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Halloween Cocktails!

Beer: 

Brooklyn Brewery’s Post Road Pumpkin Ale

Dogfish Head’s Punkin Ale

Terrapin Beer Co.’s Pumpkinfest

 

A Pumpkin Smash

• 1.5 oz Pyrat Rum
• .5 oz Allspice liqueur
• 3 oz Lemon-Pumpkin Soda* 

Preparation

• Add the rum and allspice liqueur to a Collins glass filled with ice. Top with the Lemon-Pumpkin Soda and garnish with a bay leaf. 
   
   *Lemon-Pumpkin Soda
  INGREDIENTS:
• 12 oz Pumpkin puree (use canned, or roast seeded pumpkin at 350° for 45 minutes and puree in a food processor)
• 4 oz Lemon juice
• 2 oz Water

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.
 

Cocktails For The Crowd!

Margaritas by the Pitcher

Contributed by Dale DeGroff

Ingredients

• 10 oz Fresh lime juice
• 14 oz Cointreau
• 3.5 oz Agave syrup or simple syrup
• 22 oz Tequila

Garnish: Thin lime wheel

Glass: Highball, Margarita or cocktail

Preparation

For this recipe you need a 52-ounce pitcher. First, add the fresh lime juice and then the Cointreau. Have a taste—it should still be a bit tart. You can add a little more Cointreau but not much. Adjust the sweetness with a little agave syrup (two parts agave nectar, one part water) or simple syrup (one part sugar, one part water) but don’t use more Cointreau, which would change the balance of the drink. Add the tequila and taste. The mixture should still be intense, because you haven’t added any ice yet. When a guest wants a drink, pour 3 ounces of the mix into a shaker and fill with ice. Shake, and strain into a stemmed Margarita or cocktail glass with a half-salted rim or a rocks glass filled with fresh ice. Garnish with a thin wheel of lime. If you have a large shaker or a gallon jar with a screw-top you can shake a whole bunch of drinks at the same time.

White Sangria

Contributed by Grand Marnier

Ingredients

• 1 (750 ml) Bottle crisp white wine (pinot gris)
• 1 cup Sweet grapes
• 2 Ripe peaches, pitted and cut into eight wedges
• 4 oz Grand Marnier
• 1 Orange, thinly sliced (unpeeled)
• 1 Lime, thinly sliced (unpeeled)

Glass: Wine

Preparation

Add all the ingredients to a pitcher and refrigerate for 2 to 4 hours before serving. Serve in wine glasses.

Garrick Club Punch

Contributed by David Wondrich

Ingredients

• 4 Lemons
• .5 cup Superfine sugar
• 1 cup Fresh lemon juice, strained
• 1 (750-mL) bottle Gin*
• 4 oz Luxardo Maraschino Liqueur or Grand Marnier
• 24 oz Seltzer water or club soda, chilled

Glass: Punch or highball

Preparation

Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.

Sandeman Ciderhouse Sangria

Contributed by Sandeman Port

Ingredients

• 1 (750-mL) bottle Sandeman Founders Reserve Port
• 24 oz Apple cider
• 3 oz Rye whiskey
• 1.5 oz Maple syrup
• 2 Granny Smith apples, cored and sliced
• 2 Pears, cored and sliced

Garnish: Apple or pear slice

Glass: Tumbler

Preparation

Add all the ingredients to a pitcher and refrigerate for at least 12 hours. Serve in tumblers, garnished with apple or pear slices.

Boat House Punch

Contributed by Julie Reiner
INGREDIENTS:

• Peel of 1 lemon
• 2 tbsp Sugar
• 9 oz Dorothy Parker American Gin
• 6 oz Aperol
• 9 oz St-Germain
• 9 oz Lemon juice
• 9 oz Orange juice
• 9 oz Grapefruit juice
• Quarter of a bottle (about 6 oz) Rose Champagne
• Garnish: Orange Wheels
• Glass: Pitcher

PREPARATION:
In a large pitcher, muddle the lemon peel and sugar. Let stand for at least 30 minutes. Add the remaining ingredients, fill with ice and stir briefly.

