It is officially spooky season! These frighteningly-fun cocktails are guaranteed to cast their spell to get you in the mood for this Halloween.
The cocktails below include a variety of recipes from Beam Suntory’s Small Batch Bourbons, Cruzan Rum, and Laphroaig Scotch Whisky. With this selection, whether you’re entertaining, or trying out a new fave, you’re sure to have a scary good time.
Cruzan® Voodoo Hurricane by Cruzan® Rum
- 1 part Cruzan® Aged Light Rum
- 1 part Cruzan® Aged Dark Rum
- 1 part Cruzan® 151 Rum
- 1 part Apricot Liqueur
- 3 parts Orange Juice
- 1 dash Lime Bitters
- Orange Peel
- Cherries
METHOD: Combine light rum, dark rum, apricot liqueur, orange juice and bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Top with the shot of Cruzan® 151. Garnish with the orange peel and cherries. (Garnish: Peel orange rind and lay flat on the surface. Take a circle cookie cutter and cut circle space out of the peel. Use a paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.)
Basil Hayden’s Autumnal Punch by Charlie Schott
- 14 parts Basil Hayden’s® Bourbon
- 20 parts Water
- 3 parts Earl Grey Tea
- 1 pound Sugar
- 6 lemons (save one for garnish)
- 2 Grapefruits
METHOD: Add lemon and grapefruit peels into punch bowl with sugar and let sit for 2 hours. Simultaneously, juice the 5 lemons and 2 grapefruits into a separate bowl and set aside. Steep Earl Grey tea for 3 minutes in 20 parts boiling water. Combine tea with sugar mixture in a punch bowl and stir until sugar dissolves. Let mixture cool and remove peels. Combine Basil Hayden’s® with lemon and grapefruit juice and the tea/sugar syrup and refrigerate until cold. Serve in a punch bowl with large ice cubes and garnish with lemon wheels.
Knob Creek® Orchard by Kyle Davidson
- 2 Parts Knob Creek® Bourbon
- 1/2 part simple syrup
- 1/4 part maple syrup
- 3/4 part lemon juice
- 1 dash Angostura Bitters
METHOD: Put all the ingredients in a shaker tin, adding Knob Creek® Bourbon last. Fill half the shaker with the largest ice cubes available. Shake well and strain the moment it gets cold to avoid over dilution. Strain into a chilled rocks glass with ice.
Laphroaig® Scotsman’s Spice by Devon Tarby
- 1 1/2 parts Laphroaig® 10 Year Old Scotch Whisky
- 1 part Amaretto
- 3/4 part Lemon Juice
- 1/4 part Simple Syrup
- 1 Medium Egg White
- Fresh Cinnamon (for garnish)
METHOD: Combine all ingredients in a shaker tin and shake first without ice to emulsify the egg white. Open tin, carefully add ice and shake hard until cold and frothy. Double strain into a stemmed cocktail glass. Garnish with freshly grated cinnamon.
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