Spooky Spirits: Halloween Cocktail Favorites - NBC New York

Spooky Spirits: Halloween Cocktail Favorites

Devilish delights for any Halloween party!

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    Spooky Spirits: Halloween Cocktail Favorites
    NBCNewYork.com
    Drink in the holiday!

    Don't let this "booze" scare you!  Here are four Halloween cocktail favorites courtesy of Jonathan Pogash, the head mixologist at Bookmarks Lounge in Midtown.

    "The Candy Corn"

    1 1/2 parts Kettle Corn-infused Bombay Sapphire Gin*

    1/2 part Sauvignon Blanc wine

    Halloween Cocktail Favorites

    [NY] Halloween Cocktail Favorites
    Here are some grown up goodies for those of you ready to get a little devilish this Halloween.
    (Published Saturday, Oct. 31, 2009)

    3/4 part home-made citrus peel grenadine syrup**

    Directions: Add all ingredients to a cocktail shaker with ice and shake very well.  Strain into a chilled cocktail glass.

    Garnish: 3 candy corns

    *to make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infuse in an airtight container for approx. 24 hrs.  Fine strain kettle corn and re-bottle.  Store in fridge.

    **to make grenadine syrup: for every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top.  Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.  Remove skins and chill syrup.

    "Vampire’s Delight"

    2 oz. VeeV Acai Spirit

    1 oz. Blood Orange Juice

    5 mint leaves

    1/4 oz. fresh lime juice

    Directions: Add all ingredients to a cocktail shaker with ice (except for grenadine) and shake very well.  Strain into a chilled cocktail glass.

    Garnish: grenadine soaked lime wheel

    "Sour Witch"

    1 1/2 oz. Lucid 

    3/4 oz. Almond Syrup (Monin)

    1/2 oz. fresh lime juice

    3 or 4 pitted sour cherries

    Sparkling wine or Champagne

    Directions: 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.  Strain into a chilled champagne flute.  Top with sparkling wine or champagne.

    Garnish: freshly grated nutmeg 

    "Jack-o-Lantern Punch"

    2 oz. Flor de Cana 7-yr Grand Reserve

    1 oz. Clove syrup**

    1 oz. fresh lemon juice

    1 oz. apple cider

    1 lemon peel

    1 pinch pumpkin pie spice

    Chilled club soda

    Directions: Combine all ingredients (except for club soda) with ice and stir until adequate amount of ice is dissolved.  Strain into punch glass or hollowed-out pumpkin.  Top w/ club soda.

    Garnish: apple and pear slices and cinnamon sticks

    **can be made in large format for multiple people.

    **clove syrup: dissolve equal parts demerara sugar and water over heat, along w/ 1 tbsp. cloves.  Simmer for several minutes, then strain out cloves and chill. 

    If you want to learn more about "the cocktail guru," check out his Web site.