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Hauntingly Delicious Sips To Celebrate Halloween With

Nicole Barylski

Starry Night. (Courtesy Photo)

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.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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