Happy Hour: Trick or Treat!

by Diana Vilibert

I have a confession to make: Halloween isn’t really my thing. Call me lazy, but if I’m going to spend money and hours of my life crafting a costume out of fishnet stockings, a hockey mask, and a machete in order to parade around with strangers in the freezing cold, it better be because I’m taking part in a kinky sex game.

What I do enjoy about Halloween? Themed cocktails, of course. This year I’m dressing up as someone who wears leggings as pants and celebrating by boarding up my windows and turning off the lights to repel candy-grubbing children, but if you’re throwing a Halloween soiree this year, here are some seriously tasty Halloween-themed drinks. Tequila, rum, cognac … just pick your treat.

THE PROCESSION
Created by Daniel Hyatt (The Alembic, San Francisco)

1.5 oz Espolón Tequila Blanco
 .75 oz White Crème de Cacao
 .5 oz ruby port
 .75 oz hibiscus tea, chilled
2 dashes of orange bitters
Orange peel for garnish

Directions: Shake ingredients together with ice and strain into chilled cocktail glass. For garnish twist a strip of orange peel over the top.

PUMPKIN SPICE TEQUILA MARGARITA

Serves 2

1/4 cup Sauza Blue Silver Tequila
1/2 cup cream
2 tablespoons pumpkin spice syrup
2 tablespoons sugar
1 tablespoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 1/2 cups freshly brewed hot coffee
Whipped cream

Directions: In a saucepan, combine cream with pumpkin syrup, sugar, vanilla and spice. Brew your coffee and divide it between two mugs. To each mug add half of the Sauza Blue Tequila and the cream mixture and stir. Top with whipped cream and cinnamon.

LIQUID JOLLY RANCHER

1 oz Watermelon Jolly Rancher-infused Blue Ice Vodka
1 oz lemon lime soda
3 oz cranberry Juice

Watermelon Jolly Rancher Vodka-Infusion Directions: Add 12 Watermelon Jolly Ranchers into an 8 oz sealable glass container. Pour in vodka and seal. Allow to infuse for 8–12 hours.

Liquid Jolly Rancher Directions: In a highball glass with ice, add Watermelon Jolly Rancher Infused Vodka, lemon lime soda and cranberry juice. Stir drink with a swivel spoon and enjoy.

LOS MUERTOS
Created by Raul Yrastorza (Las Perlas, Los Angeles)

2 oz Espolón Tequila Reposado
1 oz fresh lime juice
 .5 oz apple cider vinegar shrub
 .5 oz Cardamaro Amaro
1 bar spoon apple butter-infused agave nectar
4 muddled apple chunks
Apple cider foam for garnish
Blackstrap molasses for garnish

Directions: Muddle apple chunks in bottom of a mixing glass. Shake all ingredients together with ice and double strain in a rocks glass over ice. Top with apple cider foam and drizzle with Blackstrap molasses.

THE APRICOT HAUNT

1 part Courvoisier VSOP
1 part fresh lemon sour
 .5 part DeKuyper Apricot Brandy
4 parts apple cider

Directions: Shake all ingredients with ice and strain into a cocktail glass. Garnish with a lemon spiral twist and a dash of fresh ground cinnamon.

MALIBU BLACKLIGHT

1–1/2 parts MALIBU Black
3 parts pineapple juice

Splash of fresh lime juice
Seltzer

Directions: Combine ingredients. Serve over ice in a tall glass and top with seltzer.

Previously: What to Do With Campari.

Diana Vilibert is hiding in the corner at your Halloween party.

Images courtesy of Espolón (The Procession; Los Muertos), Sauza (Pumpkin Spice), Blue Ice Vodka (Jolly Rancher), Courvoisier (Apricot Haunt), and Malibu (Malibu Blacklight).