Rosa Mexicano Celebrates Day of the Dead with a Special Menu

Tomorrow is more than just Halloween; it is the beginning of the Day of the Dead, also known as Día de Los Muertos. In honor of Mexico’s holiday remembering and honoring the dead, we partook in Rosa Mexicano’s Night of Spirits; a special evening of savory food, exotic drinks paired with desserts, with entertainment by Agave L’Amour and DJ jojoSoul. Known for serving New Yorkers authentic and innovative Mexican cuisine since 1984, we were beyond excited to enjoy an evening at Rosa Mexicano Union Square, where they are serving a special Day of the Dead menu at all 11 locations nationwide from Oct. 31st through Nov 4th. The menu will not only honor your loved ones, it will celebrate the memory of Rosa Mexicano Founder, Josefina Howard.

We had the chance to preview the featured menu which boasted a traditional Día de Los Muertos (Day of the Dead) feast, prepared by Joe Quintana, Regional Executive Chef for Rosa Mexicano. We began with the very special and delicious Maravilla Punch, a blend of Hibiscus and Mezcal, served in a traditional handmade Mexican punchbowl (featured above). Foodies will love the Roasted Bone Marrow, a Chipotle-piloncillo sauce, grilled jalapeño , and toast; the Estofado De Cordero, a Lamb shank stew with roasted vegetables and epazote gremolata; and the Costillas A La Barbaco, a Tequila-pomegranate BBQ ribs served with charro beans and jalapeño cornbread.

 

The evening celebrated the powerful rituals of Mexico’s Día de Los Muertos (Day of the Dead), which included the Ofrenda, an altar where you may display portraits of your departed loved ones, in a moving ceremony of remembrance. Four desserts were paired with a unique variety of four Agave spirits: Mezcal, Raicilla, Bacanora, and Sotol.

All four spirits have been specially curated by Rosa Mexicano’s Courtenay Greenleaf, one of New York City’s few Master Mezcaliers. Agave Spirit Sponsors For Night Of Spirit Events + Calavera Cocktail included Montelobos Mezcal, Casa Noble Tequila, Bacanora Rancho Tepúa, Fidencio Mezcal, LA HIGUERA. la Venenosa raicilla, Ancho Reyes, Tromba Tequila, Derrumbes Mezcal and Milagro Tequila).

 

The Rosa Mexicano Day of the Dead menu of meals include:

Appetizers:
Empanadas de Camote (Corn and sesame empanadas, stuffed with sweet potato, peas and spiced pecans). Served with chipotle sauce.

Roasted Bone Marrow (Served with chipotle-piloncillo sauce, grilled jalapeño and toast) – see second food photo
Paired with: Tromba Añejo tequila.

Entrees:
Estofado de Cordero (Lamb shank with roasted vegetables and epazote gremolata)  – see first food photo

Trucha a la Parilla (Whole grilled trout over pumpkin seed pipián, topped with citrus salad)

Costillas a la Barbacoa (Tequila-pomegranate BBQ ribs with charro beans and jalapeño corn bread) – – see last food photo above

Dessert:
Tamal y Camote (Roasted sweet potato and cajeta tamale served with pomegranate sauce and vanilla ice cream).

Rosa Mexicano’s Día de los Muertos meal will be available at these locations:

  • New York City: First Avenue, Lincoln Center, Union Square, Tribeca
  • New Jersey: Riverside
  • Boston, Massachusetts
  • Washington, DC: Penn Quarter
  • Maryland: National Harbor
  • South Beach, Miami
  • Los Angeles
  • San Francisco

Boo-zy Halloween: Drinks to Get You in the Halloween Spirit

They’re creepy and they’re kooky, mysterious and spooky. They’re all together ooky, these Halloween Spirits”. Okay, so that’s not how it goes, but the beginning theme to the Adams Family show perfectly describes the following spirits. As many of you will be soon, these alcohol brands are rocking their best Halloween costumes just in time for the spooky holiday. Join us as we highlight some great Boo-zy Halloween libations. Feast your eyes on the Halloween-themed Stella Rosa Wines “Stellaween Collection”Crystal Head Vodka John Alexander Artist Series, and Mezcales de Leyenda’s Cementerio Mezcalero (Mezcal Graveyard); and great cocktails from Avion Tequila, Cruzan RumNovo Fogo Cachaça, and more.

