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Halloween

Halloween Hits

October 23, 2009 By: Emily Hanna Mayock


With Halloween quickly approaching, e-mails are flooding our inboxes with recipes for quirky, creepy and downright creative cocktails. Here’s a quick list of some recent takes on drink specials for the upcoming ghostly holiday; check out our other fall season libations here and here and spark your drink sales!

Pumpkin Smash
Served at The Chandelier Room at the W Hoboken (N.J.)
1 ½ ounces Captain Morgan Original Spiced Rum
½ ounce Bols Pumpkin Spice
¾ ounce fresh lime juice
¾ ounce agave nectar
½ ounce orange juice
6 mint leaves

Shake and serve on the rocks with a mint sprig candy.


The DramBOOie
Courtesy of Drambuie Liqueur.
1 part pumpkin liqueur
1 part apple schnapps
1¼ part Drambuie
1 part pineapple

Shake with ice and strain into a Martini glass. Garnish with a cinnamon stick and whipped cream.


Trick Bot
A specialty Halloween cocktail being served at 1Oak in New York City.
2 ounces Svedka Clementine
2 ounces orange juice
1 pinch ginger
1 pinch cayenne
Fresh lime juice
Fresh cilantro springs
Splash of grenadine

Muddle fresh cilantro in the bottom of a shaker. Add ice and remaining ingredients (except grenadine) and shake for 10 seconds. Strain into glass, add a splash of grenadine for color and garnish with candy corn on a toothpick.


Sobi Skeleton
Courtesy Sobieski Vodka.
2 ounces Sobieski Vanilla
½ ounce Marie Brizard Creme de Cacao White Liqueur
3 ounces club soda

Shake Sobieski Vanilla and Marie Brizard. Pour into tall glass and top with club soda.


Spook-Tini
Being served at NYC’s Tenjune for its Halloween bash.
1 ½ ounces Absolut
¼ ounce Grand Marnier
1 ½ ounces fresh lime juice
1 tsp. cinnamon water (boil water with cinnamon and sugar)
1 ounce blood orange juice

Shake all ingredients and pour into a Martini glass; garnish with a fig slice.


Bacardi Zombie
Courtesy of Bacardi.

3 1/3 parts Bacardi Superior Rum
1 part grenadine
1 part triple sec
2 parts sour mix
2 parts orange juice
Bacardi 151, to top

Shake all ingredients with ice and pour into tall glass. Float a small portion of Bacardi 151 Rum. Garnish with fresh fruit.


Bloody-tini
Courtesy of VeeV Acai Spirit.
2 ounces VeeV Acai Spirit
1 ounce acai juice
½ ounce fresh lime juice
Champagne
 
Combine VeeV, acai juice and fresh lime with fresh ice in a cocktail shaker and shake.  Strain into a chilled Martini glass and top with Champagne. Serve with a fresh lime wedge.


The Creek Water Bucket
On the Halloween menu at NYC’s Southern Hospitality.
2 ½ ounces Bacardi Limon Rum
4 ½ ounces sweetened iced tea
15 gummy worms

Mix ingredients into a plastic bucket and garnish with 5-6 straws, gummy worms, assorted candy and lime wedges.


Chilled Pumpkin Latte
Courtesy of Blue Ice Vodka.
1 ounce Blue Ice Vodka
¾ ounce coffee liqueur
¾ ounce DaVinci Pumpkin Pie Classic Syrup

Build over cubed ice in a 12- to 14-ounce Collins-style glass.


Candy Apple
Created by Jonathan Pogash, Cocktail Guru.
1 ½ ounces VeeV Acai Spirit
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 and garnish with a caramel-covered apple slice.


Midori Halloween Harvest
Courtesy of Midori Melon Liqueur.
1 part Midori Melon Liqueur
1 part dark rum
1 part light rum
2 parts white cranberry juice
1 part unfiltered apple juice
1 part simple syrup
Juice of one lemon

Combine the liquid ingredients and mix well. Top with apple slices, blueberries and melon balls.

*For a 32-ounce punch bowl multiply this recipe by eight.


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