Pumpkin Recipes for a Cozy Fall

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October 8, 2025

A close-up of candied cocktail pecans sprinkled with salt on a metal cooling rack.

There’s something irresistible about the mix of sweet, salty, and crunchy, and these candied cocktail pecans deliver all three in every bite. Abbey Brown of Feast on Brilliant shares a recipe that’s simple to make yet feels special enough for any occasion. Lightly sweetened with vanilla and sugar, then finished with a sprinkle of flaky Maldon sea salt, these pecans are the kind of snack that disappears fast from the table.

How to Use These Candied Cocktail Pecans

Perfect for holiday parties, cocktail hours, or even as a homemade gift, try this easy candied pecan recipe. It uses just a handful of ingredients and comes together in under 30 minutes. The egg white coating helps the sugar stick, creating a crisp shell around the pecans that bakes to golden perfection. The final touch of sea salt balances the sweetness and makes these nuts stand out from the usual party snacks.

Enjoy them on their own. Pair them with cheese and charcuterie, or package them in jars for a thoughtful edible gift. However you serve them, these sweet and salty pecans are a crowd-pleaser that bring a little extra sparkle to any gathering.

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Candied Cocktail Pecans

Author: Abbey Brown

Description

These crunchy pecans are coated in vanilla, sugar, and egg whites, then baked until golden and caramelized. A perfect sweet‑savory snack for holiday gatherings or cocktail hour.

Ingredients

Scale

2 egg whites
2 tsp vanilla
1 tsp kosher salt
4 cups raw pecan halves
1/2 cup granulated sugar
2 tsp Maldon sea salt

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Instructions

Preheat oven to 350 degrees.
In a large bowl, combine egg whites, vanilla, and kosher salt; whisk vigorously until frothy. Fold in pecans until completely covered in wet egg mixture. Add sugar to bowl and continue mixing.
Line a sheet tray with parchment paper and spray with pan spray.
Transfer sugared pecans to sheet tray and spread them out to make one even layer. Bake until sugar is bubbly and just golden brown at 350 degrees for 20 to 25 minutes, stirring once halfway through. Sprinkle Maldon sea salt over pecans as soon as they come out of the oven. Let cool. Transfer pecans to an airtight container, breaking up pieces as needed.

Recipe by Abbey Brown, Feast on Brilliant
Styling by Ana Kelly
Photography by Adam Milliron

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Nancy’s Layered Meatloaf

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October 7, 2025

two yellow plates with slices of layered meatloaf, accompanied by flutes of champagne and a glass bottle on a table.

As we head into the colder, darker months of winter we turn to comfort foods – those rich and delicious dishes that we crave when we’re happy to stay at home, warm and safe. Longtime TABLE contributor Rhonda Schuldt shares some of the cozy, substantial dishes she’s looking forward to making. We served it up with Green Tomato Chutney and a delicious Red Slaw…and a glass of good champagne. Wonderful from start to finish!

Why Layered Meatloaf?

First on the list: the layered meatloaf shown here, followed by a kofta-like meatloaf recipe, and a gooey mac and cheese dish. I have never been a fan of traditional meatloaf and its sticky ketchup glaze. But this recipe, dubbed by the TABLE team as the “best meatloaf ever,” is one that I actually crave, especially when I want an easy, satisfying cold-weather meal that only needs a nice green salad or a quick red slaw on the side. And, if you’re a fan of leftover meatloaf sandwiches each of these really up the game.

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Nancy’s Layered Meatloaf

Author: Rhonda Schuldt
Yield: Serves 4 to 6 1x

Description

This comforting twist on meatloaf layers a savory beef mixture with a creamy cottage cheese (or ricotta) filling, creating a rich and hearty centerpiece. Baked until golden and served with a quick homemade tomato gravy, it’s perfect alongside garlic bread and a crisp green salad.