Stellaween Holiday Collection


Do you dare to Taste The Magic of Stella Rosa Black, Red, and Peach wrapped in their spooky, limited-edition Stellaween sleeves? When you purchase these dangerously delicious, semi-sweet wines this Halloween and you’ll get a free spooky collectible art sleeve! Available for a very affordable $8.95-$11.95, you will truly have yourself a Boo-zy Halloween. For those of you who are looking to double the treat, the Halloween Stella Rosa offers an exclusive 1.5 Magnum bottles available in Stella black and rosé.

Crystal Head Vodka John Alexander Artist Series

Multi-award winning, ultra-premium Crystal Head Vodka, known for its signature skull bottle, is really upping the spooky factor with the debut of the first limited-edition artist series bottle by artist John Alexander. Alexander’s work is celebrated in this exquisite artist series keepsake which provides a unique opportunity to own a piece of his art – “Dancing on the Water Lillies of Life”. Each of the 25,000 bottles is hand-decorated by one of three highly skilled craftsmen and then numbered to further emphasize its scarcity. The John Alexander Artist Series No.1 bottle will be available in 750 mL format, retailing for $149.95. The ghostly skull bottle makes a perfect Boo-zy Halloween conversation piece.

Mezcales de Leyenda’s Cementerio Mezcalero (Mezcal Graveyard)

Mezcales de Leyenda’s Cementerio Mezcalero is the first release in a series of mezcals that honors an old tradition where some of the world’s best mezcals are aged in glass, generally underground, to be later unearthed for family celebrations. This unique mezcal features aromas of roasted chestnuts and dried fruits and a flavor profile that exhibits buttery notes and mild smoke with a long finish. A portion of sales proceeds of Mezcales de Leyenda’s Cementerio Mezcalero is donated to purchase tourism equipment of Tzitzio, Michoacán. This promotes the ‘desentierros mezcaleros’ (mezcal unearthing) traditionally held during the celebration of Día de Muertos (Day of the Dead). A bottle of this amazing mezcal retails for $279.99.

Crystal Head Smokin’ Head Caesar

2oz. Crystal Head Vodka
5 oz. Clamato( Caesar) or tomato juice (Bloody Mary)
dash of Worcestershire sauce
dash of hot sauce
tiny dash of liquid smoke
garnish of your choice

Rim Garnish:
¼ tsp. salt
¼ tsp pepper
½ tsp smoked paprika
Rub the rim of the glass with a lemon wedge and dip into a salt, pepper, and smoked paprika mix. In a shaker half-filled with ice, add in all ingredients and shake well. Strain into the pre-rimmed glass filled with ice.

Optional Garnish Ideas:
Celery and lime wheel
Bacon wrapped mini meatball with two hot peppers
Scallop and hot pepper skewer
Spicy halved long bean skewer

Tequila Avion Gummy Bear Jello Shots
(Makes around 10 2oz shots)

GUMMY BEAR SYRUP (Makes about one cup)
1 cup – Gummy Bears (Your choice in flavor- I did half cherry half lemon. Get creative!)
1 ½ cups – Water
1 pinch – Citric Acid
1 pinch – Salt
Prepare a double boiler. Add the Gummy Bears and the water to the top of the boiler. Let Gummy Bears slowly melt into the water, stirring occasionally. Once they are completely incorporated, transfer the mixture into a separate saucepan. Add citric acid and salt and bring to a boil. Boil for 10 minutes, stirring occasionally. Once the mixture has reduced to 1 cup, you’re ready to build the shots.

