More than 171 million Americans are expected to get into the Halloween spirit this year with adults interested in spirts of the beverage kind. In 2016, Americans are anticipated to spend an average of $82.93 on the holiday, according to the National Retail Federation (NRF). This constitutes a 22.8 percent increase in holiday spending compared with 2015 lows. Overall, in 2016, the record number of holiday celebrants are projected to collectively spend $8.4 billion on costumes, candy, decorations and other spooky items.
Restaurants looking to cash in on the holiday have plenty of spooky cocktails to scare up customers. Here’s some inspiration.
Trejo’s Cantina offers the Headless Margarita rimmed with Black Himalayan salt.
Trejo’s Cantina in Hollywood
Halloween Headless Margarita
Gilt Lounge in Sydney, Australia
Sugar Pot Fizz
30ml Grapefruit vodka
10ml Mandarin cordial
60ml Rosè wine
All ingredients are put in a soda syphon and spritz. Served in a quaint sugar pot with smouldering Rosemary and edible flowers.
Borracha in Las Vegas
Heat Of The Moment
2 Slices Fresno Chile
2 oz. Espolon Reposado Tequila
1 oz. Funkin’ Passion Fruit Puree
½ oz. Fresh Lime Juice
½ oz. Agave Syrup
Build: Add all ingredients into mixing tin. Add ice and shake vigorously. Strain over fresh ice into a big Martini glass.
Garnish: Half cinnamon sugar rim, Fresno Chile horns and lime spiral.
2.75 oz Absolut Elyx
.5 oz Fresh lime juice
.75 oz Simple syrup
2 Slices of jalapeno
4 Basil leaves
Add jalapenos and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, simple syrup, shake & DOUBLE strain into a martini glass. Garnish with a jalapeno slice.
Borracha in Las Vegas
2 oz. Botran Reserva Rum
1 oz. Cruzan Aged 151 Rum
1 oz. Pineapple Juice
1 oz. Fresh Lemon Juice
1 oz. Funkin’ Passion Fruit Puree
¾ oz. Monin Hibiscus Syrup
½ oz. Giffard Orgeat Liqueur (Almond)
Build: Add all ingredients into mixing tin. Add ice and shake vigorously. Now strain into skull over crushed ice.
Garnish: Pineapple Top, Hollowed Half Lime with 151 Rum on Fire
Southern Glazer’s Wine & Spirits asked its expert Master Mixologists to come up with their most creative and creepy cocktail recipes for this season’s haunted Halloween house parties. From Goblin Goblets and Poisoned Apple Martinis, to Blood Orange Margaritas and Cannibal Corpse Revivals, these recipes are sure to help consumers raise their spirits this Halloween. Southern Glazer’s employs 15 Master Mixologists across North America, responsible for educating bartenders, beverage buyers, and corporate clients about the latest trends in cocktail culture. Michelin star chefs, national restaurant chains, international hotels, and top spirits brands rely on Southern Glazer’s expert Mixologists to help them develop world-class beverage programs.
Armando Rosario, Director of Mixology, Florida
1 ½ oz Vanilla vodka
1 ½ oz Dark Crème de Cacao
2 oz Pumpkin Puree
1 oz Cream
Method: Shake cream and pumpkin puree over ice to combine. Pour in remaining ingredients and shake well. Strain into a cocktail glass
Garnish: Rim Cocktail glass with graham cracker crumbs
Allen Katz, Director of Mixology & Spirits Education, New York
Cannibal Corpse Reviver #2
1.5 oz Navy Strength Gin
.50 oz Fresh Lemon Juice
.50 oz Simple Syrup
4 dashes Pear Eau de Vie
1 tsp Fernet Liqueur
Method: Shake ingredients over ice and strain into collins glass filled with fresh ice.
Garnish: Top with chilled Prosecco and garnish with a half-lemon wheel in the glass. Serve with a straw.
