It’s a toasty time for a tipple

The cocktails

1. Pinnacle Pumpkin Cider
   
2 parts Pinnacle Pumpkin Pie Vodka
1 part apple cider
A splash of fresh lemon sour
Shake with ice, strain into a caramel-swirled glass and   garnish with an apple slice.

2. Deep Purple by Jim Meehan and Karen Fu, PDT in New York
   
1.75 oz. Tesseron Lot 76 XO Cognac
1 oz. Noval Black Port
.75 oz. Lillet Rouge
6 concord grapes
1 shiso leaf
Muddle the concord grapes and shiso. Add the rest of the ingredients and ice. Shake and strain into a chilled rocks glass filled with pebble ice. Garnish with a shiso leaf.

3. No. 11  by John McCarthy, Whitehall Bar and Kitchen in New York

Dash Angostura bitters
1 bar spoon of honey syrup
2 oz. vanilla bean bourbon
Stir, strain into a glass with ice and garnish with three brandied cherries

4. Stoli Kokopolitan
  
2 parts Chocolat Kokonut Stoli vodka
3/4 parts pomegranate juice or cranberry juice
1/2 part fresh lime
1/4-1/2 parts simple syrup
Shake over ice and serve.

5. Spiced Margarita by Viva Toro Restaurant and Lounge in New York
   
Tanteo Jalapeno-infused Tequila
Dash of fresh lime juice  
Dash of simple syrup

6. Cold Pumpkin Pie cocktail by Colin Maxwell, Abe & Arthur’s in New York
   
2 oz. vanilla vodka
1/2 oz. pumpkin spiced syrup
3/4 oz. lemon juice
1/2 oz. Baileys Irish Cream
1/4 oz. Frangelico
Shake hard and strain into cocktail glass. Garnish with a dash of cinnamon.