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Halloween

Sinfully Sweet Treats

September 21, 2011 By: Alissa Ponchione


When planning a successful Halloween promotion, a savvy operator will lay the groundwork early in preparation for one of busiest bar and club days of the year. If you don’t have something in the works or you’re just beginning to plan for the holiday, start small by creating a special menu that includes some of these spooky and ghoulishly delicious drinks. Guests will reward your cleverness by making your spot their Halloween destination for years to come.

Vampire CrushVampire Crush
Courtesy of Liquid Architect’s Owner Kim Haasarud for Vampyre Vodka.

1½ oz. Vampyre Vodka, red
3 ripe strawberries, hulled (plus one for garnish)
1 oz. lemon juice
2 teaspoons sugar or 1 oz. simple syrup
Splash of club soda
Strawberry, for garnish

In a cocktail shaker, muddle the strawberries with the lemon juice and sugar (or simple syrup). Add the Vampyre Vodka. Add about a cup of ice and shake vigorously. Pour contents into Collins glass (or a goblet). Top with a splash of club soda and stir. Garnish with additional strawberry and serve.


Spooky
On the menu at Chicago q restaurant in Chicago.

1½ oz. Maker’s Mark
2 oz. apple cider
1½ oz. ginger ale
Gummy worm, for garnish

Stir ingredients together, pour into a rocks glass and garnish with a gummy worm.


Gangrene
Courtesy of RedRum.

1½ oz. RedRum
3 oz. pineapple juice
Cherry, for garnish

Mix over ice in a tall glass. Float ½ ounce of melon liqueur, and garnish with a cherry.


“Sangre de Vampiro”
On the menu at T&T (Tacos and Tequila) at Luxor in Las Vegas.

1½ oz. blood orange concentrate
¾ oz. agave nectar
1 oz. fresh lime juice
¾ oz. orange Curaçao
1½ oz. Hornitos Plata Tequila
¼ jalapeno (stem and seeds removed), for garnish

Shake to perfection with ice, then strain into a glass with a fresh jalapeno spear for garnish.


TY KUBloody Geisha
Courtesy of TY KU.

3 oz. tomato juice
1½ oz. TY KU Sake
Pinch of wasabi
Dash of soy sauce
Squeeze of lime
Celery stalk, for garnish

Shake ingredients hard over ice. Garnish with a celery stalk.


Sour WitchSour Witch
Courtesy of Lucid Absinthe.

1½ oz. Lucid Absinthe
¾ oz. almond syrup 

½ oz. fresh lime juice

3 or 4 pitted sour cherries

Splash Crémant d'Alsace
Fresh nutmeg and a lemon wedge, for garnish.

In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup. Add the Lucid Absinthe with ice and shake very well. Top with sparkling wine or Champagne. Garnish with freshly grated nutmeg and a lemon wedge.


Flor de Cana rumJack-o-Lantern Punch
Courtesy of Flor de Caña rum.

2 oz. Flor de Caña 

4 sugar cubes

3 oz. club soda

1 oz. lemon juice

1½ oz. pumpkin purée
Dash of allspice
Cinnamon stick
Apple slice, for garnish

Muddle 4 sugar cubes with lemon juice. Add Flor de Caña rum, pumpkin purée, a dash of allspice and a cinnamon stick. Top with club soda. Garnish with an apple slice.


VeeV Acai SpiritWizard’s Revenge

Courtesy of VeeV Açaí Spirit.

1½ oz. VeeV Açaí Spirit
½ oz. orange liqueur
½ oz. simple syrup
¾ oz. fresh lemon juice
Dash of bitters
Lemon peel, for garnish

Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the lemon peel.


SobieskiKandy Korn
Courtesy Sobieski Vodka.

2 ½ oz. Sobieski Vanilla Vodka
1 oz. honey
Orange slice, for garnish

Shake with ice. Serve on the rocks with an orange slice.


Lobotomy
Courtesy of Crystal Head Vodka.

¼ oz. Crystal Head Vodka
¼ oz. sour mix
¼ oz. triple sec
¼ oz. cranberry juice
Pinch of sugar
8 raspberries, muddled
Squeeze of lemon juice

Muddle raspberries with lemon juice. Add all other ingredients, shake with ice and pour in a Martini glass (for women) and on the rocks (for men).


BacardiBacardi Red Rum
Courtesy of Bacardi.

2 parts Bacardi 8 Year Old Rum
½ part sloe gin
2 dozen red currants
½ part fresh lemon juice
½ part vanilla syrup
Red currants, for garnish

Muddle the red currants in the bottom of a shaker. Add all other ingredients (except the garnish). Throw in some ice and give a good hard shake. Double strain into a chilled or frozen cocktail glass and garnish with red currants.


Ghostly CooladaGhostly Coolada
Courtesy of SKYY Vodka.

2 oz. SKYY Infusions Pineapple Vodka
1 oz. cream of coconut or coconut milk
½ oz. lime juice
2 circular chocolates

Place all ingredients except chocolate in cocktail shaker with ice and shake vigorously. Strain into a cocktail glass, and float chocolate circles on the top of the drink for the Ghostly Coolada’s eyes.


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