You might not think of Rogue Dead Guy Ale as a Halloween beer, but it was originally crafted for a Día de Los Muertos party at a Mexican restaurant. The beer outlasted the restaurant, and it became a year-round favorite.

It wouldn’t be a Halloween episode with our pumpkin drinks. Ace Pumpkin is a great alternative to pumpkin beers. You’ve got apple, pumpkin pie spices and pumpkin so it checks several fall beverage boxes. It’s also great to heat up and drink from a mug.

Big Muddy is one of the few breweries that use whole pumpkins in their Pumpkin Smasher. This beer has been around for over a decade. It’s not as over the top as most pumpkin beers, it’s actually dry and bitter. Another lesser known but excellent pumpkin beer is Point Whole Hog Pumpkin Ale, which has been cleaning up at the Great American Beer Festival for several years.

We’re going to finish off with Great Lakes Nosferatu. It’s been around for a very long time, originally as a Red Ale. It’s the same beer, but now it’s labeled as a Red IPA. This is not for the hazy bois out there, it’s an old school bitter IPA and now it comes in 16 ounces cans. The best part is you’re getting more beer for the same price!

And now it’s the best part of the show, the part Pat wanted to be here for: Roger makes them cocktails. First up is the Satan’s Whiskers, a citrus-centric cocktail.

SATAN'S WHISKERS (STRAIGHT)

INGREDIENTS:

• ½ oz Beefeater London Dry Gin
• ½ oz Carpano Dry Vermouth
• ½ oz Carpano Classico Vermut Sweet Vermouth
• ½ oz Freshly squeezed orange juice
• 2 teaspoons Grand Marnier
• ½ teaspoon Regan's Orange Bitters

SIMPLE STEPS:

Shake and strain into a chilled cocktail glass. Garnish with orange peel.  

SATAN'S WHISKERS (CURLED)

INGREDIENTS:

• ⅔ oz Tanqueray London Dry Gin
• ⅔ oz Dolin Dry Vermouth
• ⅔ oz Cocchi Vermouth di Torino
• ⅓ oz Pierre Ferrand Dry Orange Curaçao
• ⅔ oz freshly squeezed orange juice
• 1 dash Angostura Bitters
• 1 dash Regan's Orange Bitters

SIMPLE STEPS:

Shake all ingredients with ice until well chilled. Fine strain into a chilled cocktail coupe. Garnish with orange twist. 

The Corpse Reviver has many different iterations. The Corpse Reviver #2 is probably the most well-known variation, but the #1 is definitely more fall-centric. 

ROGER'S CORPSE REVIVER No. 1

INGREDIENTS:

• 2 oz Baardseth VSOP Vieille Reserve Cognac
• 1 oz Carpano Classico Vermut Sweet Vermouth 
• 1 oz Boulard VSOP Calvados Rye Cask Finished 

SIMPLE STEPS:

Add to an iced shaker. Shake and strain into a chilled cocktail class.  

CHRIS' CORPSE REVIVER No. 1

INGREDIENTS:

• 1 oz Marie Duffau Napoléon
• 1 oz Laird's 100 Proof Apple Brandy
• ½ oz Cocchi Vermouth di Torino

SIMPLE STEPS:

Add all ingredients to a mixing glass with ice. Stir until well chilled and strain into a cocktail coupe. 

The final drink is a Greg Drink if Roger has ever seen one. It might need a new name though, because The Bone doesn’t work now that the Chicken Bone Café, which commissioned the drink, is no longer around.

THE BONE

INGREDIENTS:

• 2 oz Wild Turkey Rye 101 (or try Very Old Barton 100 Proof)
• 1 teaspon fresh lime juice
• 1 teaspoon simple syrup
• 3 dashes hot sauce (try Krystal or Texas Pete)

SIMPLE STEPS:

Add to an iced shaker. Shake and strain into tall shot glass. 

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