Pumpkin Old Fashioned
2 oz. Afrohead Premium Aged Dark Rum XO
½ oz. Pumpkin syrup
3-6 Dashes hazelnut (or any nut bitters)
Stir all ingredients together and serve over ice or in a small frozen gourd or pumpkin.
Apple Pie
served at Beautique
2 oz. Belvedere
1 Egg white
2 oz. Spiced apple cider
Pinch of vanilla-cinnamon sugar
Add egg white, vodka and spiced cider into a drink shaker. Shake without ice for 15 seconds. Add ice and shake for 30 seconds. Strain into a martini glass and sprinkle vanilla-cinnamon sugar on top.
Clementine & Butternut Squash Bellini
served at SUSHISAMBA
2 oz. Butternut squash and clementine juice
2 oz. Prosecco
22½ oz. Butternut squash juice
7½ oz. Clementine juice
4½ oz. Sugar syrup
Mix butternut squash juice, clementine juice and sugar syrup together. Pour into a champagne flute and top with an equal part prosecco.
Eve
served at Upstairs at the Kimberly
1¼ oz. Red Label Scotch
½ oz. Amaretto
¼ oz. Lemon juice
2 oz. Apple cider
Dash of Angostura bitters
Shake and strain in a rocks glass. Garnish with a bourbon-soaked cinnamon stick.
Persimmon Pomegranate Sangria
served at Rosewood Sand Hill
1 Sliced green apple
1 Sliced red apple
1 Sliced persimmon
1 Sliced orange
8 oz. St. Germain
10 oz. Apperol
5 oz. Simple syrup
8 oz. Orange juice
8 oz. Pomegranate juice
Half bottle of Malbec
Combine all ingredients in a large pitcher except champagne and wine and stir. Cover with half bottle of Malbec and chill overnight. To serve, spoon fruits into glasses, add ice and pour champagne over the top of the fruit. Garnish with crispy persimmon and an apple skin peel.
Through the Fog
1½ oz. Snow Leopard Vodka
1 oz. Cloudy apple juice
½ oz. Lemon
½ oz. Cardamom syrup
Shake all ingredients and strain into a chilled coupe glass. Top with unicum foam and dehydrated apples.
Cranberry Toddy
1½ oz. Hangar 1 Straight Vodka
¾ oz. Simple syrup
Top with mulled cranberry juice
Add all ingredients into an 8½-ounce mug. Top with hot mulled cranberry juice. Garnish with a long clove-spiked orange peel and a cinnamon stick.
Headless Horseman
served at Four Seasons Hotel New York
6 oz. Captain Lawrence Pumpkin Ale
2 oz. Scoop of ginger gelato
½ oz. Hudson Baby Bourbon Whiskey
2 oz. Mandarin orange purée
1 Drizzle Crown Maple Syrup
Scoop ginger gelato into the glass and top with Hudson Baby Bourbon and a drizzle of Crown Maple Syrup. Add in mandarin orange purée and top off with Captain Lawrence Pumpkin Ale. Garnish with an orange slice and zest of lime.
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