Ingredients

Scale

1 lb lean ground beef
1 cup soft breadcrumbs
½ cup grated Parmesan or Romano cheese
2 tbsp minced onion
¼ cup chopped fresh parsley
1 to 2 cloves garlic, minced
3 eggs
1 ½ tsp salt
½ tsp black pepper
1 ¼ tsp dried oregano
½ lb cottage cheese (or ricotta)
Dry bread crumbs to coat the pan (plain or Italian seasoned)

For the quick tomato gravy:

2 tbsp olive oil
2 cloves garlic (minced)
1 15-oz can crushed 6-in-1® tomatoes
2 tbsp chopped fresh basil
1 tsp sugar
Salt and pepper to taste.

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Instructions

In a separate bowl combine the cottage cheese (or ricotta if using) with the dried oregano, 1 egg (beaten), and remaining salt and pepper.
Oil or spray a loaf pan and sprinkle with the dry breadcrumbs. Place ½ of the meat mixture in the pan and gently press evenly across the bottom. Spread the cottage cheese (or ricotta) mixture over the bottom layer of the meat mixture. Top the cheese mixture with the remaining meat mixture.
Bake, uncovered, at 350 degrees for 1¼ hours. Slice in 1 to 1 ½-inch slices. Top with a quick tomato gravy* and serve with garlic bread and a salad of fresh greens tossed with Italian vinaigrette.

Quick Tomato Gravy:

Over medium heat the olive oil in a saucepan. Add garlic and cook, stirring continuously, for 2 minutes until becomes fragrant.
Add tomatoes, fresh basil, sugar, salt and pepper. Bring to a simmer and continue to cook for 15 to 20 minutes until flavors have combined. This is excellent made-ahead.
While you’re at it, double the recipe. This also makes excellent pizza sauce.

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Lamb Kofta Meatloaf with Yogurt Sauce

Author: Rhonda Schuldt

Description

I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce. When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version. Leftovers are divine on warmed pita or naan.

Ingredients

Scale

1 clove garlic
1/4 tsp salt
1 cup Greek Yogurt
1 cup grated unpeeled cucumber
2 tbsp chopped fresh mint or cliantro (or combination)
1/4 lemon, juiced
Salt & pepper to taste
1 medium red onion
1/3 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 lb ground beef
1 tsp garam masala
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)
Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.
Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.
Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.
Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.
Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.

Oooey Gooey Baked Mac and Cheese Side

So, who doesn’t love Mac and Cheese (okay, maybe my vegan friends…sorry!). Want to make it a family fun nite? Create a loaded Mac and Cheese bar by laying out a variety of toppings and let everyone make their own personalized version in a small, oven-proof bowl.

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Go-To Cheddar Mac and Cheese

Author: Rhonda Schuldt

Description

This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.

Ingredients

Scale

1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
6 tbsp unsalted butter
½ cup All Purpose flour (or gluten-free All Purpose flour)
4 ½ cups milk (or plain almond or oat milk)
4 + 1 ½ cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
1 ½ cups, shredded or cubed white American cheese
½ tsp salt
½ tsp black pepper
½ tsp granulated garlic

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Instructions

Fill a large pot with water and cook the macaroni according to package directions. NOTE: if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.
Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni. If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

For bread crumb topping:

Cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

Loaded Baked Mac and Cheese Bar Party Tips

Put individual portions of prepared mac and cheese in oven-proof bowls. Then, put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:

sauteed mushrooms, fresh thyme, and truffle oil
pulled pork, candied jalapenos, and barbeque sauce
bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese

Recipes by Rhonda Schuldt
Styling by Rafael Vencio
Photography by Dave Bryce
Dinnerware by Revol
Napkins by Kim Seybert

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Wintery Red Slaw

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October 5, 2025

A bowl filled with vibrant purple and yellow julienned red cabbage, radicchio, and peppers, garnished with scallions.

This hearty, healthy and easy winter slaw makes a great side dish for roasted meats or a substantial wintery stew. The vinaigrette dressing complements the bitter red cabbage and radicchio with magical savory notes.

Recipes to Serve with Your Wintery Red Slaw

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine; Green Tomato Chutney, Rice and Beans and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

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Wintery Red Slaw with Vinaigrette Dressing

Author: Rafe Vencio
Yield: Serves 4 to 6 1x

Description

This colorful slaw combines red cabbage, radicchio, peppers, and scallions for a crisp, hearty base. Tossed with a tangy vinaigrette made from citrus juice, vinegars, sesame oil, mustard, and a touch of heat, it’s a bright and flavorful side dish that pairs perfectly with winter meals.

