Have a scary good Halloween on October 31st with these frighteningly intriguing drink recipes.
The Girl with the Mermaid Hair
1 part Sugar Island coconut rum
1/4 part Butterscotch schnapps
1 part Coconut water
1/4 part Fresh lemon juice
Colored cotton candy
In a mason jar, gently place two different colored cotton candy bunches (mermaid hair); mix all ingredients and shake over ice; slowly pour over the mermaid hair to liquefy and morph the color of the cocktail. Once all is liquefied, top with ice, a straw and enjoy.
Mixologist Niccole Trzaska created this recipe at The Liberty NYC in New York.
Zak-O-Lantern
2 oz. Spiced rum
1 oz. Hickory syrup
Splash of lemon
Bar spoon of pumpkin purée
Combine ingredients and shake. Pour into highball with ice and top with club soda. Garnish with a cinnamon stick.
Zachary Blair, lead mixologist at Whiteface Lodge in Lake Placid, NY, created this recipe.
Monsters Among Us
1 oz. Ketel One vodka
1/2 oz. Cognac
1 oz. Ruby red grapefruit juice
1/2 oz. Simple syrup
1/4 oz. Egg whites
3 dashes Aromatic bitters
Combine first five ingredients in a mixing glass. Vigorously shake with ice and double-strain into a partially sugar-rimmed coupe glass. Squeeze the oils from a grapefruit peel across the surface of the drink, and then discard the peel. Top with three dashes of bitters.
The mixologists at Ketel One created this recipe.
Jack the Tippler
2 oz. Jack Daniels Tennessee whiskey
2 oz. Half & Half
1 1/2 oz. Canned 100% pure pumpkin puree
1/4 oz. Maple syrup
Dash Pumpkin pie spice
Combine ingredients in a shaker and shake vigorously. Strain into highball filled with ice.
The mixologists at Sons of Essex in New York created this recipe.
Dark and Spooky
1 1/2 oz. Bacardi Oakheart rum
1/2 oz. Lemon juice
1 1/2 oz. Ginger syrup
1/2 oz. Lemonade
1 oz. Jagermeister float
Combine ingredients in shaker with ice. Shake and strain into martini glass a with black sugar rim. Garnish with a spider ring.
The mixologists at Double Barrel in the Monte Carlo Resort and Casino in Las Vegas created this recipe.
Morphing Potion #9
2 parts Maker’s Mark bourbon
1/4 part Cherry Heering
1 dash Chocolate mole bitters
1 Cola cube (Freeze Mexican Coca-Cola overnight in a 2×2 ice cube tray)
3/4 part soda water
Orange swath
Place one cola cube into a short rocks glass; add bourbon, bitters, and soda water. Drizzle Cherry Heering over the top of the ice cube (which will slowly sink to the bottom of the cocktail for bloody effect!); stir briefly to incorporate and express an orange swath over the surface of the drink.
Boston-based mixologist John Henderson created this recipe.
Hot Pumpkin Tequila Toddy
2 parts Sauza Blue Reposado 100% agave tequila
1/2 part DeKuyper Mixologist Collection ginger liqueur
6 parts Apple cider
1/2 part Real pumpkin puree
2 Cinnamon sticks
1/2 teaspoon vanilla extract
Small lemon sliced into wheels
Whipped cream
In a non-reactive saucepan, combine all ingredients except the whipped cream and heat just until steam rises then lower heat to keep warm. To serve, ladle into coffee mugs, top with whipped cream and dust with fresh ground nutmeg.
The mixologists at Sauza created this recipe.
Candy Apple Margarita
1 1/2 parts Sauza Blue Silver 100% agave tequila
1/2 part DeKuyper Hot Damn! cinnamon schnapps liqueur
1 part lime sour
1 part candy apple soda
1 lime wedge (for garnish)
Combine all ingredients in a glass filled with ice. Garnish with a lime wedge.
The mixologists at Sauza created this recipe.
Witches’ Brew-ski
1 part Skinnygirl Bare Naked vodka
1 part Chilled light beer
2 parts Raspberry lemonade concentrate
Mix all ingredients over ice and serve. Garnish with apple slice.
The mixologists at Skinnygirl created this recipe.