As the sun starts setting earlier and a crispness fills the air, our tastebuds desire something different. We replace suntan lotions with sweaters and swap tropical tequila cocktails for more vibrant, deeper fall cocktails. As The Leaves Change is the perfect embodiment of Fall. Not only does this honey and ginger cocktail look like falling foliage, but it also tastes like an idyllic autumn afternoon. A spritz of fresh lemon brightens this autumn mix of Azuñia Reposado organic tequila, persimmon liqueur, and ginger syrup. We suggest cuddling up with your favorite friend and mixing up a drink or two to welcome the new season.

The Nod to Donn Beach is our tequila twist on the favorite tiki drink, the Zombie cocktail, invented in the 1930s by Mr. Beach. Ernest Raymond Beaumont-Gantt, who later changed his name to Donn Beach, is undoubtedly the founding father of the American tiki bar, known for serving rum punch at his Polynesian-style restaurant. In the early 1930s, he opened the “it” spot in Hollywood, Donn The Beachcomber. Donn’s was THE place to be to see Marlene Dietrich, Howard Hughes, Greta Garbo, and Charlie Chaplin drinking Navy Grog or Zombie Punch, a mix of juices and (a lot of) rum blended with ice and served with mint sprigs and an umbrella. Rumor has it that Mr. Beach that mixed the first Mai Tai at Donn’s. We aren’t ones to let rum have all the fun, so we concocted our tequila Zombie cocktail. The Nod to Donn Beach is ideal for the tiki drinks lover in all of us.

Our friends at Trial and True said it perfectly about their “drinkspiration” for this beautiful cocktail. “We don’t have any rose-colored glasses, but we did find a pretty color rose in the garden to inspire a new drink: a Cynar Margarita”. This blush rose-hued drink is a delicate balance of flavors. Mixing Azuñia Blanco organic tequila, Cynar and orange bitters, Ancho Reyes Chili Liqueur, and muddled sugar cubes and lime juice. It’s a wonderfully smooth cocktail that will have you seeing the world a little rosier with just one sip.

Comprised of whiskey, sweet vermouth, and bitters, and garnished with a brandied cherry, the traditional Manhattan got its name from the New York City club that made it for the first time. There’s no fluff in this tequila Manhattan recipe unless you count the brandied cherry. In our spicy version, the Añejo Manhattan, the bourbon is traded for Añejo tequila. The richness of the tequila takes center stage of this tequila modified drink.

Our friends at Tipple and Nosh created this gorgeous spin on Evelyn Chick’s Adonis’ Chariot. Inspired to create a cocktail with Sherry and Vermut after a summer trip to Spain, Tipple and Nosh knew that Azuñia Reposado organic tequila would mix well with the Spanish fortified wines. The vanilla and mild oak of the Reposado mix eloquently with the nuttiness of Amontillado Sherry and sweetness from Vermut. While you can use any sweet Vermouth, Tipple and Nosh recommends Lustau Vermut for its incomparable smoothness.

The Reposado Reviver, an autumn-inspired variation of the Corpse Reviver No. 2, was masterfully created by our friends at Element [Shrub]. Take it from them, the “vanilla notes of the Azuñia Reposado organic tequila with the chai pear shrub work beautifully together in this cocktail. The classic combination of orange and fennel brings everything together in a really well-balanced drink.” A little spice from the chai and fennel coupled with a hint of sweet from the pear brings all feels of the autumnal season into our cocktail glass.

This elegant variation of the tequila negroni highlighting Azuñia Black, 2-year Extra Aged, Special Reserve Añejo tequila, was developed by Jasmine Garcia for Tales of the Cocktail in New Orleans. She is a firm believer that every spirit has a story that influences the flavor profile of the cocktail. Through the development of the Souled Out, she tells the story of a black swan – passionate, independent, strong, an unexpected stand out in a crowd. Aveze Gentian and Royal Combier are two French liquors that pay tribute to the French Quarter. The addition of the Piri Piri Tincture incorporates Cajun spice of the city. The Souled Out is a beautifully crafted story in a cocktail glass.

In the storybook “Ali Baba and the Forty Thieves,” the phrase “Open Sesame” opens the mouth of a cave to reveal wondrous riches hidden by the thieves. We’d like to think that our cocktail of the same name shows its hidden treasures. The Open Sesame is an enticing blend of sesame-infused Azuñia Reposado organic tequila, Madeira wine, and real ginger syrup are brightened with yuzu, a Japanese citrus.

Imagineered by Mat Snapp of Blanco in Phoenix, Rosalee’s Downfall is the culmination of everything that is tempting. Think of the strong and beautiful women that you admire – hard working, free spirited, smart, with sun-kissed skin. Now imagine what could draw her to you – a fresh bouquet of fragrant flowers and a crisp tequila and rose cocktail. Made with Azuñia Blanco organic tequila, house sour, rose petal mango liqueur, and garnished with rose petals and lime, Rosalee’s Downfall could lure anyone to take a sip.

The newest trend in tequila is actually an old-fashioned tradition. Pour a glass of Azuñia Blanco organic tequila and serve it with Sangrita (“Little Blood”). This freshly squeezed juice “side” is a delicious way to enhance the natural fruit and pepper notes of the Blanco. Traditionally made with leftover juices from pico de gallo, we’ve created our own variations of the popular palate cleanser. The Tomato Beet Sangrita is light and bright juice made of tomato, beet, carrot, lemon, ginger, and Yuzu juice. We recommend you batch this recipe. Stock up on the Blanco, press some fresh juice and invite your friends over for a relaxing afternoon on the porch.