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Toast To Halloween With These Spooktacular Sips

Nicole Barylski

Texan Morgue-a-Rita. (Courtesy Photo)

'Tis the time of the year where partygoers expect hair-raising concoctions. If you're looking for inspiration, here are some spooktacular sips.

Texan Morgue-a-Rita: (Created by Masa Urushido of Saxon + Parole)

 • 2 parts Tres Agaves Blanco Tequila
 • 3/4 parts fresh Lime Juice
 • 1/4 part smoky Simple Syrup*
 • Lava Salt, for garnish
 • Dried Red Chili Pepper, for garnish

Clase Azul ToKillYa Pumpkin. (Courtesy Photo)

Directions: Shake all ingredients with ice and strain over fresh ice in rocks glass. Garnish rim with lava salt and add dried chili pepper.

*Smoky Simple Syrup:

 • 1 part Sugar
 • 1 part Water
 • 1 Dried Chili Pepper

Directions: Pour equal parts sugar and water into a saucepan with one dried chili pepper. Simmer until sugar is dissolved. Remove from heat and let the mixture cool. Remove chili pepper and set syrup aside.

Clase Azul ToKillYa Pumpkin:

 • 1.5 oz. Clase Azul Plata Tequila
 • 0.5 oz. de Strega
 • 1 oz. Grapefruit Juice
 • 0.5 oz. Lemon Juice
 • 1 oz. Pumpkin Spice Syrup
 • .5 oz. Egg White

Directions: Combine all ingredients in shaker with ice and mix. Strain into coupe glass.

The Blood in Hand. (Courtesy Photo)

The Blood in Hand:

 • 1 part Tullamore D.E.W. Irish Whiskey
 • 1 part Cherry Liqueur (preferably Cherry Heering)
 • 1 part Sweet Vermouth
 • 1 part Orange Juice, freshly squeezed

Directions: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass.

Caramel Apple: (Created by NYC mixologist, Allison Kave of Butter & Scotch)

This recipe creates 2 servings

 • 2 oz. Baileys Pumpkin Spice
 • 1 oz. Dickel Rye
 • 1 cup Apple Cider
 • Apple Cider Doughnut Holes, for garnish
 • Caramel Apple Slices, for garnish
 • Whipped Cream, for garnish
 • Caramel Drizzle, for garnish

Directions: In a saucepan, combine Baileys Pumpkin Spice, Dickel Rye and apple cider over medium heat for ten minutes. Stir well. Pour contents into a coffee mug. Top with skewer of apple cider doughnut holes alternating with caramel apple slices. Garnish with whipped cream and caramel drizzle.

Caramel Apple. (Courtesy Photo)

Apple Barrel:

Apple Barrel. (Courtesy Photo)

 • 2 parts Hornitos® Black Barrel® Tequila
 • 1 part Apple Cider
 • 3/4 part fresh Lime Juice
 • 1/2 part Maple Syrup
 • 3 dashes Angostura® Bitters
 • Apple Slice, for garnish

Directions: Combine ingredients in a shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with an apple slice.

Mulled Wine with Rum and Apple Brandy: (Recipe by Ashela Richardson, Flor de Caña Ambassador)

 • 3 parts Red Wine
 • 1 part Flor de Caña 7
 • 1/4 part Apple Brandy
 • 1/4 part Local Honey
 • 1/4 part fresh squeezed Orange Juice
 • Apple Slices
 • Cinnamon Stick
 • Star Anise
 • Clove
 • Orange Peel, for garnish

Directions: Warm all of the ingredients on the stovetop. Serve in mug garnished with spices and orange peel.

Mulled Wine with Rum and Apple Brandy. (Photo: Allison Webber Photography)

Brockmans Black & Gold:

Brockmans Black & Gold. (Courtesy Photo)

 • 2 oz. Brockmans Gin
 • .5 oz. Drambuie
 • 1 oz. Lemon Juice
 • .75 oz. Honey and Heather Syrup
 • 2.5 oz. Pineapple Juice
 • 3 Drops of Black Food Coloring
 • Lemon Wedge, for garnish

Directions: Shake all ingredients and serve over cubed ice into a Hurricane Glass. Apply one spray of edible gold glitter to the top half of the glass to stand out against the black food coloring. Garnish with a lemon wedge fan.

Purple Haze Martini:

 • 2 parts Pinnacle® Original Vodka
 • 2 parts DeKuyper® Pucker® Grape Schnapps
 • Splash Sour Mix
 • Splash Lemon-Lime Soda

Directions: Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass.

Purple Haze Martini. (Courtesy Photo)

Truly Red Potion Punch: (Created by Natasha David, Nitecap)

Truly Red Potion Punch. (Courtesy Photo)

 • 2 bottles of Truly Spiked & Sparkling Sicilian Blood Orange
 • 2 cups Pomegranate Juice
 • 1 cup Red Wine
 • 2 oz. Blanco Tequila
 • 1 oz. Cointreau
 • Blood Orange Slices, for garnish

Directions: Mix pomegranate juice, red wine, blanco tequila and Cointreau together in a large punch bowl. Top with Truly Spiked & Sparkling Sicilian Blood Orange. Stir to combine and garnish with blood orange slices.

Cruzan® Black Diamond Swizzle: (Created by Jane Danger, NYC)

 • 1 1/2 parts Cruzan® Black Strap Rum
 • ​1​/2 part Bitter Red Liqueur
 • 3/4 part fresh Lime Juice
 • 1/2 part Simple Syrup
 • 3 fresh Strawberries
 • Lime Wedge, for garnish

Directions: Muddle two strawberries in the bottom of a Belgian beer glass with the red bitter liqueur and fill with cracked or crushed ice. Then, in a cocktail shaker combine fresh lime juice and simple syrup. Whip and shake with no ice. Pour lime juice and cane mixture over ice, and fill again as needed. Gently float Cruzan® Black Strap Rum on top. Garnish with strawberry and lime wedge.

Cruzan® Black Diamond Swizzle. (Courtesy Photo)

Halloween Smash:

Halloween Smash. (Courtesy Photo)

 • 2 oz VDKA 6100
 • .5 oz Lemon Juice
 • .75 Maple Syrup
 • 1.5 oz Fuji Apple Juice
 • 1 fig, muddled
 • 3 leaves Thai Basil, for garnish

Directions: Combine all ingredients in shaker over ice. Shake and strain over ice. Garnish with a fig and thai basil leaves.

It's The Great Pumpkin Charlie Brown: (Available at Quarter + Glory, DC)

 • 1.5 Old Overholt Rye Whiskey
 • .5 Allspice
 • .5 Demerara Syrup
 • .5 Lairds Bonded Apple Brandy
 • .5 fresh Lemon Juice
 • Splash of Schlafly Pumpkin Ale
 • Grated Nutmeg, for garnish

Directions: Combine all ingredients (with the exception of Schlafly Pumpkin Ale) into a mixing tin add ice shake vigorously, double strain into a chilled ice full pint glass top off with Schlafly pumpkin ale and grated nutmeg.

It's The Great Pumpkin Charlie Brown. (Courtesy Photo)

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

Added: October 25, 2017, 12:33 pm
Appeared In: food and wine >> mixology