While Halloween is enjoyed mostly by children, there's no reason why grown-ups can't join in on the fun. After sending the little ones to bed, stir up some of these spooky-themed adult cocktails at your next ghostly bash. These sophisticated spine-chilling drinks have an international flair using liquors from all around the world. Try one of these spooktacular recipes tonight that will get everyone's spirits rising.
2 ¼ ounces Caliche Rum
2 ¼ ounces Dark Rum
1 ¼ ounces Bacardi 151
2 ½ ounces pineapple juice
2 ½ ounces orange juice
1 ¼ ounces sour mix
1 ¼ ounces grenadine
Fill glass completely with ice and all ingredients. Stir the drink until all the ingredients are combined (it should be a pinkish-red color). Throw in a handful of gummi worms and the appropriate amount of silly straws needed.
Recipe courtesy Whiskey Blue. Located on the ground floor of the W New York, Whiskey Blue features bites from chef Peter Andino and a seasonal cocktail menu.
5 ounces of La Pinta (Pomegranate infused tequila)
3 ounces of Clase Azul Blanco Tequila
2 ounces of Luxardo Maraschino Liqueur
5 ounces of fresh lime juice
10 ounces of coconut water
2 tablespoon of coconut milk
Start by removing the marrow and cleaning(washing) six 5 inch femur bones(3 bones split in half). The bones will be the serving vessel of the "cocktail" Jello.
Combine all ingredients in a large pot combine all ingredients. Place on stovetop (Be Careful!!!! And cautious there is of course alcohol in the mix!!!) and heat the mix over a medium flame stirring every thirty seconds or so. Meanwhile while the liquid mix is heating. Bloom(place sheets in water until they become soft and pliable) 32 sheets of gelatin in warm water. Once the liquid begins to steam remove from heat and pour the liquid into a large mixing bowl. At this time the gelatin sheets should be ready. Squeeze out and drain off any excess water in the sheets and whisk them into the liquid mix, until they are fully dissolved. Once all the sheets and the liquid have been combined, safely pour the mixture into the cleaned out marrow bones that have been secured so that no liquid pours out the sides. Place bones in the refrigerate and allow the Gelatin cocktail to set (allow 16 hours). Serves 6.
Recipe courtesy Searsucker. Located in San Diego, this restaurant serves up local food and beer.
|The Smashing Pumpkin|
2 ounces pumpkin and star anise infused 10 Cane Rum
1/2 ounce Grand Marnier
3/4 ounce St. Elizabeth Allspice Dram
3/4 Massanez Ginger Liqueur
3/4 ounce Saffron Syrup
2-3 Dashes Cardamom Bitters
1 ounce fresh Meyer Lemon juice
Shake and strain into martini glass. Rim glass with spice mix of sugar, ground ginger, nutmeg and cinnamon. Float orange wooden pumpkin in drink as garnish.
Recipe courtesy of Grant Grill. Located in the US Grant Hotel, the Grant Grill menu features seasonal cuisine made with local food.
|Candy Corn Martini|
1 ounce grenadine
1 ounce orange juice
1 ounce Voli Orange Vodka
2 ounces of coconut vodka
Splash of cream
Mix Voli Orange Vodka and orange juice together and strain into a martini glass. Mix coconut vodka and cream and layer into a martini glass. Then sink grenadine into the martini glass.
Recipe courtesy Living Room. Located in the W Times Square, Living Room is a chic lobby bar with a seasonal cocktail menu.
2 oz. Sobieski Vodka
1/2 oz. Marie Brizard Cocoa Liqueur or Coffee Liqueur
Shake. Serve as a shot or on the rocks.
Recipe courtesy of Marie Brizard.
2 oz. SKYY Infusions Blood Orange
1 teaspoon of passion fruit syrup
1/2 oz. orange juice
1/2 oz. pineapple juice
1 tsp hibiscus syrup
Shake all drink ingredient together and pour over ice into a lowball glass. Garnish with a hibiscus flower and a teaspoon of hibiscus flower syrup (gives it a bloody feeling and the flower resembles a spider).
Recipe courtesy of Skyy Vodka.
2 oz Santa Teresa 1796 Rum
3/4 Krogstad Aquavit
3/4 Pedro Ximenez
2 dashes Xocolate Mole Bitters
Garnish: Orange twist
Stir all ingredients together and pour into a cocktail glass. Garnish with an orange twist.
The century's old tradition of Solera blending used for the perfection of Sherries, has been haunting the Santa Teresa Hacienda long enough to inspire them to use this system in their Rum making process.
Recipe courtesy of Edixon Caridad.
|The Devil's Pumpkin Patch|
3/4 oz Louis Royer Force 53 Cognac
1 3/4 oz Santa Teresa 1797 Rum
1/4 oz Allspice Dram
1/4 oz Demarara Syrup
2 oz Pumpkin Purée
Shake all ingredients together vigorously to incorporate the egg. Pour into small hollowed-out pumpkin. Garnish with grated cinnamon.
Using a small hollowed-out pumpkin as our cocktail's vessel, even the headless horseman would be happy to loose his head for this concoction.
Recipe courtesy of Edixon Caridad.
1 1/2 oz Espolón Tequila Blanco
3/4 oz White Crème de Cacao
1/2 oz Ruby Port
3/4 oz Hibiscus Tea, chilled
2 dashes Orange Bitters
Shake ingredients together with ice and strain into chilled cocktail glass. For garnish, twist a strip of orange peel over the top.
Recipe courtesy of Daniel Hyatt, The Alembic, San Francisco.
1 oz Santa Teresa 1797 Rum
1 oz Santa Teresa Añejo Rum
1 oz Santa Teresa Claro Rum
3/4 oz Pineapple Juice
3/4 oz Grapefruit Juice
3/4 oz Lemon Juice
3/4 oz Passion Fruit
1/2 oz Orgeat Syrup
Garnish: A drizzle of Creme de Mure and a Zombie hand
Shake all ingredients together. Pour into Zombie cocktail mug. Garnish with a drizzle of Creme de Mure and a Zombie hand.
Recipe courtesy of Edixon Caridad.
|Midori Spider's Kiss|
1 part Midori Melon liqueur
1 part SKYY Vodka
Fresh lemon juice
Garnish: Chocolate-dipped orange slice
Draw a chocolate web into a martini glass and place in refrigerator to chill. Shake all ingredients and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate-dipped orange slice.
Credit: Recipe courtesy of Midori.
2 oz Original Sin Newtown Pippin Hard Cider
4 oz Hibiscus and/or Manadarin Spiced Tea (1 tea bag each)
2 Slices Muddled Ginger
1 1/2 oz Louis Royer Force 53 Cognac
3/4 oz Maple Syrup
1/4 oz Lemon Juice
In a mixing glass, combine ingredients with ice. Shake. Pour into rocks glass.
Recipe courtesy of Darryl Robinson.
|HobNob's Wicked Red Punch|
1 750-ml bottle of HobNob Wicked Red
1½ cups spiced rum
2 cups freshly squeezed orange juice
2 tablespoons of orange zest
1 tablespoons ground ginger
1 tablespoons cinnamon
2 tablespoons simple syrup
1 lime, zested
Combine all ingredients in a large bowl and let sit, refrigerated for at least an hour before. If available, add one large block of ice to the bowl. Stir well before serving and garnish glass with a sugar rim and orange slice.
Recipe courtesy HobNob.
|Svedka Vodka's The Creepy Colada|
2 parts SVEDKA Colada
3 parts orange curacao
1 part fresh lime juice
3/4 part almond syrup
Fresh mint leaves
1 sphere of ice
Pour all ingredients into a cocktail shaker filled with ice. Shake gently and strain into a chilled martini glass with a sphere of ice. Garnish with fresh mint leaves.
Recipe courtesy Svedka Vodka.