Drink Recipes: Halloween TreatsOctober 13, 2010 By: Alissa Ponchione
There’s nothing scary about the profits your bar or club can turn on Halloween – unless you don’t pursue them through great promotions. In fact, on this night, patrons love the spirits in their glass as much as they enjoy the spirits beyond the grave. You can take advantage by throwing a Halloween party, offering costume contests and promoting ghoulish and delicious cocktails at your establishment. Here’s some drink inspiration:
Midori Melon Eye-Tini
Created by Rob Husted of www.flairbar.com.
1 ¼ parts Midori Melon liqueur
¾ part SKYY Infusions Citrus
½ part Finest Call Agave Nectar Syrup
2 parts Canada Dry Green Tea Ginger Ale
2 parts Finest Call Sweet & Sour Mix
3 orange wedges
2 fresh ripped basil leaves
Strawberry sundae syrup
1 red seedless grape, for garnish
1 basil leaf, spanked, for garnish
In a shaker glass, combine Midori Melon liqueur, SKYY Infusions Citrus, agave syrup, orange wedges and basil leaves and muddle together. Add ice and sweet and sour mix. Shake for 10 seconds. Add Canada Dry Green Tea Ginger Ale and roll drink back and forth between your mixing tin and shaker glass. Strain into a chilled Martini glass drizzled with strawberry sundae syrup to give an effect of a bloodshot eye.
Garnish with a chilled red seedless grape at the bottom of glass (to look like an eyeball) and a spanked basil leaf floated on top of cocktail for aroma.
Created by Elad Zvi and Gabe Orta of Bar Lab for Gran Sierpe Pisco.
1 ½ ounces Gran Sierpe Pisco
¾ ounce lime
¾ ounce simple syrup
4 mint leaves
¼ ounce cherry liqueur
Add all ingredients except the cherry liqueur and shake and stain into a rocks glass. Top with cherry liqueur.
DonQ Bloody Rum Punch
Created by Esteban Ordonez for DonQ Rum.
1 750 ml bottle of DonQ Cristal rum
½ bottle red wine
6 ounces fresh lime juice
6 ounces triple sec liqueur
6 ounces simple syrup
2 limes, sliced in thin wheels
2 red oranges, sliced in thin wheels
Add all ingredients into a large punch bowl and place in the refrigerator for at least two hours before serving. Serve over ice in a punch glass.
Candied Apple Martini
On the menu at The Campbell Apartment, New York City.
1 ounce Plymouth Gin
½ ounce Grand Marnier
¼ ounce cinnamon syrup
½ ounce fresh lemon juice
¾ ounce apple cider
Shake all ingredients very well and strain into a chilled Martini glass. Garnish with a red apple slice.
Courtesy of TY KU Sake.
2 ounces ALMA De Agave Silver
2 ounces TY KU Sake
1 stem lemongrass
1 sprig mint
pinch group ginger
¾ ounce water
1 ounce soda water
Cut lemongrass into small pieces and muddle with mint, add all other ingredients except for soda water, shake vigorously, and strain over ice into a highball glass.
Courtesy of Corzo Tequila.
1 ½ parts Corzo Silver Tequila
½ parts Campari
1 part fresh blood orange juice
¼ parts blood (aka homemade grenadine) *
2 parts Jarritos Tamarindo soda
Blood orange wheel, for garnish**
Strawberry sundae syrup, for garnish
Build all ingredients into a highball glass filled with ice. Add the “blood” at the end. Garnish with blood orange wheel and strawberry syrup.
* Homemade grenadine: Add equal parts white sugar and POM pomegranate juice together and dissolve sugar over high on stovetop. When dissolved, add several drops of orange flower water, simmer on low heat for 10 minutes, chill and serve.
** If blood oranges are not available, use a slice of regular orange that is soaking in “blood” as a garnish.
Courtesy of Hasse’s Apple Pie Liqueur.
1 ounce Hasse’s Apple Pie Liqueur
1 ounce spiced rum
1 ounce fresh squeezed lemon juice
½ ounce simple syrup
splash of grenadine
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a chilled cocktail glass.
Courtesy of Vermont Vodka.
2 ounces Vermont White Vodka
Build in a tall glass with ice. Garnish with a mint sprig and a lime wedge.
Courtesy of Cockspur Fine Rum.
1 ounce Cockspur Fine Rum
1 ½ ounces sweet vermouth
1 ½ ounce cherry juice
Shake ingredients with ice and strain into a cocktail glass.
Courtesy of Bacardi.
3 1/3 parts Bacardi Superior Rum
1 part grenadine
1 part triple sec
2 parts sweet and sour mix
2 parts orange juice
Bacardi 151 Rum, to top
Shake all ingredients with ice and pour into tall glass. Float small portion Bacardi 151° Rum. Garnish with fresh fruit.
Courtesy of William Grant & Sons.
2 parts Bols Pumpkin Smash Liqueur
1 part Sailor Jerry spiced rum
¼ part cream
¼ part milk
Shake with ice and strain into a half sugar-rimmed, chilled Martini glass. Sprinkle with ground cinnamon.
Courtesy of Crystal Head Vodka.
1 ½ ounces Crystal Head Vodka
1 ½ to 2 ounces pure lime juice
1 ounce simple syrup.
Combine all the ingredients with ice in a blender. Blend until ice is well crushed. Serve in a sugar-rimed rocks glass garnished with a slice of lime.
Trick or Treat
Available on the menus at the Gerber Group bars and restaurants.
2 ¼ ounces Bacardi Light Rum
2 ¼ ounces Myers Rum
1 ¼ ounces Bacardi 151
2 ½ ounces pineapple juice
2 ½ ounces orange juice
1 ¼ ounces sour mix
1 ¼ ounces Grenadine
Fill glass completely with ice and add all ingredients. Use a spoon to stir the drink until all ingredients are combined. It should be a pinkish red color. Throw in a handful of Gummy Worms and the appropriate amount of silly straws needed.
Created by Bartender Magazine's Ray Foley for Sobieski Vodka.
2 ounces Sobieski Vodka
½ ounce Marie Brizard Blackberry
Shake. Serve on the rocks or straight up in a sugar-rimmed glass.
Courtesy of Russian Standard Vodka.
1 ½ ounces Russian Standard Vodka
1 ounce apple cider
½ ounce apple liqueur
¼ ounce simple syrup
Add all ingredients to a cocktail shaker with ice and shake very well. Strain over ice into an Old-fashioned glass. Garnish with a caramel covered apple slice.
Courtesy of TouchTunes.
2 ounces vanilla vodka
1 ounce butterscotch schnapps
1 ounce Irish Creme
Mix inredients into a cocktail shaker. Pour and serve with an orange wedge for garnish.
The Three Witches
Courtesy of TouchTunes.
2 ounces Merlot
1 ounce orange vodka
1 ounce grapefruit juice
Add ingredients and mix. Serve in a sugar-rimmed glass with a grapefruit wedge for garnish.