Halloween was a blessing this year because it’s on a FRIDAY! Since Friday is usually the beginning of the weekend celebrations, this year’s Halloween festivities will be in full effect. Why not turn your weekend up a notch with these delicious Halloween SHOCK-tail recipes!?
Instead of serving up the usual, run-of-the-mill cocktails, a couple of dope mixologists stirred up some great drinks for the holiday. The Girl With The Mermaid Hair is a delicious blend of Sugar Island Coconut Rum, Butterscotch Schnapps, coconut water, and fresh lemon juice while the Morphing Potion #9 turns the Old Fashioned into a delicious Maker’s & Coke. Perhaps the best recipe for the season is the Haunted Hacienda, which includes a Campari skull ice-cube that turns the Pisco Portón Manhattan spin-off into a pisco Negroni in a matter of minutes. Whatever your poison, be sure to choose wisely! Sampling all three in moderation is highly recommended.
Check out the recipes below and get your SHOCK-tail on!
The Girl with the Mermaid Hair is a delicious cotton candy-topped cocktail created by Niccole Trzaska (The Liberty NYC)
1 part Sugar Island Coconut Rum
¼ part Butterscotch Schnapps
1 part coconut water
¼ part fresh lemon juice
In a mason jar, gently place two different colored cotton candy bunches (Mermaid Hair); mix all ingredients and shake over ice; slowly pour over the Mermaid Hair to liquefy and morph the color of the cocktail. Once all is liquefied, top with ice, a straw and enjoy!
Morphing Potion #9 is a yummy Bourbon cocktail created by John Henderson
2 parts Maker’s Mark Bourbon
¼ part Cherry Heering
1 dash Chocolate Mole Bitters
1 2×2 cola cube*
¾ part soda water
Place one cola cube into a short rocks glass; add Maker’s Mark, bitters, and soda water. Drizzle Cherry Herring over the top of the ice-cube (which will slowly sink to the bottom of the cocktail for bloody effect!); stir briefly to incorporate and place an orange swath over the surface of the drink.
*Cola cube: Freeze Mexican Coca-Cola overnight in a 2×2 ice-cube tray
Haunted Hacienda is a dual-flavored cocktail also created by John Henderson
1 ½ parts Pisco Portón
¾ part sweet vermouth
1 dash Angostura bitters
1 Campari ice-cube*
In a short rocks glass, combine Pisco Portón, sweet vermouth and dash of Angostura bitters. Place the Campari ice-cube in glass and if desired, garnish with a SMALL pinch of pink salt. As the salt hits the cube, it will spur the Campari cube to melt.
*Campari ice-cube: Overnight, freeze a mixture of Campari and water, at a ratio close to 50:50
Bonus: Pisco Portón is produced at the oldest distillery in the Americas, Hacienda la Caravedo, which celebrates its 330th anniversary this October!