25 Cocktail Recipes For Halloween 2020 & Beyond, Courtesy Of Mixologists & Top Brands
Fall 2020 is now well underway, and Halloween 2020 is just over 2 weeks away. On behalf of The Hype Magazine, I rounded up 25 cocktail recipes from top brands and acclaimed mixologists for both your home-mixing and home-drinking pleasure featuring a variety of spirits.
The Ketel One Perfect Martini
Ingredients:
– 1.25 oz. Ketel One Vodka
– 0.25 oz. dry vermouth
– Garnish: Lemon twist
Method:
– Stir vodka with ice in a mixing glass.
– Strain into a martini glass.
– Garnish with a lemon twist.
Autumn Solstice
Ingredients:
– 1 oz. Cointreau
– 2 oz. Teremana Tequila
– 1 oz. lime
– 1 oz. apple cider
– Garnish: Apple slices, cinnamon stick
Method:
– Add all ingredients to a shaker, add ice and shake.
– Fine strain over ice into glass.
– Garnish with apple slices and a cinnamon stick.
Pumpkin Spice Martini
Ingredients:
– 2 oz. Barefoot Riesling
– 1 oz. pumpkin liqueur
– 1 oz. cream liqueur (e.g. Somrus Coffee Liqueur Search or any of the great Somrus offerings)
– 1 pinch ground cinnamon
– 1 pinch ground nutmeg
Method:
– Combine Riesling, pumpkin liqueur and cream liqueur in martini shaker over ice.
– Shake well and strain into martini glass.
– Sprinkle with cinnamon and nutmeg as garnish and serve!
Teremana Orchard Apple Manarita
Courtesy of Teremana Small Batch Tequila
Ingredients:
– 2 oz. Teremana Reposado
– 0.75oz fresh lime juice
– 1 oz. fresh apple juice
– 0.5 oz. agave nectar
– Garnish: Apple slice, cinnamon stick
Method:
– Build in a rocks glass.
– Garnish with an apple slice
– Finish it off with a cinnamon stick.
Spiked Hazelnut Dalgonaccino
Courtesy of Cafe Agave Spiked Cold Brew
Ingredients:
– 2 tbsp. Instant Coffee
– 2 tbsp. sugar
– 2 tbsp. water
– 1 can Spiked Cold Brew Espresso Shot
– 5 oz. Whole Milk
– 3/4 oz. Hazelnut Syrup
– Cacao Powder Dusting
Method:
– Combine ingredients together and blend.
– Serve in a tall glass.
Casa De Cocalero
Courtesy of Katheryn McKenna
Ingredients:
– 1 oz. of Stevia Plum Cab Shrub
– 1 oz. Fresh Lemon Juice
– 1.5 oz. Monkey In Paradise Vodka
– 4 drops Bolivar Chamomile Bitters
– Garnish: 5 or 6 Basil Leaves, Dehydrated lemon
– Balsamic Vinegar
– Stevia In The Raw
– Plums
– Crushed ice
Method:
– Mix 2 ripe muddles plums, 1/2 oz. cabernet, 1/2 oz. balsamic vinegar, and 1 tbsp. of Stevia In The Raw.
– Mix thoroughly and refrigerate for 4-6 days.
– Add in the rest of the ingredients.
– Shake all ingredients and double strain into Tulip Glass with crushed ice.
– Garnish with Fresh Basil and dehydrated lemon.
The Monkey Jams
Courtesy of Washington D.C.’s Joshua Gonzales
Ingredients:
– 1.5 oz. of Monkey In Paradise Vodka
– 1 oz. of fresh Lime Juice
– 2 tbsp. of keto-friendly Berry Jam (e.g. GOOD GOOD)
– Ice
Method:
– Combine all ingredients in a cocktail shaker.
– Add ice.
– Shake for 20 seconds.
– Strain into a rocks glass.
– Garnish and enjoy.
Papa Wassail
Ingredients:
– 1 1/2 oz. Don Papa 7 Year Old Rum
– 3 oz. Apple Cider
– 1/2 oz. Cherry Stomp (concentrated Cherry Juice)
– 1/4 oz. Cinnamon Syrup
– Garnish: Cinnamon stick
Method:
– Prepare Simple Syrup. (Simple Syrup with Cinnamon: made by boiling water with cinnamon sticks then combining equal parts sugar and water stirred creating a simple syrup)
– Combine ingredients.
