The Flamenco (recipe by Javier de las Muelas)
3/4 oz. sherry (chilled)
1/2 oz. white crème de cacao
1/2 oz. white rum
5 oz. Freixenet Cordon Negro Brut

Add ingredients directly to a chilled champagne flute.  Garnish with an edible flower or an orange peel.

PUMPKIN SPICE MARTINI (available at Olenjack’s Grill in Arlington)
1.5oz Herman Marshall Texas Rye Whiskey
1oz Domaine de Canton ginger liquor
1oz heavy cream
0.5oz simple syrup
1 teaspoon spiced pumpkin puree
garnish sugar/cinnamon rim and fresh grated nutmeg

KETEL ONE DAYLIGHT
1 ½ oz. Ketel One® Vodka
1 oz. fresh grapefruit juice
1 oz. fresh orange juice
½ oz. rosemary maple simple syrup

Build in wine glass over ice. Stir for 10 seconds. Garnish with a rosemary sprig and a dusting of cracked black pepper. 

Cider Tequila Hot Toddy
1 part Sauza® Blue Reposado 100% Agave Tequila
½  part JDK & Sons™ O3 Premium Orange Liqueur
8 parts apple cider
2 parts cranberry juice cocktail
Lime slice (for garnish)
Dash of cinnamon (optional)
Dash of nutmeg (optional)

In a saucepan heat the apple cider and cranberry juice just until steaming hot (do not let the liquid boil) and remove it from the heat. Stir in Sauza® Blue Reposado and liqueur. You can add a dash of cinnamon or nutmeg if you want a bit more spice. Serve Hot Toddies in mugs, garnished with lime slices.

KETEL ONE FUMBLES & FOLIAGE
1 ¼ oz. Ketel One® Vodka
1 oz. Pimms #1
¼ oz. allspice dram liqueur
1 oz. fresh orange juice
½ oz. fresh lemon juice
¾ oz. ginger simple syrup

Combine all ingredients in a mixing glass. Shake with ice and strain into a highball glass filled with ice. Garnish with an orange slice and a sprinkle of nutmeg.

DECADENT GUINNESS
1½ oz. Van Gogh Vanilla Vodka
Guinness Stout, cold

Add ingredients to a pint glass.

Hot Pumpkin Spice Tequila
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part Torani® Pumpkin Spice Syrup
3 parts cream
1 part sugar
½ tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
6 parts freshly brewed hot coffee
Whipped Cream and additional cinnamon (for garnish)

In a saucepan, combine cream with pumpkin syrup, sugar, vanilla, spices and coffee until hot. Pour into mug, add Sauza® Blue Silver and stir. Top with whipped cream and cinnamon.

KETEL ONE ROSEMARY’S BABY
1 ½ oz. Ketel One Citroen®
½ oz. Meyer lemon simple syrup
1 oz. fresh lemon juice
1 rosemary sprig
Club soda

Muddle rosemary and lemon simple syrup in a mixing glass. Add remaining ingredients and shake with ice. Double strain into a rocks glass filled with ice. Top with club soda. Garnish with a lemon wheel and rosemary sprig.

Herradura Espresso

Herradura Espresso
1 ½ oz Herradura Añejo
½ oz coffee liqueur
1 ½ oz espresso
½ oz simple syrup
1 ½ oz heavy cream

Place all ingredients excluding the heavy cream in to a cocktail shaker filled with cubed ice. Shake hard and strain over ice in to a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee. Garnish with 3 coffee beans.

Crisp Apple Cooler
1 ½ parts Skinnygirl® Bare Naked Vodka
¾ part apple juice
¼ part agave syrup
Green apple slice for garnish

Stir agave syrup with vodka in the base of a shaker until the agave syrup dissolves. Add apple juice and shake thoroughly with ice. Strain into a cocktail glass. Garnish with a green apple slice.