THE JELLO SHOT

1 cup – Tequila Avión Silver
1 cup – Gummy Bear Syrup
1/3 cup – Powdered Gelatin (This is about half of what you’d normally use in a Jello shot, but since there’s gelatin in the Gummy Bears, you don’t need so much.)
Add the Tequila Avión to the Gummy Bear Syrup while it’s still hot enough that it hasn’t started to set. Slowly whisk in gelatin, so that there are no big clumps. Prepare your serving vessels by spraying the insides of them lightly with olive oil cooking spray, so the shots will release more easily when they’re set up. Transfer the mixture into a pourable container and pour into the prepared serving vessels. Place vessels in the refrigerator and let set up (about 2 hours). When they’re fully set, they’re ready to enjoy!

Alice In Wonderland: Through The Looking Glass
By Mariena Mercer of Rose. Rabbit. Lie. (Las Vegas)


1 ½ oz Reposado Tequila
¼ oz Mezcal
½ oz Novo Fogo Cachaca
½ oz Giffard Passion Fruit Liqueur
1 oz Lime juice
1 ½ oz Bols Pineapple Chipotle
2 oz Pineapple juice
1 oz clarified milk per cocktail
Mint sprig garnish

Liquid Smoke by Mandarin Hide

1 1/4 oz Slow and Low Rock & Rye
3/4 Coffee Infused Cynar
2 Dashes of Walnut Bitters
Stir with rocks, strain and garnish with a cherry.

Cruzan Midnight Potion

1 part Cruzan Aged Light Rum
1 part Cruzan Aged Dark Rum
1 part Cruzan Black Strap Rum
1 part Apricot Liqueur
3 parts Orange Juice
1 dash Lime Bitters
Orange Peel
Cherries
Combine Cruzan Aged Light Rum, Cruzan Aged Dark Rum, apricot liqueur, orange juice and lime bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Float one part Cruzan® Black Strap Rum on top of each glass, then garnish with the orange peel and a cocktail pick of cherries.

For Skeleton Garnish: Peel orange rind and lay flat on a surface. Take circle cookie cutter and cut circle space out of the peel. Use a paring knife to cut mini-circles for eyes, nose, and jaw of skeleton garnish.

CMX CinéBistro New York 62nd St

CMX CinéBistro New York Elevates the Dinner & A Movie Experience

The term dinner and a movie have long been stated, but CMX Cinemas has elevated the traditional date night experience to new delicious heights with the opening of the NEW CMX CinéBistro New York experience. CMX Theaters, the eighth largest movie theatre chain in the U.S, promises and delivers a VIP movie-going experience at the CMX CinéBistro New York. With a full bar and kitchen, guests are able to enjoy the full experience of enjoying a 5-star dinner and the latest movie release in one location. We had the pleasure of partaking in a VIP dinner-and-a-movie experience prior to the grand opening; enjoying an array of remarkable curated cocktails, and delectable culinary dishes by Chef Isaac Stewart.

CMX CinéBistro New York 62nd St

The 45,500 sq. ft, newly enhanced CMX CinéBistro New York theatre comes complete with cutting-edge audiovisual technology. Luxury-seeking moviegoers will enjoy an upscale and relaxing experience with its high-end décor, oversized upholstered reclining seats with leather accents, in-seat dining with seamless service and an exceptional assortment of wines and handcrafted cocktails made to order by top mixologists. We loved the option of seeing what seats were available and selecting our own seat.

The theater has six auditoriums, two on each level, ranging in size from 46 to 64 seats; and immersive bars in the common areas. Since the CMX CinéBistro New York theatre has on-site bars, you must be 21 and over to attend after 6pm.

