Swilled Cocktail Series- October 2017

Leaves are changing, flannels are en vogue (are they ever not?), and football season is here (finally). The crispness in the air is making us think of cozy hayrides, apple cider and, of course, pumpkin patch visits. Speaking of pumpkin patches, and in case you’ve been living in a cave, Swilled Dog’s newest cider has hit the WV market! We don’t know about you, but our new Fall seasonal, Pumpkin Patch, is making us crave all things pumpkin. So, in the spirit of appreciating and enjoying all things Autumn, we’ve tried out some Pumpkin and cider related cocktails that we think will bring a new twist to your spooky Halloween party or Thanksgiving festivities.


Modified recipe by author: Brandon Matzek

Serves: 1


  • 1 1/2 oz. pumpkin puree (canned or homemade*)

  • 1 1/2 oz. vanilla vodka

  • 2 oz. Swilled Dog Pumpkin Patch cider

  • 1 1/2 oz. ginger beer


  1. Fill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.

  2. Strain into a glass filled with ice and top off with ginger beer.


*To make 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. Swilled Dog note: Seriously? Just used canned pumpkin.


Modified Recipe from: Creative Culinary

Serves: 2


For the Cinnamon Simple Syrup

  • 1/2 cup Granulated Sugar

  • 3/4 cup Water

  • 2 Cinnamon Sticks

For the Cocktail

  • 4 oz Swilled Dog Pumpkin Patch Cider, chilled

  • 3 oz Dark Rum

  • 1 oz Cinnamon Simple Syrup (see notes)

  • 1.5 oz fresh Lemon Juice

  • Ginger Ale, Chilled


  1. Make the Cinnamon Simple Syrup – combine the granulated sugar and water in a medium sauce pan and heat on medium until the sugar dissolves. Add the cinnamon sticks and simmer for 10 minutes. Remove the cinnamon sticks and cool the syrup to room temperature.

  2. Chill two large lowball glasses.

  3. Combine Sprouts Pumpkin Apple Cider, dark rum, cinnamon simple syrup and lemon juice in a cocktail shaker filled with ice. Shake several times until container is ice cold.

  4. Fill the chilled glasses with ice, pour the mixture into the glasses, top with ginger ale and gently stir. Garnish with a cinnamon stick, serve and gloat about your success.

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