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Halloween and Fall Drinks from Bar None Drink Recipes

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Halloween and Fall Recipes - 2010

Pass the Turkey
created by Master Sommelier Fred Dexheimer
  • 1 1/2 oz. Wild Turkey 101
  • 2 oz. apple cider
  • 1 tbs cranberry jelly
  • 1 sprig fresh sage
  • 1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

Gosh Yam It
  • 1 1/2 oz. Wild Turkey 101
  • 1 1/2 oz. sweet potato puree (see below)
  • 1 1/2 tsp. maple syrup

Cook yam/sweet potato in microwave with a small amount of butter, then add to blender to puree. Mix puree with Wild Turkey. Heat syrup in microwave, add to Wild Turkey/puree mixture, shake with ice and pour into glass. Garnish with a toasted marshmallow.

Smashed Pumpkin
  • 1 oz. Wild Turkey 101
  • 1/4 oz. almond liqueur
  • 1/4 oz. cinnamon schnapps
  • 2 oz. pumpkin pie filling
  • 1/2 oz. heavy cream

Puree or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice; shake well and strain into a martini glass. Rim with crumbled graham crackers and a cinnamon stick; top with a dash of cinnamon or nutmeg.

We all know how stressful preparing for Thanksgiving dinner can be, but why not lighten the workload with simple yet delicious cocktail recipes! Mom, cookbook author, and celebrity chef Marcela Valladolid, star of hit Food Network show 'Mexican Made Easy,' has partnered with Sauza Tequila to create easy-to-make, fresh tasting margaritas at home-no fancy tools and no exotic ingredients!

Entertaining your family and friends has never been easier and your guests are sure to leave abuzz about drinks such as Marcela's Warm Winter Margarita, a traditional Mexican recipe passed on to Marcela from her grandmother... an old family recipe that she'd love to share with you.

Warm Winter Margarita
Perfect for a cold day. This drink is full of flavor and makes the tequila blend smoothly.
  • 3 1/2 cups apple juice
  • 1 cinnamon stick
  • 2 cups dried fruit of your choice
  • 2 tbsp. granulated sugar
  • 4 shot glasses Sauza Silver Tequila

Combine apple juice and cinnamon in a heavy pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove cinnamon stick carefully. Add sugar, dried fruit, and tequila. Mix well. Serve warm. Serves 4.

Cranberry Mint Margarita
As families gather for Thanksgiving festivities, cranberries seem to be on everyone's plate. So why not have them in your glass as well?
  • 16 oz. cranberry/raspberry juice
  • 8 oz. lemon/lime soda
  • 6 oz. Sauza Silver Tequila
  • 8 mint leaves for garnish

Combine all ingredients except mint leaves in a pitcher. Serve over ice and garnish with two mint leaves.

Dark Night
  • 2 oz. Partida Blanco Tequila
  • 1 oz. Kahlua

Pour Partida Tequila into an old fashioned glass with ice cubes and add the Kahlua.

El Diablo
  • 3 oz. Mionetto Brut Prosecco
  • 1/2 oz. Orange liqueur
  • 2 oz. Cranberry juice

Combine Orange liqueur and Cranberry juice in a flute and top with Prosecco. Garnish with an Orange peel for Devil's horns.

Pumpkin Punch
  • 2 oz. Herradura Silver
  • 1 1/2 oz. Pumpkin Puree (** see recipe below)
  • 2 oz. freshly squeezed orange juice
  • 1/3 oz. maple syrup

Combine all ingredients into a Boston shaker, shake and strain into a high ball glass filled with cubed ice. Garnish with an orange slice lightly dusted with cinnamon powder

**Pumpkin puree preparation

  • 1 pound pumpkin pie peeled and cubed
  • 1/2 cup of water
  • 1/2 to 1 cup of sugar
  • 1 tsp. of cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
Witch's Brew
  • 1 ounce Godiva Chocolate Raspberry Infused Vodka
  • 1/2 ounce Creme de Cassis
  • Champagne

Combine Godiva Chocolate Raspberry Infused Vodka and Creme de Cassis in a cocktail shaker filled with ice. Shake well and strain into a champagne flute. Top off with chilled champagne.

