Fall Cocktail Recipes from Mr. Booze


Autumn Cocktail Extravaganza!

fall-cocktails

Enough already! It’s finally fall. The bourbons, scotch, ryes & brandies can finally be broken out & the white & light rums, vodkas & gins tucked away ’til spring. I’ve decided with this piece, to lump together ALL of our Autumn cocktails from this & years past, in one place.

Cider House Cocktail

  •  2 oz aged rum
  • 1 oz Apple Jack or an apple brandy
  • 3/4 oz fresh lime juice
  • 1 1/2 oz Apple/Ginger Syrup
  • 1 1/2 oz apple cider

Shake ingredients in cocktail shaker ’til ice-cold. Serve up in a cocktail glass or over ice in an old-fashioned glass. Dust with a little nutmeg and garnish with an apple wedge

Stone Fence

This tall drink will tickle your tastebuds as much as the crisp autumn air and falling leaves tickle your eyes and mood.

Here we go –

In a large tumbler, beer mug or tall glass, add ice. Pour in the following:

  • 2 oz Apple Jack or apple brandy
  • 2 oz apple cider
  • couple shakes bitters
  • fill with a good, bottled hard cider and stir
  • dust with ground cinnamon, and garnish with an apple slice. This one will need a straw.

Apple Cider Martini

When you want to up the posh factor on a crisp fall night, an up, apple based martini is a good choice. This is a simple three ingredient cocktail that would be an excellent choice as a pre-dinner cocktail to tag in front of a rich chili, stew, soup or other hearty fare.

Here we go –

  • 2 oz vodka
  • 1 1/2 oz apple cider
  • 1/3 oz ginger liqueur (I’ve used both the excellent Domaine de Canton and Jacquin’s Ginger Flavored Brandy which is so good, too).
  • Shake ingredients with ice in shaker till very cold. Pour up into a martini or cocktail glass, garnish with an apple slice.

Chatham Cocktail

This is a very solid, ginger based cocktail that I find an excellent pour when I want something fall-seasonal, yet different than the usual apple, cinnamon, nutty cocktails I equally cherish.
There’s just something about ginger in a drink that tastes so seasonal and old-worldly that when combined with a chilly night and some thick jazz, makes a fall night special. You’ll need to get your hands on a bottle of ginger brandy, but that shouldn’t be too hard…especially now.

Here we go –

  • 2 oz gin
  • 3/4 oz ginger brandy (once again, I use Jacquin’s)
  • 1/2 oz lemon juice
  • 1/2 tsp. powdered ginger

Shake/swirl ingredients lightly with ice in a shaker till cold. Pour up into a cocktail glass and garnish with a piece of ginger-candy and a little ground nutmeg.

Apple Harvest Collins

This one on the NY Daily News website. Perez Kiebhan & Jack Judson of the Suba Bar in NYC created the drink. I made a round of six just last night and while a bit time consuming, the drink garnered the most “ooohs” and “ahhhs” of the evening.  Loaded with the tastes of the season — apples, cinnamon, & spiced cider  — this drink is also gorgeous to look at. Tall and satisfying, I’d definitely consider pairing this one with a fall meal. Its rich flavor would tremendously compliment a bowl of spicy chili or a salty lamb stew.

Here we go –

  • 1 Macintosh apple peeled, cored and sliced
  • 1 ½ oz of a complex, juniper gin (Bulldog or Bombay will do the trick)
  • 1/3 oz simple syrup (if you have the ginger, it couldn’t hurt)
  • 1 tbsp lemon juice
  • 2 oz spiced cider
  • club soda to finish

Begin by muddling a quarter of a med apple in the bottom of a shaker. Add lemon juice and syrup as muddling. Add ice and gin then shake ‘til ingredients are mixed and cold. Pour into tall Collins glass and add cider. Stir then top with a little club soda. You can rim your glass ahead of time with cinnamon/sugar but I feel it can make the drink too sweet so be conservative. Garnish with a beautiful slice of red or green apple.

The Nutty Monk

Found this surprise in the December 2008 issue of Imbibe magazine. I was quite surprised by the reaction of the Mr. Booze fans that tried this one. More than half called it their favorite of the evening. A cousin of the Manhattan, this is a booze- mixed-with-more-booze cocktail that even unaccustomed strong drink drinkers might enjoy. This one does require a couple days pre-prep because you’re going to infuse toasted walnuts into cognac, so think ahead. You’ll need a quality cognac but they’re expensive so here’s what Mr. Booze did; I purchased a small, split size bottle of V.S. Courvoisier for $15 which ended up making 10 cocktails, more or less. I found this to be an affordable option.

* To make the walnut infused cognac called for in this drink roast ½ lb shelled walnuts  in a 350-degree oven ‘til nuts are toasted dark. Soak warm walnuts in a glass pitcher with the cognac (if you happen to use a full bottle of cognac, use one lb of walnuts) for 1 ½ – 2 days, no more. Infuse the foil-covered pitcher in a dark, cool place. Strain the liquid though a strainer back into the bottle (you’ll notice a little of the liquid is gone but that’s ‘cause your walnuts drank it). You can also substitute with broken chestnuts as a holiday drink.

Here we go –

  • 2 oz walnut infused cognac
  • 1 oz Benedictine liqueur
  • couple dashes aromatic bitters (Angostura are fine)
  • nice, big pieces of cracked ice.

Pour the ingredients into your glass martini pitcher on top of a couple pieces of cracked ice. Stir ‘til ingredients mix properly and get nice and cold. In a double old-fashioned or rocks glass place a piece or two of large cracked ice (just freeze a Tupperware or two with 1 1/s inches of water and crack w/ an ice pick.) Pour cold Nutty Monk over ice and serve. Garnish with a brandied cherry.

Ginger Daiquiri

Mixed up one of these on a whim after making a batch of ginger simple syrup and fell in love. Even back in July, I realized that the strong ginger flavor would carry this drink into the brown & orange months long after my taste for summer sours went off to hibernate. It calls for ginger simple syrup, which is pretty easy to make, and I suggest you make yours strong. You’ll want the ginger to stand up against the lime.

To make the ginger simple syrup start with a large ginger root. Peel the ginger and cut into large enough pieces that grating won’t cause problems. Grate all your fresh ginger with a cheese grater and set aside. Boil 2 cups water along with 1 ½ cups cane sugar. Stir as you heat ‘til liquid is clear. Let sugar water boil for about 45 seconds, then add ginger and boil for another two minutes. Take off heat and let mixture cool to room temperature. Strain out all the ginger and bottle the liquid. Syrup will last in your bar fridge for around 6-8 weeks.

