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Season’s Menu: October 2012 Edition

Posted on  | October 3, 2012   Bookmark and Share
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Created by Jonathan Pogash, The Cocktail Guru

2 oz. Ron Abuelo Añejo Rum
1 oz. chilled espresso
3 drops liquid smoke
¼ oz. simple syrup
Spray of Lucid Absinthe

Shake first four ingredients with ice and strain into a martini glass rimmed with smoked chili powder. Spray some Lucid Absinthe on top. Garnish with a flamed orange peel.


2 oz. Skinnygirl
Tangerine Vodka
1½ oz. lime soda water
½ lime
½ lemon
Squirt of fresh grapefruit

Pour over ice or serve like a martini.

created by Joseph Ehrmann

1½ oz. Square One Botanical
1 oz. unfiltered pear juice
½ oz. lavender syrup
½ oz. Meyer lemon juice
3 sprigs rosemary

Muddle rosemary briefly in shaker. Add all other ingredients and shake with ice. Strain into a chilled cocktail glass. Garnish with a sprig of rosemary.


1 part Agave Loco
Pepper Cured Tequila
4 parts Bloody Mary Mix

Shake with ice and pour into a tall glass. Optional: garnish with whipped cream and cherry.

Created by Kyle Ford

1 oz. Cointreau
1 oz. fresh lemon juice
1 barspoon pumpkin butter
4–5 oz. pumpkin ale

Add Cointreau, lemon juice and pumpkin butter to a mixing glass with ice. Shake and fine-strain over ice into a highball glass. Top with beer and garnish with fresh grated nutmeg & orange twist.

Photo Credit Campari America

2 oz. SKYY Vodka
½ oz. lime juice
½ oz. apple spiced simple syrup
2 dashes angostura bitters
Slices of apple for garnish

Put all ingredients in shaker. Add ice and shake. Strain through Hawthorn shaker into chilled coupe glasses and garnish with apple slices.


1 tsp. ground cinnamon
1 tsp. ground cinnamon
1 tsp. ground allspice
1tsp. ground nutmeg
1 c. granulated sugar
1 slice of red apple, ¼” thick
½ c. water

Place all ingredients in saucepan and bring to a boil. Cool and store in an airtight container in refrigerator. Makes approximately 10 oz. syrup (20 servings).


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