After hours of slaving away in the kitchen preparing a bomb dinner, or dealing with overly political relatives, you might need a drink. We at HCFU have you covered. Here are 10 fun seasonal drinks to (pumpkin) spice up your life!
Caramel Apple Mule (courtesy of Absolut)
Ingredients:
- 1.5oz Absolut
- .5oz caramel syrup
- 1oz apple cider
Directions:
Shake all ingredients with ice. Strain into a mug over ice, top with ginger beer (ginger ale can substitute). Garnish with apple fan.
Pumpkin Spice and Everything Nice (courtesy of NYC mixologist Revae Schnider)
Ingredients:
- 1oz Bailey’s Pumpkin Spice
- 1oz Captain Morgan Spiced Rum
- 1.5 scoops Vanilla ice cream
- Cola
- Mint
Directions:
Combine Baileys Pumpkin Spice, Captain Morgan, and vanilla ice cream in a highball glass. Top with cola and stir. Garnish with mint.
Apple Cider Mimosa (Courtesy of Delish)
Ingredients:
- 2 tbsp. sugar
- 1 tbsp. ground cinnamon
- 1 c. apple cider
- 1 bottle champagne
Directions:
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture. Fill champagne flutes 1/4 full with apple cider, then top off with champagne.
Cranberry Sauce Margarita (Courtesy of Delish)
Ingredients:
- Brown sugar
- 1 c. ice
- 2 oz. tequila
- 1 lime
- 1 1/2 tbsp. chunky cranberry sauce
- 1 tsp. honey
- Cranberries, fresh or frozen
Directions:
Rim a margarita glass with brown sugar. Fill a cocktail shaker with ice, tequila, the juice of 1 lime, chunky cranberry sauce, and honey. Shake, then strain mixture into glass. Garnish with fresh or frozen cranberries.
Pumpkin Pie in a Glass (Courtesy of Kitchen Meets Girl)
Ingredients:
- 2 parts Kahlúa Pumpkin Spice
- 1 part hazelnut liqueur
- 2.5 parts heavy cream
- 1 part pumpkin puree
- ¼ teaspoon pumpkin pie spice
Directions:
Combine all ingredients in a martini shaker filled with ice. Shake to combine, and then pour into glass. Serves one.
Cranberry & Cinnamon Whiskey Sour (Courtesy of Baker by Nature)
Ingredients:
- 2 cups fresh cranberries
- 2 cups water
- 2 cups sugar
- 2 cinnamon sticks
- 3/4 cup bourbon or whiskey
- 1/2 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup lime juice
- Ice cubes & cocktail shaker for mixing
Directions:
1. In a medium-sized saucepan add cranberries, water, sugar, and cinnamon sticks. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking, stirring occasionally, until the cranberries have burst open and can easily be stirred into the syrup, resulting in a smooth consistency. This will take about 10 minutes. Once done, remove syrup from heat.
2. Fit a large bowl with a fine mesh strainer and strain the simple syrup, leaving all of the large chunks and skin behind. Let cool for at least 10 minutes before using.
3. When ready to make your cocktails, add 3/4 cup simple syrup, whiskey, lemon juice, orange juice, lime juice, and a large handful of ice to a cocktail shaker and shake vigorously for 30 seconds. Divide into 4 glasses and serve at once.
Apple Spritzers (Courtesy of Martha Stewart)
Ingredients:
- 2 cups chilled club soda
- 1 1/2 cups chilled apple juice or cider
- 10 to 12 dashes Angostura bitters
Directions:
In a pitcher, combine club soda, apple juice or cider, and Angostura bitters. Serve over ice, garnished with mint sprigs if desired.
Not feeling something alcoholic? Don’t worry – we have drink options for you too! (The following three drinks don’t contain alcohol. But feel free to throw some whiskey or rum in there, because life is hard.)
Pumpkin Spice Latte (Courtesy of Avery Cooks)
Ingredients:
- At least 2 cups coffee, strong and freshly brewed
- 1/4 heaping cup pumpkin puree
- 2 teaspoons pumpkin pie spice blend, or to taste
- 1 teaspoons cinnamon, or to taste
- 1 teaspoon vanilla extract
- Sweetener of choice, to taste
- Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste
Directions:
1. Make coffee (a pot, single-serving cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
2. Make Pumpkin Milk by combining all ingredients in a small bowl and whisk well by hand or blend using a Vita-Mix or blender (Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop)
3. Pour 1 cup of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, I always make a little extra for refills or for later)
4. Optional: Finish by garnishing with real whipped cream/whipped topping such and a sprinkle of pumpkin pie spice/cinnamon on top.
Sparkling Apple Tea (Courtesy of Sydney Oland)
Ingredients:
- 2 black tea bags
- 2 (3-inch) cinnamon sticks (plus more for garnish if desired)
- One 25.4 ounce bottle sparkling apple cider
- 1 ounce fresh juice from about 2 lemons
- Garnish: additional cinnamon sticks.
Directions:
1. Place tea bags and cinnamon sticks in a large heatproof measuring cup, fill with 2 cups (16 ounces) boiling water. Let steep for at least 10 and up to 20 minutes. Remove tea bags and cinnamon sticks and chill in the refrigerator.
2. In a large pitcher combine sparkling cider, tea, and lemon juice. Stir gently and serve immediately with ice. Garnish with cinnamon sticks if desired.
Blueberry Lime Rickey (Courtesy of Autumn Giles)
Ingredients:
- For Blueberry Syrup (enough for 6 sodas):
- 8 ounces (a scant 2 cups) frozen blueberries
- 3/4 cup water
- 3/4 cup sugar
- 3/4 tablespoons juice from 1 lemon
For Each Soda:
- 1/4 cup blueberry syrup
- 1 tablespoon lime juice from 1 lime
- 8 ounces seltzer
- Ice
Directions:
1. For the Blueberry Syrup: Combine the blueberries and water in a small saucepan over low heat until soft enough to smash easily with the back of a spatula, about 5 minutes. Carefully mash the blueberries with a potato masher until none remain whole. Increase the heat to medium and keep the mixture at a steady simmer for 8 minutes, stirring frequently. While the blueberries cook, place the sugar in a large heatproof bowl. Line a fine mesh sieve with cheesecloth and place it over the bowl. Carefully pour the blueberry mixture into the sieve and allow it to drip until the dripping becomes intermittent, about 5 minutes. Lift up the sieve and stir the syrup until the sugar is dissolved. Place the sieve back on the bowl and allow to drip until the dripping stops, about 5 minutes longer. Save the solids for another use. Let the syrup cool to room temperature and refrigerate.
2. For the Soda: Combine blueberry syrup, lime juice, and seltzer. Stir to combine, top with ice to fill, and serve immediately.