Here we go –

  • 2 oz dark rum (Appleton or Pusser’s are perfect)
  • 1 oz fresh lime juice
  • ¾ oz ginger syrup

Shake ingredients with ice in shaker ‘til frothy & freezing. Pour up into a cocktail glass or serve over rocks in a rocks glass. Garnish w/ a lime wedge

Misty Maple Leaf

A perfect drink to enjoy as the sun sets on the day’s leaf piles, you can walk your yard with this cocktail knowing that in just a week, you’ll have to rake the whole damn thing again. The maple takes the muscle out of the whisky, creating a slightly sweet drink that goes down easy.

Here we go –

  • 2 oz Canadian whisky
  • ½ oz pure maple syrup
  • club soda to fill

Pour the whisky and syrup over ice in a shaker. Shake ‘til cold and well mixed. Pour in a tall glass over ice and fill to top with club soda. Stir with your straw and enjoy. If you can find those pretty little maple candies that come out in the fall, use one as a garnish

Applejack Old-Fashioned

Exactly what it says it is, this drink should be far from a mystery. But I did promise autumn cocktails and Laird’s Applejack is about as fall-like as a spirit can get. I love Applejack. It tastes strong as it goes down and leaves an apple finish in your mouth that will leave you smiling. Just consider this as a lovely October substitute for your regular old fashioned cocktail.

Here we go –

  • 1 sugar cube (yes, I still prefer the cube over simple syrup with an old fashioned)
  • 3 dashes Angostura bitters
  • 2 oz Applejack

In a rocks or double old fashioned glass, place sugar cube and splash it with a couple shakes of your bitters. Muddle ‘til muddy and add ice. Pour Applejack and garnish with a long, fat orange peel. Walk around your backyard with this drink while wearing your tweed hat.

Maple Cocktail

I found this one over at the virtual Vermont site. I’ll trust a Vermontian’s opinion on a Maple cocktail any day. Like our friends from the Green Mountain State, this one’s strong willed and fun, both meant as compliments. One of the few drinks I’ve come across which mixes gin and bourbon, the non-alcoholic ingredients do wonders to fuse it all together and leave the drinker with quite a cocktail experience. This one’s pretty simple to make so, if you’re feeling a bit daring on a crisp fall night, why not try it?

Here we go –

  • ¾ oz pure maple syrup
  • 1 oz lemon juice
  • ¾ oz dry gin (English style)
  • 1 oz bourbon

Mix all ingredients in a shaker with plenty of ice. Strain up into a cocktail glass and enjoy.

Tawny Manhattan

I’m seeing a lot of variations of the Manhattan cocktail this past two years. Contests & bar festivals are now being thrown pitting bartenders against one another coming up with spins on this, my most favorite of all, cocktail. I tried this Tawny version a few weeks ago and she really caught my attention. Right then & there, I knew this was a fall cocktail & squirreled the recipe away for this piece. The affordable tawny port carries her woody, nutty flavor right into the heart of the Manhattan in a woodsy way. You’ll be reminded of the changing leaves outside your window. The orange bitters swirl about between rye & port and provide a subtle backdrop that you’ll appreciate.

Here we go –

  • 2 oz Rye Whiskey
  • 1 oz Tawny Port
  • couple dashes orange bitters

Shake with plenty of ice in a shaker & serve up in a martini glass or pour over ice in a rocks glass. Garnish with a cherry.

Apple Ginger Sangaree

I’m passing on a drink I learned about from reading Dr. Cocktail’s column in Imbibe Magazine ( Jan/Feb 07). I LOVE this drink. You have to try it. I insist. The Apple Ginger Sangaree is a perfect fireside cocktail because the ingredients are all winter flavors – apple, ginger, nutmeg. The drink has a nostalgic, old-time taste. When you are sipping it, you feel as if you are tasting something men and women once enjoyed years back. The kind of flavors your Grandfather or his Dad may have enjoyed. I’ll warn you, one of the bottles you’ll need may be hard to find but look for it. I found one after a few days on the phone.

Here we go –

  • 1 ½ ounces of Stone’s Ginger Wine
  • 2 ounces Calvados
  • 1/4 ounce of simple syrup (as one cup water begins to boil, add one cup sugar. Stir ‘til clear and let cool to room temperature on the stove. Bottle and throw in your fridge. Will last forever in there.)

Fill double old-fashioned glass with cracked-ice. Combine ingredients in glass and stir ‘til mixed. Sprinkle ground nutmeg on top of drink and get ready for one hell of a cocktail experience. I think you’ll really like this one.

Grand Apple

This one’s as delicious as it sounds and I kicked myself for not trying it early enough to get on our fall cocktail list. A bartender poured one for me after I asked him to surprise me with something seasonal.

Here we go –

  • 1 oz Apple Brandy (Calvados or Applejack)
  • ½ oz Cognac
  • ½ oz Grand Marnier

Shake or stir over ice, strain cold into cocktail glass, garnish with a slice of apple.

Applejack Rabbit

Fall in a glass, try and find real maple syrup for this one. The kid’s Mrs. Butterworth won’t do at all.

Here we go –

  • 2 oz Laird’s Applejack
  • 1 oz lemon juice
  • 2 oz orange juice
  • 3/4 oz real maple syrup

Shake all ingredients with cracked ice in a shaker. Serve up and ice-cold in a cocktail glass, garnish with an apple slice, light the jack-o-lantern up and enjoy.

Kentucky

Just another Old School, 1950’s-tasting cocktail that I found in a musty bar bible. I mix ‘em up a lot when I’m playing poker; don’t ask me why, probably because the drink sounds like a card game, and they’re easy to make. I suppose the name derives from the birth state of the cocktail’s main ingredient. Who knows? But I do know one thing … she sure does drink well.

Here we go –

  • 2 oz Bourbon
  • 3 oz Pineapple Juice

Shake in a shaker with ice, strain into a cocktail glass. Badaboom … bottom’s up.

The Leaves Are Falling; Cocktails Are Calling

Cider House Cocktail – One of the few cocktails on our site that I, myself, came up with on a recent night of entertaining. I’d made a few batches of Autumnal simple syrups (see below) and wanted a drink that truly captured the heart of my favorite of the four seasons. I’ve now made this one on a number of occasions and have heard nothing but praise, if I do say so myself. Put in the time on the syrups, and you will have a drink that can easily carry your cocktail parties through Christmas and extra syrup to add in other seasonal cocktails.