CMX CinéBistro New York 62nd StCMX CinéBistro New York 62nd St

During our CMX CinéBistro New York VIP experience, we truly enjoyed the personalized service allotted to all guests. Our evening started off with a cocktail created by one of the on-site mixologists. The immersive bars offer a variety of artisanal cocktails ranging from classic to stylish modern options. Before our movie, we opted for the wonderfully crafted and equally delicious Strawberry Mango Lemon Drop. While seated, we opted for the equally delicious Pomegranate Elderflower Soda.

CMX CinéBistro New York 62nd St

To take advantage of the in-theatre dining at the CMX CinéBistro New York theatre, guests must arrive 30 minutes before showtime. This allows time to place your order and have plenty of time to sit back, relax and enjoy your meal. Speaking of meals, while we could order the typical movie fare of popcorn and soda, we wanted to experience the full VIP service. We ordered the Lobster Cannoli as our starter; the BBQ Spiced Rubbed CAB Cowboy Ribeye as our main; and the Caramelized Banana Cheesecake for dessert.

CMX CinéBistro New York 62nd St CMX CinéBistro New York 62nd St

The CMX CinéBistro New York theatre offers a wonderful, sophisticated and varied menu. Check out some of the dishes below:

CMX CinéBistro New York 62nd St

Don’t worry vegans, you are not left behind; CMX CinéBistro New York theatre offers such dishes as Korean Cauliflower Wings, Meatless Cobb Salad, and Lentil Kefta Veggie Burger. All in all, the experience was top notch. The staff was incredibly friendly and attentive; the cocktails and dinner were divine; it’s the perfect dinner and a movie date night….elevated, of course. Well worth the return visits.

CMX CinéBistro New York 62nd St

Comsi Comsa Apple Dry: NEW Dry Sparkling Apple Wine

Did you know that grapes are not the only fruit that can be fermented to make a delicious wine! You may remember we introduced you to Sauvage’s Comsi Comsa Sparkling Apple Crisp Wine, and Comsi Comsa Oak Aged Apple Wine. We’re more than happy to present to you the latest launch in Sauvage’s sparkling wine range, Comsi Comsa Apple Dry. A dry version of their delicious sparkling apple wines.

Comsi Comsa Apple Dry is a medium-bodied, dry apple wine with a pale gold color. It boasts a crisp, refreshing, clean, and elegant taste that you will absolutely enjoy. The beauty of Comsi Comsa Apple Dry is that you can drink it any time of year. Don’t let the fact that it is made of apples make you think it’s only to be enjoyed during the fall season, Apple Dry is wonderful year’ round. Like it’s predecessors, Comsi Comsa Apple Dry is made in the classic champagne style from all natural ingredients. It is produced with a variety of apples sourced from local New York State farms, boasts persistent bubbles, has little to no residual sugar, and a 12% ALC/VOL.

Comsi Comsa Apple Dry is very much like a brut champagne. It is a sparkling wine that is dry to the taste; like its name, is “like a bubbly and like a cider.”

The best way to enjoy Comsi Comsa Apple Dry is served chilled. It is perfect as an apéritif and is a compliment to virtually any meal, thanks to its balanced acidity. Like Comsi Comsa Apple Crisp, Comsi Comsa Apple Dry is all natural, gluten-free, and kosher. This dry varietal is available now in 750ml bottles across the five New York City boroughs.  You can find the Comsi Comsa range of sparkling wines at 55th Wine & Spirits, 67 Wine & Spirits, W & J WInes, Cabrini Wine & Spirits, and many more locations.

 

 

Hendrick’s Gin Fall Cocktails: A Delicious Way to Fight Off Your Cold

If you are like us, you are probably getting sick or are already sick. There are many things you can do to get better but did you know that Gin can help! Yes, enjoying a delicious gin cocktail can help you get over that cold, fight off coughs and lung congestion. Thanks to the medicinal benefits of Juniper Berries, the main ingredient in Gin, you could help yourself get better. Since it’s the fall season when most people tend to get sick, we wanted to share some Hendrick’s Gin fall cocktails that are sure to have you feeling better.

