An Adult Halloween

After years of research, we’ve found that Halloween cocktail recipes are usually more of a trick than a treat, packing sugary sweetness that rivals a handful of candy corn. And don’t even get us started on the names…

But we still love the holiday and made it our mission to find some tasty concoctions that you might actually fix when you’re not in costume. So we asked a pair of talented New York mixologists to each create a balanced tipple inspired by their favorite candy.

When it comes to sweets, bar consultant and Liquor.com advisory board member Aisha Sharpe is old-school, favoring the intensely chocolaty Tootsie Roll. She reimagined the confection as a simple stirred drink (pictured above) calling for spicy rye whiskey, Pedro Ximenez sherry and a large dose of chocolate bitters.

If you’re finished carving pumpkins and are up for a project, try Jason Littrell’s Snicker Flip. The bar consultant at JBird Cocktails makes a nod to each element of a Snickers bar with this sophisticated elixir: There’s a splash of crème de cacao, a peanut-infused bourbon and a homemade caramel syrup spiked with spices.

No matter what you decide to serve, happy Halloween!

Tootsie Roll

Contributed by Aisha Sharpe
INGREDIENTS:

  • 2 oz Bulleit Rye Whiskey
  • 1 oz Lustau Pedro Ximenez Sherry
  • 6 dashes Scrappy’s Chocolate Bitters
  • Glass: Cocktail
  • Garnish: Luxardo Maraschino Cherry

PREPARATION:
Add all the ingredients to a mixing glass and fill with ice. Stir until ice-cold and strain into a chilled cocktail glass. Garnish with a Luxardo Maraschino Cherry.

Snicker Flip

Contributed by Jason Littrell
INGREDIENTS:

  • 1 Whole egg
  • .75 oz Amontillado sherry
  • .75 oz Spiced Caramel Syrup*
  • 1 tsp White crème de cacao
  • 2 oz Peanut-Infused Bourbon**
  • 1 dash Angostura Bitters
  • Glass: Fizz or small pint
  • Garnish: Nutmeg

PREPARATION:
Add all the ingredients to a shaker and shake vigorously without ice to thoroughly emulsify. Fill with ice, shake again and fine-strain into a Fizz or small pint glass. Garnish with grated nutmeg.

 

*Spiced Caramel Syrup
INGREDIENTS:
  • .5 cup Granulated sugar
  • .25 cup Packed light brown sugar
  • 1.5 cups Heavy cream
  • 1 Whole clove
  • 5 Cardamom pods
  • .25 tsp Fennel seeds
  • .25 tsp Black peppercorns
  • 2 (3-inch) Cinnamon sticks
  • 3 tbsp Chopped toasted almonds or hazelnuts

PREPARATION:
Add the sugars to a heavy 2-quart saucepan over medium heat. Cook without stirring until the mixture is mostly melted. Continue cooking, stirring occasionally, until the mixture turns a deep golden caramel color. Carefully pour in the cream (the mixture will bubble up) and add the remaining ingredients. Reduce the heat to low and simmer, stirring, until the caramel is dissolved and the volume is reduced to about 1.5 cups, roughly 10 minutes. Strain into a large squeeze bottle and let cool completely. Store in the refrigerator for up to a week.
 

**Peanut-Infused Bourbon
Pour a 750-mL bottle of wheated bourbon (or wheat whiskey like Bernheim Original) into a clean plastic container and add 5 to 7 ounces of unsalted peanuts. Let stand for 24 hours and strain out the peanuts. Freeze for 24 hours and strain again through a coffee filter or 4 layers of cheesecloth.

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