1 ½ oz. Banks 7 rum
½ oz. Cana Brava rum
1 ½ oz. Fresh pineapple juice
¾ oz. Cinnamon syrup
¾ oz. Fresh lemon juice
½ oz. Simple syrup
Shake and strain into pilsner glass. Top with crushed ice.
Dan Rook, head bartender at South Water Kitchen in Chicago, created this recipe.
1 ½ oz. DeLeon Platinum tequila
½ oz. Lime juice
1 oz. Grapefruit juice
¾ oz. Honey syrup
Muddle ingredients in shaker. Strain into Collins glass over ice and garnish with a lime wedge
1 ½ oz. Snow Leopard vodka
1 oz. Fino sherry
¼ oz. Pamplemousse liqueur
Barspoon Breckenridge Bitters liqueur
Stir and strain into a coupe glass, garnish with a lemon twist.
Garrett Mikell at Eveleigh in Los Angeles created this recipe.
2 oz. Elit by Stolichnaya vodka
1 oz. Apple cider
¼ oz. Fresh lemon juice
¾ oz. Allspice spiked agave*
Shake all ingredients with ice and strain into an ice filled highball or double rocks glass.
* For Allspice agave: Combine 1 cup agave nectar and add ½ cup allspice powder. Mix until blended.
The mixologists at Elit by Stolichnaya created this recipe.
1 ¾ oz. Breckenridge chili vodka
¼ oz. Cassis
1 oz. Chicha morada (a Peruvian purple-corn-based beverage)
¾ oz. Lemon juice
½ oz. Simple syrup
Mix all ingredients and shake. Pour into a rocks glass. For garnish, freeze plastic spider in large ice-cube trays.
The mixologists at Tanta in Chicago created this recipe.
2 oz. RumChata cream liqueur
1 oz. Absolut Vanilia vodka
1 oz. Pumpkin Spice liqueur
Rim a Martini glass with bar syrup and crushed graham crackers.
Combine ingredients and shake. Strain into a Martini glass, garnish with a dollop of whipped cream and a candy corn.
The mixologists at the Aliante Hotel + Casino + Spa in Las Vegas created this recipe.
1 ½ parts Sauza Blue Silver tequila
3 parts Limeade
¾ parts Cinnamon liqueur
2 parts Sparkling apple soda
Lime wedge for garnish
Combine all ingredients in a glass filled with ice. Garnish with a lime wedge.
The mixologists at Sauza created this recipe.
1 part Cruzan Aged light rum
½ part Cruzan mango rum
½ part DeKuyper Triple sec
1 ½ part Fresh sour mix
¼ part Orgeat syrup
Dash of Orange bitters
Combine the rums, triple sec, fresh sour, orgeat syrup and bitters in a cocktail shaker. Top with ice and shake vigorously. Strain into iced 14-oz. glass. Top with a lime squeeze and a float of black strap rum and garnish with a cherry.
The mixologists at Cruzan created this recipe.
Pumpkin Spice Margarita
1 oz. Fresh lime juice
1 oz. Fresh lemon juice
2 oz. Maestro Dobel Diamante tequila
1 tbsp. 100% pumpkin puree
1 splash of Cointreau (or triple sec)
1 splash of water
1 handful of ice cubes
Pinch of coarse ground cinnamon
Pinch of pumpkin pie spice
In a shaker with ice, add lime juice, lemon juice, tequila, pumpkin puree and triple sec and shake. Rim glass with cinnamon and pumpkin pie spice. Strain into a chilled cocktail glass over ice. Add a splash of water. Garnish with an orange twist and add a pinch each of cinnamon and pumpkin pie spice.
The mixologists at Maestro Dobel created this recipe.
⅔ oz. Zacapa 23 rum
⅓ oz. Myers’s dark rum
⅓ oz. Captain Morgan Grapefruit rum
⅓ oz. Fresh lime juice
¼ oz. Don’s Mix (2 parts grapefruit juice to 1 part cinnamon simple syrup)
¼ oz. Passion fruit puree
1 tsp. Absinthe
1 dash Aromatic bitters
Combine all ingredients into a shaker. Pour into glass over fresh ice and garnish with an orange slice.
Mixologist Lynnette Marrero created this recipe.
The Rum-Kin Pumpkin
1 oz. Spiced rum
1 oz. Hazelnut liqueur
1 ½ oz. Orange juice
Traveler Jack-O Pumpkin Shandy
Fill a shaker glass halfway with ice and add rum and liqueur. Shake and strain into 8-10-oz. glass filled with ice. Top with Jack-O Traveler (or other pumpkin beer) and garnish with a lime.
The mixologists at Traveler Beer Co. created this recipe.
Potion de Muerto
2 parts Hornitos Black Barrel tequila
¾ part Orange juice
¾ part Lemon juice
¾ part Chipotle agave (or agave nectar)
2 dashes Orange bitters
½ part Beet juice
Serve in a tall glass over crushed ice with a beet juice float—the beet juice will slowly float down the glass through the crushed ice, making it look like blood dripping down. Garnish with an orange slice.
The mixologists at Hornitos created this recipe.
1 part Midori melon liqueur
1 part Pinnacle vodka
Splash of Fresh lemon juice
A few dashes of grenadine
Pipe a chocolate web into a Martini glass and place in the refrigerator to chill. Combine Midori, vodka, and lemon juice in a shaker and strain into glass. For a blood effect, gently pour grenadine into glass using a spoon. Garnish with a chocolate-dipped orange slice.
The mixologists at Midori created this recipe.
1 part Grey Goose vodka
⅓ part B&B liqueur
1 part Blood orange juice
1 ½ part Pomegranate juice
Build all the ingredients with ice in a mixing glass and shake. Strain over fresh ice, garnish with fresh oregano.
The mixologists at Grey Goose created this recipe.
1 ½ oz. Stoli Vanilla Vodka
¼ oz. Frangelico
¼ oz. Half & half
1 oz. Simple syrup
2 oz. Pumpkin puree
Shake and strain. Garnish with cinnamon rim and cinnamon stick
The mixologists at Crush inside the Las Vegas MGM Grand created this recipe.
1 oz. Crown Royal
½ oz. Peach schnapps
¼ oz. Simple syrup
1 oz. Cranberry juice
1 oz. Chilled Jaegermeister
Combine first four ingredients and shake with ice. Strain into a Martini glass and top with Jaegermeister.
The mixologists at Cabo Wabo Cantina in Las Vegas created this recipe.
1 oz. Stoli Chocolate Kokonut vodka
1 ½ oz. Brizzard Chocolat Royale
1 ½ oz. Perfect Puree Coconut
2 oz. Half & Half
Blend and strain into Martini glass. Top with shaved toasted coconut and garnish with a mini Mounds bar.
TLC’s Cake Boss star Buddy Valastro created this recipe for his Las Vegas restaurant Buddy V’s Ristorante.
Spiced Evil Apple Punch
1 part Malibu Island Spiced rum
1 part Ginger beer
2 parts Apple juice
½ part Raspberry syrup
Build ingredients over ice in a pint glass. Stir and garnish with red apple slices and a cinnamon stick.
The mixologists at Malibu created this recipe.
2 oz. Ardbeg 10 year
½ oz. Drambuie
2 dashes Angostura bitters
½ tsp. Activated charcoal
Add all ingredients to a mixing glass with ice, stir until chilled and strain into a rocks glass, express the oil from a lemon twist above the drink and discard the twist.
The mixologists at Ardberg created this recipe.