Black Widow
By Duggan McDonnell
  • 1 1/2 ounces Tequila Don Julio Blanco
  • 1 ounce fresh lime juice
  • 1 teaspoon agave nectar
  • 3 blackberries
  • 4 basil leaves

Muddle 2 blackberries and 3 basil leaves in a Boston shaker. Add Tequila Don Julio Blanco, fresh lime juice, agave nectar and ice into shaker. Shake well. Strain contents into stemless martini glass over ice and garnish with a blackberry and basil leaf on a toothpick.

Halloween is almost here and it's time to plan your ghoulish gathering. Get your party in the spooky spirit by serving these festive cocktails from Ketel One and Baileys Original Irish Cream. They're sure to make your guest scream...with delight.

The Great Pumpkin
  • 1 1/2 ounces Ketel One Vodka
  • 1/2 ounce Baileys with a Hint of Caramel
  • 1/2 ounce Pumpkin Liqueur
  • Cinnamon Stick

Combine Ketel One and Baileys with a hint of caramel in a shaker filled with ice. Shake well vigorously until chilled. Add the pumpkin liqueur and shake again. Strain into a rocks glass. Garnish with a cinnamon stick.

Blood Martini
  • 1 1/2 ounces Ketel One Citroen Vodka
  • 1 ounce Ginger Liqueur
  • 1 ounce Dark Grape Juice
  • 1/2 ounce Blackberry Syrup

Combine Ketel One Citroen, ginger liqueur, grape juice and blackberry syrup to a cocktail shaker full of ice. Shake vigorously and strain into a chilled Martini glass. Garnish with two blackberries or raspberries.

Good to the Bone: Day of the Dead Cocktails

What are you drinking to honor the dead?

November 2nd marks Dia de los Muertos or "Day of the Dead," an annual ritual of the Mexican community which celebrates human existence as death, and is considered the passage to a new life. Day of the Dead celebrations include lively music, decadent imagery and colorful costumes where revelers take to the streets, crowd into bars and host cemetery gatherings in honor of those who have gone before. Merrymakers honor the dead and celebrate the joy of living with traditional food and the country's national drink - tequila.

Espolon Tequila has teamed up with bartenders across the country to create Dia de los Muertos-inspired cocktails aptly named to celebrate this holiday with true spirit.

Espolon Tequila itself honors the Day of the Dead. Inspired by 19th Century Dia de los Muertos-style imagery, the Espolon labels illustrate the fictitious journeys of characters Guadalupe and Rosarita, with their inspirational companion, Ramon the Rooster, capturing significant moments in the lives of the people of Mexico. The storied history depicted on the outside of the bottle is enhanced by the award-winning tequila within. The 100% pure Blue Agave tequila from the Los Altos (Highlands) region of Jalisco, Mexico is available in Blanco and Reposado.

Include Espolon Tequila in your Day of the Dead celebration with these spirited drink recipes:

Ashes to Ashes
Created by H. Joseph Ehrmann Elixir, San Francisco
  • 1 1/2 oz. Espolon Tequila Reposado
  • 1/2 oz. Pedro Ximenez Sherry
  • 1 oz. Lemon Juice
  • 1 tsp. Sweetened Cocoa Mix
  • 1/4 oz. Agave Nectar
  • 1 pinch Ground Cinnamon

Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.

Background: According to Ehrmann, this cocktail honors the multicultural melding of Aztec and Spanish traditions from which Dia de los Muertos was born. Traditional Mexican ingredients such as agave are paired with Spanish ingredients such as Pedro Ximenez Sherry, and finished by sprinkled cinnamon -metaphorical ashes, if you will.

Fresa Catrina
Created by Thomas Waugh Death & Company, New York
  • 2 oz. Espolon Tequila Blanco
  • 1/2 oz. Fresh Lemon Juice
  • 3/4 oz. Simple Syrup
  • 1 small strawberry
  • 10 whole black peppercorns
  • Splash of Absinthe

Muddle strawberry with black peppercorns. Rinse a cocktail glass with absinthe. Shake all ingredients with ice in a shaker and fine strain into the rinsed cocktail glass.

