Halloween is our favorite time of year. It's true we can't go past the candy (or the devilish desserts) without grabbing a bite, but there's one thing we look forward to more than anything else: the cocktails. The Halloween drinks get creepier every year, and this time we tracked down two chilling concoctions with some major supernatural vibes.
Emily Arden Wells of Gastronomista devised a dark and mysterious Black Diablo, and Sarah Phillips and Michelle Marcinowski of 52Thursdays created a sweet and spicy brew served in a pumpkin bowl. So get out your bar kit (and your pumpkin carving tools) and whip up these scary Halloween drinks for your friends this weekend.
Ingredients for Pumpkin Bowl
Citrus slices, preferably orange
Crabbie’s Spiced Orange Alcoholic Ginger Beer
Directions for Pumpkin Bowl
Carve out the pumpkin and fill it halfway with ice.
Pour in 4–8 bottles of Crabbie’s Spiced Orange Alcoholic Ginger Bear (depending on the size of your pumpkin).
Top with sliced oranges and leave out to serve as a simple yet festive punch recipe.
Ingredients for Citrus Ice Cubes
Ice cube tray
Directions for Citrus Ice Cubes
Take an orange and use a peeler to create small orange zest peels to curl up and put in each tray.
Take the second orange and cut in quarters, then cut each quarter into small triangle slices that will fit in each tray. (Recommend making half zest cubes and half orange-slice cubes).
Ingredients for Cinnamon-Sugar Rim:
1/4 cup sugar in the raw
2 tbsp. cinnamon
1 tbsp. allspice
Directions for Cinnamon-Sugar Rim
Mix the cinnamon, sugar, and allspice in a small bowl and then pour evenly onto a small plate.
Rim each glass with the leftover orange slices to create a wet layer for the sugar mixture to stick to.
Roll the rim of your glass into the cinnamon sugar mixture, add a few citrus ice cubes to your glass.
Pour in Crabbie’s Spiced Orange Alcoholic Ginger Beer from the pumpkin bowl and enjoy.
1 1/2 oz. Reposado tequila
1/2 oz. fresh time juice
Combine tequila and lime juice in a cocktail shaker and shake vigorously with ice until cold.
In a highball glass, pour the crème de cassis on the bottom of the glass.
Using the back of a spoon, carefully pour the tequila and lime juice mixture as to not disrupt the layer of crème de cassis, followed by ice-cold Crabbie's Ginger Beer.
Open a charcoal capsule and pour half of the contents onto the surface of the drink. Gently stir the charcoal into the top of the cocktail creating the black layered effect.
Garnish with a brandied cherry (or three) and finish with a festive straw.