Todd Thrasher of Restaurant Eve shared this recipe for his "Dexter"-inspired cocktail as a ghoulish option for at-home Halloween entertaining.
'halloween drinks' on Serious Eats
This tasty pomegranate cocktail was created by Todd Thrasher of Restaurant Eve in Alexandria, VA as an ode to Thomas Jefferson's love of pomegranates. Pomegranate molasses, bourbon, and Southern Comfort bring real depth to this drink.
This creamy, pumpkiny cocktail from Jim Meehan of PDT captures rich fall flavors. Be sure to shake for a long time for a good foam, and don't skip the freshly grated nutmeg.
Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of The Bent Brick in Portland, OR.
Bourbon and sherry make for a savory, spicy fall cocktail from Jessica Gonzalez of Death & Co. in New York.
Whether you use butternut squash or pumpkin for this cocktail from Sother Teague of Amor Y Amargo in NYC, it's a zesty, warming drink, perfect for a cool night.
Maple syrup, paprika, and sage make an unexpectedly delicious combination in this rum based cocktail by Ian Scalzo of Bourbon and Branch in San Francisco.
"When we get to this season," says PDT's Jim Meehan, we switch from white spirits like tequila or white rum to brown ones like rye, and move toward stirred cocktails instead of refreshing, hydrating shaken ones." This fall drink uses Lillet Blanc as a counterweight, picking up the orange flavors and connecting the base spirits to the liqueur and bitters.
At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink.
Apple cider plays the main role, but the addition of pumpkin purée provides a slightly thicker texture and hint of flavor, while vanilla vodka brings a warm, sweet undertone to the cocktail. A splash of spicy ginger ale livens this cocktail right up.
Whether you're taking to the streets or staying home to pass out candy, try stirring up a witch's brew in your cauldron this Halloween. Made with equal parts pomegranate and cranberry juices, this deliciously dark (but alcohol-free) concoction is perfect for sipping between trips to the front door or packed into a Thermos for a spooky night out with candy-seeking trick-or-treaters.
Roasting fruits and vegetables is one of the things I really look forward to once the air begins to get crisp and chilled. The simplicity of roasting is one of the many benefits of the method—simply slice and put it in the oven—occasionally oil, sugar, or spice will be added, but for fruit like pears there's no need. The sugars in the fruit begin to caramelize and the flavor and sweetness gets concentrated, which is exactly why I like to use it in cocktails.
Some prefer the filling, others the crust, but everyone I know likes pie. I'm sorry if you're a crust person, because this milkshake is really for the filling people—those who enjoy scooping out the creamy, spice-filled custard from the pie, leaving broken crust shells all over the plate. It has all the flavor of a pumpkin pie without the hassle of a crust, oven, or cooling time.
In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.
Pumpkin—a must have at any fall party—and homemade cinnamon-infused rum are perfect partners for this fall-inspired punch. Once all the ingredients are thoroughly combined in the punch bowl, a quick zest of freshly grated nutmeg over the top adds a warm, spicy flavor and scent.
This recipe is designed for beginning homebrewers. It can be brewed by anyone with the basic equipment setup and a pot large enough to boil 6 gallons.
The syrup is rich with flavor—it's got a bright juiciness from the plums, sweet notes from the syrup and honey, and bold spices from the cinnamon and anise. Since it's fairly complex, I paired it with hard cider which is effervescent with a tanginess that balances the syrup's sweetness. The addition of a little applejack helps to support the apple flavor and adds depth to the cocktail.
Perhaps the only thing more frightening than the idea of zombies roaming the city in search of fresh brains is the concoction you'll find in front of you when you say "Zombie" in your average bar.
Dating to at least 1930, Satan's Whiskers is actually relatively modest in firepower, perfect for celebrating a festive evening without making it an early night. Gin is mixed with equal parts sweet and dry vermouth and fresh orange juice, and the mixture is given crisp depth by adding orange bitters and the gentle sweetness of orange liqueur. This last point results in two versions of the cocktail: the curled version, which uses orange curacao for the liqueur; the straight version employs Grand Marnier.