Ginger Simple Syrup – Boil three cups water with two cups light brown sugar until completely mixed – about three minutes. Add grated, peeled ginger (three fat ginger roots) to the boil and continue boiling and stirring for another three minutes. Remove pot from heat and let mixture stand until completely cool. Squeeze the cooled, shredded ginger over the pot, allowing the juice from the ginger root to fall into the mixture, then strain the syrup to remove any ginger root until the syrup is only liquid (I use a fine strainer). Bottle and store in refrigerator.

Apple Cider Syrup – Start with four cups apple cider, one cup light brown sugar, one cinnamon stick. Boil and stir ingredients until reduced by half (2 and ½ cups remaining, give or take). Cool to room temp, remove cinnamon, bottle and store in refrigerator.

Apple/Ginger Syrup – Combine equal measures (I fill one bottle with half of each mixture) of the above two syrups. Shake gently to combine. Store in refrigerator.

So having made the above, here we go…

Cider House Cocktail -

  •  2 oz aged rum
  • 1 oz Apple Jack or an apple brandy
  • 3/4 oz fresh lime juice
  • 1 1/2 oz Apple/Ginger Syrup
  • 1 1/2 oz apple cider

Shake ingredients in cocktail shaker ’til ice-cold. Serve up in a cocktail glass or over ice in an old-fashioned glass. Dust with a little nutmeg and garnish with an apple wedge.

Stone Fence (Updated)

I still love the original Stone Fence cocktail found on our site, but this slightly different take is a lot of fun, too. Almost as easy to make, this tall drink will tickle your tastebuds as much as the crisp autumn air and falling leaves tickle your eyes and mood.

Here we go –

In a large tumbler, beer mug or tall glass, add ice. Pour in the following:

  • 2 oz Apple Jack or apple brandy
  • 2 oz apple cider
  • couple shakes bitters
  • fill with a good, bottled hard cider and stir
  • dust with ground cinnamon, and garnish with an apple slice. This one will need a straw.

Apple Cider Martini

When you want to up the posh factor on a crisp fall night, an up, apple based martini is a good choice. This is a simple three ingredient cocktail that would be an excellent choice as a pre-dinner cocktail to tag in front of a rich chili, stew, soup or other hearty fare.

Here we go –

  • 2 oz vodka
  • 1 1/2 oz apple cider
  • 1/3 oz ginger liqueur (I’ve used both the excellent Domaine de Canton and Jacquin’s Ginger Flavored Brandy which is so good, too).

Shake ingredients with ice in shaker till very cold. Pour up into a martini or cocktail glass, garnish with an apple slice.

Chatham Cocktail

This is a very solid, ginger based cocktail that I find an excellent pour when I want something fall-seasonal, yet different than the usual apple, cinnamon, nutty cocktails I equally cherish.
There’s just something about ginger in a drink that tastes so seasonal and old-worldly that when combined with a chilly night and some thick jazz, makes a fall night special. You’ll need to get your hands on a bottle of ginger brandy, but that shouldn’t be too hard…especially now.

Here we go –

  • 2 oz gin
  • 3/4 oz ginger brandy (once again, I use Jacquin’s)
  • 1/2 oz lemon juice
  • 1/2 tsp. powdered ginger

Shake/swirl ingredients lightly with ice in a shaker till cold. Pour up into a cocktail glass and garnish with a piece of ginger-candy and a little ground nutmeg.

Halloween Cocktails & More!

Do you hear them? … the Children of the Night? … baying, growling, sniffing at your sealed doors for an invitation.  It happens every October as the month pulls itself out of its moldy tomb & thickens with orange & black promise. You carve the pumpkins, prepare the kid’s costumes & view b&w horror movies you haven’t seen in years. We’ve always taken Halloween pretty seriously at Mr. Booze & this year is no exception. Six feet under, you’ll find a list of all our past Halloween themed & appropriate cocktails, with a few fresh ones moldering on top. If you’re planning a party, just having a few friends over for a potluck, or feel like just staying home & hanging out with Abbott & Costello this year, we’re certain you’ll be able to dig something up from this page to make the cool nights leading up  to the 31st a little more special. Happy Halloween fellow booze-hounds!

Halloween Sunset

That Martha! She really can do it all & this cocktail I discovered on her site proves she also is a master elbow-tipper as well. A very 70’s style drink, my wife & I tipped a few of these back the other night & were reminded very much of the simple, sweet cocktails of our early 20’s. Halloween can be a frivolous & silly time, so if you feel like cutting straight to the chase & pouring just a simple, boozy, gets-the-job-done kind of drink that you can make quickly, yet is delicious, this Sunset is for you.

Here we go -

- 3 1/2 oz tangerine juice

- 1 1/2 oz white rum

- 3/4 oz grenadine

Combine juice & rum in a hi-ball or double old fashioned glass loaded with ice. Drizzle grenadine over top. Don’t stir.

Maple Bourbon Smash

Suggested by a zombie friend of mine up North, this Fall cocktail is as easy as ghost-busting to pull off. A wonderful pre-CURSE-or to a nice bowl of chili, you can fill a glass pitcher w/ everything  x’s 4, but the seltzer & whiskey & make ahead of time.

Here we go -

-  1/2 oz pure maple syrup

-  1/2 oz fresh orange juice

-  1/4 oz fresh lemon juice

-  4 dashes angostura bitters

- 1/2 orange wheel

-  2 oz bourbon

-  ice

-  1 1/2 oz chilled seltzer

 Muddle the 1st 5 ingredients in chilled pitcher, stir in bourbon, pour into ice-filled double old-fashioned glasses & top w/ seltzer. An autumnal take on an Old Fashioned.

Satan’s Whiskers

Just pouring this damned drink might possibly conjure up a surprise party visitor who may or may not ask for a certain something in exchange for a special favor, so be careful. I found this excellent & extremely serious Halloween drink on a very good cocktail site called Sloshed, which I highly recommend.  I wouldn’t suggest this drink as a pour for everyone, this is a sophisticated martini-family cocktail that’s extremely serious in taste, yet still whimsical enough for a dark October night on the front porch with a friend. The smoky, orange back flavor will satisfy tremendously.

