Spooky Sips

Spooky Sips

Planning your Halloween fête? Forget bobbing for apples and candy trays. What your guests will really be spooked by are these tasty cocktails from the dark side:

Karma Tequila’s Ghost Buster

Courtesy of Jacopo Falleni, mixologist and owner of Café Firenze and Firenze Osteria, Hollywood.

1¼ ounces Karma Tequila
1 ounce fresh pear nectar
½ ounce sweet and sour mix (combine 2 teaspoons fresh lemon juice with 1 teaspoon     sugar and 1 teaspoon water)
¼ ounce H Walker Pear Schnapps
Juice of 1 lime wedge
1 dash of Amoretti pumpkin spice edible perfume spray (available at amoretti.net)
Simple syrup (dissolve 1 tablespoon sugar in 1 tablespoon water ), for garnishing the   cocktail glass rim
Cinnamon, for garnishing the cocktail glass rim
Confectioners sugar, for garnishing the cocktail glass rim

In a cocktail shaker with ice, combine Tequila, pear nectar and sweet and sour mix. Next, add Schnapps and the juice of a lime wedge. Drop the lime into the shaker and shake until well combined.

Mix cinnamon and sugar on a small plate. Coat the martini glass rim with simple syrup, then dip the rim in the mixture. Spray the martini glass with pumpkin spice edible perfume. Pour the ingredients of the shaker into the martini glass and serve.

Witchy Woman

Courtesy of Anvil Bar & Refuge, Houston, TX.

1½ ounces Campari
1 ounce orange juice
1 ounce Flor de Caña 4-year-old, extra-dry white rum
½ ounce lime juice
½ ounce Orgeat syrup
1 dash Angostura bitters
1 orange slice, for garnish
Mint sprig, for garnish

Combine all ingredients, except the orange slice and mint sprig, in a cocktail shaker with ice and shake well. Strain into a cocktail glass and garnish with an orange slice and mint sprig.

The Watcher in the Woods

Courtesy of Drago Centro, Los Angeles, CA.

1¼ ounces gin
½ ounce Clear Creek Distillery Douglas Fir
¼ ounce lemon juice
¼ ounce Nocello liqueur
½ ounce lavender syrup
2 dashes mint bitters
Nocello candy, for garnish (recipe below)

Combine all of the ingredients except the Nocello candy in a cocktail shaker and shake well. Strain into an Old-Fashioned glass with ice. Garnish with the Nocello candy.

Nocello Candy
1 ounce Nocello liqueur
1¼ cups sugar

Combine the Nocello and sugar in a medium saucepan and bring to a boil over over medium-heat. Once it’s boiling, pour the liquid onto parchment paper to cool. Once cooled and hardened, break up the candy into small pieces.

Los Muertos (The Dead)

Courtesy of Raul Yrastorza of Las Perlas, Los Angeles, CA.

4¼-inch thick apple slices
2 ounces Espolón Tequila Reposado
1 ounce fresh lime juice
½ ounce apple cider vinegar shrub
½ ounce Cardamaro amaro
1 tablespoon apple-butter infused agave nectar
Blackstrap molasses, for garnish

Muddle the apple slices in a mixing glass. Shake all of the ingredients together with ice and double strain in a cocktail glass over ice. Top with a drizzle of blackstrap molasses.

Pumpkin Spice Margarita

Courtesy of Sauza Tequila

½ cup heavy cream
2 tablespoons pumpkin spice syrup
2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon, plus a pinch for garnish
½ teaspoon pumpkin pie spice
1½ cups freshly brewed coffee, hot
¼ cup Sauza Blue Silver Tequila
Whipped cream, to top off

In a medium saucepan, combine cream with pumpkin syrup, sugar, vanilla and spices. Divide the brewed coffee between two mugs and split the tequila and cream mixture equally between each mug. Top with whipped cream and cinnamon. Serves 2.

Exclusiv Witch’s Brew Punch Bowl

Courtesy of Exclusiv Vodka

1 750-ml bottle Exclusiv Orange Vodka
2 750-ml bottles sparkling wine
2 liters lemon-lime soda
1 gallon orange juice
½ gallon orange sherbet
Sugar, to taste
1 bunch peeled black or red grapes

Mix vodka, sparkling wine, lemon-lime soda and orange juice in a large punch bowl. Scoop the sherbet into the punch bowl, allowing it to melt slightly to produce a film over the top. Add sugar to taste. Float the peeled grapes in the punch. Serves 15.

The Creature from the Black Lagoon

Courtesy of Sanctuaria, St. Louis, MO.

1½ ounces Lion’s Pride Organic Dark Whiskey
¾ ounce Blue Curaçao
½ ounce Cynar
1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Combine all of the ingredients in a cocktail shaker filled with ice and stir for 30 seconds. Strain into a chilled cocktail glass.

Published on October 5, 2011
Topics: Cocktail Recipes, Holiday Cocktails

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