5 Halloween-Friendly Cocktail Recipes From Coopers’ Craft & Fine Philadelphia Establishments
As Halloween 2019 falls on a Thursday, this means that plenty of people will be celebrating Halloween not only on the 31st, but also the Friday and Saturdays before and after the 31st. In turn, if you will be hosting, it never hurts to have some Halloween-themed cocktail recipes at your disposal.
Coopers’ Craft Bourbon is a Kentucky Straight Bourbon Whiskey which uses a unique beech and birch charcoal-filter finishing process for a smooth and flavorful bourbon. Taste and quality aside, as the only major distiller to make its own barrels, Coopers’ Craft absolutely stands out from the pack.
From scary-good chocolate peanut butter cocktails to boo-zy cotton candy libations, you can get into the spirit with these 5 Halloween-inspired tipples shown below, courtesy of Coopers’ Craft, Brown-Forman’s newest bourbon brand in 20 years, Art In The Age — a one-of-a-kind tasting room, home bar supply and bottle shop — and the Halloween pop-up bar in Philadelphia known as HAUNT.
#1: Bloody Belle
Courtesy of Fitz Bailey, Coopers’ Craft Mixologist
Ingredients:
– 2 oz. Coopers’ Craft Barrel Reserve
– 6 oz. Tomato Juice, Squeeze of Lemon
– Dash of Worcestershire
– Salt and Pepper to Taste
– Dash of your Favorite Hot Sauce
– Glass: Highball
Instructions:
– Combine all ingredients into an ice-filled shaker.
– Vigorously shake and strain into ice-filled glass, top with garnish
– Garnish: Olives, Bacon, Lemon Slice
#2: Chocolate Peanut Butter Bliss
Ingredients:
– 2 oz. Peanut Butter Cup-infused Coopers’ Craft Bourbon
– 1 oz. Crème de Cocoa Dark
– 2 oz. Half and Half
– ½ oz. Chocolate Syrup
– 1 Peanut Butter Cup
– Glass: Martini or Coupe
Instructions:
– Add ingredients to shaker filled with ice.
– Shake vigorously for 15 seconds, or until the shaker is too cold to hold.
– Stain into chilled martini glass and garnish with mini peanut butter cups or chocolate sauce
– Garnish: Mini Peanut Butter Cups, Chocolate Sauce, Small Spoon of Peanut Butter
#3: Vampire Hex
Courtesy of Lee Noble, Cocktail Specialist at Art In The Age
Ingredients:
– 2.5 oz. Powderhorn
– 0.5 oz. Dry Dolin
– 0.75 oz. Olive Brine
– Cocktail Garlic Cocktail Spice
– Glass: Coupe
Instructions:
– Add ingredients to mixing pitcher with ice and stir to chill.
– Strain into cocktail coupe and garnish with stuffed olives
– Garnish: Stuffed Olives
#4: Body Snatcher
Courtesy of Lee Noble, Cocktail Specialist at Art In The Age in Philadelphia, PA
Ingredients:
– 2.5 oz. Bloody Butcher Bourbon
– 0.5 oz. Sarsaparilla and Birch Bark Tincture
– 0.75 oz. Dashfire Mr. Lee’s Ancient Chinese Secret Bitters
– Cotton Candy Pour Over
– Absinthe Rinse
– Lemon Peel Expression
– Glass: Rocks
Instructions:
– Rinse the glass with absinthe.
– Put a large handful of plain cotton candy in the glass and set it aside.
– Stir liquids in a mixing pitcher with ice until chilled and strain the liquids over the cotton candy so that is dissolves into the drink.
– Stir any remaining cotton candy until it dissolves.
– Express the oils from the lemon peel over the surface of the finished drink, and discard.
– Garnish: Cotton Candy
– For the Sarsaparilla and Birch Bark Tincture, blend the two liquids below at equal parts.
– Sarsaparilla: Soak 3 oz. of Sarsaparilla per 12 oz 40% ABV Vodka for 2 weeks. Strain off Sarsaparilla before using.
– Birch Bark: Soak 4 oz. Birch Bark per 12 oz 40% ABV Vodka for 2 weeks. Strain off Bark before using.
#5: Corpse Reviver Number: You
Courtesy of Alison Hanger, General Manager and Bar Director at The Pearl Tavern in Philadelphia, PA
Ingredients
– 1.5 oz. Filtered Sake
– 0.75 oz. Vodka
– 0.75 oz. Green Apple Syrup
– 0.75 oz. Fresh Lemon Juice
– Absinthe Rinse
– Glass: Coupe
Instructions:
– Combine Sake, Vodka, Syrup, and Lemon in a cocktail shaker.
– Rinse coupe glass with absinthe.
– Add ice to shaker.
– Hard shake and strain into coupe.
– Serve up with no ice.
– Garnish: Absinthe Rinse
– For the Apple Syrup – Combine 2 cups of fresh green apple juice and 2 cups of sugar in blender. Blend for 5-10 minutes until sugar is completely dissolved. Allow to cool before bottling and using.
About the Author
Darren Paltrowitz Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."
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