Here we go -

- ½ oz gin
-

½ oz sweet vermouth

- ½ oz dry vermouth
-

½ oz fresh orange juice

- 2 tsp Grand Marnier

- 1 tsp orange bitters

Shake well with ice and strain into an iced cocktail glass. Garnish with an orange twist

Drunk Pumpkin Punch

I made one of these once and a boozy Halloween party and it was the hit of the evening. I highly recommend that you set it up outdoors if using a real pumpkin. They look beautiful and work well as a bowl but … pumpkins leak; I found that one out the hard way the next a.m.. Mopping up a floor covered with sticky Halloween punch while suffering a hangover is not the way to kick off November.

Here we go -

Half Gallon Apple Cider

Close to a fifth of dark or gold Rum

3 regular or one large bottle(s) of Ginger Beer

One med-sized, hollowed out, pumpkin

Close to party time, fill your hollowed out pumpkin or pumpkin punch bowl with the cider, rum and ginger beer, stir and add a frozen block of ice to keep things cold. Have your guests ladle the punch into punch cups.

Hot Spiced Cider

If you’re fortunate enough to have a chilly week around Halloween, mix up a batch of Hot Spiced Cider. In the evenings before Halloween, I’ll pull out an old television set, hook up my DVD player and gather neighbors for Monster Movies out in the car (bar) port.  Sure it gets cool, but that’s fall. This drink will set things right.

Here we go –

2 quarts apple cider

4 cloves

3 cinnamon sticks

5 shots Applejack or Apple Brandy

Heat cider with cloves and cinnamon, add booze and stir. Pat the rims of mugs in brown sugar and serve the cider in them.

Witches Brew

One of the few “modern cocktails” I’m including, this is a tasty, fun drink to enjoy while celebrating Halloween. This recipe comes from the Red Brick Tavern in Lafayette, Ohio where the ghost of a scorned young woman is said to roam the bar.

Here we go –

2 oz of mixed Cranberry and Pineapple juices

2 oz 7-Up soda

1 ½ oz Malibu, coconut Rum

Mix the 7-up and juices in a double old-fashioned glass with ice. Pour the rum down the inside of the glass right before serving.

Dracula’ Cocktail

Borrowed from The Playboy Bar Guide, this name-appropriate cocktail can be batched for home entertaining ahead of time. Just pour the amount needed in a small shaker with ice for each individual drink. Dracula will pour red so you get your “pop” as you pass one to your guest. Work on your Bela Lugosi accent ahead of time. You’ll need it as you host.

Here we go –

2 oz white rum

½ tsp grenadine (yes…you can use Roses)

1 oz lemon juice

4 oz cranberry cocktail

couple dashes Angostura bitters

Shake well w/ ice, pour into a tall rocks glass. Add more ice if necessary.

Night Shade

Night-shade-150x150For a “friendly” cocktail which can be enjoyed by most boys & ghouls over the age of 21, this odd little Halloween addition is actually quite complex and runs deep enough to also satisfy the more serious drinker at your Monster Mash. The juice and fruit provide the cut for the casual, yet the chartreuse & whiskey pack the punch. Serve it in those plastic, spooky Halloween martini cups you find at the party store. This is a great cocktail!

Here we go –

1 ½ oz bourbon

½ oz sweet vermouth

½ – 1 oz orange juice

½ tsp yellow chartreuse

Shake ingredients w/ ice in a shaker till cold. Strain up into a cocktail glass & garnish with a slice of lemon and orange.

Black Devil Cocktail

For the dads out there brave enough to sport horns, a red trident and a tail, here’s the perfect martini-type cocktail to go along with your El Diablo outfit. I like a nice white rum, and I love black olives, so this one is a nice change of pace, on occasion, from my beloved martini. I use the Appleton White Rum in this drink and, served iced-cold, you can’t go wrong. The name screams Halloween to me but…you can actually whip one of these up anytime.

Here we go –

2 oz white rum (Appleton is the one)

½ oz dry vermouth

Mix as you would your favorite martini, serve up in a clear cocktail glass and garnish with 2-3 black olives.

Blue Devil Cocktail

One of those gasp-inducing drinks that is horrifically perfect for a Halloween party or simple gathering, the Blue Devil should go swell with most adult costumes. Think of it as a boozy accent piece to your sexy nun outfit or your zombie mask, that happens to taste great and will leave you even more likely to be less inhibited before the night is done with you. The kind of drink that will have you waking up on November 1st asking, through your sandpapered mouth, “Did I really do that last night?” Bartender’s warning: please be careful with the Blue Devil. Just ‘cause it’s Halloween, try not to blame The Devil for your outlandish deeds after the fact.

Here we go –

1 ½ oz gin

½ oz blue curacao

1 oz lemon juice

Shake with ice and serve chilled and up in a cocktail glass. Garnish with a floating lemon or orange slice.

Acapulco Zombie

I guess there would be zombies in Acapulco in the event of a zombie apocalypse. Zombie cliff-divers and zombies selling piñatas & paper flowers would be roaming and diving all over the destination spot. For me, the Zombie is a natural for a Halloween cocktail. This one’s a heck of a lot easier to build than the traditional Zombie I’ve highlighted in previous Halloween and tiki posts. Yet another easy & spooky drink to batch ahead of time, this cocktail would work wonderfully for a party or any creature-feature get together.

Here we go –

1 ½ oz tequila

1 ½ oz vodka

1 ½ oz dark rum

2 oz orange juice

2 oz grapefruit juice

1 tsp grenadine

dash or two of white crème de menthe

Shake all ingredients except crème de menthe in a shaker till cold. Pour into a hi-ball glass over ice & top with a couple dashes of the crème de menthe. Stir softly and garnish with a maraschino cherry.

Screaming Banana Banshee

screaming-banana-banshee-150x150Sure, we’ve all known one, a few of us unfortunate enough to have married one…but isn’t it fun to learn that you can actually drink a screaming banshee, too? This is a perfect drink to enjoy at home, by yourself, or with your partner while carving pumpkins (be careful w/ knives & booze…maybe just watch), or hosting a small party. The cream/banana component makes them a bit thick and sweet so I’d only plan on enjoying one or two, tops. Don’t plan an evening around this drink, but if you’re mixing it up with a few Halloween drink choices, this should go into the rotation.

Here we go –

½ oz banana liqueur

½ oz vodka

½ oz crème de cacao (either light or dark, doesn’t matter)

1 ½ oz light cream

Shake in shaker along with cracked ice till freezing & frothy; strain into a cocktail glass and garnish with cherry.

