Countdown to Halloween: 1.5 weeks.
With the goriest of holidays right around the corner, it's no surprise that Halloween is one of the best excuses to get drinking. Whether you hail from Texas, Florida, Boston, or beyond, we've got a round-up of the best cross-country spots to imbibe, as well as recipes you can whip up yourself in case you are too much of a zombie to leave the house!
Corpse Reviver #2 (Served at Peche, Austin, TX)
1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Shake all ingredients in a shaker and strain into a chilled glass.
Ultimate Scare (Served at Lotus Blue, NYC)
¼ oz. Triple Sec
¼ oz. vodka
¼ oz. coconut rum
4 oz. orange juice
Splash of cranberry juice
Combine Triple Sec, vodka and coconut rum in a glass. Fill glass ¾ up with orange juice. Add a splash of cranberry and top with grenadine. Garnish with an orange twist and cherry.
Fatal Shot (Served at Red Lantern, Boston, MA)
1 oz. peach liqueur
½ oz. floated Bailey’s
Drop of cherry juice
Graveyard Brew (Served at Renaissance Vinoy Resort, St. Pete, FL)
1 oz. Bailey’s
2 oz. Absolut Vanilla
1 oz. Kahlua
Combine all liquor, shake, serve in a highball glass with an Oreo rim. Sprinkle Oreo crumbs on top and add 2 gummy worms.
The Dark and Spooky (Served at Noir, NYC)
¾ oz. fresh squeezed lime juice
¾ oz. Marie Brizard Orange Liqueur
1 ½ oz. fresh squeezed orange juice
¼ oz. cranberry juice
Shake and strain over rocks in a highball glass. Float 1 ½ oz. Black Strap Rum on top. Garnish with a cube of fresh mango.
Pumpkin Smash Cocktail (Created by Canard Inc.)
1 ½ oz. Manuka Honey Vodka
1 ½ oz. Stoli Vanilla Vodka
1 tbs. canned pumpkin
½ oz. simple syrup
Pumpkin pie spice mix
Splash of Liquor 43 (or any vanilla liquor)
Heat simple syrup with pumpkin pie spices to infuse, then cool. Once cooled, mix all ingredients and serve. Garnish with a cinnamon stick.
Pumpkin Spook (Served at Renaissance Vinoy Resort, St. Pete, FL)
1 oz. pumpkin spice liquor
2 oz. Absolut Vanilla
1 oz. Godiva caramel
1 oz. ice cream mix
Combine all liquor, shake, serve in a martini glass with a graham cracker rim.
Pink Jackal Lantern (Served at Lotus Blue, NYC)
4 oz. Malibu
1 oz. Calpico
Splash of Sprite
Muddle strawberries and Malibu. Top with Calpico and a splash of Sprite.
Ghost-tini (Served at Renaissance Vinoy Resort, St. Pete, FL)
1 oz. Bailey’s Caramel
3 oz. Absolut Vanilla
2 oz. pumpkin spice
Combine ingredients and serve in a martini glass with an Oreo rim gummy worms, and dry ice.
Spooky Mai Tai (Served at Red Lantern, Boston, MA)
1 oz. Bacardi Oakheart
½ oz. pineapple juice
½ oz. orange juice
½ oz. lime juice
½ oz. Aperol
Float 1 oz. Bacardi Select
Red Rum (Served at Bar 1521, Orlando, FL)
1 oz. spiced rum
2 oz. Merlot
½ oz. Triple Sec
Combine ingredients and add a splash of simple syrup and fill with sour mix. Garnish with an orange wheel.
Witches Brew (Served at The 40/40 Club, NYC)
1 oz. Malibu
1/2 oz. Melon liqueur
1/2 oz. Blue Curacao
Splash of Mango Oasis
Halloween Pumpkin Cocktail (Served at Street, Los Angeles, CA)
1 ½ oz. Myers Rum (not dark)
1 oz. pumpkin puree
7-10 fresh mint leaves
¾ oz. cinnamon simple syrup
Place fresh mint leaves in a glass, along with cinnamon simple syrup and add Myers Rum. Fill the cup with ice and give it a quick stir so the mixture is well chilled. Place the pumpkin puree into the mixture. Cover glass and shake very well until the mixture becomes foamy. Serve in a rocks glass.
Dark and Scary (Served at Fatta Cuckoo, NYC)
1 oz. chocolate infused vodka
1 oz. Kahlua
½ oz. Frangelico
Shake with ice and strain into highball glass. Top with Guinness beer. Garnish with homemade pretzel roll to look like a finger with red pistachio shell pressed in for the fingernail.