Curse Word

Contributed by Caña Rum Bar
INGREDIENTS:

• 8 oz Tanqueray Gin
• 8 oz Maraksa Maraschino Liqueur
• 8 oz The Bitter Truth EXR
• 8 oz Fresh lime juice
• 16 oz La Chouffe Blond Ale (or similar Belgian beer), divided
• Glass: Pitcher

PREPARATION:
Pour the gin, maraschino liqueur, EXR, lime juice and 8 ounces of the beer into a blender and add 8 ounces of crushed or cracked ice. Blend until smooth and pour into a pitcher with a small ice block (use a small baking mold or extra-large ice-cube tray). Top with the remaining 8 ounces of beer and stir gently.

BAILEY'S DIRTY BANANA COCKTAIL

 

Contributed by Baileys

Ingredients

• Chocolate syrup
• 1.5 oz BaileyS
• 1 generous scoop Vanilla ice cream (softened)
• 1 Banana, peeled and sliced

Garnish: Banana slice and coffee beans

Glass: Highball

Preparation

Swirl the inside of a highball glass with chocolate syrup. Add the remaining ingredients to a blender and fill with ice. Blend until smooth and pour into the prepared glass. Garnish with a banana slice and 3 coffee beans.

How to Mix Liquor and Beer so You are In the Clear

3 great Liquor + Beer = RECIPES

 

Dark & Stoutly

Contributed by Doug Frost
INGREDIENTS:

• 1.5 oz El Dorado 15 Year Old Special Reserve Rum
• 1.5 oz Ginger-Habanero Syrup*
• .5 oz Fresh lime juice
• 5 oz Dupont Monk’s Stout or other stout-style beer
• Glass: Pint or goblet
• Garnish: Lime wedge

PREPARATION:
Add the rum, syrup and lime juice to a shaker and fill with ice. Shake, and strain into a pint glass or goblet half-filled with fresh ice. Top with the beer and garnish with a lime wedge. 

*Ginger-Habanero Syrup
INGREDIENTS:

• 4 cups Turbinado sugar
• 1 Habanero pepper, seeded and chopped
• 1 lb Fresh ginger, sliced
• 3 cups Water

PREPARATION:
Combine all the ingredients in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat, let cool completely and strain. Store covered in the refrigerator.

 

Rub & Rye

Contributed by Francesco Lafranconi
INGREDIENTS:

• Mesquite salt or your favorite barbecue dry rub spice mixture
• 1.5 oz Bulleit Rye Whiskey
• .75 oz Lemon juice
• .75 oz Maple syrup
• 1 oz Egg white
• 5 oz Scaldis Pêche Mel beer
• 5 drops Barbecue bitters
• Glass: Pint or double Old Fashioned
• Garnish: Beef jerky

PREPARATION:
Coat the rim of a pint or double Old Fashioned glass with mesquite salt or dry rub. Fill halfway with ice and set aside. Add the rye, lemon juice, maple syrup and egg white to a shaker and fill with ice. Shake vigorously and strain into the prepared glass. Top with the beer and bitters, and garnish with a piece of beef jerky.

Mezcal & Mayhem

Contributed by Adam Seger
INGREDIENTS:

• 1.5 oz Del Maguey Chichicapa Mezcal
• .75 oz Campari
• .75 oz Mayhaw Syrup*
• 5 oz Vicaris Tripel-Geuze or other Belgian tripel-style beer
• Glass: Pint or highball
• Garnish: Orange twist

PREPARATION:
Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice. Shake, and strain into a pint or highball glass half-filled with fresh ice. Top with the beer and garnish with an orange twist.

