• 1 1/2 oz. Wild Turkey 101
• 2 oz. apple cider
• 1 tbs cranberry jelly
• 1 sprig fresh sage
• 1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

• 1 1/2 oz. Wild Turkey 101
• 1 1/2 oz. sweet potato puree (see below)
• 1 1/2 tsp. maple syrup

Cook yam/sweet potato in microwave with a small amount of butter, then add to blender to puree. Mix puree with Wild Turkey. Heat syrup in microwave, add to Wild Turkey/puree mixture, shake with ice and pour into glass. Garnish with a toasted marshmallow.

• 1 oz. Wild Turkey 101
• 1/4 oz. almond liqueur
• 1/4 oz. cinnamon schnapps
• 2 oz. pumpkin pie filling
• 1/2 oz. heavy cream

Puree or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice; shake well and strain into a martini glass. Rim with crumbled graham crackers and a cinnamon stick; top with a dash of cinnamon or nutmeg.

• 3 1/2 cups apple juice
• 1 cinnamon stick
• 2 cups dried fruit of your choice
• 2 tbsp. granulated sugar
• 4 shot glasses Sauza Silver Tequila

Combine apple juice and cinnamon in a heavy pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove cinnamon stick carefully. Add sugar, dried fruit, and tequila. Mix well. Serve warm. Serves 4.

• 16 oz. cranberry/raspberry juice
• 8 oz. lemon/lime soda
• 6 oz. Sauza Silver Tequila
• 8 mint leaves for garnish

Combine all ingredients except mint leaves in a pitcher. Serve over ice and garnish with two mint leaves.

• 2 oz. Partida Blanco Tequila
• 1 oz. Kahlua

Pour Partida Tequila into an old fashioned glass with ice cubes and add the Kahlua.

• 3 oz. Mionetto Brut Prosecco
• 1/2 oz. Orange liqueur
• 2 oz. Cranberry juice

Combine Orange liqueur and Cranberry juice in a flute and top with Prosecco. Garnish with an Orange peel for Devil's horns.

• 2 oz. Herradura Silver
• 1 1/2 oz. Pumpkin Puree (** see recipe below)
• 2 oz. freshly squeezed orange juice
• 1/3 oz. maple syrup

Combine all ingredients into a Boston shaker, shake and strain into a high ball glass filled with cubed ice. Garnish with an orange slice lightly dusted with cinnamon powder

**Pumpkin puree preparation

• 1 pound pumpkin pie peeled and cubed
• 1/2 cup of water
• 1/2 to 1 cup of sugar
• 1 tsp. of cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves

• 1 ounce Godiva Chocolate Raspberry Infused Vodka
• 1/2 ounce Creme de Cassis
• Champagne

Combine Godiva Chocolate Raspberry Infused Vodka and Creme de Cassis in a cocktail shaker filled with ice. Shake well and strain into a champagne flute. Top off with chilled champagne.

• 1 1/2 ounces Tequila Don Julio Blanco
• 1 ounce fresh lime juice
• 1 teaspoon agave nectar
• 3 blackberries
• 4 basil leaves

Muddle 2 blackberries and 3 basil leaves in a Boston shaker. Add Tequila Don Julio Blanco, fresh lime juice, agave nectar and ice into shaker. Shake well. Strain contents into stemless martini glass over ice and garnish with a blackberry and basil leaf on a toothpick.

• 1 1/2 ounces Ketel One Vodka
• 1/2 ounce Baileys with a Hint of Caramel
• 1/2 ounce Pumpkin Liqueur
• Cinnamon Stick

Combine Ketel One and Baileys with a hint of caramel in a shaker filled with ice. Shake well vigorously until chilled. Add the pumpkin liqueur and shake again. Strain into a rocks glass. Garnish with a cinnamon stick.

• 1 1/2 ounces Ketel One Citroen Vodka
• 1 ounce Ginger Liqueur
• 1 ounce Dark Grape Juice
• 1/2 ounce Blackberry Syrup

Combine Ketel One Citroen, ginger liqueur, grape juice and blackberry syrup to a cocktail shaker full of ice. Shake vigorously and strain into a chilled Martini glass. Garnish with two blackberries or raspberries.

• 1 1/2 oz. Espolon Tequila Reposado
• 1/2 oz. Pedro Ximenez Sherry
• 1 oz. Lemon Juice
• 1 tsp. Sweetened Cocoa Mix
• 1/4 oz. Agave Nectar
• 1 pinch Ground Cinnamon

Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.

Background: According to Ehrmann, this cocktail honors the multicultural melding of Aztec and Spanish traditions from which Dia de los Muertos was born. Traditional Mexican ingredients such as agave are paired with Spanish ingredients such as Pedro Ximenez Sherry, and finished by sprinkled cinnamon -metaphorical ashes, if you will.

• 2 oz. Espolon Tequila Blanco
• 1/2 oz. Fresh Lemon Juice
• 3/4 oz. Simple Syrup
• 1 small strawberry
• 10 whole black peppercorns
• Splash of Absinthe

Muddle strawberry with black peppercorns. Rinse a cocktail glass with absinthe. Shake all ingredients with ice in a shaker and fine strain into the rinsed cocktail glass.

