From Quarter + Glory in Washington, DC

Ingredients:

• 1.5 Old Overholt Rye Whiskey
• .5 Allspice
• .5 Demerara syrup
• .5 Lairds Bonded Apple Brandy
• .5 Fresh Lemon Juice

Directions:

• Combine all ingredients into a mixing tin.
• Add ice.
• Shake vigorously and double strain into a chilled ice full pint glass.
• Top off with Schlafly pumpkin ale and grated nutmeg.

From Lead Bartender Sarah Mengoni at Double Take in LA

Ingredients:

• 1.25 oz beefeater gin
• .25 oz Yellow Chartreuse
• 1 oz apple lavender syrup
• .75 lime juice

Directions:

• Shake & strain ingredients into chilled coupe.
• Garnish with a carved apple face (using pits to look like eyes).

From the Parlour Bar in Las Vegas

Ingredients:

• Candy Corn Vodka –
• 1 bottle of vodka
• 1 cup candy corn
• Cocktail –
• 4 oz. infused vodka
• 1.5 oz. orange liqueur
• 1⁄2 freshly squeezed lemon juice

Directions:

• Put the vodka in an airtight container or bottle and add candy corn.
• Let this sit to infuse for 2-3 hours.
• In a cocktail shaker fill with ice and combine with infused vodka, orange liqueur and lemon juice.
• Shake and strain into a martini glass.
• Garnish with candy corn piece.

From RJ Mexican Cuisine in Dallas

Ingredients:

• 1 oz. top shelf tequila
• 1 oz. blood orange
• 3/4 oz. fresh lime juice
• 1 tablespoon agave nectar
• 1/4 oz. cherry juice
• 1/4 teaspoon salt and chili powder to rim glass
• 1 lime wedge
• Few cubes of dry ice

Directions:

• Use fresh lime slice to wet the margarita glass.
• Dip the rim into the salt and chili mix to get a nice coating.
• Fill a shaker with ice, add tequila, blood orange, lime juice, agave nectar and cherry juice, shake until well mixed and chilled. Add dry ice to margarita glass.
• Fill the glass with ice and now pour your mix all the way to the top of the margarita glass rim.

From bar director Caitlyn Jackson at Geraldine’s in Austin

Ingredients:

• 1.5 oz Tito’s vodka1 oz Fresh carrot juice
• .5 oz Tamarind syrup
• .25 oz Canton Ginger liqueur
• .25 oz lemon juice

Directions:

• Shake all ingredients and pour into rocks glass.
• Garnish with house pickled assorted baby carrots & pickled pearl onion.

From Trey Azar, Seersucker Gin founder and master distiller

Ingredients:

• 2 oz. Seersucker Southern Style Gin
• 0.75 oz. lemon juice
• 0.5 oz. pumpkin butter
• 1 egg white
• Dash of cinnamon
• Fresh thyme, to garnish

Directions:

• Combine Seersucker Southern Style Gin, lemon juice, pumpkin butter and egg white in shaker.
• Shake, add ice and shake once more.
• Strain into a coupe glass.
• Add a dash of cinnamon and sprig of thyme to garnish.

From bartender Jess Keene at Sable Kitchen & Bar in Chicago

Ingredients:

• 1 oz Buffalo Trace Bourbon
• 1 oz Rhum Clement Blue
• 0.25 oz Tempus Fugit Crème de Cacao
• 0.25 oz cinnamon syrup
• 0.75 oz fresh lime juice
• 3 dashes Fee Brothers Old Fashioned bitters

Directions:

• Shake all ingredients.
• Serve in a skull glass over crushed ice.

From bartender Benjamin Harris at Pennyroyal in Seattle

Ingredients:

• 0.2 oz Belvedere
• 3 oz Thai Tea, chilled
• 0.75 oz spiced vanilla syrup
• 1.5 oz Half and Half

For Thai tea:

• Steep three bags whole leaf Thai tea in 8 oz. hot water for 15 min. Chill.

Directions:

• Build in Collins glass, garnish with flamed star anise.

From bartender John Walter at Outlier in Seattle

Ingredients:

• 1.5 oz Pineapple Rum
• 1 oz orange juice
• 1 oz pineapple juice
• 0.5 oz Blackstrap Rum, float

Directions:

• Combine ingredients and pour over crushed ice.
• Add Blackstrap Rum float and garnish with shaved nutmeg.

From food and beverage director Tim Rivers at The SIX15 Room in Minneapolis

Ingredients:

• 1.5oz Plymouth Gin
• 1 oz Green Chartreuse
• 0.5 oz fresh lime juice

Directions:

• Top with house-made cucumber-limeade syrup.
• Combine ingredients in a rocks glass over ice.

From bartender Bryan Gall at Bacchus Bar in Portland

Ingredients:

• 1.5 oz Calvados Apple Brandy
• 1 oz apple cider
• 0.5 oz rosemary simple syrup
• 0.5 lemon juice
• 5-7 basil leaves

Directions:

• Combine first five ingredients and shake with ice.
• Strain into martini glass and garnish with fresh basil.