The Weekender: Spooktails Roundup

October 28, 2011 | 2:30 PM | Bars | By Staff

What’s Halloweekend without a spooky cocktail or two? Here’s rundown of our favorite spooktail recipes for the weekend:

DEVIL’S KISS
Available through November 2 at Culinary Dropout and Modern Steak

Ingredients:
.5 oz. lemon juice
1.5 oz. strawberry simple syrup
• 1 T. Monin strawberry syrup
• 2 T. simple syrup
.75 oz. Fireball Cinnamon Whiskey
1 oz. Devil’s Cut Bourbon

Preparation:
Combine in a shaker with ice; shake and strain. Pour into a martini glass. Garnish with cinnamon lips or a drop a few Red Hots in the bottom of the glass.

LITTLE BLUE DRESS
Available through November 2 at of Culinary Dropout.

Ingredients:
.75 oz. lemon juice
.50 oz. blue raspberry snow cone syrup
.50 oz. Velvet Falernum
.50 oz. orange juice
1.5 oz. Skyy Vodka

Preparation:
Combine in a shaker with ice; shake and strain. Pour into a martini glass. Garnish with a twist of lemon rind.

 

 

 

ZOMBIE
Courtesy of The Casablanca Lounge in Scottsdale.

 Ingredients:
1 oz Ron Mawsalem Classico
1 oz Clement Premiere Cane
1 oz El Dorado syrup
3/4 oz lime juice
1/2 oz grapefruit juice
1/2 oz Velvet Falernum
1/4 oz cinnamon syrup
6 drops Absinthe
1 dash bitters
1 tsp grenadine

Preparation: Combine in a shaker with ice; shake and strain. Pour into glass. Garnish with a twist of lemon.

 

THE JACK-O-LATERN
Courtesy of TEXAZ Grill in Phoenix.

Ingredients
2 Scoops of Vanilla Ice cream
¼ Cup of Pumpkin Puree
2 Shots of Jack Daniels

Preparation
Combine ingredients in a blender and pour into your favorite glass. Top with whipped cream and garnish with a pumpkin peep.

    

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