11 Sinfully Sensational Cocktails to Savor This Halloween

Directions

1. Prepare the homemade syrup, mixing the black raspberries and sugar in a pot on low heat and stirring until it reaches a jam-like texture. Withdraw from the heat and blend. If the texture is not to your desire, you can strain it.
2. Fill a rocks glass almost to the top with ice cubes.
3. Pour in 0.5 oz of homemade black raspberry syrup.
4. Gently add in gin and tangerine juice, the objective is to differentiate the dark color from the orange.
5. Garnish with dehydrated orange slices.

Directions

1. Freeze BLK alkaline water into ice cube mold of choice.
2. Pour infused Toki into Yari glass, then pumpkin syrup, then dashes of Mole bitters.
3. Stir and strain over BLK Alkaline ice cube in rocks glass.
4. Create a cutout of a pumpkin using orange peel and use for garnish.

Cook’s Note

Infused Toki Ingredients:
-2 cinnamon sticks
-1 Arbol Chili (No Seeds)
-5 Szechuan Peppercorns
-1 liter of Toki

Infused Toki Directions:
-In a dry pan, toast 2 cinnamon sticks, 1 Arbol Chili (No Seeds), and 5 Szechuan Peppercorns.
-Add to one liter of Toki.
-Steep overnight.
-Strain.

Directions

1. Add ice and edible glitter into glass. Pour in mezcal. 
2. Create lychee eyeball garnishes by placing blueberries into lychees. Add the lychee eyeball garnishes to the glass. 
3. Mix all other ingredients into a shaker and shake well. 
4. Pour the well-mixed drink into a serving pot. If you really want to have some fun, use a smoke gun, if you have available, to add magical flare. 
5. Pour the drink from the pot into the cocktail glass and serve.

Directions

1. Rim a flute glass with black sugar.
2. Carefully pour orange juice, Amaro Nonino and Monin White Peach Syrup into the flute.
3. Add a sprinkle of the iridescent purple edible glitter.
4. Top with Prosecco to mix and create the glitter swirl.

Directions

1. Add ingredients into glass and stir for 30 resolutions.
2. Add black cherries as garnish.

Directions

1. Mix equal parts cinnamon sugar and sea salt. Run a lime wedge around the rim of the glass and coat in salted cinnamon sugar mixture.
2. Combine the tequila, orange liquor, apple cider, lime juice, and maple syrup in a cocktail shaker. Add ice and shake to combine.
3. Strain into the glass. Garnish with a cinnamon stick.

Directions

1. Use the chocolate of your choice and melt it on low heat.
2. Search the web for a spider drawing or other scary drawing of your choice and print it out. Use transparent plastic to place over the drawing.
3. Place the melted chocolate in a cream pastry bag with a thin nozzle, and use it to draw an outline on the plastic on top of the image. Let it dry and put it in the fridge until it's time to garnish the cocktails.
4. In a medium saucepan, combine sugar, corn syrup, and water. Heat slowly on low heat, stirring constantly.
5. Once candy mixture starts to boil, stop stirring and leave boiling until mixture reaches 300°F on a candy thermometer, or until a small amount of mixture dropped into cold water separates into breakable threads.
6. Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add vanilla, mix well.
7. Dip the rim of a glass into the mixture while the mixture is still hot, swirl to coat the rim uniformly. You will need to work quickly to dip all the glasses before the mixture becomes too stiff. Turn the glasses again in the correct position and let them stand until the caramel creates drops and dries into droplet shapes.
8. Add the gin, edible food paint/ink, passion fruit juice and simple syrup in a cocktail shaker with two ice cubes. Shake for about 20 seconds.
9. Take the glass with the caramel and put 2 ice cubes in it, add the cocktail and finish with the ginger foam until the end. Finish the decoration with the spider web or another candy of your choice.

Directions

1. Rim a chilled glass with raw brown sugar and cinnamon.
2. Add 2 ounces of coconut or almond milk and 1.5 teaspoons of honey to your cocktail shaker and mix until the honey is mostly dissolved.
3. Add a few sprigs of rosemary and muddle in the coconut/almond milk.
4. Add the remaining 1 ounce of coconut or almond milk with 3 ounces of white rum and 1 ounce of Malibu with 4-5 large ice cubes to your cocktail shaker.
5. Shake vigorously for 20 seconds.
6. Pour drink into rimmed glass and finish with a spritz of rosewater.
7. Serve with a garnish of smoking rosemary and rum-soaked cherry.

Directions

1. For Ice Cubes: Combine beets and water into a medium pot. Bring to a boil over medium heat. Bring to a simmer and cook for approximately 5 to 10 minutes, until a fork easily goes through the beets.
2. Remove from heat. Strain out water, saving 2 ounces for blending.
3. Combine beets and water in a blender and blend until smooth.
4. Combine beet puree with blood orange liqueur, red wine, 1 ounce of water and 0.25 tsp edible glitter together and mix until blended.
5. Pour into ice tray and place in freezer.
6. For blackberry sugar: Rinse blackberries. Place in a fine mesh strainer. Press the berries through the strainer with a spoon, separating the seeds and flesh from the juice.
7. Combine juice with sugar in a sealed container. Shake vigorously to coat the sugar. Use a fork to incorporate any remaining clumps.
8. Place evenly on aluminum foil and place in a dehydrator on medium for 2 hours to remove moisture. Alternatively, place on a baking sheet and allow to air dry, breaking clumps as needed.
9. Use a coffee grinder to grind the sugar for a better rim.
10. Rim the wine glass with blackberry sugar. Use honey for a premium adhesive, and a paint brush for detailed designs. Sprinkle the sugar over the glass to avoid clumping.
11. For cocktail: Combine white wine, simple syrup, and orange juice into a carafe/pouring vessel.
12. Place “Sanguine” ice cubes inside the wine glass. Pour the cocktail over the ice cubes when ready to serve.

Directions

1. Combine all ingredients in a shaker and shake vigorously.
2. Double strain into a coupe glass and garnish with orange peel and lemongrass.
3. Drop in dry ice* for smoke and to chill the cocktail.

Cook’s Note

*While the drink is prepared with dry ice for presentation and is fully dissolved before being served at the hotel, when making it at home, using regular ice is recommended. If using dry ice, make sure it is fully dissolved before consuming.

Directions

1. Rim Skull Glass with black salt.
2. Muddle cucumber in a tin.
3. Add all other ingredients to the tin and shake.
4. Strain over ice into the rimmed glass.
5. Garnish with a lime wheel.