Start the Season with a Autumn Cocktail from our Cocktail List
Every year around this time, our bar team starts thinking less about spritzes and more about spice. Autumn is when the cocktail menu at the Tasting Room really comes into its own, and this year is no exception. We’ve spent the past few weeks developing four new serves that lean fully into the season — toffee apple, salted caramel, warming cinnamon and clove, and the kind of rich, dessert-like flavours that feel right at home on a dark evening in Cornwall. Whether you’re after something whiskey-based, rum-forward, or a wine cocktail with a bit of drama to it, there’s a new drink on the list worth making the trip in for.
If any of our seasonal cocktails catch your eye, come and enjoy a relaxing evening in our bar, book a table at our restaurant, or make a night of it and book a room direct through our main website or the links below:
Pear Crumble Whiskey Sour Cocktail
Whiskey opens the drink, and it does so with a rounded, mellow warmth rather than any real bite. Caramel and vanilla sit at the front, with a light thread of oak running underneath, and there’s none of the sharpness a whiskey sour can sometimes carry — this is a softer, more forgiving base, built to support the fruit and spice still to come rather than compete with them. It’s a confident opening all the same, the kind that makes clear this is a spirit-forward drink wearing a dessert’s clothing.
Disaronno moves in next, and it changes the drink’s whole character. Its marzipan sweetness and toasted-almond depth fold into the whiskey’s caramel notes almost seamlessly, adding a rounded, faintly nutty richness that starts to feel less like a cocktail garnish and more like the buttery crumble topping the drink is named for. There’s a gentle apricot-kernel warmth in behind it too, and together the whiskey and amaretto do most of the drink’s heavy lifting, laying down a base that’s sweet, warm and comforting before any fruit has properly arrived.
Blood Moon Cocktail
Poured, the Blood Moon Cocktail earns its name before it’s even reached the lips — a deep, glowing garnet red, closer to the dark totality of a lunar eclipse than to any everyday glass of wine. That colour comes from Malbec, and it’s Malbec that speaks first on the palate too: dark plum and blackberry, a touch of black cherry, with the faint peppery spice and soft tannin grip that mark out a good Malbec from a thinner red. It’s a substantial, grown-up opening, more like sipping a glass of wine than a cocktail, which is exactly the point — the wine isn’t a mixer here, it’s the backbone.
Raspberry vodka moves in next, and it shifts the register rather than simply sweetening it. Where the Malbec sits dark and brooding, the raspberry cuts through with something brighter and more tart, a fresh berry lift that keeps the wine from feeling too heavy or static. It doesn’t compete with the Malbec’s fruit so much as sharpen it, pulling the same broad “dark berry” character into sharper, more vivid focus and giving the drink a liveliness a glass of wine alone wouldn’t have.
Salted Banoffee Daiquiri Cocktail
The banana rum leads, and it does so with real conviction — ripe, slightly baked banana rather than anything artificial or candy-sweet, carrying the warm, faintly spiced weight you’d expect from a good rum base underneath it. It’s an inviting, generous opening, closer to the smell of a banana just past its best and roasted soft than to a sherbet sweet, and it sets the drink up as something closer to dessert than to a classic citrus-forward daiquiri. There’s no lime here to sharpen things up — this is banana allowed to sit centre stage from the very first sip.
Vanilla vodka moves in next, and its job is to round rather than compete. It brings a soft, custardy sweetness that wraps around the banana rather than sitting apart from it, the two flavours merging into something that starts to taste unmistakably like the inside of a banoffee pie before the toffee has even arrived. It’s a smoothing influence, taking any rougher edges off the rum and giving the drink a creamier, more rounded body even before the cream itself is properly felt.
Candy Apple Cocktail
The spiced rum announces itself first, and it does so with warmth rather than heat — cinnamon and clove pushing forward alongside a dark, treacly sweetness that settles across the tongue before any of the fruit gets a look in. It’s a rounded, comforting opening, more autumn bonfire than summer terrace, and it sets a tone the rest of the drink is built to match: this is a cocktail with spice at its spine, not just fruit dressed up for a menu.
Then the apple arrives, syrup and juice together, and it’s here that the drink earns its name. This isn’t crisp, green-apple sharpness — it’s the deeper, caramelised note of a fairground candy apple, that red cinnamon-sugar shell cracking to reveal soft orchard fruit underneath. The syrup carries most of the sweetness and a faint toffee-ish stickiness, while the juice keeps it honest, adding a cleaner, more recognisably apple backbone so the whole thing doesn’t tip into confectionery.
If none of our cocktails from the Festive Winter Cocktail List take your fancy try having a look at our other cocktails that we offer on our cocktail list