Ingredients

Scale

For the salad:

1 medium sized red cabbage, julienned
1 head radicchio, julienned
1 yellow pepper, julienned
1 red pepper, julienned
1 bunch scallions, sliced thin

For the dressing:

Juice of 1 lemon and lime each
½ cup apple cider vinegar
¼ cup rice wine vinegar
½ cup avocado seed oil
¼ cup light brown sugar
½ tsp salt
2 tbsp sesame oil
2 tbsp Dijon mustard
1 tsp hot sauce, Sriracha or any preference. Can be omitted.

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Instructions

Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a mason jar or a tight lidded container with enough room to shake all contents vigorously. Shake!
Add just enough dressing to cut your taste to the salad mixture. Enjoy!

Recipes and Styling by Rafael Vencio
Photography by Dave Bryce

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Easy as Shepherd’s Pie

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October 5, 2025

A cast iron skillet filled with Shepherd's pie topped with a golden-brown, bubbly rutabaga and potato mash, with a serving on a small gray plate.

Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe by Rhonda Schuldt.

Using Rutabagas Beyond This Easy as Shepherd’s Pie Recipe

Once peeled, your options for using this nutrition-packed winter veggie are endless. Raw rutabagas are crisp with a nice bite that is less bitter and pungent than its turnip ancestor, making it far more appealing, and a great addition to salads or crudité platters. Cooking, however, takes the rutabaga to a whole new level, bringing out its sweet yet savory personality.

Cube and toss with olive oil and roast in a hot oven along with other seasonal root veggies for a hearty side dish.
Slice paper-thin, drizzle with olive oil, add a sprinkle of salt and roast in at 225 degrees until crisp for amazing veggie chips.
Dice and add to soups or chowders as a delicious substitute for potatoes.
Or, simply boil and mash with a little cream and butter for a beautiful, rich alternative to your typical mashed spuds.

With so many ways to enjoy, it’s time to incorporate rutabagas into your fall veggie repertoire.

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Shepherd’s Pie with Rutabaga

Author: Rhonda Schuldt

Description

This cozy dish layers a rich filling of beef, lamb, vegetables, and red wine beneath a creamy potato‑rutabaga mash. Baked until golden and bubbling, it’s a hearty winter meal with a sweet, earthy twist.

Ingredients

Scale

Filling:

2 lb lean ground beef
1 lb ground lamb
1 cup diced carrot
1 cup diced onion
½ cup diced rutabaga
12 oz sliced mushrooms (button, crimini, etc.)
½ tsp dried thyme
1 tsp granulated garlic
2 tbsp rice flour (or all-purpose flour)
¾ cup red wine
¾ cup beef stock
Salt and pepper to taste

Topping:

2 large russet potatoes, peeled and cubed
2 rutabagas, peeled and cubed
2 tbsp salt
4 tbsp butter
1/3 cup half and half
½ cup Greek yogurt
1 tsp granulated garlic
Salt and pepper to taste

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Instructions

Filling:

Over medium-high heat, brown ground beef and lamb in a large sauté pan.
Add diced carrot, onion, rutabaga, sliced mushrooms, thyme, and granulated garlic.
Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.
Turn off heat and season with salt and pepper to taste.

Topping:

Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling. Top with potato-rutabaga topping.
Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.

Styling by Quelcy Kogel
Photography by Adam Milliron

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An Elevated Meatloaf Recipe

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October 5, 2025

A close-up of grilled, sliced meatloaf topped with caramelized onions and brown gravy, garnished with fresh rosemary sprigs.

When you think of meatloaf, you probably picture a classic comfort food—hearty, simple, and satisfying. But Chef Chris O’Brien takes this timeless dish to a whole new level with his gourmet meatloaf recipe. By adding rich, flavorful pâté into the mix, he transforms a humble favorite into something elegant, layered, and unforgettable. This isn’t just dinner—it’s comfort food elevated to fine dining.

