For the refined to the unabashedly boozy, we’ve rounded up some of our favorite Halloween cocktails to get the party started!
Blood Orange Paloma
1 part Jose Cuervo Tradicional Silver Plata
1 part blood orange juice
1 part soda water
1 tsp of superfine sugar
Cut lime wheels. Run one lime wheel around the rim of glass, then dip the glass into salt. In glass, add ice, Jose Cuervo Tradicional Plata tequila, blood orange juice, and superfine sugar. Stir ingredients. Pour in soda and garnish with blood orange.
Cooper & Thief Red Blend Swizzle by Elliott Clark, @apartment_bartender
1 oz Cooper & Thief Red Blend Aged in Ex-Bourbon Barrels
1-1/2 oz pisco
3/4 oz cinnamon syrup
3/4 oz lemon juice
3 to 4 dashes of Angostura Bitters
Combine all ingredients into a cocktail shaker and shake to chill. Strain into a snifter glass over crushed ice, and garnish with freshly grated cinnamon, mint, and an orange peel.
Carpe Dia Punch by Jaime Salas, National Milagro Ambassador
2 parts Milagro Anejo
1 part fresh lime juice
3/4 part blackberry syrup
1 sage leaf
1 part hibiscus tea
1 part ginger beer
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.
Hibiscus Tea Cobbler from Clos19
1 tsp grenadine
1 oz Curaçao
1 oz Hennessy V.S
1.5 oz hibiscus tea
Pour all ingredients into a highball glass and muddle. Serve with an Amarena cherry at the bottom and garnish with a slice of lemon and a hibiscus flower.
Scooby Snack Shots by Ashley Thomas, West Coast Sailor Jerry Ambassador
1 part Sailor Jerry
1 part Savage Apple
1 part melon liqueur
1 part pineapple juice
1 part whipped cream
Combine all in a shaker with ice, strain into shot glasses, and top with whipped cream.
Monster Smash by Camille Austin, National Ancho Reyes Ambassador
1 part Ancho Reyes Original
1 part Ancho Reyes Verde
3 lemon wedges
1/2 part simple syrup
6 mint leaves
Muddled. Shaken. Serve in a double old-fashioned glass and garnish with a mint sprig.