29 Halloween Cocktail
NO.1 Morton's Candy Corn Old Fashioned
Ingredients
3 dashes of orange bitters
1 orange slice
.5 oz Monin Candy Corn Syrup
2 oz Jack Daniels Whiskey
Instructions
Muddle bitters, orange, and syrup in a large old fashioned glass. Add ice to top of glass and add whiskey. Garnish with 4-5 pieces of candy corn.
NO.2 Walking Dead
Ingredients
1.5 oz Tres Agaves Reposado tequila
.5 oz mezcal
.75 oz fino sherry
.5 oz pear liqueur
Instructions
Stir all ingredients and strain over a large ice cube. Garnish with a lemon twist and edible flower.
NO.3 Smoke, Mirrors and Colors
Ingredients
1.5 oz of Crystal Head Aurora Vodka
1 oz of dry vermouth
.5 oz of mezcal
Instructions
Add all ingredients to mixing glass; stirStrain into a coupe glass *This cocktail has dry ice: use with caution and do not ingest
NO.4 Hellfire
Ingredients
2 oz Maker’s 46 bourbon
.75 oz lemon juice
.75 oz of grilled peach sherbet*
2-3 mint leaves for garnish
Instructions
Place all ingredients into a shaker over ice, shake, and strain into a rocks glass. Garnish with mint leaves and top off the drink with ground cinnamon, set cinnamon on fire if desred.
*Grilled peach sherbet: Grill 2-3 peaches (or any seasonal fruit) until nicely charred. Mix the peaches in a blender with equal parts white sugar and strain. Freeze or firm in an ice cream churn.
NO.5 Ophelia's Ascension
Ingredients
1 oz Makers Mark bourbon
1 oz Del Maguey mezcal infused with smoked Jamaican peppers*
Dash of Jerry Thomas aromatic bitters
1/8 tsp activated charcoal
Cedar smoke
Sugar Cube
Garnish with lemon or orange peel
Ingredients
Combine the sugar cube, bourbon, smoked mezcal and activated charcoal in a rocks glass. Add a dash of the aromatic bitters and stir. Mix together and set aside. Take a stick of cedar wood and torch it - then blow it out. Place the stick into the glass without the cocktail and then cover it with a coaster. Let the glass smoke up and then remove the cedar. Pour the final cocktail into the glass and garnish with a lemon or orange peel.
*Mezcal with Jamaican peppers: For a 750 ml bottle of tequila, lightly char 1 Jamaican pepper without the seeds on a flame or grill and then mix it into the tequila. Steep the pepper for roughly 15 minutes (taste along the way for spiciness).
NO.6 Zombie Smash
Ingredients
.5 oz gin
.5 oz vodka
.5 oz rum
.5 oz triple sec
1 oz lemon juice
1 oz simple syrup
2 strawberries, muddled
Instructions
In a mixing glass, muddle the strawberries with the lemon juice and simple syrup. Add the other ingredients with ice. Shake vigorously and pour contents into a tall glass. Garnish with strawberry.
NO.7 Ghost
Ingredients
1 oz Singani 63 Brandy
.75 oz Aperol
.25 oz Salers Aperitif
1 oz Cocchi Americano Wine
Instructions
Stir and serve on the rocks. Garnish with a sugar cage and a festive pumpkin macaroon with a ghost drawing
NO.8 Bloody Eye Ball
Ingredients
2 cups vodka
2 cups cranberry juice
1 cup simple syrup
.25 cup cherry juice
13 grams gelatin
1 lychee per shot glass
1 cherry per shot glass
Instructions
Combine simple syrup and juices in saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 5 minutes or until saturated. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in the vodka. Fill shotglasses halfway. Add 1 lychee with one cherry stuffed inside the lychee to each shot glass. Top off with gelatin mixture. Refrigerate until set.
NO.9 Dark Rabbit
Ingredients
2 oz El Silencio Espadin mezcal
.5 oz agave nectar
.5 oz fresh lime juice
1 oz celery juice
1 oz carrot juice
Instructions
Shake and pour with pilsner glass (crushed ice) and garnish with a lime wheel with black lava salt.