Chris O’Brien’s Elevated Meatloaf Recipe

This chef-inspired meatloaf combines ground strip loin, 80/20 ground beef, caramelized onions, garlic confit, and fresh sage for a flavor-packed base. The addition of pâté adds depth and richness, while whole grain mustard and ground fennel bring a subtle spice that balances the dish beautifully. Baked in a terrine mold and finished with a Dijon glaze, this meatloaf is as impressive in presentation as it is in taste.

Whether you’re looking to wow guests at a dinner party or simply want to upgrade your weeknight meal, this meatloaf with pâté is the perfect recipe. Slice it thick, grill it to perfection, and serve it with your favorite sides for a dish that’s hearty, refined, and guaranteed to become a new favorite at your table.

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Chris O’Brien’s Elevated Meatloaf Recipe

Author: Chris O’Brien

Description

This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.

Ingredients

Scale

2 lbs ground strip loin
2.25 lbs 80/20 ground meat
2 tbsp ground fennel
3 tbsp rendered pork fat
2 tbsp whole grain mustard
8 oz caramelized onions
¼ cup sage chopped
1 cup garlic confit
3 tbsp salt
9 egg
1 tbsp pepper
2 cup ground panko
4 oz pate

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Instructions

Mix ingredients well.
Place in a terrine mold lined with plastic wrap.
Top with a layer of dijon mustard on top of the terrine.
Bake in oven in water bath at 450 degrees for 1-1½ hours.
Cool overnight.
Slice and grill with oil, salt and pepper.

Recipe by Chris O’Brien
Photo by Brittany Spinelli

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Adult Halloween Treats and Drinks

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October 4, 2025

A Halloween-themed coffee cake on a black background.

Halloween isn’t just for trick-or-treating kids anymore; it’s a prime opportunity for adults to indulge in sophisticated spookiness. Forget the fun-sized candy bars and sticky caramel apples—this season calls for elevated treats and spirits that capture the magic of the holiday. From ghoulishly glam cocktails featuring seasonal spices and rich fall flavors to desserts that are equal parts decadent and darkly delicious, hosting a memorable adult Halloween doesn’t have to be boring. Get ready to ditch the premade snacks and dive into a world of bewitching beverages and truly terrifyingly tasty snacks.

Halloween Treats and Drinks for Adult Halloween Parties

Halloween Espresso Brownies

A Halloween brownie in a sheet pan drizzled to look like a spider web.

Halloween Coffee Cake

These brownies are for the adults since the batter contains two tablespoons of espresso powder. Not only does this add a toasty depth to the cocoa flavor but it might even give you a bit of an energy boost. Feel free to get creative with your decoration too. We went with a spider web design but you could go for a graveyard or haunted house too.

Halloween morning, get yourself into the spooky spirit with a slice of Coffee Cake. This recipe features pecans and brown sugar as well as mold skull heads made out of the mixture. Serve it alongside your morning mug of coffee.

Van Helsing Takes Manhattan, A Bourbon Cocktail

A bourbon cocktail with vampire teeth and garlic beside it

Who says your cocktail hour can’t channel the energy of Halloween? This Van Helsing Takes Manhattan is a cocktail that would kill Dracula in a flash due to its garlic simple syrup. An addition of sweet vermouth and bourbon balances out the savory nature of the garlic, crafting a whole new taste.

Halloween Pumpkin Pastries

While the prospect of pumpkin as a dessert may have the kids running away in fear, pumpkin to an adult is the embodiment of fall. These Pumpkin Pastries are simple to make thanks to the use of canned pumpkin puree and premade pie dough. Not to mention, you don’t have to add the googly eyes if you’re looking for a more refined style.

The Witch’s Brew

A green cocktail on a black background, styled for Halloween with spiders and smoke surrounding it

Another cocktail option, this one is perfect for those who love the Sanderson Sisters or favor Elphaba in Wicked. Its green tint is eerie, creepy, but honestly, very delicious. It’s a bright and fruity mix of Midori, vodka, Cointreau, and lime juice. Plus, using dry ice puts its presentation over the top.