Candy Corn Martini

A little sweet for my taste, I’ll open the lid on this cocktail just one night a year. Candy corn is the spirit of Halloween wrapped up in a bite-sized nugget of deliciousness, so I get why this drink is so gobbled down by sugar-buzzed kiddies over the age of 21. Positively gorgeous on a silver tray bathed in candlelight, a presentation of these on the home bar would last about half a minute.

Here we go -

3/4 oz vanilla vodka

1/2 oz white Creme de Cacao

1/2 oz butterscotch schnapps

2 oz orange juice

cocoa powder for rim

Ring your martini glasses w/ orange juice then pat into cocoa powder till rimmed. In a shaker filled w/ ice, pour liquid ingredients. Shake then pour up into martini glasses. Garnish w/ orange peel twist and skewered candy corn.

Ghost

I found this on the Drink Nation site and had to try it. This is a very good hi-ball cocktail yet one you should be careful with. You will be seeing ghosts if you have more than three…ghosts riding pink elephants. It has a chugability that can get you in trouble.

Here we go -

1 oz bourbon

2 oz vanilla flavored rum

cream soda

Fill a tall glass w/ rocks then pour in bourbon & rum. Top w/ cream soda. “Boo!”

Dracula’s Kiss

the-dracula-cocktail-150x150You gotta buy one of those goofy flavored vodkas for this one, but what the hell, you’ll have it for something else that calls for it down the line. This is the Halloween drink that your guests have to try when they see it. It looks great on a spooky decorated bar or on a coffee table ‘long side a carved pumpkin. Like “The Ghost”, this cocktail has a drinkability about it that could be dangerous. I mixed up a couple the other night during a DVD showing of The Fearless Vampire Killers, and everyone loved it, so you might consider this one for an October scary movie night.

Here we go -

2 oz black cherry vodka

1/2 oz grenadine

coca-cola

Swirl the grenadine around the bottom half of a clear high-ball glass till the glass is coated. Add ice then the vodka. Fill with cola and garnish with 2 plump cherries. Black straw if you can find them.

Dark & Stormy

dark-and-stormy-150x150Going with this one for Halloween on a name base, primarily. Surprisingly enough, I’ve never mentioned this boozy staple on Mr. Booze. Shame on me. This is the quick one for Halloween night. Maybe you have door duty, maybe you just want to watch a werewolf movie, maybe you don’t want to work too hard. The name is appropriate as is the ginger-spiciness of the mix so I went with it. Do not use ginger-ale w/ this one. Buy a couple bottles of ginger beer and tuck them away. My favorite is the Goya, it’s very spicy.

Here we go -

2 to 3 oz dark rum

ginger beer

1/2 oz lime juice

Fill a tall glass with ice, add lime juice then rum. Lightly stir then pour ginger beer to fill

Well, there you have it. Have fun this Halloween season. You’ve earned it. Watch an old spooky movie, throw a bash & batch a couple of these drinks, have a few friends over while the kids trick ‘r treat, just enjoy yourselves.

If you’d like some tips on great Halloween appetizers check out this Mr. Booze’ piece.

To set the spooky tone with music & sounds, go here

Besides the undead, Mr. Booze should have you all covered.

Fall Recipes 2012

When it comes to autumn cocktails, I’ve pretty much burned through the “easy builds” on this site. The Applejack Rabbit, the Apple Ginger Sangaree, the Stone Fence, the Hunters Cocktail, most of my previous fall cocktail recommendations from the past take only a little time and effort to mix up. This year I decided that since we spend a bit more time indoors between September and November, more time on seasonal meal prep and living room entertaining, we should roll up our sleeves and add a touch more creativity and craft to our cocktails. I’ve found a few fall cocktails this time out that, while take a bit of time to prep and craft, I believe will enhance your seasonal celebration in delightful ways. Get ready to infuse with a few of these recipes. At least half call for infused simple syrups and spirits; but that’s half the fun of home bartending, putting your personal touch on the cocktails you present. I promise you this, you will feel the leaves crunch beneath your feet, the snap of an autumn breeze on your face, the smells of an October farmer’s market with these cocktails. I’m a seasonal drinker and believe me when I say we’ve captured fall in a glass with the following six delightful autumnal cocktails.  Put on your favorite sweater and pour yourself a drink.

Apple Harvest Collins

Apple Harvest CollinsI found this one on the NY Daily News website. Perez Kiebhan & Jack Judson of the Suba Bar in NYC created the drink. I made a round of six just last night and while a bit time consuming, the drink garnered the most “ooohs” and “ahhhs” of the evening.  Loaded with the tastes of the season — apples, cinnamon, & spiced cider  — this drink is also gorgeous to look at. Tall and satisfying, I’d definitely consider pairing this one with a fall meal. Its rich flavor would tremendously compliment a bowl of spicy chili or a salty lamb stew.

Here we go –

  • 1 Macintosh apple peeled, cored and sliced
  • 1 ½ oz of a complex, juniper gin (Bulldog or Bombay will do the trick)
  • 1/3 oz simple syrup (if you have the ginger, it couldn’t hurt)
  • 1 tbsp lemon juice
  • 2 oz spiced cider
  • club soda to finish

Begin by muddling a quarter of a med apple in the bottom of a shaker. Add lemon juice and syrup as muddling. Add ice and gin then shake ‘til ingredients are mixed and cold. Pour into tall Collins glass and add cider. Stir then top with a little club soda. You can rim your glass ahead of time with cinnamon/sugar but I feel it can make the drink too sweet so be conservative. Garnish with a beautiful slice of red or green apple.

The Nutty Monk

The Nutty MonkFound this surprise in the December 2008 issue of Imbibe magazine. I was quite surprised by the reaction of the Mr. Booze fans that tried this one. More than half called it their favorite of the evening. A cousin of the Manhattan, this is a booze- mixed-with-more-booze cocktail that even unaccustomed strong drink drinkers might enjoy. This one does require a couple days pre-prep because you’re going to infuse toasted walnuts into cognac, so think ahead. You’ll need a quality cognac but they’re expensive so here’s what Mr. Booze did; I purchased a small, split size bottle of V.S. Courvoisier for $15 which ended up making 10 cocktails, more or less. I found this to be an affordable option.

* To make the walnut infused cognac called for in this drink roast ½ lb shelled walnuts  in a 350-degree oven ‘til nuts are toasted dark. Soak warm walnuts in a glass pitcher with the cognac (if you happen to use a full bottle of cognac, use one lb of walnuts) for 1 ½ – 2 days, no more. Infuse the foil-covered pitcher in a dark, cool place. Strain the liquid though a strainer back into the bottle (you’ll notice a little of the liquid is gone but that’s ‘cause your walnuts drank it). You can also substitute with broken chestnuts as a holiday drink.