Background: Who better to create this Dia de los Muertos cocktail than the talented Waugh at New York's famed Death & Company? The cocktail is named for Catrina, a skeletal figure who has become closely associated with Day of the Dead. In this recipe, the light and fruity taste of strawberry combined with the dark pop of anise and black pepper pays tribute to both the elegance of the Catrina and the darkness of death.

• 2 oz. Espolon Tequila Reposado
• 1 oz. Fresh Lime Juice
• 3/4 oz. Orange Curacao or Triple Sec
• 1/2 oz. Light Agave Nectar
• 1/2 cup peeled and chopped cantaloupe
• 1/8 tsp. Chile de Arbol powder
• 1 small edible marigold for garnish

Muddle cantaloupe, Agave Nectar, and Orange Curacao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.

Background: Bostick is especially drawn to the imagery of Dia de los Muertos. In Day of the Dead celebrations, the marigold is known as the "flower of the dead," which helped to inspire this drink. Its fragrance is believed to attract spirits and guide them to their ofrendas (offerings). This cocktail's light citrus flavor combined with the kick of Chile de Arbol is spirited enough to guide any soul home.

• 1/4 cup ice
• 1/4 cup orange or tangerine juice
• 1/4 cup Vita Coco Tangerine
• 1 1/2 ounces black vodka
• 1 black licorice twist, for garnish

Place ice in a highball glass. Pour juice and Vita Coco into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice. Slice ends off a licorice twist and use as a straw.

Photo Credit: Neil Rasmus

• 1 1/2 oz. Hornitos Premium Tequila

Rim a shot glass with a Pop Rocks flavor of your choice. Fill with Hornitos Premium Tequila and enjoy!

• 1 1/2 parts Hornitos Plata Tequila
• 3/4 parts lime juice
• 1/2 part simple syrup
• 1 part pineapple juice
• 1 tsp. sweet ginger puree
• 1/4 part egg white

Dry shake vigorously, ice and shake again. Strain onto fresh ice in a highball glass. Garnish with a lime wedge.

The 50/50
- Represents the equal number of daytime & nighttime hours on the equinox

This drink is a fall-fashioned twist on the classic Moscow Mule cocktail. It uses Russia's number one premium vodka, Russian Standard. Best of all, enjoy this drink during the day - or the night - or both - as an homage of the equal number of hours of sunlight and darkness on this special day.

• 2 oz. Russian Standard Vodka infused w/ apples and cinnamon
• 5 oz. premium ginger beer
• Squeeze in a wedge of Lime

Pour Russian Standard vodka over ice in a chilled mug or collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime and mint leaf.

Celestial Sphere
- An imaginary line that the sun crosses during the autumnal equinox, marking the official start of fall.

As the earth spins on its axis, we've got a cocktail sure to take your mouth for a whirl.

It features a variety of spirits, including Xante, a great pear liqueur from Sweden, and Lucid absinthe, the first absinthe available on the U.S. market after the 2007 lifting of the ban. Seasonal favorites, like apple cider and dried apple and pear, will make you smile - as will the delicious chocolate bitters!

• 1 oz. Xante pear liqueur
• 1 oz. gin infused with dried pear and apples
• 1/2 oz. Lucid absinthe
• 1 oz. local apple cider
• 1/2 oz. fresh lemon juice
• 3 dashes Fee Brothers Aztec chocolate bitters
• Gingerbeer

Shake all ingredients well. Strain into a highball glass. Top with gingerbeer. Garnish with Cinnamon stick and lemon peel.

Check your clock: Sept 22, 2010 11:09 pm officially ends the summer season. It's time to stock up on fall's best flavors: cinnamon, nutmeg, a little brown sugar. Perfect to whip up into a delightfully delicious drink.

The recipe below uses a wonderful rum, Flor de Cana from Nicaragu, to keep you warm all winter long!

• 2 oz. Flor de Cana 7yr
• 3/4 oz. demerara syrup
• 3/4 oz. rainwater madeira
• 2 dashes fees barrel aged bitters
• 1 whole egg

Dry shake all ingredients, then shake with ice& strain into a fizz glass without ice. Garnish with grated cinnamon and nutmeg.

To mark the moon's changes, we've got a berry-flavored cocktail, sure to start off the autumn season right! The honey and heather notes of DEWAR'S 12 Scotch blend well with Crème de Cassis and cranberry - a symbol of fall. It will put your pangs for long summer nights at rest.

• 1 1/4 parts DEWAR'S WHITE LABEL Blended Scotch Whisky
• 1 1/2 parts Cranberry juice
• 1/2 part MARTINI & ROSSI Rosso Vermouth
• 1/2 part Creme de Cassis

Mix all ingredients, including DEWAR'S WHITE LABEL and MARTINI & ROSSI Rosso, in a glass filled with ice. Stir well and serve straight up in a martini glass. Garnish with a strawberry.