Background: Who better to create this Dia de los Muertos cocktail than the talented Waugh at New York's famed Death & Company? The cocktail is named for Catrina, a skeletal figure who has become closely associated with Day of the Dead. In this recipe, the light and fruity taste of strawberry combined with the dark pop of anise and black pepper pays tribute to both the elegance of the Catrina and the darkness of death.

Marigold Ofrenda
Created by Christopher Bostick The Varnish Bar, Los Angeles
  • 2 oz. Espolon Tequila Reposado
  • 1 oz. Fresh Lime Juice
  • 3/4 oz. Orange Curacao or Triple Sec
  • 1/2 oz. Light Agave Nectar
  • 1/2 cup peeled and chopped cantaloupe
  • 1/8 tsp. Chile de Arbol powder
  • 1 small edible marigold for garnish

Muddle cantaloupe, Agave Nectar, and Orange Curacao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.

Background: Bostick is especially drawn to the imagery of Dia de los Muertos. In Day of the Dead celebrations, the marigold is known as the "flower of the dead," which helped to inspire this drink. Its fragrance is believed to attract spirits and guide them to their ofrendas (offerings). This cocktail's light citrus flavor combined with the kick of Chile de Arbol is spirited enough to guide any soul home.

Vita Coco's Black Widow
  • 1/4 cup ice
  • 1/4 cup orange or tangerine juice
  • 1/4 cup Vita Coco Tangerine
  • 1 1/2 ounces black vodka
  • 1 black licorice twist, for garnish

Place ice in a highball glass. Pour juice and Vita Coco into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice. Slice ends off a licorice twist and use as a straw.

Photo Credit: Neil Rasmus

Since Halloween is rounding the corner, Hornitos Premium Tequila has come out with two new cocktails, sure to kick-off a night full of tricks and treats. The "Pop Rocks On" shot is sure to spice up the night, while the "Devil's Handshake" couldn't be more delicious (and festively orange!). Salt with a tequila drink is tried and true, but Halloween is about creativity, fun and intrigue, making a "Hornitos Pop Rocks On" shot the perfect drink to instigate your night's adventure of possibilities.

A shot of Hornitos Premium Tequila lined with Pop Rocks is not just unique, but also works really well to bring out the flavor of the tequila. Hornitos Premium Tequila is made of 100% pure agave and the "Pop Rocks On" shot is lined with agave nectar which mixes with the Pop Rocks and brings out the sweet notes of the agave. Plus, how fun is that uncontested wild crackle of Pop Rocks in your mouth!

Additionally, Hornitos Premium Tequila can also be enjoyed in the "Devil's Handshake" - a great cocktail to serve at a Halloween bash or to enjoy out at the bar.

Pop Rocks On
  • 1 1/2 oz. Hornitos Premium Tequila

Rim a shot glass with a Pop Rocks flavor of your choice. Fill with Hornitos Premium Tequila and enjoy!

Devil's Handshake
  • 1 1/2 parts Hornitos Plata Tequila
  • 3/4 parts lime juice
  • 1/2 part simple syrup
  • 1 part pineapple juice
  • 1 tsp. sweet ginger puree
  • 1/4 part egg white

Dry shake vigorously, ice and shake again. Strain onto fresh ice in a highball glass. Garnish with a lime wedge.

While our ancient ancestors marveled at the movements of the moon and celebrated each occasion with a sacred festival, today we've downgraded to merely glance up at the stars on a passing whim. Who wants to think back to high school science class to remember the moon's cycles? Well, consider this a bit of a tasty "refresher course".

For today's sophisticated palate, we've put together the familiar flavors of fall into some delicious cocktails.

The kick? All drinks are aptly named in homage to the autumn equinox's balanced split of day and night.

