September_17 Thirsty Thursday Cocktails

Here are the recipes for our September Thirsty Thursday cocktails:Pumpkin and Apple Cider FizzAuthor: Brandon MatzekServes: 1Ingredients1 1/2 oz. pumpkin puree (canned or homemade*)1 1/2 oz. vanilla vodka2 oz. apple cider1 1/2 oz. ginger beerInstructionsFill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.Strain into a glass filled with ice and top off with ginger beer.Notes*To make your own pumpkin puree: Preheat your oven to 400°F. Cut a pie pumpkin in half and scoop out seeds and strands. Place cut side down on a baking sheet and roast for 30 - 40 minutes. The texture of the pumpkin flesh should be soft when pierced with a fork. Let cool a bit. Scoop flesh into a food processor and puree until smooth.Fall Harvest SangriaFor the Spicy Apple Cider...2 cups apple cider1/4 cup honey1 inch slice fresh ginger2 cinnamon sticks1/2 teaspoon cloves1/2 teaspoon pumpkin pie spice or allspiceFor the Sangria...2 cups spicy apple cider1 bottle of sauvignon blanc (or pinot grigio, chardonnay, or your favorite dry white)1/2 cup ginger brandy or bourbon2 cinnamon sticks2 Honeycrisp apples, chopped1 Granny Smith apple, chopped2 pears, chopped1 cup club sodaInstructionsFor the Spicy Apple Cider...Combine ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat. Remove from heat and allow to cool completely. Strain.For the Sangria...Mix ingredients together in a large pitcher. Refrigerate at least an hour before serving, but at least overnight to steep for best results. Add club soda just before serving, so you don't lose the fizz!-by EricaClassic Bloody Mary1½ ounces vodka (I used my homemade tomato infused vodka)1 lemon wedge, juice squeezed1 lime wedge, juice squeezed4 ounces tomato juice2-4 dashes hot sauce1 teaspoon horseradish1 teaspoon Worcestershire sauceCelery salt, to tasteGround black pepper, to tasteSqueeze the juice of the lemon and lime wedges into a cocktail shaker and toss them in. Combine all remaining ingredients, except garnishes in the shaker (without ice). Shake vigorously for 10 seconds until fully mixed.Pour (not strain) into a pint glass with a cup of ice. Garnish to preference and serveWarm spiked ciderIngredients:1 Gal. Cider1.5 cups Spiced Rum1 orange2 apples1 tbsp Cloves2 cinnamon sticks½ cup honey optional for sweetnessInstructions:Core the apples and cut into quarters. Leave the skin on.Cut the orange into slicesPop all of the fruit, cinnamon sticks, cloves and cider into the slow cooker. Set on low for 4 hoursOnce cooked, remove the cinnamon sticks, cloves and as much of the fruit as possibleAdd the spiced rum and place slow cooker on simmer.Serve warm, and use some honey or maple syrup to sweeten if required.