These Halloween Cocktails Put the Boo in Your Booze
Eye Of The Spider
1.5oz Cutwater Spirits vodka
1oz NOLA coffee liqueur
0.5oz creme de cacao
4oz whipped cream
1oz cinnamon syrup
Directions: Combine ingredients in a cocktail stirring glass. Add ice and stir until ice begins to melt and cocktail is properly diluted. Strain into chilled coupe glass. Add heavy cream and cinnamon syrup to cocktail shaker. Shake (without ice) until cream turns light and airy. Float whipped cream on top of cocktail and garnish with a hand-drawn spider web and sugar eyeball.
Serves: 8 people
12 oz. Crystal Head Vodka
24 oz. Red Cranberry Juice
32 oz. Ruby Red Grapefruit Juice
8 oz. Fresh Lemon Juice
27 oz. Ginger Beer
Directions: Add all ingredients into a punch bowl with fresh slices of blood orange, lemon, grapefruit and cranberries. Serve over ice.
Tanteo Tequila Panadero Margarita
2 oz Tanteo Chipotle Tequila
1 oz Fresh lemon juice
¾ oz Light agave Nectar
1 oz Pumpkin Puree
Directions: Combine ingredients in a shaker with ice. Shake well and strain into a hollowed mini-pumpkin. Garnish with freshly ground nutmeg and cinnamon.
6oz Fishers Island Lemonade (half can)
1.5oz Blueberry-infused Vodka
Directions: Pour FIL over ice and top with blueberry vodka. Garnish with lemon.
Backwards Ghost For Hire
* Credit to @TheResidentMixologist
½ oz bourbon + ½ oz scotch infused with butterfly pea flower
⅓ oz Campari
½ oz homemade rosemary simple syrup
3 oz BABE Red with Bubbles
Directions: Shake everything but the wine with ice briefly and strain into a champagne flute. Top with the sparkling red wine. Garnish with smoking rosemary.
Day of the Dead Cocktails
1.5oz Cutwater Barrel Rested Gin
.5oz Amaro Nonino
1oz Valerian root tea
1 dash absinthe
Directions: Add ingredients to a cocktail tin. Add ice and shake until diluted. Pour over a glitter ice sphere in a rocks glass and garnish with flamed rosemary and cinnamon wrapped in twine.
2 oz. Tanteo Jalapeño Tequila
3/4 oz. Agave Nectar
1 oz. Fresh Lime Juice
1 Tbsp. Activated Charcoal Powder
Directions: Add all the ingredients in a shaker. Shake well and pour into a Tanteo Jalapeno Salt rimmed, ice-filled Coupe Glass.
Passionate Haunted Souls Paloma
1 1⁄2 oz. Corralejo Reposado
1⁄4 oz. Simple Syrup
3⁄4 oz. Lemon Juice
1 oz. Passion Fruit Pureé
5 Dashes Cayenne Tincture
3 Drops Angostura Bitters
Top with Grapefruit Soda or Grapefruit Beer
Rim with Tajín
Directions: Combine all ingredients except for grapefruit beer into a cocktail shaker, shake thoroughly. Rim the Collins glass with Tajín, then add fresh rocks ice. Hawthorne and fine strain the cocktail over rocks in the glass, then top off the cocktail with grapefruit soda or grapefruit beer. Garnish with a dried blood orange wheel and a torched grapefruit half-moon.
It’s party time!!