10 October Cocktails Without F**king Pumpkin
'Tis the Season of the Pumpkin!
Arguably the most divisive gourd on the planet is the pumpkin. As retailers and manufacturers double down on their belief that consumers will throw money at anything Pumpkin during the Fall season, the stores have become overrun with unnecessarily pumpkin flavored products. Unfortunately, the booze industry, especially the craft beer industry, has not been immune to the pumpkin spice invasion (we submit to you the case of the Dunkin' Donuts Coffee Stout as evidence).
With that in mind, we here at Booze League would like to offer you 10 cocktail recipes that flat out refuse the call of the Pumpkin.
Apple Cider Mules
4 oz. vodka
Sliced apple, for garnish
Cinnamon sticks, for garnish
Fill two copper mugs with ice. Pour 2 oz vodka into each cup. Fill 2/3 full with sparkling cider, then top with ginger beer.
Garnish with an apple slice and a cinnamon stick. Serve.
1 oz. light rum
2 oz. coconut rum
1 oz. Blue Curacao
1 handful ice
Pineapple wedge (for garnish)
Combine both rums and Blue Curacao in a cocktail shaker filled with ice. Shake, then pour into a cocktail glass.
Fill the rest of the glass with chilled pineapple juice. Garnish with a pineapple wedge.
1/4 cup light corn syrup
green food coloring
1/2 cup fresh lime juice
1 cup club soda
3/4 cup tequila
3 ounces triple sec
4 teaspoons maraschino cherry syrup
Yield: 4 cocktails
Mix together 1/4 cup light corn syrup with green food dye. Tip: Start with just a little coloring and add until you get the desired color then set aside.
Place glasses in the freezer to frost them. When frozen, dip each glass into the green syrup and invert to allow the syrup to drip slightly. Return glasses to the freezer to set.
Insert stirrers through maraschino cherries for each drink and set aside.
5: Combine tequila, triple sec and lime juice in a cocktail shaker with ice and shake until very cold.
6: Pour one teaspoon of the maraschino cherry syrup into the bottom of each glass. Add a cherry and stirrer to each glass.
7: Carefully pour the margarita mixture into each glass till about 3/4 full. Tip: Pour very slowly to avoid disturbing the syrup on the bottom.
Witch's Hat Martini
2 ounces black vodka
1 ounce black Chambord
2 ounces dark cherry juice
crushed chocolate wafers for garnish
Lightly dampen the rim of a martini glass and dip in crushed chocolate wafer crumbs. Set aside. Tip: for better adhesion, dilute two tablespoons of light corn syrup with a few drops of water. Use your fingertips to apply the syrup to the rim of the glass.
Place vodka, Chambord, and cherry juice in a cocktail shaker filled 2/3 with ice. Shake until jet cold (about 20 seconds). Strain the cocktail into the martini glass and serve.
Black Devil Martini
2 oz. dark rum
1/2 oz. dry vermouth
Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.
- via HGTV
Carmel Apple Mimosa
2 tbsp. Caramel
2 tbsp. cinnamon sugar
1 c. apple cider
8 oz. caramel vodka
1 bottle champagne
Apple slices, for garnish
In a small dish, pour caramel. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar.
Pour 1/4 cup apple cider and 2 ounces caramel vodka into each flute and top with champagne.
Garnish with an apple slice and serve.
Mr. Hyde's Potion
8 ounces vodka
4 ounces parfait amour liqueur
1 ounce blackberry liqueur
2 ounces tarragon simple syrup (recipe follows)
1 ounce fresh lemon juice
1 ounce lavender syrup, available at most liquor stores
4 lavender sprigs
dry ice (optional)
Prepare the tarragon simple syrup by placing 1 cup sugar and 1 cup water in a small saucepan.
Heat over medium-low heat until it reaches a low boil. Add two sprigs of fresh tarragon and reduce heat to low. Heat for 10 minutes, stirring occasionally. Remove tarragon and allow syrup to cool.
Place 2 blackberries on each lavender sprig and set aside. Tip: For best results, insert a toothpick through blackberry first to make a small hole for the lavender stem.
Cut and juice lemon. Strain to remove pulp, if desired. Add spirits, syrups and juice to a cocktail shaker filled with ice and shake until very cold (about 20 seconds).
Pour drink into beakers, add a small piece of dry ice (optional) and a lavender-blackberry skewer. Note: Drink is safe to consume only after dry ice has completely dissolved.
1/4 cup ice
1/2 cup orange juice
1 1/2 ounces black vodka
1/2 ounce triple sec
orange wedge, for garnish
In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass.
Using the back of a spoon, pour black vodka slowly into a glass so that the vodka sits atop the orange juice and triple sec mix.
Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.1
Maple Bourbon Old Fashioned
2 tsp. maple syrup
1 tsp. water
1 dash bitters
1 orange peel
2 oz. bourbon
1 maraschino cherry, for garnish
Combine maple syrup, water and bitters in a glass, stirring until well blended.
Add a few blocks of ice and the orange peel, then pour bourbon on top.
Garnish with a cherry and serve.
Poison Apple Cocktail
1 ounce vanilla vodka
1/2 ounce orange liqueur
1 ounce sour apple liqueur or schnapps
1/2 ounce fresh lemon juice
1-2 ounces champagne
green sugar for rim
Lightly dampen the rim of a cocktail glass and dip in green sugar. Set aside.
Place vanilla vodka, orange liqueur, sour apple liqueur and lemon juice in a cocktail shaker filled 2/3 with ice. Shake until jet cold (about 20 seconds).
Strain the drink into the cocktail glass and top with chilled champagne.