Gin is great for those who desire a more “natural” spirit. Not only will the juniper berries in these cocktails help fight off your cold, but it also helps if your joints are aching, helps with digestion, and bloating (thanks to the diuretic capabilities of juniper berries). Plus it’s a great way to lull you into a nice warming sleep. What else is there to say but let’s jump right into these delicious Hendrick’s Gin fall cocktails.

Chronic Munrosis, Nr.3 Hot Gin Punch

Created by Hendrick’s Gin Ambassador Erik Andersson
5 Parts Hendrick’s Gin
3 Parts Apple Juice
3 Parts Mandarin Juice
5 Parts Rooibos Tea
1 Part Lemon Juice
1 Part Rich Hibiscus Syrup
6 Cinnamon Quills
4 Star Anise
4 Rosemary Sprigs
Add all ingredients but the gin in a pot. Let it marinate for 1 hour then add the Hendrick’s Gin

Wanderlust


Created by Hendrick’s Gin Ambassador Mattias Horseman
2 Parts Hendrick’s Gin
1.5 Parts Fresh Lemon Juice
.5 Part Vanilla Simple Syrup
2 Parts Plumb Bitters
1 Part Brandied Amarena Cherry Syrup
Shake all ingredients together with ice. Double strain into chilled and sugar-coated glass. Garnish with a ½ powdered sugar rim and 1 cherry with a tiny amount of syrup at the bottom of the glass.

Witching Hour


Created by Hendrick’s Gin Ambassador Mattias Horseman
3 Parts Hendrick’s Gin
.5 Part Chambord
1 Part Fresh Lemon Juice
1 Part Lavender Syrup
Dry Sparkling Wine (to top off)
Shake all ingredients except the sparkling wine, double strain into a flute. Garnish with a blackberry.

Will you be adding these Hendrick’s Gin fall cocktails to your cold recovery?

Casamigos Tequila Fall Brunch Cocktails

Brunchology: Casamigos Tequila Fall Brunch Cocktails

It doesn’t take much for us to enjoy a good Sunday Brunch. But nothing beats a fantastic Sunday Brunch experience than creating your own fall brunch cocktails with a great, ultra-premium spirit. That was our recent experience with Casamigos Tequila as we celebrated the fall season by creating three delicious cocktails at the new Ruth’s Chris Steakhouse in Jersey City.

Casamigos Tequila Fall Brunch CocktailsCasamigos Tequila Fall Brunch Cocktails

Armed with all the mixology tools and ingredients we needed, we were all set to create three vastly different  Casamigos Tequila fall brunch cocktails. We started with the quintessential fall flavors of apple cider and cinnamon for the Casa Cider; continued with a smoky margarita with Casamigos’s new Mezcal, and finished off with a not-so-classic Old Fashioned.

Casamigos Tequila Fall Brunch Cocktails Casamigos Tequila Fall Brunch Cocktails

We loved the fall brunch cocktails and know you will too, so we’re sharing the three drink recipes we created, so you can enjoy them for yourself at home. Check them out below:

CASA CIDER

Casamigos Tequila Fall Brunch Cocktails

2 oz. Casamigos Reposado Tequila
1 1/2 oz. Apple Cider
1 oz. Fresh Lemon Juice
1 oz. Agave Nectar
2 Dashes Angostura
1 Pinch Cinnamon
Combine all ingredients into a tin shaker and add ice. Shake vigorously for 8-10 seconds then strain into rocks glass. Add fresh ice and garnish with a thin apple slice, thyme sprig, star anise, and cinnamon sprinkle. This cocktail can also be served hot.

REPOSADO NEW FASHIONED

Casamigos Tequila Fall Brunch Cocktails

2 oz. Casamigos Reposado Tequila
1/4 oz. Simple Syrup
2 Dashes Grapefruit Bitters
2 Dashes Peychaud’s Bitters
Combine all ingredients into crystal or glass mixer and add ice. Stir with a bar spoon for about 30 seconds, then strain into the glass. Add a large ice block and garnish with 1 rolled grapefruit peel through skewer.