Here we go –

  • 2 oz walnut infused cognac
  • 1 oz Benedictine liqueur
  • couple dashes aromatic bitters (Angostura are fine)
  • nice, big pieces of cracked ice.

Pour the ingredients into your glass martini pitcher on top of a couple pieces of cracked ice. Stir ‘til ingredients mix properly and get nice and cold. In a double old-fashioned or rocks glass place a piece or two of large cracked ice (just freeze a Tupperware or two with 1 1/s inches of water and crack w/ an ice pick.) Pour cold Nutty Monk over ice and serve. Garnish with a brandied cherry.

Ginger Daiquiri

Ginger DaiquiriI mixed up one of these on a whim after making a batch of ginger simple syrup and fell in love. Even back in July, I realized that the strong ginger flavor would carry this drink into the brown & orange months long after my taste for summer sours went off to hibernate. It calls for ginger simple syrup, which is pretty easy to make, and I suggest you make yours strong. You’ll want the ginger to stand up against the lime.

To make the ginger simple syrup start with a large ginger root. Peel the ginger and cut into large enough pieces that grating won’t cause problems. Grate all your fresh ginger with a cheese grater and set aside. Boil 2 cups water along with 1 ½ cups cane sugar. Stir as you heat ‘til liquid is clear. Let sugar water boil for about 45 seconds, then add ginger and boil for another two minutes. Take off heat and let mixture cool to room temperature. Strain out all the ginger and bottle the liquid. Syrup will last in your bar fridge for around 6-8 weeks.

Here we go –

  • 2 oz dark rum (Appleton or Pusser’s are perfect)
  • 1 oz fresh lime juice
  • ¾ oz ginger syrup

Shake ingredients with ice in shaker ‘til frothy & freezing. Pour up into a cocktail glass or serve over rocks in a rocks glass. Garnish w/ a lime wedge.

Misty Maple Leaf

Misty Maple LeafA perfect drink to enjoy as the sun sets on the day’s leaf piles, you can walk your yard with this cocktail knowing that in just a week, you’ll have to rake the whole damn thing again. The maple takes the muscle out of the whisky, creating a slightly sweet drink that goes down easy.

Here we go –

  • 2 oz Canadian whisky
  • ½ oz pure maple syrup
  • club soda to fill

Pour the whisky and syrup over ice in a shaker. Shake ‘til cold and well mixed. Pour in a tall glass over ice and fill to top with club soda. Stir with your straw and enjoy. If you can find those pretty little maple candies that come out in the fall, use one as a garnish.

Applejack Old-Fashioned

Applejack Old FashionedExactly what it says it is, this drink should be far from a mystery. But I did promise autumn cocktails and Laird’s Applejack is about as fall-like as a spirit can get. I love Applejack. It tastes strong as it goes down and leaves an apple finish in your mouth that will leave you smiling. Just consider this as a lovely October substitute for your regular old fashioned cocktail.

Here we go –

  • 1 sugar cube (yes, I still prefer the cube over simple syrup with an old fashioned)
  • 3 dashes Angostura bitters
  • 2 oz Applejack

In a rocks or double old fashioned glass, place sugar cube and splash it with a couple shakes of your bitters. Muddle ‘til muddy and add ice. Pour Applejack and garnish with a long, fat orange peel. Walk around your backyard with this drink while wearing your tweed hat.

Maple Cocktail

Maple Cocktail Fall DrinkI found this one over at the virtual Vermont site. I’ll trust a Vermontian’s opinion on a Maple cocktail any day. Like our friends from the Green Mountain State, this one’s strong willed and fun, both meant as compliments. One of the few drinks I’ve come across which mixes gin and bourbon, the non-alcoholic ingredients do wonders to fuse it all together and leave the drinker with quite a cocktail experience. This one’s pretty simple to make so, if you’re feeling a bit daring on a crisp fall night, why not try it?

Here we go –

  • ¾ oz pure maple syrup
  • 1 oz lemon juice
  • ¾ oz dry gin (English style)
  • 1 oz bourbon

Mix all ingredients in a shaker with plenty of ice. Strain up into a cocktail glass and enjoy.

Be sure to also check out a few other cocktails on our recipe page that are also perfect for autumn. Here are some previous picks –

Apple Ginger Sangaree, Bobby Burns, Dark Eyes, Fox River, Ginger Snap, Grand Apple, Hunter’s Cocktail, Kentucky, Maple Leaf, Rusty Nail, Stone Fence.

Happy raking. Halloween Drinks coming soon.


The Mr. Booze Guide to Halloween Cocktails

“I vant to suck your blood, bla…bla…but first I vant a freakin’ cocktail.”

October 31st….the day when the veil between the living and the dead is most thin. The day when the spirits of our ancestors, along with all sorts of things that go bump in the night, walk the darkened sidewalks and hallways intent on making their presence known. I can’t think of a better reason to enjoy a delicious homemade libation! Why not wait for the ghouls this Halloween with a cocktail made by your own hand in the comfort of your own home. I channel the spirit of Rod Serling as tonight, for your viewing and drinking pleasure, I humbly present a list of Mr. Booze Halloween favorites from the past…and the present. Don’t drink & drive….Don’t drink & haunt.

Candy Corn Martini

A little sweet for my taste, I’ll open the lid on this cocktail just one night a year. Candy corn is the spirit of Halloween wrapped up in a bite-sized nugget of deliciousness, so I get why this drink is so gobbled down by sugar-buzzed kiddies over the age of 21. Positively gorgeous on a silver tray bathed in candlelight, a presentation of these on the home bar would last about half a minute.

Here we go –

  • 3/4 oz vanilla vodka
  • 1/2 oz white Creme de Cacao
  • 1/2 oz butterscotch schnapps
  • 2 oz orange juice
  • cocoa powder for rim

Ring your martini glasses w/ orange juice then pat into cocoa powder till rimmed. In a shaker filled w/ ice, pour liquid ingredients. Shake then pour up into martini glasses. Garnish w/ orange peel twist and skewered candy corn.

Ghost Cocktail

I found this on the Drink Nation site and had to try it. This is a very good hi-ball cocktail yet one you should be careful with. You will be seeing ghosts if you have more than three…ghosts riding pink elephants. It has a chugability that can get you in trouble.