The 50/50
- Represents the equal number of daytime & nighttime hours on the equinox

 

This drink is a fall-fashioned twist on the classic Moscow Mule cocktail. It uses Russia's number one premium vodka, Russian Standard. Best of all, enjoy this drink during the day - or the night - or both - as an homage of the equal number of hours of sunlight and darkness on this special day.

  • 2 oz. Russian Standard Vodka infused w/ apples and cinnamon
  • 5 oz. premium ginger beer
  • Squeeze in a wedge of Lime

Pour Russian Standard vodka over ice in a chilled mug or collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime and mint leaf.

Celestial Sphere
- An imaginary line that the sun crosses during the autumnal equinox, marking the official start of fall.

 

As the earth spins on its axis, we've got a cocktail sure to take your mouth for a whirl.

It features a variety of spirits, including Xante, a great pear liqueur from Sweden, and Lucid absinthe, the first absinthe available on the U.S. market after the 2007 lifting of the ban. Seasonal favorites, like apple cider and dried apple and pear, will make you smile - as will the delicious chocolate bitters!

  • 1 oz. Xante pear liqueur
  • 1 oz. gin infused with dried pear and apples
  • 1/2 oz. Lucid absinthe
  • 1 oz. local apple cider
  • 1/2 oz. fresh lemon juice
  • 3 dashes Fee Brothers Aztec chocolate bitters
  • Gingerbeer

Shake all ingredients well. Strain into a highball glass. Top with gingerbeer. Garnish with Cinnamon stick and lemon peel.

The 11:09
- The exact time fall begins.

Check your clock: Sept 22, 2010 11:09 pm officially ends the summer season. It's time to stock up on fall's best flavors: cinnamon, nutmeg, a little brown sugar. Perfect to whip up into a delightfully delicious drink.

The recipe below uses a wonderful rum, Flor de Cana from Nicaragu, to keep you warm all winter long!

  • 2 oz. Flor de Cana 7yr
  • 3/4 oz. demerara syrup
  • 3/4 oz. rainwater madeira
  • 2 dashes fees barrel aged bitters
  • 1 whole egg

Dry shake all ingredients, then shake with ice& strain into a fizz glass without ice. Garnish with grated cinnamon and nutmeg.

Harvest Moon
- When the moon appears bigger and brighter at night, just as the sun sets on the equinox.

To mark the moon's changes, we've got a berry-flavored cocktail, sure to start off the autumn season right! The honey and heather notes of DEWAR'S 12 Scotch blend well with Crème de Cassis and cranberry - a symbol of fall. It will put your pangs for long summer nights at rest.

  • 1 1/4 parts DEWAR'S WHITE LABEL Blended Scotch Whisky
  • 1 1/2 parts Cranberry juice
  • 1/2 part MARTINI & ROSSI Rosso Vermouth
  • 1/2 part Creme de Cassis

Mix all ingredients, including DEWAR'S WHITE LABEL and MARTINI & ROSSI Rosso, in a glass filled with ice. Stir well and serve straight up in a martini glass. Garnish with a strawberry.

Grim Russian
  • 1 oz. Vermont White Vodka
  • 1 oz. Dark Rum
  • 1 oz. Kahlua
  • Cream

Combine vodka, rum and Kahlua in an old fashioned glass with ice and stir. Add cream and stir.

Sparkling Sin-amon
  • 2 oz. Vermont Gold Vodka
  • 1/2 oz. maple syrup
  • 1 1/2 oz. sparkling cider
  • Cinnamon sugar

Rim a chilled martini glass with cinnamon sugar. Shake other ingredients with ice and strain into the martini glass.

Howling Cow
  • 2 oz. Vermont White Vodka
  • Ginger beer

Build in a tall glass with ice. Garnish with a mint spring and lime wedge.

Dracula Juice
  • 1 oz. Cockspur Fine Rum
  • 1 1/2 oz. weet vermouth
  • 1 1/2 oz. cherry juice

Shake ingredients with ice. Strain into a cocktail glass.

