ALCOHOLIC

Cold

CRANBERRY GIMLET (1) from saveur.com

2 oz. citrus 3 ⁄4 oz. fresh lime 3 ⁄4 oz. unsweetened cranberry juice 1 ⁄2 oz. agave nectar Lemon or fresh cranberries, for garnish (optional)

Combine vodka, lime juice, cranberry juice, and agave nectar in a shaker over ice. Shake vigorously and pour into a chilled coupe or martini glass. Garnish with fresh cranberries or a lemon twist, if you like.

THE LONG HELLO (1) from saveur.com – also available for multiple servings at bonapetit.com

3 ⁄4 oz. Clear Creek 3 ⁄4 oz. St. Germain Elderflower 1 dash Fee Brothers Whiskey Barrel Aged Bitters Champagne to top Grated nutmeg

Stir brandy, St. Germain, and bitters in a mixing glass with ice and strain into a coupe glass. Top with champagne and grate nutmeg on top.

SPICED APPLE (1) from domesticate-me.com

5 ounces spiced (If you can’t find spiced cider, you can always spice your own.) ½ teaspoon lemon juice 0.5 ounces Grand Marnier (or ) 1.5 ounces mescal or gold For garnish: (optional) 2 tablespoons raw sugar 1/8 teaspoon ground cinnamon Cinnamon sticks Apple slices

In a small bowl, combine the raw sugar and cinnamon. Pour a splash of Grand Marnier into a separate bowl. Dip the rim of the glass in the Grand Marnier to moisten it, and then immediately dip the glass in cinnamon sugar. Pour all the ingredients into a shaker with ice. Shake until well combined. Pour over ice into your rimmed glass. Garnish with a cinnamon stick, a slice of apple, and a dash of ground cinnamon if you’re feeling fancy.

APPLE CRANBERRY MOSCOW MULE (2) from heatherchristo.com

 4 ounces vodka  ¼ cup cranberry juice  ½ cup sparkling  2 ginger  fresh cranberries for garnish Fill two large glasses with ice. Add the Vodka and cranberry juice. Add the sparkling apple juice and then fill the rest of the way with the ginger . Stir gently to combine and serve immediately. KAHLUA PUMPKIN SPICE MARTINI (1) from homecookingmemories.com

For Rim of Glass o 2 tablespoons granulated sugar o 1 teaspoon pumpkin pie spice o Capful of Kahlúa Pumpkin Spice

Cocktail o 2 parts Kahlúa Pumpkin Spice o 1 part spiced rum o 1 part half & half o 1 tablespoon pumpkin puree per 4 oz of cocktail

Optional Garnish o Whipped Cream o Cinnamon Stick o Pumpkin Pie Spice

On a plate wide enough to dip the top of your martini glass, mix together the sugar and pumpkin spice. On another plate, add a splash of Kahlúa Pumpkin Spice. Turn martini glass upside down and dip in Kahlúa first and then into sugar mixture. Twist gently to ensure coating edge. Lift glass and set aside.

Pour the Kahlúa, rum, cream, and pumpkin puree into a cocktail shaker filled with ice. Shake well. Strain into prepared martini glass. If desired, garnish with optional items.

BOURBON CIDER (1) from saveur.com

For the Spiced (Makes about 1 1/2 cups) 1 cup sugar 2 tbsp. whole cloves, crushed 1 (3-inch) piece fresh ginger, peeled and thinly sliced 1 stick cinnamon

For the Cocktail 3 oz. apple cider 1 1 ⁄2 oz. bourbon 1 tsp. fresh lemon juice Dried apple slice, to garnish

For the syrup: Boil 1 cup water in a small saucepan. Remove from heat; stir in sugar, cloves, ginger, and cinnamon; let sit for 1 hour. Strain and chill syrup.

3 For the cocktail: Mix ⁄4 oz. spiced syrup, cider, bourbon, and juice in a shaker with ice; shake to chill. Strain into a martini glass; garnish with apple.