– Add garnish.
– Serve with a Stroopwafel.
Don Cafe
Ingredients:
– 1 1/2 oz. Don Papa 7 Year Old Rum
– 3 oz. Grady’s Cold Brew Coffee (Hot)
– 3 oz. water
– 1/2 oz. Mr. Black
– 3 drops Hazelnut extract
Method:
– Combine ingredients.
– Serve with a Stroopwafel.
Broken Pumpkin Cider
Ingredients:
– 2 oz. Broken Shed Vodka
– 1 1/2 oz. apple cider
– 1 oz. Re’al, Pumpkin Puree Infused Syrup
– Garnish: Graham crackers
Method:
– Add all ingredients to the shaker with ice.
– Shake, strain and pour into martini glass.
– Garnish rim glass with crushed Graham Crackers.
Old Cuban
As seen on Wyclef Jean’s RunThatBack
Ingredients:
– 1 1/2 parts BACARDÍ Reserva Ocho Rum
– 2/3 parts sugar syrup
– 1/2 part lime juice
– 2 dashes of bitters
– 2 parts La Marca Prosecco
– Garnish: 4 mint leaves
Method:
– Shake all ingredients (except sparkling).
– Double strain and top with La Marca Prosecco.
– Garnish with a mint leaf float.
Mexican Mule
Ingredients:
– 2 oz. YaVe Blanco Tequila
– 1 oz. ginger syrup
– 1 oz. lime/lemon juice
– Garnish: Lemon wheel or ginger candy
– Crushed ice
Method:
– Begin with filling a glass with crushed ice.
– Next, pour 2 oz. of YaVe’s award-winning Blanco Tequila over the ice.
– Squeeze in that lime or lemon juice and add the ginger syrup.
– Top it all off by garnishing it with a lemon wheel or candy garnish.
Caffè Borghese
Recipe Provided by Sofitel Rome Villa Borghese, Italy
Ingredients:
– 2 oz. New Amsterdam Vodka
– 1 oz. espresso
– 2 tbsp. Caffè Borghetti Espresso Liqueur
– 1 tbsp. Cherry Heering Liqueur
– 1 tbsp. Cointreau
– 1 cup of ice
– 3Coffee beans
Method:
– Add all the ingredients except the beans into the shaker.
– Shake well.
– Strain into a pre-chilled martini glass.
– Grind beans and sprinkle coffee dust onto top of cocktail for decoration.
Ginger Ale + Lime Paired With Caramel Apple
Ingredients:
– 2 parts Jameson Irish Whiskey
– Ginger Ale or Ginger Beer
– Garnish: Lime
Method:
– Pour Jameson.
– Add ginger ale or ginger beer.
– Add garnish.
Jameson Lemonade Paired With Small Irregularly Shaped Candy
Ingredients:
– 2 parts Jameson Irish Whiskey
– Lemonade
– Garnish: Lemon
Method:
– Pour Jameson.
– Add lemonade.
– Add garnish.
Espresso Martini
Courtesy of Mike Messeroff, formerly “Bartender Dude”, presently “Mindful Dude”
Ingredients:
– 30ml Absolut Vanilia
– 30ml Kahlua
– Double shot of Espresso
– 1 oz. Simple Syrup
– Garnish: 3 coffee beans
Method:
– Fill pint glass 3/4 with ice.
– Add all ingredients.
– Shake vigorously and serve in an unchilled martini glass.
– Add coffee beans for garnish.
Bushwhacker
Courtesy of Mike Messeroff, formerly “Bartender Dude”, presently “Mindful Dude”
Ingredients:
– 1/2 shot New Amsterdam Vodka
– 1/2 shot Light Rum (e.g. Mount Gay Rum)
– 1/2 shot Dark Rum (e.g. Mount Gay Rum)
– 1/2 shot Kahlua
– 1/2 shot Crème de Cacao
– 1/2 shot Irish Cream
– BIG splash melted or big scoop of Vanilla Ice Cream (roughly 1/2 to 1 Cup)
– Garnish: Whipped cream, chocolate powder, cherry
Method:
– Fill shake glass 3/4 with ice.