Zombie
  • 2 oz. Cockspur Fine Rum
  • 1/2 oz. apricot brandy
  • 1/2 oz. cherry brandy
  • 2 oz. orange juice
  • 1/2 oz. lime juice

Shake ingredients with ice. Strain into a tall glass.

Cockspur Witch's Brew
  • 2 oz. Cockspur Fine Rum
  • 1 oz. lime juice
  • 2 tbsp. simple syrup

Shake ingredients with ice. Garnish with angostura bitters, nutmeg and fruit pieces as desired.

Apple Smash Monster Mash
  • 1 1/2 oz. Hasse's Apple Pie Liqueur
  • 1/2 oz. vodka
  • 5 fresh basil leaves
  • 1/4 lemon cut into wedges

Muddle basil and lemon in the bottom of a shaker. Add ice and the rest of the ingredients. Shake well and strain into a chilled cocktail glass. Garnish with a basil leaf.

Red Devil
  • 1 oz. Hasse's Apple Pie Liqueur
  • 1 oz. spiced rum
  • 1 oz. fresh squeezed lemon juice
  • 1/2 oz. simple syrup
  • Splash of grenadine

Combine all ingredients in a shaker with ice and shake vigorously. Strain into a chilled cocktail glass.

BACARDI LIMON CIDER
  • 1 part BACARDI LIMON Flavored Rum
  • 3 parts apple juice
  • 1 1/2 teaspoons cinnamon

Microwave apple juice in a microwave safe mug for 1 minute. Carefully remove the mug, stir in LIMON and cinnamon.

BACARDI Treacle
  • 2 parts BACARDI 8 Year Old Rum
  • 2 parts Caster sugar
  • 2/5 spoon freshly pressed apple juice
  • 2 dashes Orange Bitters

Put the sugar and bitters into the glass and add a bar spoon of BACARDI rum to help dissolve the sugar. Muddle well with the base of the bar spoon. Add 2 pieces of ice and 10 ml of rum Stir well, add more ice and more rum until the glass is almost filled with both Pour the apple juice and the end and gently stir Garnish with orange zest

BACARDI TORCHED CHERRY Torched Kettle
  • 1 part BACARDI TORCHED CHERRY Flavored Rum
  • 1 1/2 parts hot tea
  • 1 1/2 parts twist of lemon juice

Stir ingredients together and garnish with lemon wedge.

Everyone knows that a great Halloween party needs two things: costumes and cocktails. Elle Magazine's European Food writer, culinary chef, party-planner and entertaining expert, Linnea Johansson has some great tips to turn this year's Halloween Party from foolish to spooky & ghoulish.

  1. Stick With Your Theme - Even though there are many different decorations available, it's important not to overboard with spider-webs, ghosts, witches, vampires and pumpkins. Stick with one fluid theme to really WOW your guests.
  2. Capitalize On The Flavors of Fall - Nothing says Halloween quite like pumpkins - so don't be afraid to really embrace this festive food! Playing with pumpkins can really let you get creative in the kitchen.
  3. Spooky Sips - You don't need to be a trained mixologist or bartender to make a cocktail that all of your guests will love! Again, play with the flavors of Fall! Cinnamon and nutmeg are both sure crowd pleasers. Or you can make one of the "Candy Cocktails" below!
  4. Encourage Guests To Take Their Costumes To The Next Level - A great contest and a fun prize will always encourage a creative costume display.

 

Candy Apple
Every fall, one of the best treats to enjoy is a tasty candy apple - sweet, crunchy, and delicious! This cocktail capitalizes on the familiar flavor with an adult twist, Russian's number one premium vodka, Russian Standard. We recommend using fresh apple cider for a truly refreshing and savory addition - available in your local grocery store.
  • 1 1/2 oz. Russian Standard Vodka
  • 1 oz. Apple Cider
  • 1/2 oz. Apple Liqueur
  • 1/4 oz. Simple Syrup

Add all ingredients to a cocktail shaker with ice and shake very well. Strain over ice into an old-fashioned glass. Garnish with a caramel covered apple slice.

