Take out your cauldron and show off your mixology skills with these Halloween cocktails.
The Plundering Pumpkin
1 oz. Captain Morgan Original Spiced Rum
3 oz. Pumpkin Beer
1 oz. Ginger Ale
Combine ingredients in a tall glass filled with ice, garnish and stir.
1 part Pinnacle® Caramel Apple Vodka
1 part apple juice
Shake and pour into glass. Serve as spookily as possible.
Shimmer & Spice
1/2 oz. Viniq Glow Shimmery Liqueur
1/2 oz. Shellback Spiced Rum
1/4 oz. New Amsterdam Orange Vodka
1/4 oz. New Amsterdam Gin
1/4 oz. fresh lemon juice
Float of orange soda
Combine all spirits and juice in shaker and shake with ice, then strain into a Collins glass and top off with orange soda, leaving room to add dry ice. Add 3 small chunks of dry ice, stack ice on top of dry ice (do not consume dry ice), and garnish with a Peeps Ghost Marshmallow Candy.
Candy Corn Martini
1 oz. Godiva White
1/2 oz. pumpkin spice liquor
1 oz. vanilla vodka
splash of cream
Shake over ice and strain into martini glass top with fresh whipped cream.
Not just any potion
1 1/2 parts Hornitos Plata Tequila
2 parts lime juice
1 part simple syrup
1/2 part raspberry puree
1 part vanilla liqueur
Black lava salt
2 to 3 chocolate- or salt-covered raspberries
In a shaker with ice, combine tequila, lime juice, simple syrup, raspberry puree and vanilla liqueur. Shake, then pour into a cocktail glass rimmed with a thick layer of black lava salt. Garnish with chocolate or salt-covered raspberries.
Smoky Old Black Fashioned
2 oz. The Black Grouse
1/4 oz. honey syrup
2 dashes Peychaud's bitters
2 dashes Angostura bitters
2 dashes orange bitters
Pour 2 oz. serving over ice and garnish with a lemon peel.
Blood orange sparkler
1/2 ounce Martini Rosso Vermouth
1/2 ounce simple syrup
1 blood orange peeled and diced
1 ounce of blood orange juice
4 ounces Martini Prosecco or Asti
In a flute, mix the Martini Rosso Vermouth, simple syrup, blood orange, and blood orange juice. Stir well. Top with Martini Prosecco or Asti.
1 1/2 oz. Black Grouse Blended Scotch Whiskey
3/4 oz. Bittermans Coffee Liqueur
1/2 oz. Ancho Reyes Chili Liqueur
2 1/2 oz. almond milk
Build into a Tiki mug, add 1 pellet dry ice, garnish with grated chocolate.
1.25 parts Courvoisier VSOP
.75 parts DeKuyper Sour Apple Pucker
Splash of orange juice
Splash of grenadine
Build cocktail in order in an ice filled highball glass. Garnish with a cherry.
The Apricot Haunt
1 part Courvoisier VS
1 part Fresh Lemon Sour
.5 part DeKuyper Apricot Brandy
4 parts Apple Cider
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a lemon spiral twist and a dash of fresh ground cinnamon.
Forty Four’s Corpse Reviver 2
1 oz. cointreau
1 oz. lillet blanc
1 oz. lemon juice
1 oz. gin
Heat in a pan and add a little gelatin, powder or strips. This can be ordered from any baking store. Pour contents into glass and chill in the fridge until solid.
1 oz. peach liquor
Add raspberry powder or muddle fresh raspberries.
Heat in a pan and add a little gelatin. Allow to cool the pour on top of cooled first layer. Put back in fridge and chill.
1/2 cup of heavy cream
1 oz. prosecco
Combine all ingredients and whip by electric mixer or shake vigorously until a whipped texture is achieved. Add on top of first two layers, replace in fridge.
3 oz. of isomalt
Take 3 oz. of isomalt (you can order this from any baking or specialty store online) and moisten with water until the texture of wet sand is achieved. Heat in a pan until 332 degrees. Add a splash of pom juice and stir. Make sure you are using a non-stick spatula. Drizzle onto parchment paper in a spider web pattern. Allow to cool and then break into pieces. Add to drink.
1 1/2 parts Cruzan Velvet Cinn
1 part Cruzan Aged Dark Rum
1/2 part DeKuyper Blood Orange Liqueur
DeKuyper Hot Damn! Liqueur
Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum and DeKuyper Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top and finish with a flamed orange zest.
2 oz. The Black Grouse
2 scoops brown sugar
2 lemon wedges
Light fire to caramelize sugar and wedges, add The Black Grouse and shake. Strain over ice in a rocks glass.