Recipes: Halloween Cocktails, 2016
Halloween is upon us, and with it a weekend’s worth of costumed and themed parties. As always, we’d like to present for your consideration a pretty substantial list of cocktail recipes and ideas that will enhance any get-together you may be planning.
The Blood in Hand (Blood and Sand)
1 part Tullamore D.E.W. Irish Whiskey
1 part cherry liqueur
1 part sweet vermouth
1 part orange juice, freshly squeezed
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass.
1.5 parts Bacardi Black
0.5 part fresh lime juice
0.5 part simple syrup
top with dark beer
2 dashes orange bitters
Combine Bacardi Black, lime juice, simple syrup and bitters in a shaker filled with ice, shake, strain into an ice filled pint glass, then fill with dark beer. Garnish with an orange slice.
Pumpkin Spice and Everything Nice
1 oz Baileys Pumpkin Spice
1 oz Captain Morgan Spiced Rum
1 1/2 scoop vanilla ice cream
cola to top
sprig of mint for garnish
Combine Baileys Pumpkin Spice, Captain Morgan and vanilla ice cream in a highball glass. Top with cola and stir. Garnish with mint sprig.
2 oz. dark rum
1 oz. fresh lime juice
3/4 oz. ginger liqueur
Sweet Cuveìe Cava
Please use caution and carefully light one end of a cinnamon stick and let it smoke. Place smoldering stick in glass with a plate covering the bottom to prevent overheating. In a cocktail shaker, combine ice and ingredients. Pour over glass with cinnamon stick and top off with Sweet Cuveìe Cava.
2 parts Sauza Signature Blue Silver Tequila
1/2 part peach juice
1/2 part blackberry puree
1/2 part lemon juice
1 part simple syrup
peach slice and blackberry for garnish
Add ingredients to an ice-filled shaker. Shake and strain over ice into a coupe glass. Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.
2 parts Milagro Reposado
1 part fresh mandarin juice
1/2 part fresh lemon juice
1/4 part orange blossom honey syrup
1/2 part egg white
Put all ingredients into a Boston shaker, add ice and shake until cold. Double strain into a chilled cocktail glass/coupe. Garnish with edible marigold.
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