Sour Witch
A wave of her finger - and the witch is off on her broomstick! This sophisticated cocktail is both beautiful and mysterious, packing a powerful sour punch. The secret ingredient, Lucid absinthe, the brand responsible for lifting the ban back in 2007. One sip of this drink - and the witch will be putting her broom back in the closet!
  • 1 1/2 oz. Lucid absinthe
  • 3/4 oz. Almond Syrup
  • 1/2 oz. fresh lime juice
  • 3 or 4 pitted sour cherries
  • Splash Cremant d'Alsace

In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup. Add the Lucid with ice and shake very well. Top with sparkling wine or champagne. Garnish with freshly grated nutmeg and a lemon wedge.

Jack-o-Lantern Punch
The easiest way to entertain guests? A self-serve punch. Today's version uses some great flavors of fall like cinnamon and all spice - but also a Nicaraguan favorite, Flor de Cana rum. Wow your friends by serving this up in a large pumpkin - and use the seeds as garnish!
  • 2 oz. Flor de Cana rum
  • 4 sugar cubes
  • 3 oz. club soda
  • 1 oz. lemon juice
  • 1 1/2 oz. Pumpkin puree
  • Dash of all spice

Muddle four sugar cubes with lemon juice. Add Flor de Cana rum, pumpkin puree, and a dash of all spice and a cinnamon stick. Top with club soda. Garnish with a sliced apple.

Muddled Delight
Sure, the muddled strawberries in this cocktail adds a bit of twisted humor and might even resemble some pieces of flesh, but the real star of this delicious drink is Xante, a Swedish pear liqueur. Once your friends have a sip of this simple satisfying drink, it will be hard for them to resist!
  • 1 1/2 oz. Xante
  • 1 3/4 oz. freshly squeezed lemon juice
  • 1 oz. simple syrup
  • 3 fresh strawberries
  • 1 bar spoon strawberry liqueur

Muddle strawberries in a shaker glass. Add Xante and the rest of the ingredients and shake with ice. Double strain and pour into a chilled cocktail glass with a sugar coated rim. Garnish with a strawberry.

Wizard's Revenge
Harry Potter would even have a hard time resisting this tasty citrus expolsion. VeeV, the world's first acai spirit simply pops in the presence of orange liqueur and a tangy lemon juice. Best of all, with VeeV you're uping your antioxidants - so you can drink like you're immortal!
  • 1 1/2 oz. VeeV Acai Spirit
  • 1/2 oz. Orange liqueur
  • 1/2 oz. simple syrup
  • 3/4 oz. Fresh Lemon Juice
  • Dash of bitters

Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

Bacardi Zombie
  • 3 1/3 parts BACARDI Superior Rum
  • 1 part grenadine
  • 1 part triple sec
  • 2 parts sweet and sour mix
  • 2 parts orange juice

Shake all ingredients with ice and pour into tall glass. Float small portion BACARDI 151 Rum. Garnish with fresh fruit.

Bacardi O Scream
  • 1 part BACARDI O Flavored Rum
  • 4 parts Cream Soda

Pour ingredients over ice. Garnish with orange wedge.

Bacardi Red Rum
  • 2 parts BACARDI 8 Year Old Rum
  • 1/2 part Sloe Gin
  • 2 dozen Redcurrants
  • 1/2 part fresh lemon juice
  • 1/2 part vanilla syrup

Muddle the redcurrants in the bottom of a shaker. Add all other ingredients (except the garnish). Throw in some ice and give a good hard shake. Double strain into a chilled or frozen cocktail glass. Garnish with redcurrants.

Bacardi Scorpion
  • 2 parts BACARDI Superior Rum
  • 1 part Cognac
  • 2 parts Fresh Orange Juice
  • 1/2 part Orgeat Syrup
  • 1 part fresh lemon juice

Pour all the ingredients into a shaker. Throw in some ice and give it a good shake. Strain into a highball or Collins glass half-full of ice. Garnish with a sprig of mint.

Bacardi Bat Bite
  • 3 parts BACARDI Superior Rum
  • 1 part Raspberry Liqueur
  • 2 parts Cranberry Juice

Mix together in a shaker with ice and strain into a shot glass.

