Spooky sips & recipes to enjoy this Halloween at home

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Halloween is quickly sneaking up on us, and with it comes more than just the annual pumpkin carving sessions or reruns of Beetlejuice. To toast to the spooky day, we are sharing a few festive cocktail recipes — some smoky, some sweet, all perfect for a Halloween treat.

Adults looking to celebrate the holiday are conjuring up some spirits of their own. From Every Rose Has Its Thorn’s incorporation of hibiscus-infused cognac to The Old Orchard’s marriage of apple cider and gin, these sips will elevate any autumn affair. Ring in Halloween with BOOzy beverages that combine classic flavors of fall with a spirit-forward bite for a frighteningly delicious finish.

Find below a variety of recipes that we think that you will enjoy this Halloween.

BLACK MAGIC

1.5 oz D’USSE Cognac

1 oz St Germain Elderflower

.5 oz Fresh lemon juice

4 Blackberries

5 Mint leaves

GARNISH: Fresh blackberries and mint leaves on metal skewer

METHOD: Muddle St Germain, min and blackberries in a shaker. Add D’USSE, lemon juice, and ice, shaking vigorously until cold. Strain into a crushed ice-filled Collins glass. Garnish with a skewer of fresh blackberries and mint.

FAR EAST

1.5 oz D’USSE Cognac

.5 oz Amaretto

3 oz Chai tea

.5 oz Vanilla syrup

.5 oz Almond milk

2 dashes Cardamon bitters

GARNISH: Star Anise

METHOD: Add all ingredients into a shaker with ice. Shake and strain into a high ball glass. Garnish with a Star Anise.

EVERY ROSE HAS ITS THORNS

2 oz Hibiscus-infused D’USSE Cognac

1 oz Rose Water

1.5 oz Vanilla bean syrup

2 dashes Cinnamon Syrup

Martini & Rossi Prosecco

GARNISH: Red rose petal

METHOD: Add D’USSE, rose water, vanilla syrup, and cinnamon bitters into a shaker with ice. Shake and strain into a champagne flute. Top with Martini & Rossi Prosecco and garnish with a rose petal.

THE HORCHATA

2 oz Banana-infused D’USSE Cognac

3 oz Horchata

1 tbs Grated Mexican Chocolate Ibarra

2 dashes Aztec chocolate bitters

2 dashes Barrel-aged vanilla bitters

GARNISH: Mexican chocolate powder

METHOD: Add all ingredients into a shaker with ice. Shake until cold and strain into an ice-filled rocks glass. Garnish with a dust of Mexican chocolate powder.

SMOKEY PEAR AND PUMPKIN SOUR

2 parts Bombay Sapphire East Gin

.75 parts Pumpkin puree

.5 part Xante Pear Brandy

.5 part Simple syrup

.75 part Lemon juice

.5 part Egg white

GARNISH: Pear slices and cinnamon

METHOD: Combine ingredients and shake hard, serving up or down in glass. Garnish with pear slices and cinnamon.

GEB’S REVIVER

RECIPE

1.5 oz Bombay Sapphire Gin

.75 oz Pineapple lemon oleo

.5 oz Lemon juice

.5 tsp Matcha powder

GARNISH: Dehydrated rhubarb & carrot powder

METHOD: Shake gin, lemon, juice and matcha powder and pour into glass. Top with Oleo foam, dusting powder garnish on top.

OLD ORCHARD

1.5 oz Bombay Sapphire Gin

.75 oz Apple Cider

.5 oz Amaro Montenegro

1 barspoon Maple syrup

2 dashes Angostura bitters

GARNISH: Angostura-stained apple fan, cracked black pepper

METHOD: Shake ingredients and strain into a rocks glass. Top with apple fan and black pepper.

GOULS NIGHT OUT

2.5 oz Bombay Sapphire Gin

1 oz Beet juice

1 Sage leaf, torn

Splash lemon juice

Simple Syrup

METHOD: In a martini shaker vigorously shake torn sage, gin, syrup and ice. Pour mixture into glass filled with ice and finish with beet juice.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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