Carving out our favorite fall cocktails.

Combine everything and shake, then strain into a rocks glass with fresh ice, and garnish with a couple apple slices

*Apple Pumpkin Syrup:

8oz can of Pumpkin Puree

1 cup of Apple Cider

1 cup of granulated sugar

.5 teaspoon of Pumpkin Spice

.25 teaspoon of Chili Powder

Combine in a small pan on medium heat and stir until pumpkin puree and sugar is dissolved, let cool.

​SERVES 4

Add all ingredients to a blender. Blend until smooth and serve

Pour Pumpkin Puree, lime juice and 1 oz ginger beer into a collins style glass, churn with a bar spoon, add ice, top with the rest of the gingerbeer (make sure to leave room for the rum float). Give another stir to incorporate. Finally float rum on top.

Garnish: Lime wheel and crystalized ginger.

Combine pumpkin puree, superfine sugar, sweet vermouth, bitters and lemon juice into a mixing glass. Stir until sugar is nearly dissolved. Add Basil Hayden’s Bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and a cinnamon stick.