SMOKY CASA MARGARITA

Casamigos Tequila Fall Brunch Cocktails

2 oz. Casamigos Mezcal
1 oz. Fresh Lime Juice
3/4 oz Agave Nectar
2 Dashes Orange Bitters
Flamed Orange Peel
Combine all ingredients into a tin shaker and add ice. Shake well and strain into rocks glass. Add fresh ice and garnish with a flamed orange peel.

RESTAURANT REVIEW: La Pulperia Upper East Side Rustic Latin Cuisine

Three years ago, blogger buddy, Christine Ongsueng, an I had the pleasure of reviewing La Pulperia Hell’s Kitchen. It’s only fitting that we return to experience the menu of the La Pulperia Upper East Side location. Seafood savvy Upper East Siders have known about La Pulperia Upper East Side for four years. Now that the 2nd Avenue line is in full swing, it’s easy for everyone else to get to the restaurant– it’s right off of the 86th St. stop. Join us as we share our second experience from Chef/Owner Carlos Barroz and Victor Medina.

Atmosphere

Unlike its sister location, the La Pulperia Upper East Side is spacious and airy, yet inviting and cozy. Named and designed after the general stores or pulperias of South America, the decor features accents of reclaimed Brazilian wood and handcrafted tiles from Mexico lining the bar floor.


The front and bar area is a great meeting place for friends while the tables in the back make for a great date night option. The staff is as attentive as they are beautiful but you won’t have to worry about them hovering. Dining at La Pulperia assures you for a night of complete sensory satisfaction. Our dining experience consisted of wonderful libations, delectable starters, and mouthwatering entrees. Unfortunately, we were too full for dessert

Cocktails

The Coquito Passion


Christine: For something refreshing and lightly fruity, you can’t go wrong with The Coquito Passion. Made with Bacardi Silver, Don Q Coconut Rum, passion fruit puree, agave nectar, and topped off with a sprig of mint, it’s like a tropical paradise in a glass. I can’t ever resist anything that mixes up rum, passion fruit, and agave. It was the perfect drink to imbibe on a balmy September night.

Upper East Side Lady

Glasgow: In celebration of the ending of summer, we wanted a cocktail that was slightly sweet yet a bit tart. The elegant Upper East Side Lady cocktail was a perfect choice. Featuring Strawberry infused gin, Elder Flower liquor, lavender nectar, and Gold flakes, this lightly floral cocktail was a great choice to start our evening.

Starters

Lobster Taquitos


Christine: I usually shy away from things that are described as spicy but the operative, and convincing word here, was lobster. I love lobster and I was eager to try it enveloped in a crispy wonton taquito with some avocado cream and grilled pineapple. There is a bit of a kick to these due to the spicy Kewpie mayo. However, the citrus juices from the pineapple along with the equalizing and smooth avocado cream helped to offset the spiciness.

Glasgow: The seafood lover in me was in pure bliss. The combination of creamy avocado and spicy Kewpie mayo, the smoky sweetness of grilled pineapple, and fresh lobster was divinely enhanced with a generous squeeze of lemon. Although this starter was delicious on its own, the zest of lemon added another dimension to its flavor.

Fried Oysters


Christine: Determined to train my palette to more spicy dishes, we ordered this appetizer containing 5 black ink tempura-covered oysters that sit on top of a small dollop of spinach cream and topped with chipotle mayo, blue cheese, and scallions photogenically cradled in a shell-shaped serving dishes. Who would have thought that oysters would go so well with an almost mousse-like spinach topping? Be forewarned that the lightness of the spinach cream and mayo can be a bit deceiving. While contemplating the complex mix that overwhelms the blackened oysters, the spiciness permeates your taste buds and lingers long after you’re done. For my next helping, I made sure to squeeze some lemon on top to cut back on the spicy mayo’s attack… then again I could be just a wimp.

