It’s 5 O’clock Somewhere: Top 5 Drinks to Make for November




Smashing Pumpkin Cocktail


1 ½ oz. Bulleit Bourbon

1 oz. pumpkin reduction (see recipe below)

1 dash of celery bitters (Hamrick recommends Bitter Truth or you can also substitute Angostura)


Pumpkin Reduction:

1 ½ quarts chopped Cinderella pumpkin

2 quarts water

3 cups sugar

10 cloves

7 whole allspice

1 cinnamon stick

2 whole star anise

Scoop out the pumpkin seeds and pulp, then peel and chop the pumpkin flesh

into small one-inch cubes. Add all ingredients in a non-reactive pot and bring

to a boil. Simmer for 40 minutes until reduced. Strain the mixture into a clean

bowl and place in an ice bath to cool.


Drink Preparation:

Pour bourbon, pumpkin reduction, and bitters into a mixing glass and fill with ice. Stir generously. Strain into an old-fashioned glass with one large ice cube.


Mississippi Mud Slides

4 Servings


1pt chocolate ice cream

1pt coffee ice cream

1cup milk

½ cup milk

½ cup bourbon whiskey


chocolate syrup

whipped cream


Chilled Cider Punch

15-25 Servings


8cups apple cider

1 750ml bottle of dry hard cider

3 12oz bottles of ginger beer

1½ cups whiskey

juice of one lemon

1 orange sliced into rounds, for garnish

cinnamon sticks, for garnish


Pedro’s Revolver

1 Serving


1½oz rye

1oz fino sherry

1oz lemon juice

1oz simple syrup

1 egg white

Angostura bitters, for garnish


Ciderhouse Whiskey

1 Serving


2oz bourbon

1oz boiled cider or cider syrup

a strip of lemon zest


Cranberry Old Fashioned Cocktail


1 orange wedge

1 sugar cube

dash of bitters

crushed ice

¼ cup bourbon

2tbs whole-berry cranberry sauce

club soda


Tailgate Sipper


4 cups fresh pineapple

1cup bourbon

1cup chilled lemon sparkling water

½ cup Southern Comfort

1tbs fresh lemon juice

1tbs vanilla extract


Chucktown Sunrise


2tbs bourbon

1½tsp lime juice

10oz ice

6tbs ginger ale or ginger beer

¼tsp grenadine


Hot Spiced Wine


2 750ml bottles red wine

2cups apple juice

1cup sugar

6tbs mulling spice


Bring all ingredients to a boil in a Dutch oven, reduce heat and simmer for 15 minutes. Pour mixture through wire-mesh strainer into pitcher to get rid of the mulling spice and sugar. Serve hot.


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