5 cocktails that catch the Halloween spirit

The furor that surrounds the return of the PSL every fall has crept from the coffee cup to the cocktail glass. Operators in chain and indie restaurants are playing around with pumpkin flavors in both classic drinks and seasonal signatures. Here are five of the latest creations.

The Pumpkin Martini, a crowd favorite at Maggiano’s Little Italy for several seasons, has been replaced by the Pumpkin Mule this fall. The chain’s bartenders blend rum, pumpkin spice, ginger beer and Angostura bitters to make the drink. 

Last fall, the Summit restaurant at the upscale Broadmoor hotel in Colorado Springs, Colo., served up its Smashing Pumpkin—a mix of Kentucky bourbon, pumpkin puree, tangerine, orange liqueur and brown sugar syrup. This year, the bar switched to Tennessee whiskey, adding in muddled tangerine and spiced pumpkin for the Halloween-themed Jack O Lantern.

Bourbon, bitters and house-crafted pumpkin spice syrup turn the standard old fashioned into a featured seasonal special at Cast Restaurant & Lounge in Santa Monica, Calif. 

American Fifth, a distillery and bar in Lansing, Mich., offers a long list of craft cocktails, many made from their own spirits. The Great Pumpkin was just introduced in sync with the season. It’s a mix of vodka, chai tea, housemade curacao, Michigan maple syrup and pumpkin puree.

At Mexican chain Margaritas, a rotating roster of sangrias is featured on the drink menu. Pumpkin is the latest to be mixed with merlot or sauvignon blanc—most notably in the form of pumpkin syrup to sweeten the wine. Fresh fruits go into each pitcher, too.