CRANBERRY CRUSH (1)

2 oz. 100% cranberry juice 2 oz. not-too-sweet spiced rum, like Cruzan 9 Spice 3 oz. spicy ginger beer, like Blenheim's or Reed's

In a rocks glass filled with ice, combine cranberry juice and rum. Top with ginger beer. Garnish with lime slices.

APPLE PUMPKIN BEER (4) from cookingandbeer.com

. 8 ounces good-quality bourbon . 9 ounces apple cider . 2 1/2 ounces lemon juice . 12 ounces pumpkin ale . ice . cinnamon sticks and cranberries for garnish

In a cocktail shaker, shake together the bourbon, apple cider and lemon juice. Pour into 4 glasses filled with ice. Pour the beer evenly into each glass. Garnish with cinnamon sticks and cranberries. Serve immediately and enjoy!

THE PLEDGE (1) from saveur.com

 1 oz. Lustau East India sherry (made from Oloroso—but a sweet sherry will work) 1  ⁄2 oz. Benedictine  Sixpoint oatmeal Stout (or other oatmeal stout)  Grated nutmeg

Stir sherry and Benedictine and pour into a pilsner glass. Top with stout and garnish with grated nutmeg.

PUMPKIN OLD FASHIONED (1) from saveur.com

2 tbsp. pumpkin purée 1 1 ⁄2 oz. bourbon 1 oz. 1 ⁄2 oz. Grand Marnier 1 dash orange bitters Orange peel twist, for garnish

Combine pumpkin purée, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer into a chilled old fashioned glass filled with fresh ice. Garnish with orange twist.

AUTUMN BELLINI (2) from saveur.com

For the Mulled (makes 1/2 cup) 1 cup apple cider 4 whole cloves 2 pods green cardamom 2 whole star anise 2 sticks cinnamon 1 ⁄2 tsp. freshly grated nutmeg

For the Bellini

1 2 ⁄2 oz. mulled cider syrup 1 oz. Figenza (Mediterranean fig vodka) 12 oz. chilled prosecco

Make the cider syrup: Bring apple cider to a boil in a 2-quart saucepan over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until cider is reduced by half, about 2 minutes. Add spices and remove from heat, allow to cool Strain. Chill.

For the cocktail: Combine syrup and vodka in a cocktail shaker filled with ice, shake and strain into two champagne glasses; top with prosecco.

SECOND CIRCLE from chasingsaturdays.com

 2 oz. bourbon  1 oz. ruby port  1 tsp. maple syrup  1 dash Angostura bitters  3 Luxardo cherries for garnish (optional)

Combine bourbon, port, syrup, and bitters in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne coupe; garnish with cherries, preferably pierced by a plastic sword.

APPLE BOURBON BELLINI (6) from foodfanatic.com  3 , Cored and cut into wedges  1-2 tablespoons Water  1 teaspoon Granulated Sugar  1 teaspoon Lemon Juice  6 ounces Apple Bourbon, Such as Red Stag  1 bottle Prosecco, (You'll have extra prosecco left for more drinks)

Put the apples into a blender or a food processor with the water, sugar and lemon juice. Blend until smooth and transfer to a small bowl. Place a heaping tablespoon of the apple puree into the bottom of each champagne flute. Add 1 ounce of apple bourbon per glass, then top with the prosecco.

FIREBALL SLUSHIES (2) from delish.com

 1 c. ice  1 c. apple cider  1/4 c. Fireball

In a blender, combine ice, apple cider, and fireball. Blend until combined. Pour into glasses, sprinkle with cinnamon, and serve.