Fall Festival-tini
1 part Skinnygirl® Tangerine Vodka
3 parts apple juice/cider
½ part light rum
Lemon wedge for garnish

Mix ingredients in a shaker, and pour into a chilled martini glass. Garnish with a lemon wedge.

KETEL ONE MIDNIGHT SOUR
1 ½ oz. Ketel One Oranje®
¾ oz. vanilla bean simple syrup
¾ oz. fresh lemon juice
3 drops fig bitters
3 drops mole bitters

Combine all ingredients in a mixing glass. Shake with ice and strain into a highball glass filled with ice. Top with a float of red wine port.

BELGIAN BEAUTY (Created by Jonathan Pogash, the Cocktail Guru)
1 oz. Van Gogh Acai-Blueberry Vodka
½ oz. Fresh orange juice
½ oz. Honey syrup
Top with Belgian White Ale (such as Blue Moon)

Build ingredients directly into highball glass with ice. Pour beer slowly and garnish with an orange half wheel.

Ketel One Pumpkin Pie
1.5 oz. Ketel One Oranje
1 bar spoon of pumpkin pie mix
.5 oz. honey syrup
.5 oz. fresh lemon juice
Pinch of cinnamon

Combine ingredients in a mixing glass. Shake with ice and double strain into a martini glass.

Bohemia Spiced Cookies

Bohemia Spiced Cookies
½  oz lime juice
1 oz Creme Yvette
.5 oz Allspice liqour
1.5 oz Bohemia

Shake all ingredients except the Bohemia and strain in rockglass over ice coupe glass. Top with Bohemia beer and grate nutmeg on top.

Indio Canela

Indio Canela
1 oz Tequila Añejo
½ oz lemon juice
½ oz cinnamon syrup
Indio beer
2 slices of fresh ginger

Place ginger slices, lemon juice, cinnamon syrup and añejo tequila into a cocktail shaker and fill with cubed ice. Add Indio beer and stir to combine, garnish with lemon discs or shaved ginger.

Sauza® Pumpkin Pie-tini

Sauza® Pumpkin Pie-tini
1 ½ parts Sauza® Blue Reposado 100% Agave Tequila
3 parts cream
½ part Torani® Pumpkin Spice Syrup
1 part simple syrup
½ tsp. vanilla extract
¼  tsp. cinnamon
¼ tsp. pumpkin pie spice
Whipped Cream and cinnamon for garnish (optional)

Shake all ingredients vigorously with ice and strain into a chilled cocktail glass. Top with whipped cream and cinnamon (optional).

IRISH SPICED CIDER
1½ oz. Van Gogh Dutch Caramel Vodka
½ oz. Thatchers Spiced Apple Liqueur
Kelleys Irish Cider

Serve over ice in a pint glass.

Cranberry Orange Margarita

Cranberry Orange Margarita
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Triple Sec
4 parts cranberry juice
2 parts orange juice
2 oranges
½ cup cranberries, frozen
2 tbsp. sugar

First make your garnishes. Freeze ½ cup of cranberries. Using a channel knife cut a long spiral from on orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish.
Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar.
Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest.
In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza® Blue Silver, orange liqueur, and the juice from the orange. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail!

Pumpkin Spice Sipper
1 ½ parts Skinnygirl® Bare Naked Vodka
1 part canned unsweetened pumpkin
¾ part fat free sweetened condensed milk
¾ part unsweetened almond milk
½ tbsp pumpkin pie spice

Shake ingredients with ice in a cocktail shaker. Strain into a martini glass. Garnish with a sprinkle of pumpkin pie spice.

Turkey Day Toast

Turkey Day Toast
3 parts Skinnygirl® Prosecco, chilled
1 part grapefruit juice, chilled
1 part cranberry juice
1 part ginger ale
Grapefruit slice for garnish

Mix all juice ingredients in a cocktail shaker with ice. Top with Skinnygirl® Prosecco and ginger ale. Garnish with grapefruit slice.