– Pour cream until half full then add all other ingredients.
– Shake and serve in a chocolate syrup-rimmed cocktail or hurricane glass
– Add garnish.
Nectar Of Broome
Courtesy of Mike Messeroff, formerly “Bartender Dude”, presently “Mindful Dude”
Ingredients:
– 30ml New Amsterdam Vodka
– 15ml Cointreau
– 15ml Malibu
– Pureed mango (pre-frozen, melted cubes work great)
– Coconut Cream
Method:
– Fill a hurricane glass with ice.
– Add all liquor.
– Top with Mango Puree then Coconut Cream for a layered effect.
The Cake Old Fashioned (at home version)
Inspired by Glenmorangie A Tale Of Cake
Ingredients:
– 1.5 oz. Glenmorangie A Tale Of Cake
– 0.25 oz coconut water
– 0.25 oz pineapple syrup
– 1 dash Peychaud’s bitters
– 1 pinch black pepper
– Garnis: Twist of orange zest, walnut
Method:
– Stir all ingredients with ice.
– Strain into a rocks glass over block/cubed ice.
– Add garnish.
The Pear Fizz (at home version)
Inspired by Glenmorangie Original
Ingredients:
– 1.5 oz. Glenmorangie Original
– 0.9 oz. ml pear juice
– 0.4 oz. lemon juice
– 0.5 oz. vanilla syrup
– 1 dash orange bitters
– Champagne
– Garnish: Sprig of thyme
Method:
– Shake first five ingredients with ice and fine-strain into chilled coupe.
– Add a splash (0.9 oz max.) of Champagne.
– Garnish with a sprig of thyme.
Atkins Keto-Friendly Pumpkin Spice Cocktail
Ingredients:
– 2 oz. Mount Gay Rum
– 1 tbsp. canned pumpkin
– 1/4 tsp. pumpkin pie spice
– 5 drops Stevia liquid
– Garnish: Cinnamon stick and star anise
Method:
– Shake together rum, pumpkin, pumpkin pie spice, and Stevia in a jar with a tight-fitting lid.
– Place cinnamon stick and star anise on a glass for garnish.
– Pour in the drink and serve.
CANTEEN Chili Gimlet
Ingredients:
– 6 oz. CANTEEN Lime
– 1.5 oz. St George Green Chili Vodka
– 0.5 oz. lime juice
– 0.5 oz. Agave nectar
– Garnish: Lime wheel, chili candy
Method:
– Strain ingredients over ice into a Collins glass.
– Add CANTEEN.
– Add garnish.
CANTEEN Jungle Bird #7
Ingredients:
– 6 oz. CANTEEN Lime
– 1.5 oz. Myers Rum
– 0.5 oz. lime juice
– 1 oz. pineapple juice
– 0.75 oz. Aperol
– Garnish: Pineapple wedge
Method:
– Build in a large rocks glass.
– Add garnish.
Verde Que Te Quiero
Ingredients:
– 1 oz. Mezcal Montelobos Espadín
– 1 oz. Ancho Reyes Verde
– 1 tbsp. of Chia seeds
– 0.75 oz of Simple Syrup
– 1 oz. lime juice
– 2 oz. seltzer water
Method:
– Combine Mezcal Montelobos Espadín, Ancho Reyes Verde, Chia seeds, simple syrup, and lime juice in a shaker and shake well.
– Serve in a Collins glass over ice and add seltzer water to top off.
– Stir with a spoon.
– Top with mint leaves and lime juice to garnish
Spicy Mango Tequila Paleta
This could also be pineapple– recipe makes 4 paletas
Ingredients:
– 4 oz. Espolòn Blanco
– 12 oz. mango puree
– 2 oz. lime juice
– 4 oz. jalapeño-infused simple syrup
– 4 oz. water
– Large pinch of salt
Method:
– Combine all ingredients in a pitcher and stir.
– Pour into paleta molds.
– Freeze overnight, then enjoy!
Poisoned Apple Pie
Courtesy of Epic Pictures Group for the film The Swerve
Ingredients:
– 1 cup of apple juice
– 2 (3-inch) cinnamon sticks
– 1 teaspoon of white sugar and cinnamon
– 1 shot of Broken Shed Vodka
Method:
– Combine ingredients.
– Enjoy.