Caramel Apple Rice Pudding

Genuinely, what could be cuter and more festive than serving your dessert in apple shells? Rather than just filling these apple halves with regular rice pudding, try making your own from scratch. This rice pudding mixes in caramel candies and vanilla before drizzling with caramel syrup and cinnamon.

Bloody Beet Red Mocktail

A blood beet red mocktail sits in a tall glass with black salt on the rim and a skull sitting in the background.

Just because you don’t indulge in alcohol doesn’t mean you can’t enjoy an adult beverage. This non-alcoholic version of a bloody Mary uses beet juice rather than tomato juice for a slightly sweeter, fall variety. A bit of agave and orange juice takes this from just juice to a true mocktail.

Rum Pecan Candy Corn Blondies

Three green plates with slices of Candy Corn Blondies on top.

We know what you’re thinking… Candy corn in blondies? What? Yes! Even though you may not like candy corn on its own, its soft texture and natural sweetness matches the dose of rum and pecans in this recipe. But, if you’re really really a candy corn hater, you can ditch the candy and make the rest of the recipe as is.

Apple Cider Margarita

You could have a glass of apple cider while you sit on your porch watching the leaves fall. Or, you could shake up an Apple Cider Margarita that will have you feeling like the leaves falling after a few servings. We also use mulling spices in this recipe to infuse the apple cider with extra warmth in the cool weather.

Rum Buttermilk Butterfinger Cake

This isn’t your basic cake recipe. Instead, we’re bathing a spongey cake in rum then finishing it off with a rum buttercream and crumbles of Butterfinger candy bars. It’s moist, decadent, and possibly the best way to make a homemade cake. If you are feeling lazy though you could always skip the cake recipe and use a box cake mix. Then just simply mix up the frosting as listed.

Story by Kylie Thomas

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The Boss Cocktail for Springsteen: Deliver Me from Nowhere

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October 3, 2025

A rocks glass with The Boss rum cocktail in it with a salt and sugar rim. It sits on a blue surface beside a chile pepper.

Baby we were born to run! The anticipation for Springsteen: Deliver Me from Nowhere, the new Bruce Springsteen biopic starring Jeremy Allen White, has us craving a strong, smoky cocktail. The Boss Cocktail is simply Bruce Springsteen in a glass. It has a rich depth due to the dark rum and smokey mezcal. Then, it hits you with notes of spicy smoked heirloom chile bitters and a washing of smooth Luxardo. The sugar and salt rim is the perfect finish here since it showcases both the tough and sweet sides to this incredible icon.

**When Does Springsteen: Deliver Me from Nowhere Release in Theaters?**

If you’re like us and you’re waiting on the edge of your seat for this Springsteen biopic, then you’ll want to head to theaters on October 24. Springsteen: Deliver Me from Nowhere is not just a retelling of this musicians career story. Instead, it takes directly from Warren Zanes’ book that focuses on making of Bruce Springsteen’s 1982 Nebraska album. His book uses real life accounts from Bruce Springsteen himself as well as others close to him as he records this album by himself and for himself. Even though it’s not the popular Born in the U.S.A, Nebraska is essential in the story of Springsteen and the development of country music.

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The Boss Cocktail for Springsteen: Deliver Me from Nowhere

Author: Kylie Thomas

Description

A cocktail we believe The Boss himself would order!

Ingredients

Scale

1 1/2 oz dark rum
1/2 oz mezcal
1 oz fresh lime juice
2 dashes smoked heirloom chile bitters
½ oz Luxardo
Sugar + salt rim

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Instructions

Mix equal parts fine sugar and salt on a flat plate. Run a lime wedge around the rim of your rocks glass to moisten it. Gently press the rim and side of the glass into the sugar and salt mixture.
Add ingredients into cocktail shaker with ice and shake for 15 seconds.
Strain into rimmed rocks glass with ice or one large ice cube.

Recipe and Story by Kylie Thomas
Styling and Photography by Star Laliberte

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Can a Hot Toddy a Day Keep the Doctor Away?

