6 Intriguing Ideas to Spice Up Your Cocktail Routine

Not a baker? No problem! Ken Gray of Ward III developed a "Harvest Moon" bourbon-based cocktail that tastes exactly like pumpkin pie. Shake up Elijah Craig 12-year bourbon, pumpkin puree, grated ginger, lemon juice, brown sugar, and nutmeg to see what we mean.

With wintry months on their way, cocktails with woody herbs should be explored. Mixologist Miguel Aranda of Botanic Lab developed a cocktail that's worth mimicking. He infused Pavan liqueur with rosemary and combined it with Dorothy Parker gin, lemon juice, agave, and a rosemary sprig garnish.

Maxwell Britten of Maison Premiere shook up Strega Liqueur, vodka, lemon juice, egg whites, and ice and strained the foamy cocktail through a mini conical sieve to strain out lemon pulp and egg proteins. The fluffy egg white cap balances the tart beverage and is as fun to drink as a cappuccino.

It's not too often you see a scotch cocktail on a bar menu, as many will drink the whiskey neat or on the rocks. However, Ryan Hazen of Pouring Ribbons concocted a "Scottish Chieftain" cocktail that may open new doors for the liquor. Made with a honey syrup, bitters, Pig's Nose five-year scotch, and Laphroaig Single Malt Quarter Cask scotch, the cocktail is stirred with ice, served straight up, and garnished with a lemon peel for brightness.

Allen Katz of The Shanty spiced up a gimlet, typically consisting of gin, lime juice, and simple syrup, with a touch of cinnamon syrup. Simply boil a few cinnamon sticks in simple syrup to infuse the flavor, let it cool, and try it to believe it.

Last year, Brian Hawthorne of The Wayland wowed us with his green juice margarita. This year, he mixed up an equally bizarre but wonderful cocktail: "The Turminator," made from Cruzan Aged Dark Rum, turmeric syrup (simple syrup with turmeric root juice), fresh lemon juice, apple cider vinegar, and mint.