This month, a huge number of hotel bars have been fully embracing the Halloween festivities with bone-chilling cocktails like Drawbar at Bellyard and Tiger & Peacock at The Memphian.
These spots are crafting uniquely themed beverages that add a fun, spooky flair to the season. Check out the round up below and impress your friends with your creepy creations!
Bellyard embraces Halloween with unmatched enthusiasm, transforming the space into a haunted haven filled with spooky decorations and thrilling events.
Photo by Bellyard
Preparation
- Fill a rocks glass with crushed ice.
- Add in all ingredients.
- Give a quick stir (5-6 rotations of bar spoon).
- Spray or top with grenadine.
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The Scorpio is a fun twist on the classic daiquiri cocktail. The cocktail drops the traditional citrus component in lieu of a citric acid cordial. It will still be bright, slightly sweet, and balanced; however, it will be completely clear and mysterious at first glance. We will spritz the finished cocktail with a touch of absinthe to add yet another layer of complexity to the mystery. The goal here is to create a mystical experience where guests will see what looks seemingly like a martini, smell like a sazerac, and drink like a daiquiri.
Photo by The Memphian
Scorpio
by Tiger & Peacock’s at The Memphian — Memphis, TN
Ingredients
- 2 oz. Bacardi Rum
- 1 oz. Citric Acid
- 1 oz. Simple Syrup
Preparation
- Mix all ingredients and serve.
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The Banshee is a female spirit who wails or shrieks to signal the impending death of a family member. Her mournful cries are said to be a harbinger of doom and are often associated with tragic or untimely deaths.
Photo by The Meritage Collection
Preparation
- Mix all ingredients and serve.
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Also known as the “Binding Bride” or “Spider Woman,” this creature is a spider that can transform into a beautiful woman. It preys on unsuspecting men, luring them into its lair to devour them. The Jorōgumo is known for its cunning and deceptive nature.
Photo by The Meritage Collection
Jorōgumo
by Treehouse on PCH at Paséa Hotel & Spa — Huntington Beach, CA
Ingredients
- 2 oz. Roku Japanese Gin
- ¾ oz. Lemon Juice
- ¾ oz. Ube Syrup
- ½ oz. Egg Whites
Preparation
- Mix all ingredients and serve.
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This mythical creature is a giant serpent made of fire. The Boitatá is said to protect the forests and fields from those who cause harm, particularly to the environment. It is often described as a glowing, fiery snake that can incinerate anyone who tries to destroy nature.
Boitatá
Ingredients
- 1 ½ oz. Cachaca Rum
- 1 oz. Passion Fruit & Cinnamon Syrup
- ¾ oz. Lime Juice
- 5-6 Mint Leaves
Preparation
- Mix all ingredients and serve.
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A mysterious creature captured on security camera footage in Fresno, California, that resembles a pair of long, thin legs with no upper body. The Fresno Nightcrawler remains an unexplained enigma and has become a popular subject of internet speculation and paranormal interest.
The Fresno Nightcrawler
Ingredients
- 1 ½ oz. Tequila Blanco
- 1 oz. Lime Juice
- ¾ oz. Fresno Pepper and Pineapple Syrup
- ½ oz. Pasilla Mixe
Preparation
- Mix all ingredients and serve.
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This Halloween, Chief Spirits Officer, Jorge Centeno, has created a fun play on Alfred Hitchcock’s creepy fall classic, The Birds, with The Birds Poison Punch cocktail – infused with mezcal and tequila, tepache, blue curaçao, lemon juice, mineral water and lavender smoke.
Preparation
- Mix all ingredients and serve.
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“Slip into Hedonism” & “Sip of Serendipity”
Photos by: Hotel ZaZa – ‘Slip into Hedonism’ (Left); ‘Sip of Serenity’ (Right)
Step into the spooky spirit with Hotel ZaZa’s BOOzy specialty cocktails, available all-day Thursday-Saturday! Try the hauntingly delicious ‘Slip into Hedonism’ or ‘Sip of Serenity’ and on Friday’s get a glimpse of your future with complimentary Tarot Card Readings from 7-9pm CT.
Preparation
- Use skull glassware.
- Garnish with lime wheel & hawaiian red sea salt rim.
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Preparation
- Use clear martini cup.
- Garnish with fresh grated cinnamon.
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The post 8 Spooky Cocktails from Hotel Bars Around the US appeared first on Chilled Magazine.
Source: Mixology News
