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Cinful
 1 oz. Cinnamon stick infused vodka*
0.5 oz. Schoenauer (brown) Apple Schnapps
1 oz. Appleton Reserve Rum
1.5 oz. Apple Cider
Shake & strain into a Martini glass. Finish with one scrape of fresh
nutmeg and one dried apple chip.
*Homemade version can be made by infusing one liter of vodka for
7-10 days with 4 cinnamon sticks. Store bought cinnamon vodka can be
used substituted.
Spiced Cider
 1 oz Spiced Rum
1 oz Cascal Crisp White
1 oz Apple Juice
Mix spiced rum, apple
juice, and Cascal Crisp White in a mug. Serve warm.
Cinnamon Sparkle
 0.5 oz cinnamon bark syrup
(instructions below: cinnamon sticks, water, and sugar required)
4 sugar cubes
1 oz. club soda
2 oz. Flor de Cana 7 year rum
1 oz. Camus VSOP Cognac
0.25 oz Marie Brizard Peach liqueur
1 oz. lemon juice
1.5 oz. Cremant d’Alsace
Spiced Caramel Apple
Created by Kara Newman, author of Spice & Ice
 2 oz. Domaine de Canton ginger liqueur
1 oz. Van Gogh Dutch Caramel Vodka
2½ oz. apple cider
1 dash lemon juice
Rim Martini glass with agave syrup and crumbled gingersnap cookies and set
aside.
Add liquid ingredients to a
cocktail shaker with ice and shake well. Strain into a martini
glass.
Caramel Ginger Crisp
Created by Mary Breclaw, mixologist at Morton’s in Chicago
 2 oz. Van Gogh Dutch Caramel Vodka
¼ tsp. fresh ginger
Splash of cream optional
Chocolate-covered pretzels (for Martini glass)
Shake the Van Gogh Dutch Caramel Vodka and
ginger and put it in a martini glass rimmed with chocolate covered
pretzels. To rim the glass, use simple syrup on the edge. Take a
handful of chocolate-covered pretzels and put them in a plastic
baggie, smash it with a hammer, then dip the glass in it.
The Ginger Snap
Created and served at Frames Bowling Lounge, New York
 1 1/2 oz Captain Morgan
2 oz Apple Juice
2 oz Ginger Flavored Syrup
Touch of Champagne
Garnish: Cherry
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