cmunny gonna get drunk tonight
The Errol Flip
Ice
1 ounce Michael Collins Irish Whiskey
1 ounce stout or coffee porter
1 very fresh egg
2 bar spoons sugar
Freshly grated nutmeg

The Errol Flip

  • Ice
  • 1 ounce Michael Collins Irish Whiskey
  • 1 ounce stout or coffee porter
  • 1 very fresh egg
  • 2 bar spoons sugar
  • Freshly grated nutmeg
Campari Sanguinea
 
Ice
1 ounce Campari [or, replace with Aperol?]
2 ounces pomegranate juice
2 ounces grapefruit juice (preferably fresh-squeezed)
Grapefruit twist

Campari Sanguinea

  • Ice
  • 1 ounce Campari [or, replace with Aperol?]
  • 2 ounces pomegranate juice
  • 2 ounces grapefruit juice (preferably fresh-squeezed)
  • Grapefruit twist
Pumpkin Punch  
For the cinnamon infused rum:
1 750-mL bottle of dark rum, like Flor de Caña
3 cinnamon sticks
 
For the punch:
10 ounces pumpkin purée
10 ounces cinnamon-infused rum
10 ounces sweetened condensed milk
10 dashes Angostura bitters
Freshly ground nutmeg
Ice block or cubes
To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

Pumpkin Punch 

  • For the cinnamon infused rum:
  • 1 750-mL bottle of dark rum, like Flor de Caña
  • 3 cinnamon sticks
  •  
  • For the punch:
  • 10 ounces pumpkin purée
  • 10 ounces cinnamon-infused rum
  • 10 ounces sweetened condensed milk
  • 10 dashes Angostura bitters
  • Freshly ground nutmeg
  • Ice block or cubes

To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

Pumpkin and Apple Cider Cocktail
 
Ice
1 1/2 ounce pumpkin purée
1 1/2 ounce vanilla vodka
2 ounces apple cider
1 1/2 ounces spicy ginger ale, such as Bruce Cost

Pumpkin and Apple Cider Cocktail

  • Ice
  • 1 1/2 ounce pumpkin purée
  • 1 1/2 ounce vanilla vodka
  • 2 ounces apple cider
  • 1 1/2 ounces spicy ginger ale, such as Bruce Cost
Applejack Rabbit
 
2 ounces Laird’s Bonded Apple Brandy
3/4 ounce lemon juice
3/4 ounce orange juice
1/2 ounce Deep Mountain Grade B Maple Syrup

Applejack Rabbit

  • 2 ounces Laird’s Bonded Apple Brandy
  • 3/4 ounce lemon juice
  • 3/4 ounce orange juice
  • 1/2 ounce Deep Mountain Grade B Maple Syrup
 
Damson Sour
For the agave syrup:
1 quart agave nectar
1 pint water
 
For the cocktail:
1 egg white
1 ounce pisco
1 ounce Averell Damson Gin Liqueur
½ ounce lime juice
½ ounce agave syrup
Ice
Dash of arrope (optional)
    1.    

For the agave syrup: warm agave nectar with water, stirring frequently, until nectar dissolves. Let cool.

    2.    

Add eggwhite, pisco, Averell, lime, and agave syrup to a cocktail shaker. Froth with wand-frother. Fill with ice. Shake well and strain into wine glass. Top with small dash of arrope.

source: seriouseats.com

 

Damson Sour

  • For the agave syrup:
  • 1 quart agave nectar
  • 1 pint water
  •  
  • For the cocktail:
  • 1 egg white
  • 1 ounce pisco
  • 1 ounce Averell Damson Gin Liqueur
  • ½ ounce lime juice
  • ½ ounce agave syrup
  • Ice
  • Dash of arrope (optional)

    1.    

For the agave syrup: warm agave nectar with water, stirring frequently, until nectar dissolves. Let cool.


    2.    

Add eggwhite, pisco, Averell, lime, and agave syrup to a cocktail shaker. Froth with wand-frother. Fill with ice. Shake well and strain into wine glass. Top with small dash of arrope.

source: seriouseats.com

Raspberry Bellini
2 oz Leblon Cachaca (Brazillian rum)
6 raspberries
dash of lime juice
2 tsp superfine sugar
top with Champagne

Raspberry Bellini

  • 2 oz Leblon Cachaca (Brazillian rum)
  • 6 raspberries
  • dash of lime juice
  • 2 tsp superfine sugar
  • top with Champagne
French Martini
1 1/2 oz gin
1/4 oz Chambord® raspberry liqueur
1/4 oz fresh pineapple juice
1 twist lemon peel

French Martini

  • 1 1/2 oz gin
  • 1/4 oz Chambord® raspberry liqueur
  • 1/4 oz fresh pineapple juice
  • 1 twist lemon peel
Silk Stocking
1 1/2 oz reposado tequila
1/2 oz Chambord [raspberry]
1/2 oz creme de cacao
1/2 oz cream

Silk Stocking

  • 1 1/2 oz reposado tequila
  • 1/2 oz Chambord [raspberry]
  • 1/2 oz creme de cacao
  • 1/2 oz cream
Tezón Grenada
1 oz Tequila Tezón
grapefruit juice
splash of grenadine

Tezón Grenada

  • 1 oz Tequila Tezón
  • grapefruit juice
  • splash of grenadine
Rum Ginger Stinger
2 oz. aged rum 
1 /2 oz. Domaine de Canton
1 /4 oz. white crème de menthe
1 tsp. simple syrup
small mint leaf, as garnish

Rum Ginger Stinger

  • 2 oz. aged rum
  • 1 /2 oz. Domaine de Canton
  • 1 /4 oz. white crème de menthe
  • 1 tsp. simple syrup
  • small mint leaf, as garnish
Horses Neck
spiral lemon peel
2 oz bourbon
8 oz Ginger ale
2-3 dashes Angostura bitters (optional)

Horses Neck

  • spiral lemon peel
  • 2 oz bourbon
  • 8 oz Ginger ale
  • 2-3 dashes Angostura bitters (optional)
Between the Sheets
3/4 oz brandy
3/4 oz light rum
3/4 oz triple sec
1/2 oz lemon juice
lemon twist for garnish

Between the Sheets

  • 3/4 oz brandy
  • 3/4 oz light rum
  • 3/4 oz triple sec
  • 1/2 oz lemon juice
  • lemon twist for garnish
Bailey’s Comet
1/2 oz. Irish Cream
1/2 oz. Goldschläger
1 splash Rum, overproof/151 proof
1 pinch Cinnamon

Bailey’s Comet

  • 1/2 oz. Irish Cream
  • 1/2 oz. Goldschläger
  • 1 splash Rum, overproof/151 proof
  • 1 pinch Cinnamon
Seductive Swan
1.5 oz vodka
5 blackberries
3 oz lemonade [replace with Amaretto for a Twisted Swan]

Seductive Swan

  • 1.5 oz vodka
  • 5 blackberries
  • 3 oz lemonade [replace with Amaretto for a Twisted Swan]