NO.10 Close to Heaven
Ingredients
2 oz Partida Reposado
.5 oz simple syrup
.5 oz lime juice
1 oz aquafaba (chickpea water)
Butterfly pea tea to top
Instructions
Add all ingredients except for tea to a shaker filled with ice. Shake well. Strain into cocktail glass of choice, over ice. Top with Butterfly Pea Tea. Garnish with lime rind or wedge.
NO.11 After Hours
Ingredients
1.5 oz The Botanist Gin
.75 oz fresh lemon juice
.5 oz chai syrup*
4 dashes chocolate bitters
Instructions
Add all ingredients to a cocktail shaker. Add ice and shake. Fine strain into a coupe glass.
Chai Syrup: Add 1 cup of water and 1 cup of sugar to a sauce pan and bring to a boil; Turn off the heat, add 3 chai tea bags and let steep for 10 minutes; Remove tea bags and let cool
NO.12 Corpse Reviver
Ingredients
4 oz gin
2 oz Grand Marnier
1 lemon
2 oz simple syrup
2 oz sauvignon blanc
Splash of absinthe
4 maraschino cherries
Instructions
Combine gin, Grand Marnier, absinthe, sauvignon blanc, and simple syrup in a large shaker, then add juice of one lemon. Add ice and shake for at least 30 seconds before pouring into coupe glasses. Garnish with two maraschino cherries skewered on bamboo cocktail sticks. (Tip: Rinse the cherries briefly under cold water to remove syrup, or just leave on to add a bloody look to the drink as the syrup drips in from the cherries.)
NO.13 Black Cauldron
Ingredients
1.5 oz Hornitos® Black Barrel Tequila
.75 oz fresh lemon juice
.25 oz sage simple syrup*
2 dashes Angostura bitters
1 capsule activated charcoal
Lemon wedge
Instructions
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass. Garnish with a lemon wedge.
*Sage simple syrup: Combine equal parts sugar and water with 3-5 sage sprigs and bring to a boil. Allow to cool before use.
NO.14 Nolet's Silver 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
Instructions
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.
NO.15 Tito’s Monster Smash
Ingredients
1.5 oz Tito’s Handmade Vodka
.5 oz simple syrup
1.5 oz tonic
Juice of 1 lime
5 grapes, muddled
Instructions
Muddle grapes in a shaker. Add vodka, simple syrup, lime, and ice, then shake vigorously. Strain over fresh ice and top with tonic water.
NO.16 The Darke Daiquiri
Ingredients
1 oz Jägermeister
1 oz aged rum
.75 oz fresh lime juice
.75 oz 1-1 simple syrup
.5 oz egg white
1 capsule activated charcoal
Instructions
Build all ingredients in a shaker tin with ice and shake. Strain into a coupe glass.
NO.17 Berries and Bubbles
Ingredients
1.5 oz Belvedere Citrus vodka
.5 oz Crème de Cassis
1.5 oz sour mix
1 oz Domaine Chandon Brut sparkling wine
Instructions
Combine Belvedere Citrus vodka, Crème de Cassis, and sour mix in mixing glass. Add pellet ice to mixing tin. Shake vigorously. Add dry ice and marinated berries to chilled cocktail glass. Strain mixture into cocktail glass. Finish with Domaine Chandon Brut float.
NO.18 Headless Horseman
Ingredients
1.5 oz reposado tequila
.5 oz pumpkin spice syrup*
2 oz apple cider
Dehydrated apple slices
Instructions
In an empty mixing glass, combine the tequila, pumpkin spice syrup and apple cider, add ice and shake. Strain into a highball glass filled with fresh ice and garnish with dehydrated apple slices.
*Pumpkin spice syrup: 1.5 cups water
1 cup sugar
1.5 tbsp pumpkin spice powder
.5 oz vanilla extract
NO.19 Pumpkin Spice Margarita
Ingredients
1.5 oz Cazadores Reposado tequila
1 oz Bols Pumpkin Spice liqueur
2 oz orange juice
.5 oz lemon juice
Dash of cinnamon powder
Instructions
In a cocktail shaker combine all the ingredients with ice, shake and serve over the rocks. Cinnamon sugar rim glass and orange peel for garnish.
