Over the years Bars & Cocktails has compiled many cocktail recipes, and here’s some inspiration for your Halloween, with these Fright Night cocktails.
Blood Moon
Ingredients:
- 45ml vodka
- 15ml Aperol
- 15ml raspberry liqueur
- 25ml oz fresh lemon juice
- 15ml honey syrup (1:1 honey & hot water)
- 3 dashes orange bitters
- 1 oz blood orange soda
- Optional edible gold shimmer dust
Directions:
- Add all ingredients except soda to an ice filled shaker
- Shake well
- Strain into an ice filled tall glass
- Top with soda and stir
- Garnish with two Luxardo cherries on a pick
The Zombie
Ingredients:
- 25ml Bacardí Carta Blanca
- 15ml Bacardí Spiced
- 10ml orange liquor
- 10ml lime juice
- 10ml simple syrup
- 10ml Grenadine
- Wedge of orange and cocktail cherry (garnish)
Directions:
- Pour all ingredients into a cocktail shaker
- Add ice and shake hard for 12 seconds
- Strain into a highball glass filled with crushed ice
- Garnish with orange and cherry
Spicy Margarita with Tabasco
Ingredients
- 60ml good tequila
- 2-3 dashes of TABASCO Original Red Pepper Sauce – more if you like it spicy
- Chilli salt – equal parts rock salt and chilli powder
- 30ml freshly squeezed lime juice
- 10ml Agave Nectar
- 1 tsp smoked/oven roasted jalapeños
- Ice
Equipment and Method
- Old Fashioned style glass
- Cocktail shaker or glass jar with lid
- Cocktail strainer
- Rub wedge of lime around rim of glass, then place rim of glass on small plate of chili salt
- Tap bottom of glass to remove excess chili salt
- In metal shaker (or glass jar), muddle/crush jalapeños in bottom of shaker
- Add the tequila (Simon uses Herradura plata), lime juice, Agave nectar and TABASCO® Original Red Pepper Sauce
- Add ice and shake hard
- Strain cocktail into rimmed glass, top with ice
- Garnish with a few smoked jalapeños
Hanoi Horror
Ingredients:
- 20ml Kraken Cherry Rum
- 10ml Lillet Blanc
- 10ml Midori
- 10ml Blue Curacao
- 25ml lime juice
- 10ml simple syrup
- 110ml Hanoi beer
- Five to six dashes of Angostura Bitters to garnish
Directions:
- Combine all ingredients in a shaker and shake to combine
- Double strain into a glass with ice
- Top with 10ml Hanoi beer and five to six dashes of Angostura Bitters
Jekyll & Gin
Ingredients:
- 75ml Bombay Sapphire
- 15ml lemon juice
- 5ml Grenadine
- Tonic water (to top)
- Glow stick (for garnish – do not attempt to drink the glow stick fluid!)
Directions:
- Add all the ingredients apart from garnish and tonic to a cocktail shaker filled with ice
- Shake hard for 12 seconds
- Fine strain into a large glass filled with ice
- Top with tonic and garnish
Hanoi Hallows
Ingredients:
- 20ml Kraken Cherry Rum
- 10ml Lillet Blanc
- 10ml Midori
- 10ml Blue Curacao
- 25ml lime juice
- 10ml simple syrup
- 30ml Hanoi beer
- 90ml lemonade
- Five to six dashes of Angostura Bitters to garnish
Directions:
- Combine all ingredients in a shaker and shake to combine
- Double strain into a glass with ice
- Top with 10ml Hanoi beer and 90ml lemonade
- Garnish with five to six dashes of Angostura Bitters
Itsy Tipsy Spider
Ingredients:
- 45ml Bourbon
- 15ml Campari
- 15ml pomegranate juice
- 20ml maple syrup
- 20ml fresh lemon juice
- 3 dashes Peychaud’s bitters
Directions:
- Add all ingredients to an ice filled shaker
- Shake well
- Strain over a large ice cube in a rocks glass
- Garnish with a plastic spider wrapped in a lemon peel
The post Cocktail Menu: Fright Night inspiration with Halloween cocktails appeared first on Bars and Cocktails.
