Plan on celebrating All Hallows’ Eve with a ghoulish gathering? Add one of these hauntingly delicious sips.
Starry Night:
Directions: Build in shaking tin. Ice. Strain. Top with sparkling wine.
Cookie Crusher:
Directions: Pour a bottle of Bacardi Coconut Flavored Rum into a large bowl and add 12-13 crushed chocolate crème cookies. Allow to infuse for 3 hours. Strain infusion with a cheesecloth, funnel back into the bottle and chill. Serve chilled liquid in a shot glass.
D’Usse Boo-zy Punch:
Directions: Combine all ingredients into punch bowl and stir.
Poison Pepino: (Created by Camille Austin, National Ancho Reyes Ambassador)
Directions: Shaken. Double Old Fashioned glass and garnish with a mint and cucumber.
Little Devil: (Created by Trevor Schneider, National Reyka Ambassador)
Directions: Combine all ingredients together in cocktail shaker and strain and serve in a Collins glass. Garnish with a lemon wedge.
Blood Orange Don Julio and Soda:
Directions: Pour Tequila Don Julio 70 into a highball glass. Add fresh ice. Fill to top with Topo Chico and garnish with a dehydrated blood orange slice.
Baileys Pumpkin Spice Latte:
Directions: 1 Pour coffee into a glass. Add Baileys Pumpkin Spice and milk. Top with whipped cream, a sprinkle of nutmeg, and garnish with cinnamon stick.
Apple Ginger Kombucha Mocktail:
Directions: Muddle lemon wedges, 2 cilantro sprigs and ginger in a cocktail shaker. Add Health-Ade Pink Lady Apple and crushed ice. Shake well and strain into a tall glass. Top with ginger beer until full. Using a vegetable peeler, peel a long ribbon of apple. Serve with cilantro spring and apple ribbon.
Bloody Sangria:
Directions: Combine all ingredients into punch bowl and stir.
Carpe Dia Punch: (Created by Jaime Salas, National Milagro Ambassador)
Directions: Build all ingredients except ginger beer in a punch bowl over a block of ice. Top with ginger beer right before stirring intermittently. Garnish with blackberries and sage.