NO.20 Otto's 1923
Ingredients
1 oz Johnnie Walker Black Label
.5 oz Kahlua
.25 oz Cynar
1 spoon peanut butter
1 Butterfinger bar
Instructions
Dry shake* all ingredients first, then shake with ice and strain over crushed ice. Garnish with Butterfinger crumbles, and half Butterfinger stick.
NO.21 Ghoulish Gin-ger Ale
Ingredients
2 oz gin
4 oz ginger ale
1 oz grenadine syrup
2-3 dashes cranberry bitters
Instructions
In a rocks glass with ice combine gin and ginger ale. Gently pour grenadine around the inside edges of the glass and garnish with scary accessories. Serve with a straw or swizzle stick to stir grenadine before drinking.
NO.22 The Re-Animator
Ingredients
.75 oz Lemorton Calvados
.75 oz Fords Gin
.5 oz Re-Animator Transfusion
2 oz Fever Tree Tonic
Soda
1 barspoon lime juice
Instructions
Build all ingredients (except Transfusion liqueurs) in Collins glass with ice, leaving one quarter of the glass unfilled. Fill plastic syringe half-way with “Re-Animator Transfusion” and have drinker infuse drink upon serving.
*Re-Animator Transfusion: .25 oz Midori, 1 barspoon of Strega Herbal Liqueur, 1 barspoon of Combier Abricot Liqueur
NO.23 Smoky Pear and Pumpkin Sour
Ingredients
2 parts Bombay Sapphire East gin
.75 part pumpkin puree
.5 part Xanté pear brandy liqueur
.5 part simple syrup
.75 part lemon juice
.5 part egg white
Instructions
Shake hard and serve up or down in a glass rinsed with Dewars 12.
NO.24 Dr. Jekyll and Mr. Hyde Punch
Ingredients
1.5 cups Bombay Sapphire gin
1 cup Butterfly Pea flower tea, brewed and chilled
.75 cup St-Germain elderflower liqueur
.75 cup fresh lemon juice
3 cups Martini & Rossi Prosecco
Instructions
Place all ingredients in a punch bowl or pitcher and mix. Add Prosecco. *Tip: Freeze edible flowers in ice and use to chill punch.
NO.25 El Diablo
Ingredients
2 oz silver tequila
.5 oz triple sec
.75 oz lime juice
.75 oz simple syrup (or agave nectar)
2 oz ginger beer
.5 oz crème de cassis
Garnish: lime wheel
Instructions
Shake all ingredients (except the ginger beer and crème de cassis) in a cocktail shaker and strain over ice. Top with ginger beer and stir. Place lime wheel on top of cocktail and pour crème de cassis over the top.
NO.26 POLAR-Geist
Ingredients
1.25 oz tequila blanco
.5 oz Salers Aperitif
.5 oz Clement Mahina Coconut Rhum
.25 oz Giffard Blue Curaçao
.5 oz pineapple juice
.25 oz lime juice
.75 oz Pandan simple syrup
Instructions
Blend ingredients with 2 cups of crushed ice. Serve in a julep-style glass topped with shredded coconut, skull head ornament, and skeleton arm swizzle.
*Pandan Simple Syrup: Steep 3 Pandan leaves in 1 liter of hot water for 30 minutes, then strain into equal parts granulated sugar by weight.
NO.27 The Devil Don't Stay
Ingredients
2 parts dark rum
1 part pumpkin puree
1 part Barrow's Intense Ginger Liqueur
1 Part Black Cherry Sparkling Ice
Grated ginger
Instructions
Shake puree, rum, ginger liqueur, and grated ginger over ice and pour into goblet. Add Black Cherry Sparkling Ice and garnish with ginger root "tombstone."
NO.28 La Catrina
Ingredients
1.5 oz El Tesoro Blanco
.5 oz Aperol
.5 oz orange juice
.5 oz lemon juice
Honey to taste
Mango syrup to taste
Instructions
Combine ingredients in a cocktail shaker with ice and shake to chill ingredients. Fine strain over fresh ice in a rocks glass. Garnish with orange marigold flowers.
NO.29 Bewitching Berry
Ingredients
2 parts Sauza Signature Blue Silver tequila
.5 part peach juice
.5 part blackberry puree
.5 part lemon juice
1 part simple syrup
Peach slice
Blackberry
Instructions
Add ingredients to an ice-filled shaker. Shake and strain over ice into a coupe glass. Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.
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