Francesco Lafranconi, Executive Director Mixology & Spirits Education, Nevada
1 1/4 oz Aged Rum
3/4 oz Pumpkin Pie Cream Liqueur or Pumpkin Spice Liqueur
1/2 oz Vanilla Liqueur
Method: Shake first three ingredients with ice then strain into a chilled cocktail glass and float the chai-flavored cream over it.
Garnish: Sprinkle of edible pumpkin crystals by Fresh Origin.
Glassware: Cocktail coupe
Floater: Heavy Cream-Spice Mix (serves 8): 12 oz Heavy Cream shaken with 3 oz Chai Syrup. Shake without ice until fluffy, but must not be whipped. Keep refrigerated after use. Shelf life: up to cream expiration date.
Natalia Cardenas, Mixologist, Illinois
1.5 oz Vodka
1 oz Simple Syrup
.5 oz Fresh Squeezed Lemon Juice
.5 oz Carrot Juice
Top with Bitter Lemon Soda
2 Dashes Angostura Bitters
Method: Shake all ingredients with ice (except Fever Tree mixer), Strain.
Glassware: Ice-filled Collins
Garnish: Lemon wheel
Michael Przydzial, Beverage Program Specialist, Nevada
Poisoned Apple Martini
1 ½ oz Vodka
½ oz Melon Liqueur
½ oz Unfiltered Apple Juice
½ oz Fresh Lime Juice
½ oz Simple Syrup (1:1)
Method: Combine all ingredients in mixing glass/tin; shake/strain into Martini glass.
Garnish: Halloween inspired candies
Debbi Peek, Mixologist, North Florida
Pumpkin Spice Old Fashioned
2 oz Bourbon
½ oz Housemade Pumpkin Spice Syrup*
½ Orange Wheel
Method: Muddle orange, cherry and pumpkin spice. Add bourbon and ice. Stir. Strain into an ice filled old fashioned glass.
Garnish: Candied orange slice and a cherry.
*Housemade Pumpkin Spice Syrup: 1 cup sugar, 1 cup water, 1 Tbsp. Pumpkin Pie Spice – add pumpkin pie spice to sugar. Add hot water, stir until dissolved. Let cool.
Jeff Rogers, Mixologist, Minnesota
Blood Orange Margarita
2 oz Blanco Tequila
3/4 oz Fresh Lime Juice
1/2 oz Orange Liqueur
1/2 oz Blood Orange Liqueur – May use blood orange puree or juice instead. Must play with recipe if you use either of these as the sugar content can be high.
*1/4 oz agave nectar – if using liqueur you may add if looking for more sweetness
Garnish: thin lime wheel
Procedure: Shake hard all ingredients and strain.
David Nepove, Director of Mixology, California
Dead Man Walking
1 1/2 oz Bourbon
1 oz Cloudy Apple Juice
3/4 oz Lemon Juice
1/2 oz Apple Spiced Syrup
1-2 oz Ginger Beer
Method: Shake and strain over fresh ice in a tall glass, add ginger beer, stir.
Garnish: Lemon and nutmeg garnish
MRM’s friends at Jose Cuervo offer some unique potent potable potions.
Blood Orange Morgue-a-Rita
1 oz. 1800® Añejo Tequila
2 oz Blood Orange Juice
Splash of Agave
Garnish with Chili
Combine ingredients, serve over ice and garnish with chili pepper
2 ounces 1800® Coconut
3 slices papaya
¼ ounce honey
Pinch of basil
Directions: Add all ingredients to shaker. Shake and strain into highball glass. Garnish with basil sprig.
Orange Cafe Flip
1 oz. Hangar 1 Mandarin Blossom Vodka
1 oz. Heavy Cream
1 oz. Espresso
1 whole Egg
Add all ingredients in a cocktail shaker. Shake without any ice to emulsify the egg. Shake again with ice and strain into a chilled coupe glass. Garnish with freshly grated nutmeg.