Here we go –

  • 1 oz bourbon
  • 2 oz vanilla flavored rum
  • cream soda

Fill a tall glass w/ rocks then pour in bourbon & rum. Top w/ cream soda. “Boo!”

Dracula’s Kiss

You gotta buy one of those goofy flavored vodkas for this one, but what the hell, you’ll have it for something else that calls for it down the line. This is the Halloween drink that your guests have to try when they see it. It looks great on a spooky decorated bar or on a coffee table ‘long side a carved pumpkin. Like “The Ghost”, this cocktail has a drinkability about it that could be dangerous. I mixed up a couple the other night during a DVD showing of The Fearless Vampire Killers, and everyone loved it, so you might consider this one for an October scary movie night.

Here we go –

  • 2 oz black cherry vodka
  • 1/2 oz grenadine
  • coca-cola

Swirl the grenadine around the bottom half of a clear high-ball glass till the glass is coated. Add ice then the vodka. Fill with cola and garnish with 2 plump cherries. Black straw if you can find them.

Dark & Stormy

Going with this one for Halloween on a name base, primarily. Surprisingly enough, I’ve never mentioned this boozy staple on Mr. Booze. Shame on me. This is the quick one for Halloween night. Maybe you have door duty, maybe you just want to watch a werewolf movie, maybe you don’t want to work too hard. The name is appropriate as is the ginger-spiciness of the mix so I went with it. Do not use ginger-ale w/ this one. Buy a couple bottles of ginger beer and tuck them away. My favorite is the Goya, it’s very spicy.

Here we go –

  • 2 to 3 oz dark rum
  • ginger beer
  • 1/2 oz lime juice

Fill a tall glass with ice, add lime juice then rum. Lightly stir then pour ginger beer to fill.

The Dracula Cocktail

Borrowed from The Playboy Bar Guide, this name-appropriate cocktail can be batched for home entertaining ahead of time. Just pour the amount needed in a small shaker with ice for each individual drink. Dracula will pour red so you get your “pop” as you pass one to your guest. Work on your Bela Lugosi accent ahead of time. You’ll need it as you host.

Here we go –

  • 2 oz white rum
  • ½ tsp grenadine (yes…you can use Roses)
  • 1 oz lemon juice
  • 4 oz cranberry cocktail
  • couple dashes Angostura bitters
  • Shake well w/ ice, pour into a tall rocks glass. Add more ice if necessary.

Night Shade

For a “friendly” cocktail which can be enjoyed by most boys & ghouls over the age of 21, this odd little Halloween addition is actually quite complex and runs deep enough to also satisfy the more serious drinker at your Monster Mash. The juice and fruit provide the cut for the casual, yet the chartreuse & whiskey pack the punch. Serve it in those plastic, spooky Halloween martini cups you find at the party store. This is a great cocktail!

Here we go –

  • 1 ½ oz bourbon
  • ½ oz sweet vermouth
  • ½ – 1 oz orange juice
  • ½ tsp yellow chartreuse
  • Shake ingredients w/ ice in a shaker till cold. Strain up into a cocktail glass & garnish with a slice of lemon and orange.

Black Devil

For the dads out there brave enough to sport horns, a red trident and a tail, here’s the perfect martini-type cocktail to go along with your El Diablo outfit. I like a nice white rum, and I love black olives, so this one is a nice change of pace, on occasion, from my beloved martini. I use the Appleton White Rum in this drink and, served iced-cold, you can’t go wrong. The name screams Halloween to me but…you can actually whip one of these up anytime.

Here we go –

  • 2 oz white rum (Appleton is the one)
  • ½ oz dry vermouth

Mix as you would your favorite martini, serve up in a clear cocktail glass and garnish with 2-3 black olives.

Blue Devil

One of those gasp-inducing drinks that is horrifically perfect for a Halloween party or simple gathering, the Blue Devil should go swell with most adult costumes. Think of it as a boozy accent piece to your sexy nun outfit or your zombie mask, that happens to taste great and will leave you even more likely to be less inhibited before the night is done with you. The kind of drink that will have you waking up on November 1st asking, through your sandpapered mouth, “Did I really do that last night?” Bartender’s warning: please be careful with the Blue Devil. Just ‘cause it’s Halloween, try not to blame The Devil for your outlandish deeds after the fact.

Here we go –

  • 1 ½ oz gin
  • ½ oz blue curacao
  • 1 oz lemon juice

Shake with ice and serve chilled and up in a cocktail glass. Garnish with a floating lemon or orange slice.

Acapulco Zombie

I guess there would be zombies in Acapulco in the event of a zombie apocalypse. Zombie cliff-divers and zombies selling piñatas & paper flowers would be roaming and diving all over the destination spot. For me, the Zombie is a natural for a Halloween cocktail. This one’s a heck of a lot easier to build than the traditional Zombie I’ve highlighted in previous Halloween and tiki posts. Yet another easy & spooky drink to batch ahead of time, this cocktail would work wonderfully for a party or any creature-feature get together.

Here we go –

  • 1 ½ oz tequila
  • 1 ½ oz vodka
  • 1 ½ oz dark rum
  • 2 oz orange juice
  • 2 oz grapefruit juice
  • 1 tsp grenadine
  • dash or two of white crème de menthe

Shake all ingredients except crème de menthe in a shaker till cold. Pour into a hi-ball glass over ice & top with a couple dashes of the crème de menthe. Stir softly and garnish with a maraschino cherry.

Screaming Banana Banshee

Sure, we’ve all known one, a few of us unfortunate enough to have married one…but isn’t it fun to learn that you can actually drink a screaming banshee, too? This is a perfect drink to enjoy at home, by yourself, or with your partner while carving pumpkins (be careful w/ knives & booze…maybe just watch), or hosting a small party. The cream/banana component makes them a bit thick and sweet so I’d only plan on enjoying one or two, tops. Don’t plan an evening around this drink, but if you’re mixing it up with a few Halloween drink choices, this should go into the rotation.

Here we go –

  • ½ oz banana liqueur
  • ½ oz vodka
  • ½ oz crème de cacao (either light or dark, doesn’t matter)
  • 1 ½ oz light cream

Shake in shaker along with cracked ice till freezing & frothy; strain into a cocktail glass and garnish with cherry.

