It’s a toasty time for a tipple - Metro US

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.

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