HARD APPLE CIDER (4) from sogoodblog.com

1 cup thinly sliced unpeeled green and red apples 1 orange thinly sliced crosswise 1 peach thinly sliced Handful of raspberries fresh or frozen 1 cup apple juice, chilled 1/4 cup fresh orange juice 1/4 cup apple brandy One 22-ounce bottle hard apple cider, chilled (can use of choice or sparkling wine or combo) Fresh mint leaves for decoration

Thinly slice the apples using a mandoline or other kitchen tool. Using sharp knife, slice the orange and peach as thinly as possible. In a pitcher, combine the apples with the orange, peach, raspberries, apple juice, orange juice and brandy. Refrigerate for couple hours (minimum 3). Just before serving, add the hard cider. Serve over ice with fresh mint.

Hot Drinks

CALVADOS HOT TODDY (1) from saveur.com

1 ⁄4 cup sugar (or ) 1 tsp. cinnamon, plus more for garnish 6 oz. apple cider, plus more for rimming glass 1 1 ⁄2 oz. fine 4 oz. heavy cream 1 stick cinnamon, for garnish

Mix sugar and cinnamon together in a bowl wide enough to fit the rim of a double-walled glass. Pour apple cider into 1 a bowl of similar size to about ⁄4-inch depth. Dip the rim of the glass in apple cider and then cinnamon-sugar mixture. 1 Whip cream and ⁄2 oz. calvados until stiff peaks form. Refrigerate until ready to use. Heat 6 oz. apple cider in a 2-qt. saucepan. Add remaining calvados. Pour into glass and top with whipped cream. Garnish with ground cinnamon and cinnamon stick.

CINNAMON TOAST (1) from delish.com

 1 1/4 oz. Captain Morgan Original Spiced Rum  6 oz. hot apple cider  1 tbsp. sugar  1 tbsp. cinnamon

Add not apple cider and Rum to a glass rimmed with sugar and cinnamon.

MULLED WINE (4-6) from thespruceeats.com

1 (750-ml bottle) medium-bodied, dry red wine (Cabernet Sauvignon, Zinfandel, Rioja, Merlot) 1 Orange, peeled and sliced (keep peel to add zest to ) ¼ cup Brandy 8-10 whole cloves ½ cup honey 3 cinnamon sticks 1 tsp. fresh ginger (or 2 tsp. ground ginger or allspice)

Combine ingredients in a large pot or slow cooker. Gently warm on low to medium for 20-25 minutes (avoid boiling), stirring occasionally to make sure honey has dissolved completely. Sample and add orange peel as desired. When wine is steaming and all ingredients have been well blended, it’s ready. Ladle into mugs while leaving seasonings in the pot. Or, you can strain through a sieve, keeping the orange slices, and return the wine to the pot or slow cooker. Garnish with an orange slice from the pot.

BOURBON CHAI (8) from saveur.com

8 bags black tea, paper and string removed 8 green cardamom pods, crushed 8 whole allspice berries, crushed 8 whole black peppercorns, crushed 8 whole cloves 3 star anise 2 whole cinnamon sticks 1 ⁄2 whole nutmeg, chopped 1 (2") piece of fresh ginger, peeled and thinly sliced 1 vanilla bean, split and scraped, seeds and pod reserved 6 cups hot water 6 cups unsweetened almond milk 1 ⁄3 cup honey or agave 1 cup spice-forward bourbon, like Maker's Mark

Make the chai: In a 4-quart saucepan, combine tea, spices, ginger, and vanilla bean seeds and pod with 6 cups hot water. Bring to a simmer over medium-high heat and add almond milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer, pressing down on solids to extract flavors.

Transfer the chai to a heat-proof serving vessel (like an earthenware pitcher) and stir in bourbon. Alternately, ladle chai into 8 individual mugs and portion 1 oz. bourbon into each.

