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Fall Cocktail Recipes

Hot Toddy

1 2/ oz Bulleit Bourbon
1 tsp honey
1/4 oz lemon juice
1 cup hot water

Add honey and hot water to a warmed mug. Stir to dissolve the honey. Add bourbon and lemon juice. Garnish with whole cloves and a lemon twist.


Black Penicillin

1 1/2 oz Johnnie Walker Black Label
1/2 oz Lagavulin 16 year
3/4 oz lemon juice
3/4 oz honey syrup*
3 slices fresh ginger

Make the honey syrup: combine 1 part honey and 1 part hot water and stir until well mixed. Let it cool while muddling the ginger in the bottom of a shaker. Add Johnnie Walker, lemon juice and honey syrup to the shaker and fill with ice. Shake virogously and strain into a rocks glass filled with ice. Float Lagavulin on top. Garnish with candied ginger.

Spiked Hot Chocolate

3 1/2 oz Baileys Irish Cream
1 mug hot chocolate

Prepare hot chocolate and add Baileys Irish cream. Top with marshmallows and crumbled graham cracker.

Hot Buttered Rum

2/3 cup Goslings Black Seal Dark Rum
1/2 stick (1/4 cup) butter
1/4 cup dark brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
2 cups water

Add all ingredients except the rum to a small sauce pan and bring to a boil over moderate heat. Reduce to a simmer and whisk for 10 minutes. Remove from heat and add rum. Serve immediately with a cinnamon stick garnish.

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