Embrace the flavors of fall with our spooktacular cocktail guide. Pick your poison, whether it be whisky, vodka, gin, tequila, or a delicious alcohol-free concoction. With ingredients like pumpkin, maple, cinnamon, or a dangerous dash of Absinthe, you’ll find a new favorite drink to serve or to enjoy and scare away the chill next to a warm fireplace.
Pumpkin, Spice & Everything on Ice
- 1.5 oz Broken Shed Vodka
- 1 oz Pumpkin Maple Coffee Syrup
- 1 Star Anise Pod
Directions: To make the flavored syrup, mix equal parts cold coffee, maple syrup, and pumpkin puree. Add 1 ounce of the syrup and vodka to a cocktail shaker filled with ice. Stir until cold. Double strain into a double rocks glass over a large ice cube. Garnish with a star anise pod.
Buchanan’s Berry Bewitched
- 1.5 oz Buchanan’s Deluxe 12-year Blended Scotch Whisky
- 4-5 Blackberries
- .75 Honey Syrup (2 parts honey, 1 part water)
- .5 oz Chambord
- .75 oz Lemon Juice
- Mint Bouquet + Lemon for garnish
Directions: Lightly muddle 4-5 blackberries in a cocktail shaker. Add remaining ingredients and shake over ice. Double strain so seeds of the blackberries don’t leak through. Pour over crushed ice in a rocks glass. Garnish cocktail with mint bouquet and lemon zest.
Crown Royal Chocolate Vampire’s Delight
- 1.5 oz Crown Royal Chocolate Flavored Whisky
- 1.5 oz Tart Cherry Juice
- 0.5 oz Lemon Juice
- 0.25 oz Simple Syrup
- Optional: 2 dashes cocktail foamer
Directions: Add all ingredients to an ice-filled shaker. Shake until chilled. Strain into coupe glass. Garnish with espresso beans and shaved chocolate.
DELEÓN Tequila Witch’s Brew
- 1 oz DELEÓN Reposado Tequila
- 1 oz Fresh Lemon Juice
- 0.5 oz Agave Nectar
- 0.5 oz Red Wine (float)
- Dehydrated Orange Garnish
Directions: In a shaker, combine reposado tequila, lemon juice, and agave nectar. Fill the shaker with ice and shake well until the mixture is chilled. Strain the mixture into a rocks glass filled with fresh ice. Carefully pour the red wine over the back of a spoon to float it on top of the cocktail.
Kraken’s Haunted Harvest
- 1 part Kraken Black Spiced Rum
- 0.5 part brown sugar and clove syrup
- 0.25 part St Elizabeth Allspice Dram or homemade substitute *
- 1 tbsp pumpkin butter or canned pumpkin pie filling
- Hot water
Directions: Combine the rum, syrup, allspice dram, and pumpkin butter in a heat-proof mug. Top with hot water and stir until the pumpkin is incorporated. Garnish with grated cinnamon.
* To make your own homemade allspice dram, combine 1 oz white rum, 3/4 oz simple syrup, and 5 dashes of Angostura bitters
Nolet’s Silver Corpse Reviver
- 1 oz Nolet’s Silver Gin
- 1 oz Lillet Blanc
- 1 oz Cointreau
- 1 oz Fresh Lemon Juice
- 1 dash of Absinthe
- Orange Peel for Garnish
Directions: Combine, then shake all ingredients together in an ice-filled shaker. Strain into a Martini or coupe glass. Garnish with an orange peel.
Midnight Martini
- 2 oz Baileys Chocolate Liqueur
- 1 oz Ketel One Vodka
- 0.5 oz Simple Syrup
- ⅛ tsp Activated Charcoal Powder
- 1 Melted Marshmallow
Directions: In a cocktail shaker, shake Baileys Chocolate Liqueur, vodka, simple syrup and activated charcoal powder with ice. Fine strain into a martini glass. Garnish with melted marshmallow.
Seedlip Pumpkin Spice Soda (Non-Alcohol Cocktail)
- 50 ml Seedlip Spice 94
- 30 ml Ginger & Pumpkin Shrub *
- Top w/ Club Soda
Directions: Add all ingredients to an ice-filled highball glass and top with club soda. Garnish with a lemon twist.
* Ginger & Pumpkin Shrub:
Fresh Ginger: 150g (Peeled)
Pumpkin: 400g (Peeled)
Cider Vinegar: 2 cups
Caster Sugar: 2 cups
Directions: Add all four ingredients to a Mason jar. Muddle. Refrigerate for 24 hours. Fine strain.
Tanqueray Harvest Negroni
- .75 oz Tanqueray London Dry Gin
- .5 oz Italian Aperitif Bitters
- .5 oz Sweet Vermouth
- Orange twist to garnish
Directions: Build gin, Italian aperitif bitters, and Sweet Vermouth, over ice. Stir and garnish with an orange twist.
Johnnie Walker Midnight Maple
- 2 oz Johnnie Walker Black Label Scotch Whisky
- 0.3 oz Maple Syrup
- 4 dashes of bitters* (see recipe below)
- Orange peel to garnish
For Bitters (make at least 1 day ahead):
- 1 Bottle Angostura Bitters
- 100g Raisins
- 2 Cinnamon Sticks
- Knob of Ginger
Directions: Infuse 1 bottle of Angostura bitters with raisins, cinnamon sticks, and a knob of ginger for 24 hours. Strain. In a cocktail glass, add Johnnie Walker Black Label, maple syrup, and 4 dashes of the bitters. Stir for 30 seconds, strain into a coupe glass, and garnish with an orange peel.
The Scream Queen
Created by Liz Pearce, Hendrick’s Gin Central US Ambassador
- 1 ½ parts Hendricks Original Gin
- ¼ part Midori melon liqueur
- ¼ part Chareau aloe liqueur
- 1 part fresh lime juice
- ¾ part pineapple gomme
- Pinch of salt
Directions: Shake heartily over ice and double strain into a chilled cocktail glass or goblet Garnish wildly with magical floating stars or a cucumber broom. The sweet and sour contrast pairs perfectly with Hendrick’s signature cucumber and rose infusions.
Hennessy Sunset Punch (serves 8)
- 11 oz Hennessy Very Special
- 17 oz Of Water
- 5 oz Gin
- 2 oz Of Grand Marnier
- 2 cups Of simple syrup or 3 cups of sugar
- 9 oz Of lemon juice
- 4 oz Of Hibiscus Grenadine
- 1 Grapefruit cut into ½ wheels
- 1 Oranges sliced into wheels
- 2 Lemons Cut into Wheels
- 2 Limes Cut into Wheels
- 20 Dashes Orange bitters or other citrus bitters
Directions: Combine all ingredients in a large bowl. Stir to dissolve sugar as much as possible. Add a large block of ice to chill punch before serving.
