Trick ‘r Treat, Give Me Something Sweet to Drink!

Boo! It’s that time of year to delight in all things that go bump in the night!

To celebrate the twisted fun and laughing screams that Halloween season brings, your friends at the Electric Room, The Rickey and HGU New York in New York City, as well as SVEDKA Vodka, SERPENT’S BITE Whisky, KIM CRAWFORD and RUFFINO Wines have some specialty Halloween cocktails to help make your celebrations extra spooktacular.

Cheers!

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NEW YORK CITY VENUES

Smoked Pumpkin ($15) at The Rickey at Dream Midtown

NAME OF BEVERAGE DIRECTOR AT TAO GROUP: Drew Sweeney

1 oz Ketel One Orange
1 oz Illegal Mezcal
.25 oz Lime Juice
2 heaping barspoons of Pumpkin Butter
2 dashes of Orange Bitters
GARNISH:
Long orange, twist and a sprinkle of Flaked Smoked Salt
NOTES:
In tin add Ketel, mezcal, lime juice, pumpkin butter and bitters. Add ice, shake, strain into rocks glass with cubed ice

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Poblano Ghostkiller ($16) at 1905 Lounge at HGU New York

NAME OF MIXOLOGIST: Gil Bouhana

1.5 oz VIVA XXXII Reposado
0.5 oz Coconut Cream
0.5 oz Ancho Reyes Chile
1.0 oz Orange Juice
.25 oz Lime Juice
GARNISH:
Ancho Chile
NOTES:
Dry, Shake and pour into a high ball or martini glass

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Ginger Towers ($18) at The Electric Room at Dream Downtown

NAME OF BEVERAGE DIRECTOR AT TAO GROUP: Drew Sweeney

1.5 oz. Grey Goose
4 Slices Ginger Root
3/4 oz. simple syrup
3/4 oz. fresh lime
10 loose mint leaves
GARNISH:
Candied Ginger
NOTES:
Muddle ginger with simple syrup. Combine ingredients and shake well. Strain into a high ball glass and top with ginger beer

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AT-HOME ENTERTAINING

SVEDKA VODKA’S WITCHES CAULDRON

1 part SVEDKA Cherry
1 part apple juice
¼ part amaretto liqueur
¾ part fresh lemon juice
Dash Angostura bitters
Soda water
INSTRUCTIONS
Combine ingredients in a large punch bowl over ice. Garnish with star anise, cranberries and orange wheels. Add a splash of soda water when serving.

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SVEDKA DANCE WITH THE DEVIL

1 part SVEDKA Clementine
1 part Sweet Vermouth 1 Part Campari
INSTRUCTIONS
Combine all ingredients, stir and strain into a cocktail glass. Garnish with an orange peel.

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SVEDKA and SERPENT’S BITE Whisky’s VAMPIRE BITE

1 part SVEDKA Vodka
½ part Rum Cream Liqueur
½ part SERPENT’S BITE Whisky
INSTRUCTIONS
Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into a shot glass. Top with cinnamon sugar.

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KIM CRAWFORD’S FULL MOON MARTINI

2 oz Kim Crawford Pinot Noir
1 oz aged rum
3/4 oz freshly squeezed lemon juice
1/2 oz Spiced Honey Syrup, warm (See instructions)
1/2 oz egg white
Freshly grated cinnamon for garnish
SPICED HONEY SYRUP
1 cup water
1 cup honey
4 cinnamon sticks
Peel from half of orange
6 cloves
Notice: The consumption of raw or undercooked eggs may increase your risk of food borne illness.
DIRECTIONS
Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming. Add ice to the tin and shake hard for 10-15 seconds. Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.
SPICED HONEY SYRUP
Add all ingredients to a medium saucepan and cook over medium heat, stirring constantly until warm and fragrant. (Avoid overcooking, as the syrup should not reduce and thicken.) Remove from heat; strain and discard solids. The syrup can be refrigerated for up to two weeks. However, it should be gently rewarmed to create the cocktail.

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RUFFINO’S BLOOD ORANGE SIPPER

1 oz Campari
1 oz sweet vermouth
1/2 oz gin
4 oz Ruffino Moscato d’Asti
Long spiral of orange peel, for garnish
INSTRUCTIONS
Add the Campari, vermouth, and gin to a cocktail shaker filled with ice. Shake until well chilled.
Pour into a champagne flute. Top off with the Moscato d’Asti.
Garnish with the orange peel.

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