Autumn is something of a stereotype. Crisp winds whipping up the fallen leaves, the scent of cinnamon and cloves in the air, colors fading from green to red, yellow, and orange.

But then, stereotypes are just that because they are so often true. And, admit it, that moment when summer tumbles into fall is truly magical. Making it all the more delicious are the flavors of the season—vanilla, apples, and pumpkin.

Brittany Fox, mixologist at the Mount Airy Casino Resort’s Bistecca by Il Mulino, adores this time of year for all the bibulous inspiration. Her Spiced Pumpkin Martini is a perfect example of seasonal flavors. At the center of the drink is the house made, spiced, pumpkin syrup with the addition of cream, adding a decadent mouth feel.

“It’s fun, it’s fresh, and celebrates the season. This embraces autumn in the mountains and is perfect next to the fire on a cool autumn night. Let the pumpkin shine, don’t overcomplicate the cocktail, and let it do the work.”
– Brittany Fox

As for the holiday squash itself, it should always be the centerpiece of the drink.

The Great Pocono Pumpkin Spiced Martini, martini cocktailwith garnish and whipped cream

The Great Pocono Pumpkin Spiced Martini

Photo Courtesy of Mount Airy Resort/Bistecca by Il Mulino

The Great Pocono Pumpkin Spiced Martini

Courtesy of Brittany Fox, mixologist at Bistecca by Il Mulino at the Mount Airy Casino Resort

Ingredients:

  • 1 1/2 oz. House-Infused Vanilla Tito’s Handmade Vodka
  • 1 1/2 oz. Pumpkin Spice Syrup*
  • 1/2 oz Half & Half

Preparation: Shake all ingredients and strain into a martin or coupe glass.

*Pumpkin Spice Syrup

Ingredients:

  • 2 cups Light Brown Sugar
  • 2 cups Water
  • 2 oz. Fresh Ginger Grated
  • 3 Whole Cloves
  • 1 tbsp. Ground Cinnamon
  • 1/2 tsp. Grated Nutmeg
  • 1 tsp. Vanilla Extract
  • 1 cup Fresh Pumpkin Puree

Preparation: Place all ingredients in a small pot, bring to a simmer, and cook 15-20 min to extract flavors. Strain through coarse strainer. Cool and store.


Don't Fall on Me, cocktail with leaves background

Don’t Fall on Me

Don’t Fall on Me

Courtesy of Ron Barceló Rum

Ingredients:

  • 2 oz. Ron Barceló Imperial
  • 1 oz. Jägermeister
  • 1 1/2 oz. Orgeat Syrup
  • Pumpkin Seeds

Preparation: Add all ingredients, except pumpkin seeds, to a shaker. Shake vigorously and pour into a coupe. Garnish with pumpkin seeds.


Wyatt's Game, cocktail with garnish

Wyatt’s Game

Wyatt’s Game

Courtesy of Saba

Ingredients:

  • 2 oz. Pumpkin Infused Bourbon*
  • 1/2 oz. Baharat Syrup**
  • 3 dashes Angostura Bitters

Preparation: In a glass with large ice, combine infused bourbon, baharat syrup, and Angostura Bitters. Stir. Pour into a rocks glass with a large ice cube. Garnish with orange peel and cherry.

*Pumpkin Infused Bourbon

Cut up pumpkin into 1 1/2 inch cubes. Roast for 25 minutes at 325 degrees. Sous vide the cooked squash with 1L liter bourbon at 135 degrees for 1 1/2 hours.

**Baharat Syrup

Heat 500 grams demerara sugar with 500 grams water and 25 grams baharat spice mix (North African spice mix) until close to a boil. Remove from heat, let cool, and strain through a cheesecloth. Cool and store.


Apples to Apples, cocktail in windowsil, wood table

Apples to Apples

Apples to Apples

Courtesy of Cody Held, Bar Manager at Zero Restaurant + Bar

Ingredients:

  • 1 oz. Diplomatico aged rum
  • 1 oz. Giffard Banane du Brazil
  • 1 oz. Stewed Apples
  • 1/2 oz. Lairds Apple Brandy
  • 1/4 oz. Maple Syrup
  • 3/4 oz. Lemon Juice
  • Shaved Nutmeg and Cinnamon
  • Orange Peel

Preparation: Shake all ingredients except spices and orange peel. Pour into rocks glass with a large ice cube.


Pumpkin Spiced Latte, cocktail with garnish on table

Pumpkin Spiced Latte

Pumpkin Spiced Latte

Courtesy of Cody Held, Bar Manager at Zero Restaurant + Bar

Ingredients:

  • 2 oz. Larceny Bourbon
  • 1 oz. Masala Chai Concentrate (they use Rishi)
  • 1/2 oz. Cold Brew Coffee
  • 1/2 oz. Maple Syrup
  • 1/2 oz. Bailey’s Irish Cream
  • 1 Egg White
  • 2 bar spoons of Pumpkin Purée
  • Shaved Nutmeg
  • Orange Peel and Coffee Beans

Preparation: Dry shake, then wet shake all ingredients except nutmeg, orange, and coffee beans. Serve in a coupe with garnish.


Eau de Vie cocktail with bartender adding garnish with flare

Eau de Vie

Eau de Vie

Courtesy of Cody Held, Bar Manager at Zero Restaurant + Bar

Ingredients:

  • 1 1/2 oz. Pierre Ferrand Cognac
  • 1/2 oz. Benedictine
  • 1/2 oz. Angostura Amaro
  • 1/4 oz. Creole Shrub
  • 1 dash Angostura Bitters
  • 1 dash Orange Bitters
  • Flamed Orange Peel
  • Grape Garnish

Preparation: Stir all ingredients except the Cognac, orange peel, and grape. Serve in a Nick and Nora glass.


Tiki Tea, cocktail on wooden round table

Tiki Tea

Photo Courtesy of W Scottsdale

Tiki Tea

Courtesy of the W Scottsdale

Ingredients:

  • 2 oz. Pumpkin-Infused Bourbon*
  • 1 Peach Slice
  • 1 tsp. Vanilla Paste
  • 3 oz. Three-Day Steeped Earl Grey Tea
  • 1 Egg White or 3 tbsp. Aquafaba

Preparation: Muddle peach and vanilla together in a mixing tin. Add bourbon, ice and shake. Strain into martini glass. In empty mixing tin without ice, pour one egg white or aquafaba. Add the bourbon/peach mixture back into the tin and shake vigorously. Pour and serve.

*Pumpkin Infused Bourbon

Ingredients:

  • 1 bottle of Bourbon (W Scottsdale uses Maker’s Mark for the Pumpkin Pie Tai)
  • 1 tbsp. Pumpkin Pie Spice Seasoning (mixture of cinnamon, ginger, allspice, nutmeg and clove)
  • 1 Small Sugar/Pie Pumpkin

Preparation: De-seed pumpkin and cut into slices or cubes. Place on a rimmed baking sheet and roast at 350F for one hour, turning slices over after 30 minutes to encourage all-over caramelization. Meanwhile, pour whiskey and pumpkin pie spice into a mason jar or air-tight container. Once pumpkin is roasted, add the slices or cubes directly to the whiskey and spice mixture. Seal and let sit for one to two weeks in a cool, dark place (the longer it sits, the smoother the flavor). When the time is up, strain into another airtight jar or container, or serve immediately.