Pumpkin cocktails are a no-brainer for a Halloween party or Fall get-together. One easy way to get that pumpkin flavor is with Hiram Walker Pumpkin Spice. Here’s a couple of tasty drinks that call for the seasonal liqueur:
3/4 oz. vodka
3/4 oz. Hiram Walker Pumpkin Spice
1/2 oz. Amaretto
3/4 oz. Irish Cream Liqueur
Fill a highball glass with ice. Pour ingredients as listed and stir.
1 oz. Hiram Walker Pumpkin Spice
1/2 oz. Kahlua Coffee Cream
Fill with hot coffee
Preheat mug. Pour ingredients as listed. Garnish with a dollop of whipped cream and sprinkle with pumpkin pie spice (you know you’ve got some lying around!). Enjoy!
I just had to squeeze this one in before the month’s end. I love using pears in cocktails, especially during Autumn. This one’ s from Max Warner, and could work great for groups this Halloween. Just pre-make a large batch (save the Champagne topping till it’s serving time of course) and keep ‘em comin’! Cheers!
1 ½ oz. Chivas Regal 12 yo
¾ oz. Pear Puree
½ oz. Passionfruit Puree
¼ oz. Passionfruit Syrup
Brut Champagne to top
Combine ingredients in a cocktail shaker filled with ice and shake thoroughly. Strain into an ice-filled Old Fashioned or Punch glass. Top with Champagne and garnish with a pear slice. Enjoy!
There’s something about Absinthe that just fits with Halloween. It’s mysterious, it’s romantic, it seems dangerous. Of course, if you drink the stuff properly (traditional ritual or quality cocktails) there’s nothing scary about it. But it’s still fun to play it up for the holiday. Here are a few Halloween-appropriate cocktail recipes from Pernod Absinthe. Enjoy!
• 2 parts Plymouth Gin
• ¼ part Dry Vermouth
• ¼ part Pernod Absinthe
Combine in iced tumbler. Stir well; strain into chilled cocktail glass; garnish.
Death in the Afternoon
• 3 parts GH Mumm Brut Champagne
• ½ part Pernod Absinthe
Add Pernod Absinthe into a chilled champagne flute. Add iced champagne until absinthe attains proper opaqueness.
• 2 parts GH Mumm Brut Champagne
• 1 part Orange Juice
• ¼ part Pernod® Absinthe
Add ingredients to champagne glass.
Root of All Evil
• 1 part Pernod Absinthe
• 3 parts Root Beer
Fill cocktail glass with ice. Pour in Pernod Absinthe and top with a quality Root Beer
If you haven’t already, check out the contest Michael Dietsch is running over on A Dash of Bitters. He’s giving away a bottle of those rare Beefeater 24 bitters and this time any one with a blog can participate. The rules are simple & entering won’t take you that long! Click through here to read the contest announcement & rules.
That’s right, folks. I’m officially back in the saddle and ready for another tasty tipple. This one calls for a new client of mine—Pernod Absinthe. I discovered it while perusing the internet & found it comes from mixologist Stephen Cole of the Violet Hour in Chicago. I’ve heard such great things about the Violet Hour—it’s definitely a can’t-miss bar in Chi-town. I haven’t had a chance to try this one yet but I’m truly intrigued.
Rimbaud’s Left Hand by Stephen Cole of The Violet Hour
1 part Pernod Absinthe
1 part Benedictine
1 part Aperol
1 part lemon juice
1 part pineapple juice
1 egg white
Combine ingredients in a mixing glass, shake first without ice. Shake with ice and strain into a coupe glass with sidecar. Garnish with drops of rose water in the center.
Filed under bars, Recipes
Fall is upon us here in the Northeast, and that makes me yearn for a hot cup of coffee, cider, or tea…with a little something extra thrown in. Who doesn’t love a nice Irish Coffee (with a bit of Jameson) when the weather turns cool?
If you’re in a similar mood, check out Kahlua Coffee Cream. It’s only on shelves for a limited time and it’s absolutely, rock-your-face-off, delicious in coffee. You can fancy-it-up with a dollop of whipped cream and chocolate shavings or just throw an ounce into your travel mug of coffee to have while enjoying a walk in the park, apple-picking, corn mazes, football games and other autumn activities. I do not condone taking your travel mug of booze to, say, the office, but then again that’s your business. 🙂
Yep…I’m still on vacay, folks. Miss me? I’ll be back soon.
But in the meantime, check out this post by Doug Winship over at the Pegu Blog. Doug’s from Ohio and his careful eye discovered that Kahlua Coffee Cream’s bottle says it’s sold at a higher proof in Ohio than it is elsewhere. Why? Well, click through and read up to find out!
I love champagne in my cocktails year-round. Top off a drink with a lil’ bubbly and it typically balances out heavier ingredients. Here’s another gem taken from my Beefeater 24 cocktail book—this one’s from Anastatia Miller and Jared Brown. Those two know a wee bit about drinks topped with sparkling wine—they literally wrote the book on it (well, a book, called Champagne Cocktails). So give this one a try:
Strawberry Malarky by Anastatia Miller and Jared Brown
1 1/3 oz. Beefeater 24 Gin
¾ oz. Triple Sec (Hiram Walker)
Champagne to top
Muddle strawberries. Shake with Beefeater 24 & Triple Sec. Top with Champagne. Garnish with a Grapefruit twist.
Not sure how well it would work—but for fall, I’d love to see the strawberries replaced with cranberries. Perhaps a little simple syrup (or use a sweeter champagne) to balance out that extra tartness. Yum!