring apple brandy infusion. Honey, lemon juice, warm water, and spices brew together for a warm, boozy delight ideal for chilly weather.