Some Lost Halloween Sounds to Complete the Evening

I almost didn’t mention these, even though I’ve gone years now including these recordings in my own Halloween celebrations.  I lean heavily on jazz while celebrating the season, but besides the cool vibe some 50’s and 60’s Miles, Chet & Peterson provide as part of my annual venture into the haunted, I also love creating some original Halloween atmosphere. Ghost stories, spooky sounds, monster movie soundtracks, they go great with these drinks, too. Here are just a couple atmospheric point-outs which can only add to your ouiji-board antics or All Hallows Eve festivities.

Alfred Hitchcock Presents: Ghost Stories For Young People / Famous Monsters of Filmland SpeakAlfred Hitchcock Presents: Ghost Stories For Young People / Famous Monsters of Filmland Speak – A double dose of Halloween fun with this CD because you get 2 recordings for the price of one. Director Hitchcock narrates the 1st disc of charming 50’s style ghost stories which work so well as cool-weather living room fodder, perfect to have a cocktail to while hanging out with the family. We just don’t have stuff like this anymore, and believe me when I say, it’s refreshing to enjoy something a little Halloween seasonal with your family and not have to shoo kids from the room nor ask them to cover their ears.

The Famous Monster disc is a little more intense but still family friendly, dealing with a visit to hell and a retelling of the Frankenstein Monster story. There are also some wolfman & vampire stories thrown in. This collection is perfect to play while manning the home front & passing out the candy.

The Thing From Another World SoundtrackThe Thing From Another World Soundtrack – Dimitri Tiomkin’s music from this 1950’s sci-fi thriller is some of the spookiest movie music I’ve ever heard. Chock full of styling and orchestration so long lost, it’s forgotten. This record is wonderful background music for a front-yard cemetery or a gathering of friends on a chilly October’s eve. Mood-setting pure & simple. It’ll creep you out as you sip your cocktail and wait for the zombies to tear through your kitchen door.

Halloween Music by Midnight SyndicateHalloween Music by Midnight Syndicate – I’ll just admit it, if you haven’t already figured it out…I’m a Halloween lover. I love the cocktails, the food, the costumes, the ghost stories, and horror movies. I just love the atmosphere. Midnight Syndicate along with the band in my next pick, are just a bunch of goth kids tryin’ to do right in my book. God bless ‘em ‘cause they sure do try. They also succeed, and here’s the proof. If you’re looking for a recording just dripping with Halloween atmosphere for your event, you could do a lot worse. Don’t buy one of those silly Halloween themed cheap CDs you see at party stores. Buy this compilation by a couple guys that eat, sleep and walk this stuff. Have it playing behind your home bar and everyone will start lookin’ creepy.

Transylvania by Nox ArcanaTransylvania by Nox Arcana – Another bunch of crazy kids who get Mr. Booze’s respect for just following their dream, Nox Arcana will slide right on in to your Halloween home festivities with their ode to the undead. Now, I realize that vampires are crazy-cool right now. All these good-looking vampires vamping it up on television and in the movies hardly reflect my vampires which flew around smelling like dirt and scratched on your windows ready to kill you. I like my vampires scary and this record reflects the old school. Twenty-one songs will carry your party or themed yard towards the witching hour. Transylvania permeates with vampire fun.

These Ghoulish ThingsThese Ghoulish Things – Down at the very bottom of my music recommendations here on the Mr. Booze site lies this recording. I’ve dug it up one more time to lay here. This is just a cooler than hell collection of Monster Themed Rock ‘n Roll songs, all from the heyday of horror movie popularity in America. It’s fun, it’ll have your guests smiling, and it celebrates the season. What more can you ask for?

Kay Kyser & His Orchestra, I’ll Be Seeing YouInner Sanctum Radio Spirits is one of the best-kept secrets on the Internet. They package the classic old radio shows that your grandparents listened to back in the day. Well, along with Little Orphan Annie and Bob Hope comedies, the radio also carried horror tales into your living room. Radio Spirits sells hundreds of them and the Inner Sanctum represents some of the scariest. Mix up a pitcher of manhattans and fire up this collection, and you’ll loose all sense of time. The stories stand up today and include fantastic sound effects and voice actors. Ghost hitchhikers, murdered fiancées, haunted hotel rooms, and evil dolls will haunt your living room. Please, take the time to peruse the site. You’ll find so much there appropriate for Halloween, Christmas, heck, any day.

Well, folks…enjoy your Halloween with the above suggestions. Have fun, be safe and remember to look under your beds and bars before you turn the lights off. Who knows what sort of “creatures of the night” or drunk neighbors have slithered in while you were busy shaking that shaker. “Boo!”

Drunk Pumpkin Punch

I made one of these once and a boozy Halloween party and it was the hit of the evening. I highly recommend that you set it up outdoors if using a real pumpkin. They look beautiful and work well as a bowl but … pumpkins leak; I found that one out the hard way the next a.m.. Mopping up a floor covered with sticky Halloween punch while suffering a hangover is not the way to kick off November.

Here we go –

  • Half Gallon Apple Cider
  • Close to a fifth of dark or gold Rum
  • 3 regular or one large bottle(s) of Ginger Beer
  • One med-sized, hollowed out, pumpkin

Close to party time, fill your hollowed out pumpkin or pumpkin punch bowl with the cider, rum and ginger beer, stir and add a frozen block of ice to keep things cold. Have your guests ladle the punch into punch cups.

Hot Spiced Cider

If you’re fortunate enough to have a chilly week around Halloween, mix up a batch of Hot Spiced Cider. In the evenings before Halloween, I’ll pull out an old television set, hook up my DVD player and gather neighbors for Monster Movies out in the car (bar) port.  Sure it gets cool, but that’s fall. This drink will set things right.

Here we go –

  • 2 quarts apple cider
  • 4 cloves
  • 3 cinnamon sticks
  • 5 shots Applejack or Apple Brandy

Heat cider with cloves and cinnamon, add booze and stir. Pat the rims of mugs in brown sugar and serve the cider in them.

Applejack Rabbit

applejack-rabbit

I have this one listed over in my Autumn Cocktail list too, but I have to also include the AJ Rabbit on my Halloween Drink List. It’s just such a fall drink and Halloween is such a fall festival, the two are a perfect paring. Try and find real maple syrup for this one. The kid’s Mrs. Butterworth won’t do at all.
Here we go –

  • 2 oz Laird’s Applejack
  • 1 oz lemon juice
  • 2 oz orange juice
  • 3/4 oz real maple syrup

Shake all ingredients with cracked ice in a shaker. Serve up and ice-cold in a cocktail glass, garnish with an apple slice, light the jack-o-lantern up and enjoy.