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October 3, 2025

A set of hot toddy cocktails on a white tablecloth background, garnished with cinnamon

The chill in the air means cold and flu season is on the horizon. Button up your overcoat. Take your vitamins. And make a yourself a lovely hot toddy. Ask any grandma about the Hot Toddy and she is sure to tell you it’s the cure to all your ailments. That may not be exactly true, but the combination of your favorite healing tea bag along with sweet, natural honey and comforting rum or whiskey is soothing to not only your soul but also helps ease sore throats, stuffy noses, headaches, and much more.

Hot Toddy Recipes

Hot Honey Hot Toddy

In case you need to really clear out your sinuses with a healthy dose of heat, then this Hot Honey Hot Toddy is for you. While you have your usual ingredients of water, whiskey, and lemon juice, we’re also including the use of hot honey rather than regular honey. Let the warmth wash over you for medicine you can feel working.

Apple Cinnamon Hot Toddy

An apple a day keeps the doctor away! To get your daily dose of apple, we’re mixing apple cider into your regular Hot Toddy. By simmering with honey and a cinnamon stick, it ends up producing the perfect balance of sweet as well as spice. You can also change up the flavor by choosing to use either bourbon or whiskey depending on what notes you’re looking to add.

Winter Hot Toddy

This is your OG recipe for a Hot Toddy, the kind that the hardy Scots would serve to get rid of colds and flus. The honey works as an anti-inflammatory while cloves and cinnamon offer immune system support through antimicrobial properties. Not to mention, the calming way that bourbon interacts with your body can put you into a restful sleep better than melatonin.

Hot Honey Toddy

There’s something special about roses as the flower of love. Its inclusion in our Hot Honey Toddy brings something new to this traditional recipe while not changing too much. The subtle floral notes add an earthy sweetness that fuses our souls with the soil below us. We encourage you to get creative here and try something other than the suggested singer tea bags to tweak this recipe to your needs.

Smokin’ Hot Teddy

Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

If you’ve fried your vocal chords by smoking like singer Teddy Swims, then you need our Smokin’ Hot Teddy to repair the burn. This is your ultimate version of a Hot Toddy that we believe could totally cure any disease. Basil Hayden Subtle Smoke mixes with Domaine de Canton French Ginger Liqueur, raw honey, cara cara oranges, lemon juice, cinnamon, as well as clove to cover all the bases.

Story by Kylie Thomas

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The Life of a Showgirl Cocktail, Inspired by Taylor Swift

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October 2, 2025

A vibrant aqua green cocktail in a tall glass with pineapple leaves, a pineapple wedge and lime wedge as garnish with an orange rose and rose petals in the foreground.

Everyone’s favorite pop queen, Taylor Swift, is shaking the world once again with a new album, The Life of a Showgirl, releasing October 3. After The Tortured Poets Department release in 2024, fans have been left waiting for another hit. This latest album brings a new era full of glam, self-confidence, and plenty of energy. In honor of this sparkling current album release, we’re showcasing our Life of a Showgirl Cocktail that’s sweet, punchy, and balanced like Taylor. The Midori contributes to her bright spirit while additions of blue curaçao, coconut rum, and fruit juices add the special zing of this era. Talk about an embodiment of all that our favorite pop star represents!

**What Can You Look Forward to in The Life of a Showgirl by Taylor Swift?**

While Taylor has not released a single from her upcoming album The Life of a Showgirl, we still have hints at what is to come. Her football player fiancé, Travis Kelce, let fans know that he believes Fate of Ophelia, the introduction track, is the best on the album. But, outside of Travis’ inside scoop, we also know that there is a George Michael interpolation on her track Father Figure, an obvious tribute to Michael’s hit song.

Plus, with producer and songwriter Max Martin all over the album, it’s safe to say this album returns to her pop roots. Martin worked with Taylor on her previous tracks 22 and Blank Space. His history of writing for Ariana Grande, Britney Spears, and The Weeknd leads us to believe there’s more than one banger coming on The Life of a Showgirl. Not to mention, it will be interesting to see what Taylor produces without Jack Antonoff on board after so many releases with him.

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The Life of a Showgirl Cocktail for Taylor Swift

Author: Kylie Thomas