The Supper Club Diaries

Festive Libations We Love

The Supper Club

Looking back over these past few months, we are thankful for so many moments. This year wasn’t what anyone expected, but it has given us the beautiful gift of time. One of the ways we’ve been spending that time is collecting our favorite fall and winter cocktail recipes to share with you all! Each of these is perfect for a cozy evening by the fire or an intimate holiday gathering. Cheers to a fabulous holiday season!


.5 oz Cointreau

1 oz Hangar 1 Vodka

.5 oz fresh lemon juice

1 tablespoon cranberry sauce

Sparkling wine to finish

Add all ingredients except sparkling wine into the shaker. Add ice and shake. Fine strain into a coupe glass. Finish with sparkling wine and garnish with sage leaf and orange wheel, if desired.


2 oz Boodles Gin

.25 oz lemon juice

Agave nectar, to taste

Sparkling apple cider

Garnished with thyme and apple

Pour gin in a shaker, add lemon juice and agave nectar, shake, and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.


1 cup of sugar

1 cup coarsely grated butternut squash, peeled

2 oz Mount Gay dark rum

1 oz fresh lime juice

Combine sugar with 1 cup water in a small saucepan and bring to simmer to dissolve sugar. Add the squash and simmer until tender but not falling apart, 10-15 minutes. Let cool and strain through a fine-mesh strainer. Reserve and refrigerate squash and syrup separately. Chill at least 1 hour. To make a cocktail, combine 1 oz butternut squash syrup with rum and lime juice in a shaker with ice. Shake and strain into a martini glass and garnish with a dollop of reserved squash.


1.5 oz vanilla vodka

1 oz spiced rum

1 oz Domaine de Canton

2 tbsp pumpkin puree

2 tbsp white sugar

1 tsp ground pumpkin pie spice

1 cup marshmallow cream or whipped cream, for garnish

Add vodka, rum, Domaine de Canton & pumpkin puree into a cocktail shaker with ice. Shake until well combined. Rim a martini glass with mixed sugar & pumpkin pie spice. Double strain the martini into the glass and top with marshmallow cream or whipped cream.


2 tbsp. sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 (750-ml.) bottle sparkling wine or champagne

On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon-sugar mixture. Fill champagne flutes 1/4 full with apple cider, then top off with champagne.


1.5 oz Rémy Martin cognac

1 oz blood orange puree

.5 oz rosemary simple syrup

Prosecco float

Add all ingredients except prosecco to shaker tin. Add ice, shake, and double-strain into a coupe. Top with prosecco float and garnish with a rosemary sprig.