Sweater weather, whiskey weather--whatever you want to call it, October is a sobering season. The gray sky, the leaves making their colorful exodus, the temperature dropping--it's all about ch-ch-changes, baby. If you're like me, you crave the comfort of pumpkin, maple, apple cider, cinnamon, dark rum, and of course, whiskey. And then there's the ritual of Halloween--an excuse to look ridiculous and get ridiculously plastered. Most Americans will probably be too hungover to mark Dia de los Muertos (Day of the Dead) on Nov. 1 and 2, but if you're up for it, the Mexican holiday honors the dead and celebrates the living--with a splash of tequila, of course.
Looking for some killer party accessories and cocktail recipes to whip up for your epic bash? Well, looky here, just what Dr. Feelgood ordered:
Apple Maple Manhattan
2 oz. Finger Lakes Distillery Maplejack liqueur 1 oz. walnut liqueur 3/4 oz. Drambuie
Combine ingredients in shaker over ice, shake vigorously and pour into a chilled coupe glass.
Ashes to Ashes by H. Joseph Ehrmann, Elixir, San Francisco
1.5 oz Espolón Tequila Reposado .5 oz Pedro Ximenez Sherry 1 oz lemon juice 1 tsp sweetened cocoa mix .25 oz agave nectar 1 pinch cinnamon
Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.
Appalachian Flip by Al Sotack, Franklin Mortgage & Investment Co., Philadelphia
2 parts ROOT liqueur 1/2 part rich demerara syrup 1 whole egg Pale ale
Dry shake (without ice). Then shake again with ice, and double strain. Pour into a pint glass and top with pale ale.
Great Pumpkin Fizz, Burritt Room, San Francisco
1 1/2 parts aged rum 1/2 part velvet falernum 1/2 part cream 1/2 egg white 1/4 part lemon juice Barspoon of maple pumpkin butter Dash of Fee Bros. Old Fashion Bitters
Fill shaker with ice, shake and strain into chilled cocktail glass.
1/2 gallon apple cider Zest and juice of an orange 1 piece of fresh ginger, peeled and sliced 3 cinnamon sticks 6 anise pods 1 tbsp of whole cloves SNAP liqueur
Combine all the ingredients except for the Snap in a pot, cover and heat over medium-low for about 20-30 minutes. Pour a shot of Snap into a heat proof glass and top off with the warm mulled cider.