Hauntingly Delicious Sips To Celebrate Halloween With

Plan on celebrating All Hallows’ Eve with a ghoulish gathering? Add one of these hauntingly delicious sips.

Starry Night:

1 1/2 Beefeater

1 dropper Butterfly Pea Tincture

3/4 Lemon Juice

3/4 Jasmine Syrup

2 oz. Sparkling Wine (To top off with)

Directions: Build in shaking tin. Ice. Strain. Top with sparkling wine.

Cookie Crusher:

1 bottle Bacardi Coconut Flavored Rum

12-13 Chocolate Crème Cookies

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:

1 750ml Bottle- D’Usse Cognac

52 oz. Fresh Brewed Tea

18 oz. Simple Syrup

20 oz. Fresh Squeezed Lemon Juice

25 Dashes Angostura Bitters

Orange Wheels, for garnish

Directions: Combine all ingredients into punch bowl and stir.

Poison Pepino: (Created by Camille Austin, National Ancho Reyes Ambassador)

2 part Ancho Reyes Verde

1 part Lime Juice

1/2 part Simple Syrup

4 Cucumber Slices

6 Mint Leaves

Directions: Shaken. Double Old Fashioned glass and garnish with a mint and cucumber.

Little Devil: (Created by Trevor Schneider, National Reyka Ambassador)

1 3/4 part Reyka Vodka

3/4 part fresh Lemon Juice

3/4 part Maple Syrup B grade

3/4 part Ancho Reyes Chile Liqueur

Top with Soda Water

Lemon Wedge, for garnish

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:

1 1/2 oz. Tequila Don Julio 70 Crystal Añejo

4 oz. Topo Chico Soda Water

Dehydrated Blood Orange Slices, for garnish

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:

2 oz. Baileys Pumpkin Spice Liqueur

1 1/2 oz. Hot Coffee

1 oz. Milk

2 tbsp Whipped Cream

1/4 tsp Nutmeg

Cinnamon Stick, for garnish

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:

1/4 of fresh Lemon, sliced into wedges

3 sprigs of Cilantro

2 slices of fresh Ginger, peeled

3/4 cup Health-Ade Pink Lady Apple

1/2 cup crushed Ice

1 Ginger Beer, chilled

1 Cripps Pink or Pink Lady Apple, for garnish

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:

1.5 cups Bacardi Rum

3.4 cup St~Germain elderflower liqueur

2 cups Merlot

.5 cup Orange Juice

.25 cup Lemon Juice

.25 cup Lime Juice

Sliced Apples, for garnish

Sliced Oranges, for garnish

Orange Peel spirals, for garnish

Directions: Combine all ingredients into punch bowl and stir.

Carpe Dia Punch: (Created by Jaime Salas, National Milagro Ambassador)

2 parts Milagro Anejo

1 part Fresh Lime Juice

3/4 part Blackberry Syrup

1 EA Sage leaf

1 part Hibiscus Tea

1 part Ginger Beer

Blackberries

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.