With the start of sweater weather, the cool, crisp temperatures call for cocktails to warm you up from the inside out. Sailor Jerry Spiced Rum, Reyka Vodka, Drambuie, Montelobos Mezcal and Hudson Whiskey have provided cocktail recipes that are sure to help you welcome Autumn.


Maple Old Fashioned

2 parts Hudson Maple Cask Rye

teaspoon good maple syrup

3-4 dashes (to taste) aromatic bitters

Garnish: apple slice and cinnamon stick


To an Old Fashioned glass, add maple syrup, then bitters, then ice, followed by the Hudson Maple Cask Rye. Stir well to mix and chill. Add garnish and serve.

Hudson Whiskey, the first legal pot-stilled whiskey distilled in New York state since prohibition, sources 90% of its grains from within 40 miles of the distillery.


Sailor Jerry Apple Ginger Punch:

1 ½ parts Sailor Jerry Spiced Rum

2 parts sour mix

1 part apple juice

1 part ginger syrup

Pinch of ground cinnamon


Add ingredients into mixing glass, add ice, shake, strain over ice into a rocks glass and garnish with an apple slice and a sprinkle of ground cinnamon.


Sailor Jerry Spiced Rum is a Caribbean Rum blended with 100% natural spices and flavors.


Reyka Snap Mulled Cider

1 ½ parts Reyka Vodka

¾ part Snap Liqueur

3 parts Apple Cider


Combine all ingredients into a cocktail shaker. Shake, strain into wine glass or mug and garnish with candied ginger on a skewer.


Reyka Vodka is an Icelandic born vodka and provides a smooth and crisp base for both complex and simple cocktails.


Drambuie’s Prince Pum King

1 part Drambuie

1 ½ parts Pumpkin Puree

1/8 tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

4 parts Steamed Whole Milk (Or choice milk-base)

Serve in Irish Coffee Mug

Garnish with steamed milk foam and freshly ground nutmeg dusted on top


Steam milk, pumpkin puree and spices together until hot. Double-strain into cup. Stir in Drambuie. Top with additional milk foam and ground nutmeg.


Drambuie is made from a delightful combination of scotch whisky, heather honey, herbs and spices. Cocktail created by Drambuie Brand Ambassador Vance Henderson.


Oaxacan Julep

2 parts Montelobos Mezcal

½ part Fernet Branca

½  part Earl Grey Ginger Tea Syrup

½  part Water

4-6 Mint


Combine all ingredients in a Boston shaker. Shake and strain over crushed ice in a clay jarrito or julep cup. Garnish with ginger candy and a mint sprig.