As you put the finishing touches on your upcoming Halloween bash, make sure to grab the ingredients to a few of the ghoulish cocktails below! Your guests will definitely be in for a...treat.
NIGHT MOVES
Ingredients: 1 oz rum (suggest Denizen)
3/4 oz cold brew
1/5 oz condensed milk
1/5 oz Falernum
1 bottle of Elysian’s Punkuccino Coffee Pumpkin Ale
Combine rum, cold brew, condensed milk and Falernum Pour over Ice. Top with Elysian’s Punkuccino
PUMPKIN SPICED SHOTTE
1 oz. Captain Morgan Jack-O’Blast
1 oz. Captain Morgan LocoNut
2. oz. Cold Brew
Top with Whipped Cream & Cinnamon
Combine Jack-O’Blast, LocoNut and cold brew in a shaker with ice. Pour into 2.5 oz. shot glass, top with whipped cream and a caramel drizzle.
STELLA ARTOIS CIDRE CHERRY POM POMME
Ingredients
½ oz. grenadine
½ oz. lemon juice
Stella Artois Cidre
Mix ½ oz. grenadine and ½ oz. lemon juice; shake over ice. Pour into a highball glass and top with Stella Artois Cidre. Garnish with a brandied cherry skewer.
THE DARKSIDE
1½ oz. Nemiroff Original Vodka
2 oz. Black Currant Juice
½ oz. Chartreuse
In a mixing glass, stir ingredients with ice, and strain into a chilled martini glass
TRULY PUMPKIN SPICE
Ingredients:
1 oz. Pumpkin Spice Vodka*
1 oz. Orange Juice
6 oz. Truly Spiked & Sparkling Sicilian Blood Orange
Orange Slices Lemon Wheels
Combine pumpkin spice vodka and orange juice in a small, hollowed out pumpkin. Fill with ice and top with Truly Spiked & Sparkling Sicilian Blood Orange. Garnish with orange and lemon wheels.
*Pumpkin Spice Vodka*
Ingredients:
2 cups Pumpkin (Peeled & cut into ¼ in. pieces)
1 Cinnamon Stick 2 Vanilla Beans
1 tbsp. Ginger (Peeled & sliced) 3 cups Vodka
Preheat oven to 350 degrees. Place pumpkin on a baking sheet and bake for 20 minutes, or until soft. Let pumpkin cool to room temperature. Pour vodka into glass container. Add the pumpkin, cinnamon, vanilla beans and ginger to glass container. Let mixture sit overnight. Strain mixture through a fine strainer and store in the fridge.
THE DARKE DAIQUIRI
Ingredients:
1 Part Jägermeister
1 Part Aged Rum
¾ part fresh Lime Juice
¾ part 1-1 Simple Syrup
½ Part Egg White
1 Capsule Activated Charcoal
Glass: 5-7 oz Coup
Garnish: Orange Oil and Peel
Method: Shake & Strain
Skull Stencil Method:
Edible ink airbrush with green & gold - Edible gold flakes in the eyes
TEQUILA CIUDAD FLORES DE LOS MUERTOS
This recipe is based off marigolds – the flowers of the day of the dead
1.5 oz Tequila Ciudad Anejo
2.0 of cider
Splash of lemon juice
Splash of Cinnamon Simple Syrup
Combine ingredients – Serve
SLEEPY HOLLOW
Ingredients:
2 oz. Jim Beam Rye
1 oz. House-made Apple Vermouth (Red Apple infused Carpano Antica)
2 dashes House-made Mole Bitters. (High proof tequila infused with Cinnamon, Ancho, Espresso, Cacao)
Bar Spoon of Apple-Cinnamon Demerara Syrup
Applewood Smoke
“The cocktail is stirred and served in a classic Manhattan glass - the Nic and Nora. Garnished with a luxardo cherry and smoked inside of an antique lantern; the presentation of this cocktail is of the highest importance.
CHARD BRAINS COCKTAIL
Wake up your groggy brain with this: Vodka, pumpkin liqueur, grog spices & cream
Ingredients:
¼ oz. Trader Vic’s Grog Mix*
1 oz. Pumpkin Spice liqueur
1 ½ oz. Vodka
½ oz. Cream
Place all ingredients into a mixer, add crushed ice. Garnish: Marshmallows (slightly toasted)
DEATH BY CHOCOLATE KISS
Ingredients
1.5 oz Aermoor Vodka
1 oz dark chocolate liqueur
.5 oz cream
.5 oz ginger syrup
1 tsp chocolate syrup
3 mint leaves
In a mixer, muddle ginger syrup and 2 mint leaves. Add ice. Top with Aermoor Vodka, liqueur, cream and chocolate syrup. Shake. Strain into a martini glass. Garnish with a mint leave.
VAMPIRE’S KISS
Ingredients:
6oz Stoli blueberry
2oz pineapple juice
Splash of sour mix
Raspberry drizzle
Add Stoli Blueberry, Pineapple and Sour to shaker with ice. Shake and strain into a chilled martini. Top off with pineapple and Raspberry Drizzle!
VAMPIRE BREAKFAST
1 oz Rum
1 oz Belvoir Ginger Beer
1/2 cup Pomegranate Juice
1/2 oz fresh lime juice
Garnish: lychee fruit, raspberry, cocktail stick
Pour all ingredients into a hi-ball filled with cubed ice and garnish Garnish: 1 lychee stuffed with raspberries on cocktail stick
PUMPKIN FLIP
Ingredients: 1.25 oz. NOLET’S Silver Dry Gin
1 oz. Pumpkin Puree
1 Whole Egg
.5 oz. Maple Syrup
1 Bar Spoon Sugar
Combine all ingredients in a mixing glass. Dry shake until emulsified (about one minute). Add ice and shake again, vigorously. Double strain into a martini glass. Dust the top with nutmeg to garnish.
Baileys Pumpkin Spice Caramel Apple
CARAMEL APPLE
Ingredients:
2 oz Baileys Pumpkin Spice
1 oz Dickel Rye
1 cup apple cider
Apple Cider Doughnut Holes for Garnish
Caramel Apple Slices for Garnish
Whipped Cream for Garnish
Caramel Drizzle for Garnish
In a saucepan, combine Baileys Pumpkin Spice, Dickel Rye and apple cider over medium heat for ten minutes. Stir well. Pour contents into a coffee mug. Top with skewer of apple cider doughnut holes alternating with caramel apple slices. Garnish with whipped cream and caramel drizzle.
Ideal Serve: Coffee Mug
PURPLE HAZE MARTINI
2 parts Pinnacle® Original Vodka
2 parts DeKuyper® Pucker® Grape Schnapps
Splash Sour Mix
Splash Lemon-Lime Soda
Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass.
GREEN SLIME LEMONADE Ingredients
3 Ripe Kiwi.
6 oz. Natalie’s Lemonade
2-4 oz. Coconut Rum
Ice
Peel the kiwi fruit and place in a food processor or blender. Pulse until the fruit is pureed. Pour kiwi juice into pitcher. Top with 6 oz. Natalie’s lemonade and 2-4 oz. of coconut rum. Stir and pour over two glasses full of ice.
Drink Responsibly!