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.
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NicoleBarylski
NicoleBarylski