Drinks for a Crowd

CHILLED CIDER PUNCH (15-20) from saveur.com

8 cups apple cider 1 (750 ml.) bottle of dry hard cider (such as Farnum Hill's Dooryard) 3 (12-oz.) bottles of ginger beer (such as Reed's) 1 1 ⁄2 cups whiskey (such as Jameson) Juice of one lemon Several dashes orange bitters 1 orange sliced into rounds, for garnish Cinnamon sticks, for garnish

Combine the , ginger beer, whiskey, lemon juice, and bitters in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses. CLASSIC FISH HOUSE PUNCH (12) Originated in Philadelphia (1732) Schuylkill Fishing Corp. from epicurious.com

1 bottle Jamaican amber rum 1 1 ⁄2 cups 1 ½ cups simple syrup 1 1 ⁄2 cups fresh lemon juice (6-9 lemons), strained 1 ⁄4 cup peach brandy 1 lemon, thinly sliced crosswise, to garnish

Combine rum, cognac, syrup, juice, peach brandy, and 3 cups chilled water in a large punch bowl; place a large block of ice or ice ring mold in the punch to chill. Float lemon slices over top of punch and serve.

CARAMEL APPLE SPRITZERS (8) from delish.com

 8 apples  Lemon wedges (to prevent apples from browning)  1/2 c.  1/4 c. cinnamon-sugar  1 750-ml bottle moscato, chilled  1 c. green apple vodka, chilled  1 c. Sprite, chilled

Make apple cups: Slice off the top of each apple. Use an apple corer to remove the inside of the apple until you’re about 1/2" from the bottom of the apple. Squeeze lemon juice inside the apple cups to prevent apples from browning.

Dip the rims of the apple cups in caramel then coat in cinnamon-sugar.

Make spritzer: In a large pitcher, combine moscato, green apple vodka and Sprite and stir. Pour spritzer into apple cups and serve immediately.

APPLE CIDER SANGRIA from delish.com

 1 apple, sliced  1 apple, sliced  1 apple, sliced  1 lemon, sliced  1 Orange, Sliced  2 c. apple cider (can use hard cider if desired)  2 bottles ginger beer  1 bottle white wine

Fill large pitcher with sliced apples, lemons, and oranges. Add apple cider and white wine—allow to infuse in refrigerator for at least 2 hours. Add ginger beer. Stir mixture then pour into serving glasses.

WINDFALL PUNCH from saveur.com

1 cup fresh lemon juice 1 cup fresh pineapple juice 1 1⁄3 cups simple syrup 2 3⁄4 cups Amontillado sherry, preferably Lustau 1 cup rum, preferably Due North Angostura orange bitters, to taste 5 3⁄4 cups dry hard cider, preferably Naked Flock Citra or Farnum Hill Dooryard 2 cups sparkling water 15 peels of orange, for garnish

Combine sherry, rum, lemon and pineapple , and simple syrup in a large punch bowl. Immediately before serving, add a few generous scoops of ice, cider, and sparkling water, and garnish with orange twists.

PUMPKIN KEG from nospoonnecessary.com

Supplies:

Pumpkin, serrated knife, tap, beer, mugs

Using a sharp knife, cut about ½” off top of pumpkin for a lid.

Scoop and clean out all the insides and seeds. Using a coring tool or knife, make a hold 2-3” above the bottom of the pumpkin. *make sure it’s the same size as your tap to prevent leaking. Insert the tap vertically -secure and tighten the locking nut inside. Add your favorite beer. Put on the lid and start the party! Beers that go well will pumpkin are Pumpkin Ale, Sweet Stout, Oatmeal Stout.

NON- ALCOHOLIC

Cold Drinks

POMEGRANATE SPRITZER from whiteonricecouple.com

 1-2 Tbsp. fresh or concentrate pomegranate juice  2 tsp. simple syrup  6 oz. sparkling water or club soda

Add pomegranate juice, syrup, and water. Pour into ice-filled glasses. Add extra sugar or juice to taste.

PUMPKIN APPLE SMOOTHIE from homemadenutrition.com

 ¼ cup canned or fresh pumpkin puree  ½ banana  ½ cup plain Greek  1/8 tsp. pumpkin pie spice  2 Tbsp. rolled oats  1 Tbsp. ground flax seed  1 Tbsp. pure maple syrup  ¼ cup apple juice 3-4 ice cubes

Place all ingredients into a blender and process at least 1 minute or until completely smooth. Garnish with apple slices and a sprinkle of oats. Serve for a healthy breakfast or snack.

