October Cocktails of the Month Get Spooky for Halloween

By Sid Robinson

 

ieshineon-october-cocktails-of-the-month


October means shorter days, cooler weather, pumpkins and Halloween. In keeping with the spirit (or spirits) that creep up at this time of year, our Cocktail of the Month takes on a spooky flavor. We’ve pulled together some fun concoctions from Liquor.com that have a unique twist for the witches and warlocks among us. Enjoy, be careful and always remember to drink responsibly.

 

Candy Corn Martini

Ingredients

1 1/2 
ounces coffee-flavored liqueur

1 1/2 ounces white chocolate liqueur

1 
ounce orange flavored and colored Karlsson's Gold Vodka

1/2 ounce triple sec

Preparation

Into a martini glass, pour liqueurs in listed order over the backside of a spoon.

 

Pumpkin and Spice Cocktail

Ingredients

1.5 ounces Oatmeal-Infused Karlsson's Gold Vodka

1 tsp. Pumpkin puree

.5 ounces Oloroso Sherry

.25 ounce St. Elizabeth allspice dram

.25 ounce Molasses

1 dash Fee Brothers Black Walnut Bitters

1.5 ounces Ginger beer

Preparation

Add all the ingredients except the ginger beer to a shaker and fill with ice. Shake vigorously for 25 seconds and strain into a rocks glass filled with fresh ice. Top with the ginger beer and garnish with freshly grated nutmeg.

Oatmeal-Infused Vodka

Ingredients

2 cups raw oats (such as Quaker Oatmeal)

1 (750-mL) bottle Karlsson's Gold Vodka

Preparation

Toast the oats in a large sauté pan over medium-high heat, stirring frequently, until aromatic and just beginning to brown (about 10 minutes). Transfer to a large jar and add the vodka. Let stand for 12 to 24 hours. Strain, pressing the oats to remove as much liquid as possible, and bottle.

 

Midnight Ghost

Ingredients:


1 1/2 parts Malibu Black

1 part vanilla simple syrup*

1 part cream

1 part lemon-lime soda

Preparation

Shake ingredients in a shaker filled with ice, then strain into a martini glass.

 

Mr. Hyde Potion

Ingredients

8 ounces vodka

4 ounces parfait amour liqueur

1 ounce blackberry liqueur

2 ounces tarragon simple syrup (recipe follows)

1 ounce fresh lemon juice

1 ounce lavender syrup, available at most liquor stores

4 lavender sprigs

8 blackberries

Dry ice (optional) Note: Use only if you're familiar with dry ice safety measures

Makes four cocktails

Preparation: Tarragon simple syrup

Prepare the tarragon simple syrup by placing 1 cup sugar and 1 cup water in a small saucepan. Heat over medium-low heat until it reaches a low boil. Add two sprigs of fresh tarragon and reduce heat to low. Heat for 10 minutes, stirring occasionally. Remove tarragon and allow syrup to cool. Place 2 blackberries on each lavender sprig and set aside. For best results, insert a toothpick through blackberry first to make a small hole for the lavender stem.

Preparation: Cocktail

Rim the glass with purple sanding sugar. Cut and juice lemon. Strain to remove pulp, if desired. Add spirits, syrups and juice to a cocktail shaker filled with ice and shake until very cold (about 20 seconds). Pour drink into beakers, add a small piece of dry ice (optional) and a lavender-blackberry skewer. The drink is safe to consume only after dry ice has completely dissolved.

Alternatively, moisten the rim of a cocktail glass and dip in purple sanding sugar. Add cocktail and small piece of dry ice. Lay lavender-blackberry skewer across the top of the glass and serve.

 

Sleepy Hollow Cocktail

Ingredients

1/2 ounce absinthe

2 ounces mescal

1 ounce St. Elizabeth allspice dram

2 dashes Angostura bitters

Preparation

Pour absinthe into a rocks glass. Swirl to coat and discard liqueur. Fill a cocktail shaker with ice and then add mezcal, St. Elizabeth, and 2 dashes of bitters. Strain cocktail into a glass over ice. Light rosemary with a lighter or culinary torch until smoking and place it in the glass. Garnish with rosemary sprig and serve immediately.