If making grandma’s sweet potato casserole is not daunting enough, try your hand at a handful of inspiring seasonal cocktails.

Pumpkin Pie Delight

• 1 ounce D’usse VSOP Cognac
• 1 ounce Disaronno
• 1 heaping bar spoon of pumpkin pie mix
• ½ ounce heavy cream
• 1 whole egg
• Directions: Place all the ingredients into a mixing glass. Dry Shake the mixture (shake without ice so as to ‘whip’ the Ingredients together). Then shake again with ice. Strain into a rocks glass without any ice. Top with freshly grated Cinnamon.

Full Harvest
Created by Shaun Meglen of Péché

• 2 oz Basil Hayden
• .75 oz Limoncello
• .5 oz Orange juice
• .25 oz Lemon juice
• .25 oz Cinnamon simple syrup
• 1 dash of Cranberry bitters
• 1 egg White
• Shake hard with ice. Serve up in coupe glass.

Veuve Clicquot Rich + Pear + Mint

• 5-6 large ice cubes
• 1-2 slices of pear
• 2-3 mint leaves
• Veuve Clicquot Rich Champagne
• Pour Veuve Clicquot Rich Champagne over ice cubes and garnish with pear and mint

Pumpkin
Created by South House, Smitty

• 2.oz Slow & Low Rock & Rye Whiskey
• .75 oz Aquafaba
• .75 oz espresso pumpkin spice syrup
• .75 oz lemon juice
• Method: Combine all ingredients in shaker tin with no ice. Dry shake cocktail for 20 seconds. Add a handful of ice cubes, and shake vigorously on ice for 15 seconds, strain into glass. Optional garnish: a few espresso/coffee beans, and a dash of bitters. *Vegan-friendly cocktail*

RumChata Pumpkin Pie Martini

• 2 oz RumChata
• 1 oz Vanilla Vodka
• 1 oz Pumpkin Syrup (or substitute 3 tbsp Pumpkin Pie Filling)
• Cinnamon
• Shake with ice and strain into a martini glass; sprinkle with cinnamon.