2 Pumpkin Cocktails for Halloween from two of NY's Finest Bartenders

Recipe by Jim Meehan of PDT

Great Pumpkin

2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")

1 ounce Lairds Apple Brandy

1 ounce Sazerac Rye Whiskey

1/2 ounce of Maple Syrup (Grade B)

1 Whole Egg


Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg. 


Recipe by Jessica Gonzalez of Death & Co.

Vampire Blues

1.5 ounce Bourbon Whiskey (I used rye in the video, feel free to use your favorite whiskey)

.5 ounce East India Solera Sherry 

.5 ounce Fresh Lemon Juice

.5 ounce Simple Syrup

1 teaspoon Pumpkin Butter

2 dashes Angostura Bitters (I used Bitter Truth Aromatic Bitters in the video)

Cinnamon Stick

Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick. 

Brewing Up Cocktails

For those of you who may have missed this years Cocktail Camp, and the informative Beer Cocktails seminar given by Ezra Johnson-Greenough and Jacob Grier, you still have a chance to sample some very innovative beer cocktails in their next installation of Brewing Up Cocktails this Easter Sunday 4/24 from 5-8 pm at Spints Alehousewhich will feature a menu of all "flip" cocktails.

Flip cocktails include a whole raw egg in each drink and have been made and enjoyed since the 17th century. The whole egg adds a rich creaminess and luscious mouthfeel that pairs well with a variety of spirits and beers for unqiue and classic libations. Ezra and Jacob have paired up with Eugene, OR based Oakshire Brewing to provide the beers (including Heart Shaped Box, Moose & Squirrel, Espresso Stout, Schwarz, and Imperial Stout), as well as farm fresh eggs from the brewery's own chickens for this event. The beers will be matched with a variety of spirits ranging from apple brandy and Arbeg Scotch, to dark rums and port wine. The event is a great opportunity for those unfamiliar with beer cocktails and/or flip cocktails, and we hope to see you there!

In the meantime, you can mix up the "Ale-Avit", one of Jacob Grier's featured cocktails from Portland Cocktail Camp.


1 oz Krogstad Aquavit (House Spirits)
.25 oz fresh lemon juice
Chartreuse rinse
Upright Five

Serve in a wine glass. Rinse glass with Chartreuse, discarding the excess. Add the lemon juice and aquavit. Top with 5-6 oz Upright Fiveor other hoppy ale and stir gently.