Bottoms Up — October 22, 2013 at 2:30 pm

Spine-Chilling Cocktails From Beyond

Just because we grow to love Halloween as children doesn’t mean we can’t still love this holiday as adults. And there’s no better way to liven up a party than with liquor. Whether you are donning devil’s horns, a white sheet or fangs this Halloween, we’ve got a cocktail that’ll send chills up your spine!

Vampira (Courtesy of Piedra Azul)
Ice
1 ½ ounces Piedra Azul Blanco (100% Blue Agave)
1 ounce Clamato
1 ounce freshly squeezed lemon juice
Mexican Squirt of other Grapefruit Soda
Lemon wheel or wedge garnish

Fill a 10-ounce glass with ice. Scatter salt on the ice, then pour in the tequila, hot sauce, Clamato, and lemon juice. Top up the glass with grapefruit soda and stir gently. Garnish with lemon and serve immediately.

Cointreau Masque (Courtesy of Cointreau)
2 oz. Cointreau
1 oz. Fresh Lemon Juice
2 dashes Angostura Bitters
Pumpkin Spice Sugar (for rim)*

Shake Cointreau, lemon, and bitters with ice. Strain into a pumpkin spice rimmed cocktail
glass. Garnish with a lemon twist. *Pumpkin spice sugar is made by mixing ½ cup sugar with 1 tablespoon pumpkin spice.

EFFEN Pumpkin Patch Fizz (Courtesy of David Nepov, Effen Vodka)
2 parts EFFEN Vodka
1 part Lemon Juice
1 part Cinnamon Syrup
2 parts Club Soda

Add all ingredients, except soda, to a cocktail shaker over ice and shake. Strain and pour into a tall glass with ice. Top with club soda and garnish with orange wheel in the glass.

Black Magic (Courtesy of Andrea Correale)
1/4 cup ice
1/2 cup orange juice
1 1/2 oz. black vodka
1/2 oz. triple sec
Orange Wedge for Garnish

In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. Using the back of a spoon, pour the black vodka slowly into the glass so that the vodka sits atop the OJ & Triple Sec mix. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass. Serve!

Poison Apple (Courtesy of American Harvest)
1¾ parts American Harvest
¾ part Grand Marnier
1 part apple cider

Combine all ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with an apple slice.

Ghostly Brew (Courtesy of Gekkeikan Sake)
2 Parts Gekkeikan Nigori Sake
2 parts pear nectar
½ parts cinnamon syrup

Combine all the ingredients in an ice-filled shaker and shake vigorously. Strain into a rocks glass filled with fresh ice.

Hornitos Not Just Any Potion (Courtesy of Hornitos Tequila)
1.5 parts Hornitos Plata Tequila
2 parts Lime Juice
1 part Simple Syrup
1/2 part Raspberry Puree
1 part Vanilla Liqueur

Shake and pour ingredients into a cocktail glass half rimmed with a thick layer of black lava salt. Garnish with 2-3 chocolate/salt covered raspberries.

The Witches’ Brew (Courtesy of Maker’s Mark)
2 parts Maker’s Mark Bourbon
2–3 large blackberries
1/2 parts DeKuyper Razzmatazz Schnapps Liqueur
2 parts ginger ale

Muddle 2 or 3 large blackberries in an Old Fashioned glass with a splash of Razzmatazz Schnapps Liqueur. Add in equal parts Maker’s Mark Bourbon and ginger ale. Stir gently. Top off with ice.

Cruzan Haunted Cinn (Courtesy of Cruzan Rum)
1 1/2 parts Cruzan Velvet Cinn
1 part Cruzan Aged Dark Rum
1/2 parts DeKuyper Blood Orange Liqueur
Float DeKuyper Hot Damn! Liqueur
Flamed Orange Zest

Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum & Blood Orange Liqueur in a tumbler over ice & stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper® Hot Damn! Liqueur on top & finish with a flamed orange zest.

German Ghoul (Courtesy of Barenjager Honey)
1½ parts Bärenjäger Honey & Bourbon infused with cinnamon*
¾ part fresh lemon juice
1 part apple cider

Shake all ingredients with ice. Strain into a chilled cocktail glass. *To infuse the Bärenjäger Honey & Bourbon simply add 4 cinnamon sticks to 1L of Bärenjäger Honey & Bourbon 24 hours before use.

Dracula’s Kiss (Courtesy of Porton Pisco)
1 part Portón Pisco
1 part Drambuie
1/4 part Campari
1/4 part lime juice

Shake Portón, Cointreau, lime and cranberry juice in shaker over ice. Strain into chilled martini glass. Garnish with lemon twist.

Cider House Ghouls (Courtesy of Kah Tequila)
A dash of ground cinnamon
1.5 oz Kah Blanco Tequila
1.5 oz Fresh apple cider
.5 oz Club soda
.5 oz Fresh lemon Juice
.5 oz Simple syrup (one part sugar, one part water)

Sauza Candy Corn Margarita (Courtesy of Sauza Tequila)
3 parts Sauza Blue Silver 100% Agave Tequila
4 parts Orange or Clementine Soda
4 parts Light Beer
1 1/2 parts Orange Liquor
1/2 can Frozen Limeade

In a pitcher combine all ingredients. Chill and serve on a plate filled with candy corn in glasses rimmed with orange sugar. (Serves 4)

Blood and Sanguinello (Courtesy of Glenfiddich)
3 parts Glenfiddich 12 Year
3 parts Solerno
3 parts Lillet Rouge
2 parts fresh pink grapefruit juice
1 part fresh lemon juice
4 Luxardo Maresca cherries
1/2 egg white 2 dashes Regan’s orange bitters

Muddle cherries in the bottom of a mixing glass. Dry shake all ingredients in a cocktail shaker, then add ice and shake well again. Fine strain into a chilled coupe glass and garnish with a spiral of orange zest.

