This one is all about that color. Our Oregon Brambleberry Bourbon gets its naturally ruby hue from Oregon-grown raspberries, blackberries, and marionberries, so when we stirred it into a classic Manhattan with sweet vermouth and Angostura bitters, it came out the exact shade of a vampire’s dinner. It’s lush and deliciously balanced, with ripe berry notes softening the bourbon’s warmth.

The garnish is the real showstopper: a cocktail cherry skewered right through a pair of inexpensive plastic vampire fangs, so it looks like the cherry is caught mid-bite. It takes about ten seconds and gets a reaction every single time.

Love it or hate it, candy corn is the official confection of October, and this is the shot that finally gives it a grown-up excuse. Our Distiller’s Reserve Corn Whiskey is shaken with a rich 2:1 honey syrup, and the result tastes uncannily like the real thing: sweet, a little buttery, with a soft corn character underneath. Two ingredients, one shake, two shots. Skewer a few pieces of candy corn across the top, and you’re ready to raise a toast.

The robust, naturally sweet corn profile of our Distiller's Reserve Corn Whiskey shines in this festive, layered shooter that tastes like pure autumn magic.

This mule was made with Día de Muertos in mind: bright, celebratory, and as full of life as the memories it honors. Kadbak Vodka is a collaboration between two distillers and two remarkable stills, bridging the volcanic highlands of Jalisco with the creative heart of Portland’s Central Eastside. Kadbak Vodka is distilled from tequila, so it carries delicate floral, agave-kissed notes that you won’t find in a typical vodka. 

In this seasonal Mule, we shake it with pomegranate juice, fresh lime, and a touch of agave nectar (a nod to its tequila origins), then top it with spicy ginger beer. It pours a gorgeous deep jewel-red, and a scatter of pomegranate seeds on top makes it look like a little celebration in a copper mug.

Rich, robust, and dark enough to wake the dead. The Grave Digger shakes vanilla-infused Distiller’s Workshop Brandy with our New Deal Coffee Liqueur, a splash of orange liqueur, and a shot of fresh espresso. The deep, roasted espresso notes of the Coffee Liqueur intermingle with the elegant fruit and oak of the Brandy, creating a sophisticated nightcap.

Think of it as an espresso martini that went for a midnight stroll through the cemetery and came back with a little extra depth. Crown it with whipped cream and a dusting of cocoa powder, if you dare. Plan ahead for the vanilla infusion: split two vanilla pods into a bottle of brandy and let it rest three to five days. Bonus: you’ll have vanilla brandy on hand all season long.

Here’s a cocktail that will definitely keep the vampires away. The Van Helsing is a savory martini built on our Gin No. 1 with roasted garlic muddled right in. Hear us out: roasting mellows garlic into something sweet, nutty, and deeply savory, and a scant bar spoon of simple syrup softens it even further. Paired with the savory botanicals of Gin No. 1 and a dry vermouth rinse, it’s surprisingly elegant. Garnish with an olive and an extra roasted clove, and it’s a conversation starter for the adventurous drinker on your crew. 

Gin No. 1 provides a crisp, botanical backbone to this complex, restorative potion that leans away from sweet and into sophisticated savory territory. We think the famous vampire hunter would approve.

Tis the season for everything pumpkin spice, and we’re not even a little bit sorry. Delight your party guests with this cozy riff on the White Russian that pairs our Portland 90 Vodka (soft, round, and smooth at 90 proof) with an equal pour of New Deal Coffee Liqueur, then tops it with a generous splash of pumpkin spice creamer.

Keep it simple, or go all out with a graham cracker and pumpkin spice rim, a swirl of whipped cream, and an extra dusting of spice. Either way, it’s dessert in a rocks glass.

There’s no better remedy for the Pacific Northwest rainy season than this hot toddy. Created by Sierra Kirk, owner of NE Portland fave Cliffs PDX, the Harvest Moon layers spicy Distiller’s Reserve Rye Whiskey with our Cascadia American Bitter Liqueur for gentle, herbal depth, then adds lemon, honey, and a generous splash of New Deal Ginger Liqueur for warmth that hits right in the chest.

Topped with hot water and garnished with a cinnamon stick and a clove-studded lemon slice, it smells as good as it tastes. Wrap your hands around a mug and experience the essence of a crisp Fall evening in the Pacific Northwest.

Hosting a crowd? This is your bowl. The Harvest Cranberry Punch combines our Distiller’s Reserve Bourbon with our house-made Tart Cranberry Syrup, orange juice, fresh lemon, and a splash of soda water for a tart, tangy, gently fizzy party pour. The rich vanilla and caramel notes of Bourbon Whiskey perfectly mellow the bright, festive zing of the Cranberry Syrup.

Float a handful of whole cranberries, several orange wheels, and a few cinnamon sticks on top for a festive finish. One batch makes 10 to 13 drinks, so you can stop playing bartender and actually enjoy your own party. The best part: this punch carries you straight from Halloween through the rest of the holiday season.

If you’ve ever stood in line at a pumpkin patch for a warm apple cider donut, this one’s for you. Our grown-up version starts with a cake donut dough enriched with a homemade apple cider reduction, buttermilk, cinnamon, and nutmeg. Each donut gets fried golden and then dipped in a buttery glaze spiked with Distiller’s Workshop Brandy. The recipe makes ten, but here’s a pro tip: fry what you want and freeze the rest of the raw dough. It keeps up to a month, so fresh donuts are never more than an overnight thaw away.

MAKE A NIGHT OF IT Pack a thermos and head out for a day at the pumpkin patch or a U-pick orchard. Pick your jack-o’-lanterns and a bag of apples, then come home and make a batch of donuts that are better than the ones in line.

The iconic pairing of pumpkin and coffee gets gussied up in a cake that’s simple to make but sure to impress. Another gem from Liz Clements, this bundt layers a moist pumpkin batter, made with New Deal Coffee Liqueur, with ribbons of chocolate-espresso batter for a dramatic swirl in every slice. It’s finished with a coffee liqueur glaze you can make as thick or thin as you like. Not a chocolate fan? Skip the swirl and make the whole cake pumpkin. Either way, this PSL is anything but basic.

MAKE A NIGHT OF IT Make it the centerpiece of a Halloween potluck or a scary movie double feature. Bundts travel well and slice neatly, so it’s an easy bring-along for the office party, the block party, or the Friendsgiving that’s just around the corner.

These donut shop-style fritters deliver a serious dose of fall. Developed by Liz Clements of Think Like a Baker, they start with a soft, lightly spiced yeasted dough that gets chopped and folded together with a cinnamon-spiked filling of Bartlett or Bosc pears. Fried to a deep caramel brown, each fritter is dipped in a glaze made with our New Deal Pear Brandy for a delicate, aromatic finish. They’re a bit of a weekend project, but the dough can rise overnight in the fridge, which makes them perfect for a slow morning. They’re best eaten the day they’re made, ideally with good company.

MAKE A NIGHT OF IT Bring a plate to your family’s Día de Muertos gathering. Sharing the sweets your loved ones enjoyed is a beautiful way to welcome them back for the day. If someone you’re remembering never passed up a bakery fritter, this is your sign.