Whether you’re winding down after taking the little ones trick-or-treating or gearing up for a costume party, Halloween calls for a toast … a scary one.
Holiday cooking: Ideas and recipes for Halloween.
We’ve gathered a bunch of ghoulish drinks — but we’re not talking about a witches’ brew with gummy worms and smoky dry ice or a super-sweet concoction with a candy corn garnish. These are drinks for grownups, made with rye, rum, tequila and gin. We like them so much, we’d drink them all year-round. The only scary things about them, really, are their names.
More recipes: great one-post meals.
- 2 lime wedges
- 4 ounces Gosling’s Black Seal Bermuda black rum
- 8 ounces ginger beer (not ale!)
- Fill two tall glasses with ice. Squeeze a lime wedge over the ice in each glass. Add the rum. Add the ginger beer. Stir gently. Garnish with the lime wedge.
If you can’t find fresh blood oranges this time of year, look a frozen or boxed version at gourmet stores that specialize in Italian food, like Tarry Market. Serves 8.
- 1 1/2 cups tequila
- 1 cup blood orange juice
- 1/4 cup lime juice
- 1/3 cup Cointreau
- Combine all in a pitcher. Stir. Put out a plate of salt. Use a lime wedge to wet the outside rim of the glass and dip it in salt. If you like, put the glasses in the freezer to set the salt and chill them. Shake each drink by pouring the mixture into a cocktail shaker filled with ice. Strain into the chilled cocktail glass and garnish with lime twist.
From "Cocktail: The Drinks Bible for the 21st Century.” The authors say there are two ways to make Satan’s Whiskers, straight or curled. The “straight” Whiskers uses Grand Marnier; the “curled” Whiskers uses Cointreau. We like ours straight. And straight up. Makes 2 drinks, with leftovers.
- Satan’s Whiskers
- 1 1/2 ounces gin
- 1 1/2 ounces sweet vermouth
- 1 1/2 ounces dry vermouth
- 1 ounce orange juice
- 1 ounce Grand Marnier
- 2 dashes orange bitters
- Shake with cracked ice; strain into a chilled cocktail glass. Garnish with an orange twist.
Adapted from David Wondrich, cocktail historian and writer extraordinaire. According to Esquire, for which Wondrich is a cocktail correspondent, the drink was originally created for The Chickenbone Cafe in Williamsburg, but revived for a Halloween article, mostly because of its name. Makes 2 drinks.
- 4 ounces rye
- 2 teaspoons fresh lime juice
- 2 teaspoons simple syrup
- 4 dashes Tabasco sauce
- Fill a cocktail shaker with ice. Add the remaining ingredients and stir well. Wondrich says to strain into a tall shot glass, but we prefer a cocktail glass. Garnish with a lime twist.