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Break Out Your Cauldron: Ten Concoctions To Brew This Halloween

Nicole Barylski by Nicole Barylski
October 23, 2014
in Dining
Home Dining

The witching hour is nearly here, so make sure you’re prepared with a cauldron filled with the magical ingredients from one of these Halloween concoctions.

1. Candy Apple Margarita:

  • 1.5 parts Sauza Blue Silver 100% Agave Tequila
  • .5 part DeKuyper Hot Damn! Cinnamon Schnapps Liqueur
  • 1 part Lime Sour
  • 1 part Candy Apple Soda
  • 1 Lime wedge for garnish

    Directions: Combine all ingredients in a glass filled with ice. Garnish with a lime wedge and enjoy.

    The Girl with the Mermaid Hair. (Courtesy Photo)


    2. The Girl with the Mermaid Hair: (Created by Niccole Trzaska of The Liberty NYC)

  • 1 part Sugar Island Coconut Rum
  • .25 part Butterscotch Schnapps
  • 1 part Coconut Water
  • .25 part fresh Lemon Juice

    Directions: In a mason jar, gently place two different colored cotton candy bunches (Mermaid Hair). Mix all ingredients and shake over ice; slowly pour over the “Mermaid Hair” to liquefy and morph the color of the cocktail. Once all is liquefied, top with ice, a straw and enjoy.

    Candy Apple Margarita, Knob Creek Bourbon Street Nightmare, Spooky Sipper, and Basil Hayden’s Spiced Apple Brew. (Courtesy Photos)


    3. Spooky Sipper:

  • 1 part Skinnygirl White Cherry Vodka
  • 3 parts Lemon-Lime Sparkling Water
  • Splash of Cherry Juice
  • Lime wheel for garnish
  • Cherry for garnish

    Directions: Pour vodka and cherry juice over ice. Top with lemon-lime sparkling water. Garnish with a cherry and lime wheel.

    Laphroaig Trick or Treat. (Courtesy Photo)


    4. Hocus Pocus Martini:

  • 3 oz. Bai5 Costa Rica Clementine
  • 1.5 oz. Vodka
  • 1.5 oz. Seltzer
  • 1 pack Pop Rocks

    Directions: Rim martini glass with pop rocks. Pour vodka and ice cold Bai5 Costa Rica Clementine into glass. Top with 3 oz. of seltzer and stir lightly.

    Spooky Shooter and Gummy Graveyard. (Courtesy Photos)

    5. Knob Creek Bourbon Street Nightmare:

  • 3 parts Knob Creek Bourbon
  • 3 parts Orange Juice
  • .5 part Blood Orange Syrup

    Directions: Place all ingredients in a Hurricane glass over ice and mix well. Drizzle blood orange syrup over top and garnish with a black licorice wheel.

    6. Grande Pumpkin Spiced Smash: (Created by Joshua Perlman of Avec Restaurant, Chicago, IL)

  • 1.5 oz. of Calvados Père Magloire V.S.O.P.
  • .5 oz. of Pumpkin Puree
  • .75 oz. of House made Spices (Clove, Lemon Peel, other)
  • .5 oz. of Lemon Juice
  • 2 dashes of Bitter

    Directions: Put all ingredients, including pumpkin puree in a shaker. Shake until well blended. Pour into a double Old fashioned glass on the rocks. ​

    7. Spooky Shooter:

  • .5 oz. Disaronno Amaretto
  • .5 oz. Amarula Cream
  • .5 oz. Vanilla Vodka

    Directions: Layer all ingredients into a shot glass, Disaronno first, then the Amarula and then the vodka.

    8. Laphroaig Trick or Treat:

  • 1.5 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky
  • 3 parts Apple Cider
  • 1 part fresh Lemon Sour

    Directions: Build over ice in order. Garnish with a lemon wedge.

    Hocus Pocus Martini. (Courtesy Photo)


    9. Basil Hayden’s Spiced Apple Brew: (Created by Thomas Waugh)

  • 1.5 parts Basil Hayden’s Bourbon
  • 1.5 parts cool Lapsang Souchong Black Tea
  • 1 part Apple Juice
  • .5 part Lemon Juice
  • .5 part Simple Syrup
  • 1 dash Angostura Bitters
  • 1 slice of Ginger
  • 1 Apple
  • 2 to 3 sprigs of Mint

    Directions: Muddle small slice of fresh ginger in a cocktail shaker. Add Basil Hayden’s Bourbon, black tea, apple juice, lemon juice, simple syrup and bitters over ice and shake. Strain into a tall highball glass over fresh ice. Garnish with a fan of apple slices and mint sprigs.

    10. Gummy Graveyard:

  • 1 oz. Sobieski Cytron Vodka
  • 1 oz. Sobieski Orange Vodka
  • 1.5 oz. Pink Lemonade
  • .5 oz. Simple Syrup
  • Splash Grenadine
  • Gummy Bears for garnish

    Directions: Pour all ingredients into an iced shaker. Shake and strain into a freshly iced highball glass. Send the gummy bears to their final resting place in the glass as garnish.

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