The arrival of October is an exciting time for your guests. You’ve likely noticed that they’re thrilled to be able to start rocking their fall and winter wardrobes. Even if your bar, restaurant or nightclub is located where temperatures are barely dipping into the 70s, a number of your guests are probably defiantly breaking out their sweaters and boots. They want it to be cold outside and they want your cocktails to warm them up.
This is also the time of year that your guests are just itching to show off their Halloween costume creations. That means they’re finalizing their Halloween party plans, and your specialty cocktails are going to play a role in their decisions. Below are 6 seasonally appropriate, scary good cocktails that will appeal to fans of fall and Halloween devotees alike. We strongly recommend building each cocktail, snapping photos of them on your bar, and promoting them on social media to lure guests to your venue for your Halloween parties.
Extra points to the bars that work The Neighbourhood’s song “Sweater Weather” into their festivities.
Cheers!
- ¾ part Reyka Vodka
- ¾ part Gin
- ¾ part Passionfruit syrup (see note below)
- ½ part Bitter Peychauds bitters
- ¼ part Lime
- Grilled peach slice to garnish.
Combine all ingredients together in a cocktail shaker. Shake/strain and garnish with grilled peach slice.
For the Passionfruit Syrup:
Combine 3/4 cup Goya passionfruit juice, 1/4 cup lime juice and 1 cup sugar in a saucepan. Simmer until sugar is dissolved. Allow syrup to cool completely.
- 2 parts Sailor Jerry Spiced Rum
- 8 parts Warm (real) apple cider
- Cinnamon stick to garnish.
Stir ingredients. Garnish with cinnamon stick. Serve in desired tempered after-dinner glassware, such as a Halloween-themed mug.
- 1½ parts Toasted walnut-infused Drambuie (see note below)
- ½ part Monkey Shoulder Scotch
- ¼ part Lemon juice
- ¼ tsp Fresh ginger
- 4-5 parts Pumpkin ale
- Skewered candied ginger to garnish
Combine first 4 ingredients in a cocktail shaker filled with ice. Shake ingredients and strain into tall cocktail glass over ice. Top with pumpkin ale and garnish with skewered candied ginger. Alternatively, add first four ingredients to a mixing glass filled with ice and stir. Strain into tall cocktail glass over ice. Top with pumpkin ale and garnish with skewered candied ginger.
For the Toasted walnut-infused Drambuie:
Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie, add 1/2 part of Toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.
Image and recipe courtesy of Bluecoat American Dry Gin
- 3 Mint leaves, muddled
- 1 ½ part Bluecoat American Dry Gin
- ¾ part Lime juice
- ½ part Ginger syrup
- Q Ginger Beer to top
- Mint leaves to garnish
Shake and strain all ingredients over ice. Top with Q Drinks Ginger Beer and garnish with mint leaves.
- 1 part Montelobos Mezcal
- 1 part Drambuie
- 1 Espresso
- Cinnamon stick to garnish
Build drink in a rocks glass (if serving espresso cold) or a tempered glass (if serving espresso hot). Garnish with cinnamon stick.
Hudson Whiskey Spiced Apple Sour
- 1 ½ parts Hudson Single Malt
- 1 part Apple cider
- ½ part Fresh lemon juice
- ½ part Simple syrup
- Ginger beer to top
- Thin apple slices and grated nutmeg to garnish
Build cocktail over ice in a tall Collins glass. Stir to combine. Garnish with thin apple slices and dusting of grated nutmeg.