High Road Rye

2 oz. Hard Truth High Road Rye
1 oz. Egg white
3⁄4 oz. Pumpkin Reàl pumpkin puree syrup
1⁄2 oz. Lemon juice
2 dashes Angostura Aromatic Bitters
Sugar and pumpkin pie spice mix (2:1), for rim

2 oz. Hard Truth High Road Rye
2 Luxardo cherries, with syrup
3 dashes Cocoa bitters
Orange peel, to garnish

2 oz. Hard Truth High Road Rye
1 oz. Fresh lime juice
Ginger ale, to top
Lime wheel, to garnish

2 oz. Hard Truth High Road Rye
½ oz. Prickly pear syrup*
3-4 dashes Orange bitters
Prickly pear slice or lime wheel, to garnish

*Pre-made prickly pear syrup is available in stores and through online retailers, but, if you’re feeling adventurous, here’s now to make your own:
Cut six ripe prickly pears in half. Using a spoon, scoop the flesh of the pears into a saucepan. Add 1 c. sugar, 2 Tbs. lime juice, and 1½ c. water to the saucepan, then, using a potato masher (or similar tool), smash all of the ingredients together into a pulp. On a stovetop, bring the mixture to a gentle boil and cook for 15-20 minutes, stirring occasionally. Remove from heat, then let cool for 15-20 minutes. With a fine mesh strainer, strain mixture into a mixing bowl, using a spoon to press the pulp and extract as much juice as possible. Discard the pulp and clean your strainer, the strain again. Repeat until the syrup has reach your desired clarity. Place the finished product in a sealable container, and store in a refrigerator.