Glasgow: I have to admit that I had never tried fried Oysters before but I am so happy that La Pulperia Upper East Side was my first foray into this delicacy. As a fan of spice and spicy foods, every bite was bursting with the right amount of heat and flavor. The flavor and texture layers of Black ink tempura, cream spinach, blue cheese, and chipotle mayo is an exciting feast for your taste buds. I must also comment on our slight addiction to the amazing cream spinach the fried oysters are plated on. I can enjoy it on and with just about everything.

Entrees

Mocqueca Mixta


Christine: If you’re like me and you tend to have a problem deciding what to get, then this bowl’s for you. It’s a little bit of everything– mussels, squid, shrimp, white fish, bacalao, chorizo, soybeans, and green coconut rice mixed with dende oil and all cooked to perfection in a creamy curry. This flavorful dish is the heart of La Pulperia, seemingly simple but refined. Every dip into the bowl will find your utensil of choice (be it a fork, spoon, or bread) with a generous helping of any of the main ingredients swimming in the coconut milk based curry. Though the green coconut rice is a side, it is very much worthy of praise all on its own. I could have eaten an entire big bowl of it. It’s the best compliment to the stew, bringing out the unique flavors of both the seafood and the chorizo.

12oz Hanger Steak w/ Spinach Mac & Cheese & French Fries

Glasgow: Since our starters were seafood, I decided to switch it up and try the La Pulperia Upper East Side 12oz Hanger Steak. This succulent and mouthwatering steak comes with great rustic sides including spinach mac & cheese, grilled broccoli rabe, and chimichurri sauce. The spinach mac & cheese was so amazing we ordered another and paired it with a side of french fries. Every bite a foodie’s dream. The variety of aromas, flavors, and textures tantalizes and hypnotizes you before even taking a bite and I happily surrendered.

Much like the Hell’s Kitchen location, our experience of La Pulperia Upper East Side was a dream. From the ambiance, staff, cocktails, and food. We were in culinary heaven from start to finish. We highly recommend treating yourself to this great rustic Latin restaurant.

 

 

La Pulperia - 2nd Ave Menu, Reviews, Photos, Location and Info - Zomato

12 Fall Cocktail Recipes Perfect for Fall Happy Hour

As they say, it’s 5 O’Clock somewhere. And happy hour is the great stress reliever we look to unwind after a hectic day at work. In honor of entering the fall season, we’re sharing fall cocktail recipes that truly celebrate the season of sweaters, warm spices, and cooler days.

From libations for pumpkin spice lovers, not-so classic drink aficionados, and everyone in between, these fall cocktail recipes are perfect to cozy up with at home or enjoy with friends at your favorite hangout. Enjoy these 12 fall cocktail recipes made with Deep Eddy Vodka, Woodford Reserve, Tequila Avion, Corralejo Tequila, Pelotón de la Muerte, Stella Rosa Imperiale, and Zaya Rum.

Pumpkin Spice Pie Martini

2 oz. Deep Eddy Original Vodka
1 oz. Dark Rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Graham crackers
Cinnamon
Sugar
Smash up the graham crackers, cinnamon and sugar together. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds. Pour and strain into your rimmed martini glass. Garnish with a little bit of grated nutmeg and cinnamon stick.

Deep Cranberry Bliss (created by Bartender, William Escalante at The Bygone Restaurant)

1 ½ oz. Deep Eddy Cranberry Vodka
¾ oz. ginger syrup*
¾ oz. Tait Farms spiced apple shrub
½ oz. fresh lime juice
1 dash of apple bitters
Shake and strain into a highball glass. Top with a splash of club soda and garnish with dried cranberries and a lime wedge.

*Peel and mince ½ pound ginger. Add ginger to 8 cups water and bring to a boil. Lower heat and simmer 20 minutes. Strain and discard ginger. Add 8 cups sugar, stirring to dissolve.

