In honor of Halloween, the Hotel Monteleone’s barkeeps devised a series of cocktails named for their permanent guests. One in particular caught our eye—Solemn John, named for a 192http://1b4http://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpgd7834cd36cb17272-d318e241556db478f2443eab8244ec1http://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpg.r48.cf2.rackcdn.com/63d4665cbf3742b5ahttp://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpgc72f8b23d5fe6ahttp://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpgfb43326_6http://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpghttp://cdna.tid.al/63d4665cbf3742b5a0c72f8b23d5fe6a0fb43326_600.jpg.jpgs businessman from Tennessee who’s said to still wander the premises. It’s a creamy, whiskey-laced fall libation with a bit of pear liqueur and a touch of cinnamon. It works great with bourbon, or try it with rye for a little extra bite. Either way, it makes a perfect treat for a grown-up Halloween party, even if the only real spirits around are in your glass.

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1 ¼ oz. Bulleit Bourbon
1 oz. Mathilde Pear Liqueur
¼ oz. simple syrup
3–4 oz. half and half
Dash of cinnamon

Place all liquid ingredients in a shaker with ice, and shake until well chilled and blended. Strain into a chilled martini or coupe glass, and serve with a dusting of cinnamon.