CELEBRATE THE SEASON

Season CELEBRATE THE

Get festive this holiday season with themed cocktails celebrating everything from Halloween to the holidays to the new year! Find more recipes and party planning tips on OHLQ.com.

PUMPKIN PIE MARTINI

11/2 oz. vanilla vodka 1 oz. pumpkin spice syrup 1 oz. half-and-half or cream

1 dash of black pepper Pumpkin spice Orange peel Place all of the ingredients into a mixing glass. Shake, then pour through a strainer into pumpkin pie spice-rimmed rocks glass with ice. Garnish with a shaped orange peel cut with a pumpkin cookie cutter.

PERFECT FOR A Party!

IT’S A Mocktail!

COCKTAILS: COURTESY OF OHIO LIQUOR RUM’S WITCHES BREW

750 ml. bottle of rum 32 oz. pineapple juice 4 oz. lemon juice 2 liter ginger ale 48 oz. lime sherbet Gummy worm candy

Add lime sherbet to your punch bowl. Pour in rum, pineapple juice, and lemon juice, then stir until smooth. Add the ginger ale and give the mixture a gentle stir. Serve in spooky glasses, such as goblets, and garnish with a gummy worm candy. Serves 16.

BLACK WIDOW MOCKTINI

2 oz. black olive brine 2 oz. beet juice 1 oz. lemon juice 2 drops black food coloring Black olives

Pour all of the liquids into a mixing glass. Shake with ice until well chilled and strain into a martini glass. Garnish with three black olives.

BRANDY GREAT PUMPKIN

1 oz. apple brandy 1 oz. rye whiskey 1/2 oz. maple syrup 2 oz. pumpkin ale 1 egg (optional) Grated nutmeg

Add the apple brandy, rye whiskey, maple syrup, egg, and pumpkin ale into a shaker. Swirl the shaker to decarbonate the ale, then dry shake (shake your drink without ice, helping to smoothly combine ingredients) until the ingredients are mixed. Add ice to the shaker and shake until well chilled. Strain into a chilled glass (a martini glass or coupe glass works well). Garnish with grated nutmeg.

PERFECT FOR A Party!

EGGNOG

4 oz. rye whiskey 5 oz. aged or spiced rum 9 oz. whole milk 6 large eggs 2 Tbsp. sugar Nutmeg Cinnamon

Separate the eggs and whip the egg whites with 1 tablespoon sugar until peaks form. Whip the egg yolks with 1 tablespoon of sugar until pale and creamy. Fold the creamed yolks into the egg whites, making sure not to over mix. Slowly add milk, whiskey, and rum while stirring. Grate nutmeg and cinnamon on top. Serves six. Store refrigerated for one week.

Mocktail! IT’S A

APPLE CIDER MULE

3 oz. Ohio apple cider 4 oz. ginger beer 1/2 oz. lime juice (freshly squeezed, if possible) Candied ginger Apple

Add apple cider, ginger beer, and lime juice to a glass filled with ice. Stir gently to mix. Garnish with skewered candied ginger and thin apple slices.

VODKA NEW YEAR’S SPARKLER

1 oz. berry-flavored vodka 1 1/2 oz. pomegranate or cranberry juice 3 1/2 oz. champagne, to top Raspberries

Add the vodka and pomegranate or cranberry juice to a chilled champagne flute. Top with champagne. Garnish with raspberries.

1/2 c. blood orange juice 1/3 c. sugar 3/4 c. ginger beer 1/4 c. cranberry juice 4 large sprigs of thyme Frozen cranberries Blood orange, sliced

Add the blood orange juice, sugar, and thyme to a small saucepan and place over medium heat. Bring to a simmer, stirring to dissolve the sugar, and cook for two minutes to let the flavors infuse. Turn off the heat and let the mixture steep until it has cooled to room temperature. Discard the thyme, then strain the now-thickened syrup through a sieve. (At this point, the syrup can be covered and refrigerated until ready to use, up to one week. Makes enough for four to six mocktails.) Top with a sprig of thyme for a festive look!

Add two tablespoons of the blood-orange syrup to a highball glass filled with ice. Top with the ginger beer, then add the cranberry juice. Stir gently, so that you don’t disrupt the bubbles from the ginger beer. (A narrow implement such as a bar spoon is best for this, and a chopstick works well as a substitute.) Garnish with skewered frozen cranberries, a blood orange slice, and a sprig of thyme.

Mocktail! IT’S A