Diamond District (by Max Green, Amor y Amargo, Coup)

1 oz. Rye (we prefer Woodford Reserve Rye)
2 oz. Carpano Antica
2 dash of Scrappy’s Lime Bitters
Add all ingredients to the mixing glass, stir and strain into a chilled coup, garnish with a lemon twist. The spice and bright citrus note from the Sancho pepper drive those flavors that we all love in a classic Manhattan while remaining lower in ABV than the original. The lime Bitters add to the drink and challenge your pallet without overwhelming your senses.

Pear in Spirit (Created by Veronica at Stateside using Cardamom Bitters)

1 1/2 dashes Scrappy’s Cardamom Bitters
1 1/2 oz. House Infused Chai Spice Rum
1 oz. Crimson Pear Juice
1/4 oz. Chai Simple Syrup
1/4 oz. Lemon Juice
1/4 oz. Orgeat
Shake, double-strain, & serve up. Garnish with a dried slice of Chai-spiced pear.

Anejo Old Fashioned

2 oz. Avion Anejo
1 barspoon full of Agave nectar
2 dashes of Orange Bitters
1 dash of Angostura bitters
Combine all ingredients into a mixing glass with ice. Stir until cold, then strain into a rocks glass over fresh ice. Garnish with an orange twist.

Beyond The Promenade

1 ½ oz. Avion Anejo
30ml Cinnamon Anise Syrup
30ml Pumpkin Puree
15ml Fresh lemon juice
Combine all ingredients in a shaker tin, add ice and shake vigorously. Strain into Pilsner glass with crushed ice.
Garnish: Cinnamon dust and Star of Anise

Sub Recipes:
Cinnamon Anise Syrup: Add 1qt. of simple syrup, 3 cinnamon sticks, 2 star of anise, and 1 clove. Simmer in med heat for 8 – 10 minutes

Blood Orange Margarita

2 oz. Corralejo Reposado Tequila
3 oz. Fresh Blood Orange Juice
¾ fresh Lime Juice
1 oz. Simple syrup
Rub the rim of an old-fashioned glass (or whatever similar vessel you prefer to drink out of) with an edge of a blood orange slice. Swirl the rim through a small pile of Kosher or Sea Salt to the Rim. Combine a few cubes of ice into a salted glass. Strain the cocktail into the glass and enjoy.

NOTE: 1 basic simple syrup is a 1:1 ratio of sugar dissolved in water. Example—one cup of sugar dissolved into one cup water

Mezcal Mule

2 oz. Pelotón de la Muerte Mezcal
1.5 oz. ginger beer
¾ oz. lime juice
¾ oz. agave nectar or simple syrup

Woodford Reserve Bourbon Milk Punch Milk Punch

 

2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
¾ cup sifted powdered sugar
½ vanilla bean
Freshly grated nutmeg
In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through a fine mesh strainer into a pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.

Sparkling Apple Cider

 

1 bottle of Stella Rosa Imperiale Moscato
1 cup of apple cider
Apples
Pomegranate
Orange slices
Lemon slices
Ice
Combine Stella Rosa Imperiale Moscato with all other ingredients. Add ice when ready to serve. Garnish with apple slices.

Sun Ra

 

1 1/2 oz. Novo Fogo Silver
½ oz. Zaya Rum
½ rosemary simple syrup
1 oz. lemon juice
Shake with a sprig of rosemary. Fine strain over fresh ice. Top with the ½ oz. Zaya Rum. Garnish with rosemary

Buon Viaggio (created by Pietro Filipponi)

1 ½ oz. Fernet-Branca
1 oz. Brancamenta
½ dry curacao
¾ oz. Owl’s Brew coco-lada tea
½ oz. hazelnut crema
Dash of hopped grapefruit bitters
Garnished with a dehydrated key lime infused with Carpano Antica vermouth.

You will want to bookmark these fall cocktail recipes for your next happy hour, so you can fully enjoy the season.