We were lucky to have cocktail maven Resa Mueller of Twenty Manning Grill at COOK last Thursday with a trio of seasonal drinks.  She featured produce that is abundant during these chilly months and readily available at your local grocer. Think favorites like sugar pumpkins, figs and Honeycrisp apples — these drinks have it going on!  Click through the jump for recipes that will have you wowing family and friends during upcoming holiday gatherings. Flair bartending is strongly encouraged, though we are not liable for any bodily injuries.

Oh My Gourd!
1 oz cruzan 9 spiced rum
1/2 oz brandy
1/2 oz pumpkin puree*
1/4 oz orange juice
Shake and serve over ice.
* Quarter a sugar pumpkin and scoop out the seeds. Rub with brown
sugar and nutmeg. Roast for 1 hour at 350° F. Remove skin and cut
into chunks. Blend with apple cider, brown sugar, allspice and cinnamon.

Three Little Figs
2 oz jim beam devil’s cut
1/2 oz port
1/4 oz cranberry maple syrup
1/4 oz raw cranberry juice
1 fresh fig, chopped
2 dried figs, chopped
Combine all ingredients and muddle. Double strain into
mixing glass. Add 1 egg white. Shake dry, add ice and
shake. Strain into chilled coupe. Dot foam with chocolate
bitter

An Apple a Day
2 oz espolon blanco tequila
1 oz apple shrub**
1/2 oz berentzen apple cider
Shake with ice and strain into chilled coupe. Garnish with
an apple chip.
** Grate 3 honeycrisp apples. Add 1 cup apple cider vinegar and 2/3
cup white sugar/cane sugar mix. Shake, cover and let sit in refrigerator 5
days. Remove and strain out apples.