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. 

Move over cocktail shots, it's time to try the bone luge.

via Tasting Table:

“crab @boneluge'n w/ @jacobgrier @pwillen1 @tbrandis & @trinas”The butcher and the bartender rarely work together.

But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

This is one downward spiral we heartily sanction.

RPM @EaT @HouseSpirits

The weather was perfect and the house was packed inside and out of EaT. We arrived towards the last hour of the event and almost shed a tear as we were walking up one of the waitresses called out "86 kiwi". I knew this meant I would miss out on the Jaded Kiwi (hand presses skinless kiwi, Aviation Gin, Green Chartreuse, fresh lemon juice, Fee Brothers Peach Bitters, soda), one of the more interesting sounding drinks I was looking forward to trying. However we still sampled some truly excellent cocktails.

Pepper Delicious #2:

Krogstad Aquavit
Handpressed bell pepper
Fresh Oregon Peppermint
Citrus (orange and lemon)

Arielle really enjoyed this drink. As with the cucumber from The Pressgurka Smash of last week's RPM, the red pepper was a (pleasantly) surprising pairing for the Aquavit. The nose was a peppery mint, followed by a vegetal/citrus sip. The swallow was mostly caraway spice, and the tartness of the citrus helped to accentuate the flavors of the red pepper and made great use of local, seasonal produce.


1 oz. Krogstad Aquavit
1 oz. Dry Sherry
1 oz. Cynar
1 Dash Fee Brothers Peach Bitters
Lemon twist

Stir with ice. Strain into chilled cocktail glass(es)*

This drink is the brainchild of Robert Hess, who considered it one of his "most successful cocktails". I loved it, and as Mr. Hess considered it, "a negroni with more obscure ingredients", it was right up my alley. Nutty amontillado, star anise forward. Cynar on the swallow. Simply delicious.

*The bartender ran out of large cocktail glasses and had stirred up what looked to be enough to fill two large cocktail glasses. However, there were no cocktail glasses to be found, he improvised, and we were the lucky benefactors of this happy accident.