We’re here for the boos!
Whether you’re planning on going out or staying in, we have gathered an array of spooky sips that are sure to charm, so go ahead and (trick or) treat yourself!
Screaming Banshee
Courtesy of Black Lagoon, Halloween pop-up bar
Ingredients:
- 1 1/2 oz Botanist Gin
- 1/4 oz Giffard L’Abricot
- 3/4 oz Pineapple Syrup
- 0.33 oz Greek Yogurt
- 3/4 oz Lime Juice
- 2 dashes of Scrappy’s Aromatic
- 0.2 oz Seltzer
Preparation: Short shake (pop shake) three to four times, the strain into skull or highball glass. Top with crushed ice, and garnish with mint and pineapple.
Lilith’s Cup
Courtesy of Black Lagoon, Halloween pop-up bar
Ingredients:
- 2 oz Mount Gay Black Barrel
- 1/2 oz Aperol
- 1 oz Lustau Blanc Vermouth
- 1/2 oz Passionfruit syrup
- 1 bar spoon Saline 10%
- 1 bar spoon Citric 3%
Preparation: Build in rocks glass and stir well over ice. Garnish with an orange twist.
Closed Casket
Courtesy of Black Lagoon, Halloween pop-up bar
Ingredients:
- 1 1/2 oz Bruichladdich Classic
- 3/4 oz St Remy
- 1/4 oz Giffard L’Abricot
- 1/4 oz Passionfruit syrup
- 1/2 oz Miso Falernum
- 3/4 oz Lemon juice
- 2 dashes of Absinthe
- 1 dash Scrappy’s Hellfire
Preparation: Build in mermaid glass then add crushed ice. Churn and top with more crushed ice. Garnish with dusted mint.
Espresso Martini
Ingredients:
- 2 oz Cincoro Blanco tequila
- 1/4 oz Tempus Fugit Dark Creme de Cacao
- 1/2 oz Rich 2:1 demerara sugar syrup
- 1 shot espresso, freshly pulled and slightly cooled
Preparation: Combine all ingredients into mixing tin, add ice and shake vigorously until very cold. Strain into chilled cocktail glass. Garnish with 3 coffee beans.
Caramel Apple Old Fashioned
Courtesy of Fitz Bailey, Coopers’ Craft Brand Ambassador & Mixologist at Brown-Forman
Ingredients:
- 1 1/2 oz Coopers’ Craft Bourbon
- 3/4 oz Apple Brandy or Apple Jack
- 1 tsp Brown Sugar
- 3 dash Angostura or Apple Bitters
Garnish suggestions: Caramel apple sucker, apple drizzled in caramel, apple chips Preparation: In a mixing glass, muddle the brown sugar in the bourbon until dissolved. Add ice and remaining ingredients and stir for 10 seconds to chill and dilute. Strain into Ice filled rocks glass and garnish with caramel apple pop, or apple wedge drizzled in caramel.
Shipwrecked
Courtesy of The Wayfarer DTLA
Ingredients:
- 1 1/2 Copalli rum
- 1/2 dry Curacao
- 1/2 pineapple
- 1/2 coco lopez
- 1/2 pumpkin syrup
- 3/4 lime
- Barspoon activated Charcoal
Preparation: Combine ingredients in pineapple glass. Garnish with mint and pineapple wedge.
Caramel Apple
Courtesy of The Wayfarer DTLA
Ingredients:
- 2 oz. Ciroc Apple
- 1 oz Salted Caramel
- 3/4 Marshmallow syrup
Preparation: Combine ingredients in a coupe. Garnish with caramel apple slices.
Black Smoke Mountain
Ingredients:
- 2 oz Santo Mezquila
- 1 oz Sfumato Rabarbaro-or-Zucca
- 2 dashes Hella Smoked Chili Bitters
- Pinch of Salt
Preparation: Combine ingredients in mixing glass with ice and stir. Strain over fresh ice in glass and garnish with expressed orange peel.
Wake of the Dead
Ingredients:
- 4 oz Cold Brew Coffee
- 1 1/2 oz Santo Mezquila
- 1/2 oz Triple Sec
- 1/2 oz Maple Syrup
- Pinch of salt
Preparation: Combine all ingredients in shaker tin and shake with ice. Pour directly into tall glass. Garnish with orange and marigold.
Broken Bones
Ingredients:
- 2 oz Broken Shed Vodka
- 1/2 oz Lime Juice
- 1/2 oz Simple Syrup
- 1 1/2 oz Pomegranate Juice
Preparation: Shake well and double strain into a glass goblet.
Astral Potion
Courtesy of Zim’s Cafe in Lexington, KY
Ingredients:
- 2 oz Broken Shed Vodka
- 1 1/2 oz clarified apple and ginger juice (fresh juice)
- 1/2 oz absinthe
- 1/2 oz simple syrup
- House-made cinnamon and clove tincture*
Preparation: Combine ingredients in a shake tin, add ice, seal the tin, shake hard until ice begins to crack. Double strain into a stemmed coup. The smoke is created using small dry ice pieces. The dry ice needs to be completely evaporated before consumption. *Cinnamon and clove tincture: Add 0.25 cup of moonshine (or any high-proof grain spirit) into two 4 oz mason jars. Fill the remainder of the jars with cinnamon and clove, respectively. Place jars in a sous vide set to 180º for approximately 2 hours or until the desired flavor is infused into the spirit. Mix the individual cinnamon tincture with the clove tincture (ratio of 4 part cinnamon to 1 part clove).
Vampire’s Kiss
Courtesy of Ocean Casino Resort, Atlantic City, NJ
Ingredients:
- 1 1/2 oz American Harvest Organic
- 1/2 oz Cranberry Juice
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Grenadine
Preparation: Combine ingredients in mixing tin, shake strain into Matini glass with a red sugar rim.
Frida(y) the 13th
Courtesy of Ocean Casino Resort, Atlantic City, NJ
Ingredients:
- 1 1/2 oz Patron Silver
- 3/4 oz Pablano Verde
- 1 oz Lime Juice
- 1/4 oz Agave
Preparation: Muddle cucumber in bottom of mixing tin. Combine ingredients, shake and strain into a cocktail glass with Chamoy rim. Garnish with a cucumber dipped in Tajin.
Spooky Marie
Courtesy of Ocean Casino Resort, Atlantic City, NJ
Ingredients:
- Edible Hibiscus
- 3/4 oz St Germian
- Top with Chandon
Preparation: Pour ingredients over hibiscus in champagne flute with grenadine rim.
NOLET’S Silver Corpse Reviver
Ingredients:
- 1 oz. NOLET’S Silver Gin
- 1 oz. Lillet Blanc
- 1 oz. Cointreau
- 1 oz. Fresh Lemon Juice
- 1 dash of Absinthe
Preparation: Combine and then shake all ingredients together in an ice-filled shaker. Strain into a Martini or coupe glass. Garnish with an orange peel.
NOLET’S Silver Pumpkin Mule
Ingredients:
- 1 1/2 oz. NOLET’S Silver Gin
- 1 oz. Pumpkin Pureé
- 1/2 oz. Fresh Lime Juice
- Dash of Cinnamon & Nutmeg
- Ginger Beer
Preparation: Combine all ingredients but Ginger Beer in a cocktail shaker with ice. Shake until well-chilled and pour over fresh ice in a mule mug or tumbler and top with ginger beer. Garnish with any combination of lime, cinnamon stick, cranberries, currants, or dried ginger.
The post 13 Hauntingly Good Cocktails to Try this Weekend appeared first on Chilled Magazine.
Source: Mixology News