ASIAN PEAR SPARKLER (6) from thekitchn.com

 1 cup freshly pressed Asian pear juice  1 tsp lemon juice  ¾ cup honey  ¼ cup sugar  1 sprig fresh rosemary  1 (1-inch) piece fresh ginger, peeled and cut into coins  Small grating of fresh nutmeg  Soda or Sparkling Water

Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg into a saucepan over medium heat. Bring to a boil, then simmer on low for 5 minutes, stirring to dissolve sugars. Remove from heat, let stand 30 minutes. Strain syrup through a fine-mesh strainer and discard solids. Let syrup cool completely. Fill 8-oz. glasses half-way with ice. Add 3 Tbsp. of syrup, fill with sparkling water and stir. Add syrup to taste if desired.

APPLE CIDER FLOATS from domesticallyblissful.com

 Apple Cider (Fresh and/or Sparkling)   Caramel Topping  Cinnamon  Whipped Cream

Add 2 scoops of ice cream into a glass and drizzle a spoonful of caramel on top, then add a dash of cinnamon. Cover the ice cream with equal parts fresh and sparkling apple cider. Top with whipped cream, drizzle of caramel, and cinnamon. Toppings are optional!

BUTTERBEER from loveisinmytummy.com

 2 Liters of Vanilla flavored Cream Soda (A&W)  2 Tbsp Butter Extract  2 tsp. rum extract

Topping

 7 oz. marshmallow crème  1 cup whipping cream  1 tsp. rum extract

Pour the butter and rum extracts into the 2-liter bottle of cream soda. Gently roll back and forth on the counter to mix without agitating the carbonation. Chill until ready to use. For the topping, combine ingredients in a bowl nad whip with an electric mixer on high until soft peaks form. To serve, place a tablespoon of the topping in a mug or glass, and pour the soda over the cream for a frothy topping.

Hot Drinks

PUMPKIN STEAMERS (4) from favfamilyrecipes.com

 3 cups milk 2% or whole  1 cup heavy cream  1/2 cup pumpkin puree 100% pure pumpkin  1/2 cup brown sugar  2 Tbsp sweetened  2 tsp pumpkin pie spice  2 tsp vanilla  Whipped cream  Cinnamon Blend all ingredients together in a blender. Blend until smooth and frothy. Pour into a large pot and heat on medium high, stirring constantly until warmed through. Pour into mugs, and top with whipped cream. Sprinkle cinnamon on top of cream.

CINNAMON BUN WHITE HOT CHOCOLATE (2) from sugarhero.com

 2 cups whole milk  2 cinnamon sticks coarsely broken  4 ounces white chocolate good-quality, chopped  1 tablespoon brown sugar  1 teaspoon vanilla bean paste or vanilla extract  1 pinch salt  1 teaspoon ground cinnamon

Optional garnishes:  2 tablespoons lightly whipped cream  2 tablespoons toasted pecans or candied pecans chopped  1 tablespoon caramel sauce

Combine the milk and the broken cinnamon sticks in a saucepan and bring the milk to a simmer. Once simmering, remove the pan from the heat, cover it with a lid, and let it sit at room temperature for 30 minutes to infuse the milk with cinnamon flavor. After 30 minutes, remove the cinnamon sticks and return the saucepan of milk to medium heat. Add the chopped white chocolate, brown sugar, vanilla bean paste, salt, and ground cinnamon. Heat, whisking frequently, until the milk is hot and the white chocolate is completely melted. Pour into two mugs to serve. Garnish with your choice of whipped cream, additional cinnamon, toasted or candied pecans, or a drizzle of caramel sauce. (Or all of the above!)

