Spiced Up Milk Punch

1 oz. Christian Brothers brandy

¾ oz. Pink Pigeon rum

2 oz. Vanilla soy milk

¼ oz. Sattwa Chai tea

¼ oz. Vanilla simple syrup

Shake and strain into an ice filled double Old Fashioned glass. Garnish with a cinnamon stick.

Todd Ekis, beverage director at Prasino Restaurants, created
this recipe.

Harvest Pumpkin Toddy

1 Lemon wedge

1 oz. Bourbon

½ oz. Frangelico

1 scoop Spiced pumpkin mix

½ cup Boiling water

Squeeze lemon wedge into a mug. Measure in bourbon and Frangelico. Carefully measure in the scoop of the pumpkin mix. Measure and add the boiling water. Stir until well mixed.

The mixologists at The Heathman Restaurant & Bar in Portland, OR created this recipe.

Spiced Cider Mill

1 oz. Sailor Jerry spiced rum

1 oz. Cuarenta Y Tres Licor

1/8 oz. Stirrings All Natural ginger liqueur

3 oz. Fresh apple cider

1/8 oz. Fresh pineapple juice

1/8 oz. Fresh lemon juice

1 Cinnamon stick

1 Lemon twist

Combine all liquids and shake. Strain into rocks glass over ice. Grate cinnamon stick over cocktail, wrap lemon twist and serve. 

The mixologists at Stetsons Modern Steak + Sushi in Chicago created this recipe.

Aberdeen Old Fashioned

2 parts Sandeman Porto Founders Reserve
1 parts Chivas 12 Year Old Scotch
¼ part Turbinado simple syrup
2 dashes Angostura orange bitters
1 level tsp. Pumpkin butter

Combine all ingredients in a rocks glass and stir. Add ice and stir again. Garnish with a wide orange twist.

Boston mixologist Misty Kalkofen created  this recipe.

Plum Tart

2 oz. Plum wine
1 oz. Bombay Sapphire gin
¾ oz. Cranberry juice
3 drops Orange bitters
3 Lime wedges
2 bar spoons Demerrara sugar

Muddle lime and sugar in glass. Add the rest
of the ingredients. Shake well and strain into
a Martini glass. Top with a lime wheel with
dried cranberries.

Philip Khandehrish of The Setai Bar in Miami created this recipe.

Tequila Cobbler

1 oz. Don Julio Reposado tequila

¾ oz. Laird’s Applejack

¾ oz. Fresh-squeezed lime juice

½ oz. Simple syrup

2 dashes Peach bitters

Ginger ale

Combine first five ingredients and pour over ice. Top with ginger ale and garnish with a lemon twist.

The mixologists at Grape & Vine at The Jade Hotel in New York created this recipe.

Plum Bob

2 ½ oz. Apple Pie bourbon

1 ½ oz. Averell gin

2 dashes Chuncho bitters

Plum garnish

Build all ingredients in a shaker. Add ice, stir until cold and strain into Martini glass. Garnish with a yellow or purple plum.

Zachary Blair, mixologist at Kanu Lounge at Whiteface Lodge in Lake Placid, NY, created this recipe.

Into the Smoke

2 oz. Del Maguey Vida mezcal

½ oz. Honey-Chamomile syrup

½ oz. Rothman & Winter pear liqueur

¾ oz. Lemon juice

Dash Angostura bitters

Combine ingredients in an Irish Coffee mug, and top with 3 oz. hot water. Garnish with lemon peel and chamomile flower.

Chris Burmeister of Outpost Restaurant in Santa Barbara, CA, created this recipe.

Bohemia Spiced Cookies

½ oz. Lime juice

1 oz. Creme Yvette liqueur

½ oz. Allspice liqueur

1 ½ oz. Bohemia beer

Shake all ingredients except the Bohemia and strain in rocks glass over ice coupe glass. Top with beer and grate nutmeg on top.

The mixologists at Bohemia created this recipe.

Adam and Eve

1 oz. Apple brandy

1 oz. Apple cider

2 Dashes orange bitters

1 Sugar cube

3-4 oz. Chilled prosecco

Combine the brandy, cider, orange bitters, and ice in a cocktail shaker and shake thoroughly. Place sugar cube in a wine flute, strain brandy mixture into glass, and top with prosecco.

Recipe courtesy of Prosecco DOC.