Three Recipes for Creepy Cocktails

Can’t believe it’s that time of year again. I wear black year-round so it’s hard to tell I’m being festive but there’s always room to celebrate with cocktails! Whether you’re hosting a spooky fete or pre-gaming before a costume party, check out these three creepy cocktail recipes below. 
Grasshopper (created by Derrick Turner, Beverage Director, Harding’s)
1 oz crème de menthe
.75 crème de cacao
1.5oz Rum
2 dashes of orange bitters
Served up
Garnish with shaved chocolate and grasshoppers

El Infierno (created by Casa Neta, NYC)​
4oz Del Amigo Mezcal
2oz Plantation Pineapple Rum
2oz Passionfruit Syrup
1.5oz Fresh Lime Juice
.1oz Agave Syrup
1oz Falernum
.25oz Housemade Grenadine
4 dashes Vieux Pontarlier Absinthe
(Serves 2 – 3​ people)


Perla Negra (created by Jim Kearns for Slowly Shirley)
2 oz Santa Teresa 1796
.5 tsp activated charcoal
1 oz kalamansi
1oz orange juice
.5 oz honey
.5 oz ginger
1oz arrack
top: 2 oz Sorrel

Method:
Add activated charcoal to shaker. Add the rest of the ingredients, except the sorrel. Shake with about three large ice cubes. Strain over crushed ice into vessel. Pack a lit votive candle into the crushed ice on top of the cocktail. Measure and pour the sorrel around the candle.
Vessel: Skull bowl
Ice: Crushed
Garnish: Candle and orchids garnish



What cocktails are you drinking this weekend?
Thank you The Same Paige Co. for the spooky cocktails 
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