Halloween Killer Cocktails, Part II

Special Feature

Halloween Killer Cocktails, Part II

Black Widow Cocktail

by Australian Jacob Briars of 42 BELOW Vodka

1 part vodka
2 parts dark grape juice
1 teaspoon of raw sugar
4 slices of fresh ginger
4 blackberries
2 blackberries to garnish

In a mixing glass, muddle together blackberries, ginger and sugar, add vodka and dark grape juice. Fill with ice, shake well, and strain into a chilled Martini glass. Garnish with 2 blackberries.

Dead Man-Go Cocktail

by Australian Jacob Briars of 42 BELOW Vodka

1 part 42 BELOW Honey Vodka
1 part mango nectar
4 slices of ginger root, finely chopped
1 teaspoon of agave nectar
2 orange wedges
Splash of raspberry liqueur
Pomegranate seeds to garnish

In a cocktail shaker, muddle together the ginger and orange, and add honey vodka, juice and nectar. Fill with ice, shake well and strain over ice into a rocks glass. Garnish with a splash of raspberry liqueur and fresh pomegranate seeds.

Vampire Kiss

2 parts Malibu Passion Fruit Rum
1 part tonic water
Splash of cranberry juice

Shake with ice, strain into a cocktail glass and garnish with seasonal fruit. (We used a black cherry.)

Tequila Ghost

2 cups milk
1 disk of Ibarra Chocolate
Whipped cream
Tequila Tezón Blanco

Warm the milk and chocolate in a saucepan. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in demi-tasse: 5 parts hot chocolate to 1 part Tequila Tezón Blanco. Finish with dollop of whipped cream.

Coconut Scream

3-1/2 parts Malibu Coconut Rum
1/2 part Stolichnaya Vodka
1/2 part Hiram Walker Triple Sec
1/4 part lime juice

Shake contents and strain into a chilled cocktail glass and garnish with a lime wedge.

Día de los Muertos Cocktails
Day of the Dead Drinks

Created by Mixologist Duggan McDonnell, Cantina, San Francisco

Smoky Diablo

Spice things up with the chili-infused flavors of this festive cocktail! The citrus notes of Tequila Don Julio Blanco complement the limoncello and grapefruit juice, while the agave nectar offers a gentle sweetness and balances the acidity. Serve in a chili-salt rimmed highball glass and a sprinkle of chili powder over the ice for a smoky cocktail.

Ingredients:

1-1/2 ounces Tequila Don Julio Blanco
1/2 ounce limoncello
1 ounce grapefruit juice
1 teaspoon agave nectar
1/2 teaspoon dark chili powder
Ice cubes
Orange peel for garnish

Preparation:

1. Add Tequila Don Julio, limoncello, grapefruit juice, agave nectar and ice in a cocktail shaker. Shake well.

2. Strain contents into a tall glass filled with ice. Sprinkle dark chili powder over ice and garnish with orange peel.

*Optional: Rim glass with chili powder and salt mixture before pouring contents into glass.

Ideal Serving Glass: Highball glass
Yield: 1 drink

Black Widow

For those who have a sweeter palate, try this crisp concoction of blackberries, basil and Tequila Don Julio Blanco. Add agave nectar and fresh lime juice to the muddled fruit and herbs for a truly unique cocktail. Try serving this colorful elixir to your guests in a stemless Martini glass with a basil-wrapped blackberry.

Ingredients:

1-1/2 ounces Tequila Don Julio Blanco
1 ounce fresh lime juice
1 teaspoon agave nectar
3 blackberries
4 basil leaves
Ice cubes

Preparation:

1. Muddle 2 blackberries and 3 basil leaves in a Boston shaker.

2. Add Tequila Don Julio Blanco, fresh lime juice, agave nectar and ice into shaker. Shake well.

3. Strain contents into stemless martini glass over ice and garnish with a blackberry and basil leaf on a toothpick.

Ideal Serving Glass: Stemless martini glass
Yield: 1 drink

Jalisco Sidecar

While the traditional sidecar calls for Cognac, this "Mex-cellent" update is made with Tequila Don Julio Añejo. The combination of aged tequila, Grand Marnier, fresh lemon juice and orange bitters is the perfect way to toast the past while celebrating the present. Serve in a rocks glass with a lemon twist for garnish to kick off your fiesta.

Ingredients: