Fall Cocktails & Drinks: 3 Sea Buckthorn Recipes You’ll Crave
Looking for a headline act for your fall cocktails playlist?
Meet sea buckthorn—the vibrant, vitamin-rich berry that Nordic mixologists have been championing from Copenhagen rooftops to Berlin speakeasies.
Its neon hue and tangy-sweet profile turn any drink into an Instagram-ready showpiece, while rare omega-7 oils lend a lush, velvety mouthfeel that keeps foams stable and flavours lingering. Packed with nearly ten times the vitamin C of oranges, this “super-citrus” lets you craft healthy fall drinks that taste as good as they look.
Whether you’re shaking a smoky rosemary gin fizz, swirling a maple-chai whiskey sour, or building a ruby hibiscus-ginger sea buckthorn mocktail, each pour balances autumn warmth with electric freshness—proof that a single berry can elevate a cocktail from ordinary to unforgettable.
Fall cocktail 1. Autumn Ember Sea Buckthorn Gin Fizz
Profile: Bright citrus layered with wood-smoked rosemary and silky honey foam.
Serves: 1
Ingredients 
1 ½ oz barrel-aged gin
1 oz well-shaken 100 % sea buckthorn juice
¾ oz rosemary-infused honey syrup (1:1, see tip)
½ oz fresh lemon juice
2 dashes orange bitters
2 oz chilled soda water
Smoked rosemary sprig & dehydrated orange wheel, to garnish
Method
Shake gin, sea buckthorn, syrup, lemon and bitters vigorously with ice (15 s) to emulsify berry oils.
Fine-strain into an ice-filled highball.
Top with soda and gently lift with a bar-spoon.
Ignite a rosemary sprig for 2 s, trap smoke in glass, then use as garnish with orange wheel.
Tip: Simmer ¼ cup honey + ¼ cup water with two crushed rosemary sprigs for 3 min; cool & strain.
Fall cocktail 2. Maple-Chai Sea Buckthorn Whiskey Sour
Profile: Canadian rye, real maple syrup and warming chai cushion the berry’s tang.
Serves: 1
Ingredients 
2 oz Canadian rye whisky
¾ oz sea buckthorn juice
¾ oz pure maple syrup
½ oz fresh lemon juice
2 dashes chai-spiced bitters (or ¼ tsp strong chai concentrate)
1 oz aquafaba or 1 small egg white
Fresh nutmeg & cinnamon stick, to garnish
Method
Dry-shake everything 10 s, then add ice and shake another 15 s to build dense foam that suspends berry oils.
Double-strain into a chilled coupe.
Dust with nutmeg and rest a cinnamon stick across the rim.
Fall cocktail 3. Crimson Glow Hibiscus-Ginger Sea Buckthorn Spritz (Mocktail)
Profile: Ruby-red, zero-proof spritz bursting with antioxidants and a gentle ginger bite.
Serves: 1
Ingredients 
¾ cup chilled hibiscus tea concentrate (see tip)
¼ cup sea buckthorn juice
1 Tbsp ginger-honey shrub
¼ tsp vanilla-bean paste
½ cup sparkling water
Orange twist & edible flower, to garnish
Method
In a wine glass packed with ice, combine hibiscus, shrub, vanilla and sea buckthorn; stir.
Top with sparkling water and give a delicate lift.
Garnish with an orange twist and edible blossom.
Tip: Steep ½ cup dried hibiscus in 2 cups hot water for 15 min; strain and chill for a vivid concentrate.
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Closing Thoughts
Whether you’re shaking smoke-kissed gin, whisking maple-spice foam or building a crimson zero-proof spritz, sea buckthorn’s zippy acidity and silky oils bring unmistakable depth and colour to autumn drinks. Enter your details above to download your complimentary, printable recipe cards, snap a pic of your pour, and tag @MyPrettBerry on IG so we can toast your creations!