*To make Mayhaw Syrup, whisk just enough hot water into mayhaw jelly to make a syrup consistency. (You may substitute raspberry preserves or cranberry jelly plus a bit of lemon juice.)

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Cocktails For the Fall Season

Bowery Orchard

Contributed by Willy Shine
 
Ingredients

• 1.5 oz Gentleman Jack Tennessee Whiskey
• .25 oz Elderflower cordial
• .5 oz Simple syrup (one part sugar, one part water)
• 1 oz Unfiltered apple juice
• .5 oz Fresh lemon juice
• 1 dash Bitters

Garnish: Apple slice

Glass: Rocks

Preparation: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.

Hudson Highland Cup

Contributed by Tippling Bros.



Ingredients

• 2 oz Highland Park 12-Year-Old Single Malt Scotch Whisky
• 1 tsp Apple butter
• 1 oz Fresh lemon juice
• .75 oz Grade A maple syrup
• 1 dash Pastis
• Hard cider

Garnish: Apple slice

Glass: Highball

Preparation: Add all the ingredients except the hard cider to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with hard cider and garnish with an apple slice.

Reserve Luxury Daiquiri

Contributed by Willy Shine

 Ingredients

• 1 Blackberry
• 2 oz Appleton Estate Reserve Rum
• 1 oz Demerara syrup (one part Demerara sugar, one part water)
• 1 oz Fresh lime juice
• .5 oz Pom Wonderful 100% Pomegranate Juice
• 1 tsp Maraschino liqueur

Garnish: Lime wheel

Glass: Martini

Preparation: In a shaker, muddle the blackberry. Add the remaining ingredients and fill with ice. Shake, and strain into a chilled Martini glass. Garnish with a lime wheel.

FOR MORE COCKTAIL RECIPES CHECK OUT http://www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Ice-Cream Cocktails

Peach Shake with Brandy and Nutmeg

Contributed by Adam Ried
INGREDIENTS:

• 2 oz Whole or low-fat milk, cold
• 2.5 oz Cognac or brandy
• 1.5 tbsp Peach jam or preserves
• .5 tsp Pure vanilla extract
• .5 tsp Grated nutmeg
• 4 medium scoops Peach ice cream (about 1 pint), softened until just melty at the edges
• 4 medium scoops Peach sorbet (about 1 pint), softened until just melty at the edges
• Garnish: Grated nutmeg
• Glass: Soda fountain

PREPARATION:
Add all the ingredients except the ice cream and sorbet to a blender and blend thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick and flows easily in the blender jar, roughly 30 to 90 seconds. Pour into chilled soda fountain glasses and serve at once. (This recipe makes about 3.5 cups.)
(Recipe adapted from Thoroughly Modern Milkshakes by Adam Ried. Published by Norton, 2012.)


 

Mexican Coke Float

Contributed by Giovanni Martinez
INGREDIENTS:

• 2 scoops Fernet & Chip Ice Cream*
• 1 (12-oz) bottle Mexican Coca-Cola
• Glass: Soda fountain

PREPARATION:
Add the ice cream to a soda fountain glass and pour the Coca-Cola over it.

Fernet & Chip Ice Cream
INGREDIENTS:

• 20 to 30 Chocolate mint leaves, bruised
• 12 oz Whole milk
• 500 mL (about 17 oz) Fernet-Branca
• 1.25 cups Sugar
• 24 oz Heavy cream
• .5 to 1 cup Dark chocolate chips

PREPARATION:
Combine the mint leaves and milk, and infuse overnight in the refrigerator. Strain, discarding the mint. Add the Fernet-Branca to a saucepan and cook over medium heat until reduced by half. In a large bowl, whisk together the reserved milk, reduced Fernet-Branca, sugar and cream. Freeze as directed in an ice cream maker, adding the chocolate chips once the mixture begins to solidify.

(Photo courtesy André Baranowski, from Thoroughly Modern Milkshakes by Adam Ried)

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