Diva Tasting: Fall Cocktails…

Fall Cocktails

Note the individual cocktail recipes will generally serve 2.

Grandma’s Cough Syrup Cocktail


6 Ice Cubes

2 Fluid Ounces Bourbon

1 Fluid Ounce Maple Syrup

1 Fluid Ounce Brandy-Based Orange Liqueur (such As Grand Marnier®)

1 Clementine, Juiced And Peel Cut Into 1×1/4-Inch Strips

½ Lemon, Juiced


Step 1-Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice, cover the shaker, and shake until chilled, about 15 seconds. Strain into a chilled martini glass.

Step 2-Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into cocktail.

Pumpkin Punch


½ Cup Ice Cubes, Or As Needed

3 Fluid Ounces Egg Nog or Half-And-Half

2 Fluid Ounces Bourbon Whiskey

2 Teaspoons Pumpkin Pie-Flavored Syrup (such As Torani®)

¼ Teaspoon Vanilla Extract

¼ Teaspoon Ground Nutmeg


Step 1-Fill a cocktail shaker halfway with ice cubes. Add half-and-half, bourbon, syrup, and vanilla extract. Shake well.

Step 2-Strain mixture into a highball glass and garnish with nutmeg.

Autumn Apple Cocktail


1 Fluid Ounce Vanilla-Flavored Vodka

1 Fluid Ounce Cinnamon Whiskey (such As Fireball®)

¼ Fluid Ounce Lemon Juice

Ice Cubes

½ Cup Chilled Sparkling Apple Cider

1 Dash Cardamom Bitters


Step 1-Combine vodka, whiskey, and lemon juice in a cocktail shaker filled with ice. Shake.

Step 2-Strain mixture into a glass and add cider and bitters; stir. Serve.

Hot Buttered Rum


1 Pound Butter

1 Pound Brown Sugar

1 Pound Confectioners’ Sugar

1 Quart Vanilla Ice Cream, Softened

1 Tablespoon Ground Cinnamon

1 Teaspoon Ground Nutmeg


Step 1-Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.

Step 2-In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Pumpkin Martini


1 (1.5 Fluid Ounce) Jigger Vanilla Flavored Vodka (such As Stoli®)

1 (1.5 Fluid Ounce) Jigger Irish Cream Liqueur (such As Bailey’s®)

1 (1.5 Fluid Ounce) Jigger Pumpkin Flavored Liqueur (such As Hiram Walker®)

1 Cup Ice Cubes

1 Pinch Ground Cinnamon

1 Pinch Ground Nutmeg


Step 1-Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.

Uncke” Bill’s Apple Moonshine


½ Gallon Apple Cider

½ Gallon Apple Juice

4 Cinnamon Sticks Cinnamon Sticks

1 Whole Clove

1 Cup White Sugar

1 Cup Brown Sugar

3 Cups 190 Proof Grain Alcohol (such As Everclear®)

2 Cups Vanilla Vodka


Step 1-Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.

Step 2-Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate

Scandinavian Holiday Glogg


5 (750 Milliliter) Bottles Port Wine

1 (750 Milliliter) Bottle 100 Proof Bourbon Whiskey

1 (750 Milliliter) Bottle White Rum

3 Whole Cardamom Pods, Cracked

1 Small Cinnamon Stick

4 Whole Cloves

1 (3 Inch) Strip Of Orange Peel

1 (8 Inch) Square Of Cheesecloth

¾ Cup White Sugar

1 (15 Ounce) Package Dark Raisins

1 (6 Ounce) Package Blanched Slivered Almonds


Step 1-Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.

Step 2-While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.

Step 3-When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.

Step 4-Strain the cooled glogg and reserve the raisins and almonds.

Step 5-To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.

Step 6-To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.


Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.

Prosecco Float


¼ Cup Water

¼ Cup White Sugar

1 Tablespoon Fresh Rosemary Leaves

1 Scoop Raspberry Sorbet

1 Fluid Ounce Dry Gin

4 Fluid Ounces Prosecco

1 Fresh Cranberry

1 Sprig Fresh Rosemary


Step 1-Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

Step 2-Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.

Step 3-Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

Note:Cranberry or lemon sorbet may be used in place of the raspberry sorbet.



¼ Cup Heavy Whipping Cream

¼ Cup Milk

¼ Cup Pumpkin Puree

¼ Cup Pumpkin Spice Coffee-Flavored Liqueur (such As Kahlua®)

½ Teaspoon Pumpkin Pie Spice

8 Cubes Ice Cubes


Step 1-Combine cream, milk, pumpkin puree, pumpkin liqueur, and pumpkin pie spice together in a blender. Add ice cubes. Blend until smooth, 30 to 45 seconds.


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