Between COVID-19 and the upcoming election, are your nerves shaken and stirred? As we master the art of at-home mixology during the pandemic, try a few of these favorite fall cocktails from different hotel and resort bars to fend off election jitters, pandemic frayed nerves and virtual learning stresses.

From Sanctuary on Camelback Mountain Resort & Spa:

Blueberry Tarragon Sour

2 ounces Bombay Sapphire gin

10 blueberries

10 tarragon leaves

¾ ounce lemon juice

½ ounce simple syrup

Muddle blueberries and tarragon, then add liquids. Add ice, shake and double strain. Serve over ice with a blueberry and tarragon sprig garnish.

From Tarrytown House Estate:

400 Rabbits

1 ounce tequila

½ ounce mezcal

½ ounce Ancho Reyes

¼ ounce Velvet Falernum

¾ ounce lime juice

¼ ounce passionfruit juice

¾ ounce carrot juice

¼ ounce cinnamon

Shake and serve in a Collins glass with a mint sprig and a slice of carrot.

From The Inn at Spanish Bay:

Forbidden Fruit

1.5 ounces Tanqueray gin

1 ounce lemon juice

1 ounce locally sourced, fresh-pressed apple juice

1 ounce simple syrup

1 cinnamon stick

Add all ingredients, except for the cinnamon stick, to cocktail shaker. Fill with ice. Shake and strain into a bucket glass. Top with fresh ice and garnish with cinnamon stick.

From Palm Beach Marriott Singer Island Beach Resort & Spa:

Botanical Splash

2 ounces Oceans Organic vodka

2 ounces cucumber/wheatgrass simple syrup

1 ounce fresh lemon juice

4 drops lavender bitters

Cucumber slice

Lemon slice

Small handful of fresh wheatgrass

Add vodka, simple syrup, lemon juice and lavender bitters to cocktail shaker, and shake with ice. Strain into a tall grass with cucumber slice, lemon slice, wheatgrass and ice.

From Whiteface Lodge:

Old Fall-shioned

2 ounces bourbon

1.5 ounces apple cider concentrate

2 bar spoons apple butter

A few dashes orange bitters

Brown sugar cube

Muddle orange and brown sugar cube in an old-fashioned glass. Add ice to the glass, top with remaining ingredients and stir well.