1. Midori Spider’s Kiss
1 part Midori Melon Liqueur
1 part SKYY Vodka
Juice from ½ Lemon
Chocolate dipped orange slice for garnish
Draw a chocolate web into a martini glass and place in refrigerator to chill. Shake all ingredients and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate dipped orange slice.
1 oz. Corzo Reposado Tequila
1 oz. The Perfect Purée Blood Orange Concentrate
1 oz. fresh ruby red grapefruit juice
¼ oz. vanilla concentrate
½ oz. simple syrup
grapefruit zest for garnish
In a mixing glass combine tequila, Blood Orange Concentrate, fresh ruby grapefruit juice, vanilla, and simple syrup. Shake in a Boston Shaker with ice and pour and strain into a champagne glass. Top with cider and garnish with a grapefruit zest. Serve.
2 oz. Four Roses Bourbon
4 tsp. pumpkin puree (canned)**
2 tsp. Sugar in the Raw (or Turbinado or Demerara)
pinch ground cinnamon
pinch ground allspice
3 oz. half-and-half (use fat free for a ‘skinny’ version)
1 cup vanilla ice cream (slightly softened) (use fat free for a ‘skinny’ version)
Combine all of the above ingredients into a blender and blend until smooth. Serve in nicely chilled cocktail glass. Garnish: freshly grated nutmeg.
** there is a difference between ‘pumpkin puree’ and ‘pumpkin pie mix.’ Please use the puree – it really does make a difference**
4. Green Ghoul
2 ounces Blue Ice Organic Wheat Vodka
1/2 Organic Kiwi, Peeled
1/2 Organic Lime, Cut Into Quarters
1 teaspoon Organic Sugar
Muddle fruit and sugar in a mixing glass until well crushed and juicy. Add ice and vodka and shake vigorously. Pour all contents into bucket glass and drink with straws.
1 ounce Familia Camarena Reposado Tequila
1/2 ounce Butterscotch Schnapps
1/2 ounce Crème de Cacao
2 ounces Fresh Orange Juice
1 teaspoon Dark Cocoa
4 pieces Candy Corn
Rim a martini glass with orange juice then cocoa powder. In a shaker, add tequila, butterscotch schnapps, crème de cocoa and orange juice. Add ice and shake well. Strain into prepared martini glass. Garnish with an orange wheel and toothpick of candy corn.
6. Corpse Reviver No. 2
.75 oz Tanqueray London Dry Gin
.75 oz fresh lemon juice
.75 oz Cointreau
.75 oz Lillet Blanc
1 dash absinthe
Shake all ingredients with ice in a cocktail shaker, and strain into a cocktail glass.
2 parts Sailor Jerry
½ part overproof rum
2 dashes absinthe
½ a fresh lime, squeezed
½ part velvet falernum
½ part maraschino liqueur
3 dashes Angostura bitters
2 parts grapefruit juice
Shake and strain all ingredients over cubed ice. Garnish with respect.
1 oz CAPTAIN MORGAN® BLACK SPICED RUM
1/2 oz ZWACK® Liqueur
4 oz Cola
1 Lemon Wedge
Add blackberries to a cocktail shaker and crush with a spoon. Add CAPTAIN MORGAN® BLACK SPICED RUM, ZWACK® Liqueur and shake vigorously. Strain into a Collins glass over fresh ice and top with cola. Garnish with a Lemon Wedge.
9. Pumpkin Martini
2 oz pumpkin-infused Tito’s Handmade Vodka
.5 oz cinnamon syrup
.75 oz cream liqueur, such as Coole Swan
Shake in a cocktail shaker over ice and strain into a martini glass. Garnish with nutmeg/sugar rim.
10. Purity Bloodberry Fizz
3 oz Blood orange-infused Purity Vodka
1 egg white
.25 oz blood orange juice
.25 oz simple syrup
2 oz blackberry soda
Place 2 oz blood orange zest into iSi Gourmet Whip canister with Purity Vodka. Double charge & let sit for two minutes. Rapidly release gas and allow to sit until bubbling subsides. Strain out solids. Add all ingredients except for soda to a shaker and shake hard, without ice, for 30 seconds. Add ice and shake again until ice cold. Double strain into an ice-cold highball glass and let sit until egg whites have dried. While highball glass is settling, rinse both halves of shaker tins with blackberry soda, making sure to rinse all of the egg white residue. Let sit. When egg whites have dried, pour blackberry soda from the rinsed tins into the highball glass until the egg whites crown over the top. Using a bar spoon, scoop the foam from the tins onto the top of the drink, stacking it above the rim. No garnish.
2 parts American Harvest Vodka
¾ part Averna Amaro®
½ part sweet vermouth
3 dashes Angostura® Orange Bitters
Stir all ingredients in a cocktail glass filled with ice. Strain into a chilled martini glass and garnish with an orange rind.
Shake the elderflower liqueur and yuzu simple syrup over ice and strain in a champagne flute, top with Zipang Sparkling Sake and garnish with a raspberry.