4 Spooky Halloween Cocktails for Grown-ups

THE HAUNTED HOUSE RECIPE 0:30

• 1 oz. (30 ml) Appleton Estate Signature Jamaican Rum
• 1 oz. (30 ml) Rittenhouse 100 proof Rye
• 1/2 oz. (15 ml) Kronan Swedish Punsch
• 1/4 oz. (7.5 ml) ginger syrup
• 2 dashes Angostura Bitters
• Expressed orange oil and cherry for garnish
• 👉 This recipe’s found in Robert Simonson’s The Old Fashioned: https://amzn.to/2VmB60v

THE PSYCO KILLER RECIPE 1:38

• 2 oz. (60 ml) Red Breast 12 year Irish Whiskey
• 3/4 oz. (22.5 ml) cocoa nib infused Campari*
• 1/2 oz. (15 ml) Marie Brizard White Crème de Cacao
• 1/2 oz. (15 ml) Giffard Banane du Brésil
• 2 dashes Absinthe
• – Created by Jillian Vose in 2014 (I misspoke and said “Rose” in the video – sorry, Jillian)

*COCOA NIB INFUSED CAMPARI 1:51

• Combine 1 Tbs cocoa nibs with 1 cup (~240 ml) Campari.
• Seal and shake.
• Allow to infuse for 1-2 hours (I like a longer infusion).
• Strain off cocoa nibs.

THE EL DIABLO RECIPE 3:03

• 1.5 oz. (45 ml) Siete Leguas Reposado Tequila
• 1/2 oz. (15 ml) Jules Theuriet Crème de Cassis de Dijon
• 1/2 oz. (15 ml) fresh lime juice
• 3 oz. (90 ml) ginger beer
• Inverted lime rind filled with the crème de cassis for “interactive” garnish

THE BLACK DRAGON No 13 RECIPE 4:51

• 1 oz. (30 ml) Pierre Ferrand 1840 Cognac
• 1/2 oz. (15 ml) Amaro Averna
• 1 oz. (30 ml) cold brew concentrate**
• 1/4 oz. (7.5 ml) rich Demerara syrup (2:1 sugar:water)
• ~4 oz. (~120 ml) New Holland Brewing Dragon’s Milk (or your favorite dark beer)

**COLD BREW CONCENTRATE

• Combine 1 part by weight coarsely ground coffee with 8 parts by weight cold water.
• Stir to combine.
• Seal and store in fridge for 12-14 hours.
• Strain off coffee grounds.
• 👉 Check out my coffee blend! ☕️ https://www.thatbarcoffee.com/