Heebie Jeebies (Courtesy of Zachary Henry, Next Door Lounge)
1.75 oz. The Black Grouse
.25 oz. Velvet Falernum
.75 oz. Lemon Juice
.5 oz. Simple Syrup
.25 oz. Egg White
Yellow Chartreuse Rinse

Dry shake first five ingredients together, then shake with ice and strain into a Yellow Chartreuse rinsed-coupette glass. Garnish with an Angostura Bitters “branded” star.

Piña Ghoul-ada (Courtesy of Skinnygirl)
Skinnygirl Piña Colada
“Blood” garnish
3 tablespoons corn syrup
1/4 teaspoons red food coloring

Pour the corn syrup in a shallow bowl and add a few drops of red food coloring. Stir with a toothpick to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Repeat for desired number of glasses. Pour chilled Skinnygirl Piña Colada into prepared glasses, serve and enjoy!

Headless Horseman (Courtesy of Harding’s)
2 oz. candy corn infused bourbon
3/4 oz. maple syrup
1/2 oz. lemon juice
1/2 oz. grapefruit juice
1 egg white
1 cinnamon stick
Pumpkin pie spice rim

Combine all ingredients and shake without ice until egg white foams. Add ice, shake again, and double strain. Serve in a coupe champagne glass with a pumpkin spice rim. Garnish with a cinnamon stick.

Halloween Magic Potion (Courtesy of Hotel Principe di Savoia)
1 oz. liquorice liqueur
2 oz. lemon vodka
1 oz. vanilla syrup

Blood Orange Habanero Margarita (Courtesy of Maya)
1 oz. 100% Agave Tequila Reposado
1 oz. house sour mix
1 oz. habanero-blood orange syrup (*recipe below)
Wedge of lime for garnish
*2 pints blood orange juice
*1 whole habanero pepper

Mix all ingredients into a mixing glass, then add ice and shake vigorously. Garnish glass with a rim of store-bought mole negro sauce or ground chiles and a lime wedge. *For habanero syrup: Reduce at medium-high heat until thickened into a syrup. Remove habanero before combining with other cocktail ingredients.

White Heat (Courtesy of W New York – Downtown)
1.5 oz. Stoli Citron
0.5 oz. Coconut Syrup
0.5 oz. Lemon juice
0.5 oz. Grapefruit Juice

Devilish Manhattan (Courtesy of Crave Liqueur)
1 ½ parts JDK & Sons Crave Chocolate Chili Liqueur
1 part Red Stag

Combine all ingredients in a shaker filled with ice. Shake vigorously and strain into a martini glass.

Killer Candy Corn (Courtesy of Cheri Loughlin, Camarena Tequila)
1 oz. Camarena Reposado Tequila
1/2 oz. Butterscotch Schnapps
1/2 oz. Crème de Cacao
2 oz. Fresh Orange Juice
1 teaspoon Dark Cocoa
4 pieces Candy Corn

Rim a martini glass with orange juice then cocoa powder. In a shaker, add tequila, butterscotch schnapps, crème de cacao and orange juice. Add ice and shake well. Strain into prepared martini glass. Garnish with a toothpick of candy corn.

Hocus Pocus Punch (Courtesy of Skinnygirl)
1 bottle Skinnygirl Sangria
1 blood orange, sliced into wedges
1 red apple, halved and thinly sliced
Black licorice for garnish

Combine all ingredients into a large pitcher. Add ice.Chill for at least 30 minutes to set. Garnish with licorice wand and enjoy! * Makes six servings

Graveyard Gruel (Courtesy of Courvoisier)
1.25 parts Courvoisier VSOP
.75 parts DeKuyper Rootbeer Schnapps
1 part Pineapple Juice

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Silver Ghost (Courtesy of Cheri Loughlin, Shellback Rum)
1 1/2 ounces Shellback Silver Rum
3/4 ounce White Chocolate Liqueur
1/2 ounce Cream of Coconut
2 ounces Half & Half
Shredded Coconut for Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with shredded coconut on top.

Fiery Eyeballs (Courtesy of Andrea Correale)
1 oz. pineapple juice
1 oz. orange juice
1/2 oz. apple brandy
2 oz. light rum
2 oz. dark rum
1 oz. lime juice
1/2 oz grenadine
1 oz. 151 Rum

Chill mixing glasses with ice. Remove the ice and add the juices, brandy, and the light and dark rums. Prepare glass by pouring grenadine around inside of rim and letting it bleed down along the glass. Carefully pour the contents of the mixer into a Tuscany Classics Crystal Martini Glass By Lenox. Float the 151 rum and grenadine. Light the cocktail with a wooden match.