Manuka Spooky Spice
  • 2 parts 42Below Manuka Honey
  • 2/3 parts spice syrup (cup sugar, cup water, cinnamon quill, pinch nutmeg, 1 vanilla pod, star anise, cardamom, cloves)
  • 3 pineapple chunks
  • 1 part pineapple juice
  • 1 part fresh lime juice

Muddle fruit and syrup, add other ingredients and shake well. Fine strain into a chilled cocktail glass and garnish with a cinnamon quill

Spiced Caramel Apple
  • 1 1/2 parts 42Below Kiwi
  • 1/2 part applejack
  • 4 chunks caramelized/poached apple in spices (water, sugar, cinnamon, clove and nutmeg)
  • 1 tsp vanilla sugar
  • 1 part unfiltered apple juice
  • 1/2 part fresh lemon juice

Muddle poached fruit and vanilla sugar. Add other ingredients and shake well. Fine strain into a chilled cocktail glass and garnish with a thin apple slice floated with cinnamon quill on top

Wild Honey
  • 1 1/2 part 42Below Manuka Honey
  • 1 tsp. Wildflower honey
  • 2/3 parts fresh lemon juice
  • 2 dashes Bob's Cardamom bitters

Shake and strain over two large ice cubes into a small rocks glass. Garnish with a lemon zest.

Spice Pumpkin Flip
  • 2 parts 42Below Manuka Honey
  • 2 parts pumpkin puree
  • 1 large egg
  • 1 part spiced syrup (clove, cardamom, cinnamon, star anise and vanilla)

Shake all ingredients with ice and strain into a cocktail glass and garnish with a grating of nutmeg.

Friar Briar's Sack Posset
  • 3 parts 42Below Manuka Honey
  • 3 parts Speights Old Dark Ale
  • 1 part Tahiti Dark rum
  • 1/4 parts DOM Benedictine
  • 3 parts cream
  • 2 eggs
  • 1 heaping teaspoon honey
  • dash Angostura bitters

Add all ingredients to a saucepan and whisk over low heat and then char with a red hot poker. Serve in a tea cup.

This Halloween, Bohemia challenges you to face your beer fears! Approximately 90% of all of the beer produced in the United States is considered a "light bodied American-style lager," which represents only about 2% of the choices available to beer drinkers. With so many options, it must be frightening for you to order something other than the trusted beer brand you have been loyal to for years.

Bohemia beer gives adults the top 5 reasons why they shouldn't be spooked to expand their palate with an ice cold Bohemia - a beer so good it's almost worth dying for:

  • Bohemia is an authentic Mexican Pilsner Lager made especially for those who enjoy beers with a distinctive and impeccable taste
  • Unlike the popular pale lagers, Bohemia is a full, rich beer that is almost wine-like in its earthy complexity. This is attributed to the Lepa Styria hop used in the brewing process, one of the most distinct and flavorful hops produced in the Czech region of Bohemia
  • Bohemia has deep but subtle aromas of fruit, roasted barley and minerals that give way to an almost a cocoa-like bitterness taste, paired with sweet hints of vanilla
  • Bohemia's carbonation perfectly balances its overall richness, making it a fantastic choice for food pairings
  • Bohemia is considered by many to be the finest beer produced in Mexico, and has won many international awards

Here is a recipe if you feel the need to have a beer cocktail this Halloween.

Raspberry Bohemia
by Chef Rick Bayless
  • 1 1/2 cans (12 ounces each) frozen raspberry juice concentrate, thawed
  • 3/4 cup freshly squeezed lime juice
  • 6 bottles (12 ounces each) Bohemia beer, chilled
  • Optional garnish: whole raspberries

Mix raspberry juice concentrate (undiluted) with lime juice in a pitcher. Refrigerate until serving time. To serve, pour about 1/3 cup of the raspberry mixture into chilled beer glasses. Top with chilled Bohemia. Garnish with raspberries for a refreshing beverage.

Makes 6 drinks

 
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