Fall Cocktails


Spice Pumpkin Cocktail, recipe provided below (adapted from The Blond Cook


  • 2 parts Pinnacle Pumpkin Pie Vodka
  • 1 part Irish cream liqueur
  • ½ part half & half
  • Whipped cream topping
  • Nutmeg & granulated sugar mixture for rimming glass & topping; 1:1 ratio


  1. Rim glass with nutmeg & sugar mixture.
  2. In a shaker with ice, vigorously shake vodka, Irish cream & half & half. Strain into glass. Top with whipped cream topping. Sprinkle with nutmeg & sugar mixture.


Pumpkin Chai Hot Buttered, recipe provided below (adapted from White Lights on Wednesday


  • 2 sticks of unsalted butter, room temperature
  • 1 1/3 cups brown sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon black pepper


  1. In a medium bowl, beat together the butter & brown sugar until creamy. Then beat in the pumpkin puree until well incorporated.
  2. Add in the spices and beat another minute on medium speed. Spoon into a freezer safe bowl, cover, and store in the freezer for up to one month.

To make your Pumpkin Chai Hot Buttered Rum:

  1. Pour a shot of your favorite rum into a mug. Then add in 1-2 tablespoons of the buttered rum mix (I would allow the mix to sit out at room temperature for about 10 minutes before trying to scoop it out).
  2. Pour in boiling water to about a half inch of filling the mug and then mix.
  3. Top with a scoop of your favorite vanilla ice cream. (This is optional, but I like the extra creaminess the ice cream gives the drink.)
  4. Enjoy!


Cranberry Cuvee, recipe provided below (adapted from A Night Owl Blog


  • Freixenet Sweet Cuvée
  • 1½ cup cranberries (frozen or fresh)
  • 1 cup water
  • ½ cup sugar


  1. Simply place cranberries, water, and sugar in a small saucepan over medium heat and bring to a boil.
  2. Reduce heat to low and simmer until cranberries are falling apart,about 15 minutes.
  3. Strain through a fine mesh strainer into a medium bowl until the syrup has cooled and refrigerate for one hour before using.
  4. Once syrup has chilled, add to wine pitcher or carafe (approx 2 TBSP) and cover with chilled Freixenet Sweet Cuvée and serve.
Ashley PolicastroComment