PEANUT BUTTER HOT CHOCOLATE (Use High-Speed Blender) from nutmegnanny.com

• 1 1.2 cups whole milk • ½ cup semisweet or bittersweet chocolate chips • ¼ cup creamy peanut butter

Topping:  1 cup cold heavy whipping cream  1 tsp. Truvia OR 2 tsp. sugar  Chocolate Syrup  2 Tbsp. melted peanut butter

Add milk, chocolate morsels, & peanut butter into your high-speed blender (Blend-tec, Ninja, Vitamix, etc.). Top the blender and process on high for 4-5 minutes until mixture is hot and frothy. Pour into 2 mugs. While your is processing, make whipped cream. Add whipping cream and sweetener in the bowl of an electric mixer (or metal bowl). Whip until soft peaks form. Top hot chocolate with whipped cream and drizzle with chocolate syrup and melted peanut butter.

CHAI-DER (1) from foodnetwork.com  4-oz fresh apple cider  6-oz water  1 bag of chai tea  Whipped Cream (optional)

Bring water to a boil. Once the water has finished heating, pour approximately 6-oz into a large mug with the tea bag and let step for 4-6 minutes. Then, remove the tea bag and add the apple cider. Stir well with a small spoon and top with whipped cream. Enjoy! Drinks for a Crowd NON-ALCOHOLIC SANGRIA (8) from thekitchn.com

 2 cups boiling water  2 black tea bags  2 cinnamon sticks  ½ cup sugar  3 cups pomegranate juice  1 cup freshly squeezed orange juice  1 medium orange, 1 medium lemon, 1 medium lime, all thinly sliced into rounds  1 medium apple, cored, cut into ½ -inch chunks  3 cups sparkling water

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, and fruit. Refrigerate for at least 1 hour, preferably overnight. Just before serving, stir in sparkling water. Serve over ice.

MELTED WICKED WITCH PUNCH from allrecipes.com

 6 cups water  1 cup white sugar  1 (6-oz) package lime Jell-O  1 (46 –oz) can pineapple juice  2 quarts orange juice  ½ cup lemon juice  2 (2 liter) bottles lemon-lime soda, chilled

Mix water, sugar, and gelatin mix in a large saucepan and bring to a boil; reduce heat to medium and cook at a boil, whisking frequently, until gelatin and sugar have dissolved, about 3 minutes. Stir pineapple juice, orange juice, and lemon juice into gelatin mixture and transfer into re-sealable plastic bags. Place in freezer until slushy, about 4 hours.

Pour mixture into a large punch bowl and stir in lemon-lime soda; float a black plastic witch hat atop the punch.

SPARKLING CRANBERRY PUNCH (12) from dessertnowdinnerlater.com

 2 quarts cranberry juice cocktail  ½ (12-oz. can) frozen pink lemonade concentrate, thawed  1 liter club soda  Ice  Cranberries  Lemon Wedges

Mix the cranberry juice cocktail with the pink lemonade concentrate. Just before serving, slowly pour in the club soda. Serve drinks with ice, cranberries, and lemon wedges.

HARRY POTTER PUMPKIN JUICE from loveisinmytummy.com

 4 liters apple cider or apple juice  15 oz. can pumpkin puree  2 tsp vanilla extract  1-2 tsp. pumpkin pie spice (cinnamon, ginger, cloves and nutmeg)  Sugar or honey to taste ( ¼ - ½ cup) Combine all ingredients in a large pitcher and stir well. Or for a smoother texture, add all ingredients except sweetener in a blender and process at medium-high speed until all incorporated. Add sugar or honey to sweeten to your taste, add more spices if you want more of a spice kick. Serve over ice or pour into a container and chill until required.

APPLE HARVEST PUNCH from elisabethmcknight.com

 1 32 ounce bottle of Mott’s Apple Juice  1 can frozen berry juice (cranberry, but you can use mixed berry)  1 liter sparkling soda (I used Fresca but Ginger Ale, 7UP or Sprite would work—for zero sugar use Sparkling water like Pellegrino)  1 cup orange juice

Combine the apple juice, orange juice, and frozen concentrate. Mix well. Pour in the soda and add sliced apples atop for garnish if desired.