157 – Top 5 Halloween Cocktails

October 19, 2023 Active Podcasts, Ranked 02:00:57 0 Comments

This is Halloween.

Just when we thought we ranked every Halloween topic on this show, a spook of inspiration came to us! So move aside that chocolate/candy and get your cocktail shakers because this week Tuong La, Samantha Leggatt, Bradley Sales, and Laura Gordon are concocting some ghastly, bone-chilling, and delicious drinks in our cauldrons with Top 5 Halloween Cocktails.

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Ground Rules

  • First let’s get this out of the way. For the most part, we just did some intense google searching to find drinks that appealed to us visually and what sounded like it tasted good. Also none of us tried these drinks in advance because making cocktails is expensive and taste testing every single one before this ep was impossible. Luckily it all worked out because everything was delicious!
  • Going with the dictionary definition of what constitutes a cocktail: “an alcoholic drink consisting of a spirit or several spirits mixed with other ingredients, such as fruit juice, lemonade, or cream.”
  • We are ranking the drinks based on taste (duh) but also the edge goes towards how “Halloween-y” or “Spooky” it feels.
  • Also we are ranking based on it’s presentation as well.
  • Below are pictures of our cocktails we made that evening which we assembled between nominations.

Group Top 5

5. The Haunted House

4. Boozy Screamsicle

3. Berry Eyeball Punch

2. Ghouls and Guts Shots

1.El Diablo

 

Below are all the drinks we made this episode.

 

Tuong’s Drinks

 

Vampires Kiss (credit: A couple cooks)

Ingredients

  • 1 ½ ounces vodka
  • 1 ounce* Chambord
  • ½ ounce 100% unsweetened cranberry juice (not sweetened or cranberry juice cocktail)
  • ½ ounce fresh lemon juice
  • ½ ounce grenadine
  • Granulated sugar and additional grenadine, for the sugar rim (optional)
  • 1 small dry ice cube, optional

Instructions

  1. Prepare the rim: Place granulated sugar in a single layer on one plate. On another plate, add some grenadine. Spin the rim of the glass in the grenadine until it coats the entire rim. Then dip the glass rim into the plate with the sugar to coat it.
  2. Make the drink: Add the vodka, Chambord, unsweetened cranberry juice, lemon juice, and grenadine to a cocktail shaker. Add 2 handfuls regular ice cubes and shake until cold. Strain the drink into the prepared glass.

You can do dry ice if you’d like we didn’t. If you choose to do so see below:

  1. Break the dry ice into 1-inch chunks (if using): Do this as close to the time you’ll be serving the drinks as possible, though you can buy the dry ice a few hours in advance. Start by dropping the plastic bag with the dry ice on the ground several times to allow it break into large chunks. Remember never to touch the dry ice with your bare hands! Put on goggles and gloves. Use a chisel to break the dry ice into smaller pieces using a screwdriver or ice pick. The ideal size is 1/2-inch to 1-inch chunks that are large enough to sink to the bottom of the drink, but small enough to disappear in a few minutes. Wrap the small chunks in a towel and place them in a cooler with the top off until you’re ready to serve the drinks. Do not place the dry ice in the freezer.
  2. Add the dry ice: Using tongs (do not touch the dry ice!), add a 1/2-inch to 1-inch chunk of dry ice to the glass, which will sink to the bottom and immediately make a smoking effect. The ice cube will disappear in about 5 minutes. Do not drink the dry ice! Wait until the cube disappears before enjoying your drink (or you can take sips with the dry ice in the bottom).

Berry Eyeball Punch (credit: Food Network)

Ingredients

  • 3 cups blackberries
  • 18 canned lychees (from one 20-ounce can), plus 3/4 cup syrup from the can
  • 1/4 cup fresh lemon juice
  • 2 cups sweetened acai juice (Note: i just used more blueberry juice as the substitute)
  • 1 cup blueberry juice cocktail
  • 18 large blueberries
  • 3 cups lemon-lime soda (Note: I used Sprite)
  • 1 cup spiced rum or gin (optional) (Note: I used Gin)

Directions

  1. Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.
  2. Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and rum, if using. Serve over ice.

Drunken Peanut Butter Cups (credit: Delish)

Ingredients

FOR THE REESE’S-INFUSED VODKA

  • 1 c. vodka
  • ½ c. Reese’s pieces

FOR THE COCKTAIL

  • ice
  • 3 oz. Reese’s-infused vodka
  • 3 oz. milk
  • 2 oz. Chocolate Liqueur
  • ¼ c. peanut butter, for rimming glass
  • ½ c. crushed Reese’s Pieces, for rimming glass
  • 2 Reese’s peanut butter cups, for garnish
  • 2 tbsp. chocolate syrup
Instructions
  1. In a mason jar, combine vodka and Reese’s pieces. Cover with tight-fitting lid and shake. Refrigerate overnight, then strain.
  2. Fill a cocktail shaker with ice then pour over strained vodka, milk, and chocolate liqueur. Shake until chilled.
  3. Put peanut butter on one small plate and crushed Reese’s Pieces on another. Dunk tops of two cocktail glasses in peanut butter then roll in crushed Reese’s Pieces.
  4. Drizzle about a tablespoon of chocolate syrup into each glass. Divide cocktail mixture between glasses and garnish each with a peanut butter cup.

Sam’s Drinks

Ghouls and Guts Shots (credit: Sugar and Cloth)

INGREDIENTS

  • 1 splash almond milk or your choice of milk
  • 3 scoop vanilla ice cream
  • 1 dollop whipped cream
  • 2 oz crème de cacao liqueur optional for an alcoholic drink
  • 1 mini un-iced vanilla cupcake optional for texture
  • Simple syrup or honey for the rim
  • Black sanding sugar for garnish

INSTRUCTIONS

To rim your shot glass:

  • Dip this glasses in the simple syrup or honey.

  • Dip the rims of the shot glasses in black sanding sugar.

    Make sure to cover all of the syrup or honey with sprinkles well so that it doesn’t bleed too much into the ice cream.

To make the Halloween shots:

  • In a blender, mix together all of the ingredients (almond milk, ice cream, whipped cream, Creme de Cacao and mini cupcake).
  • Fill each glass and serve immediately.

Black Widow Smash (credit: Half Baked Harvest)

INGREDIENTS

  • 8 fresh blackberries, plus more for topping
  • 1-2 teaspoons fresh rosemary, plus a sprig for serving
  • Juice from half of a lemon
  • 1-2 tablespoons honey
  • 1 1/2 – 2 ounces tequila or Mezcal
  • a couple dashes of orange bitters
  • sparkling water, for topping

Instructions

  • 1. In a cocktail shaker or glass jar, add blackberries, rosemary, lemon juice and honey. Muddle all of the ingredients together, squishing everything to release the juices. Add the tequila and orange bitters.

    2. Add ice to your glass and strain the drink over the ice. Top the glass with a little more ice, pour the sparkling water over, and gently stir to combine. Garnish with fresh rosemary. DRINK!

Jack Skellington’s Haunted White Russian (credit: Half Baked Harvest)

INGREDIENTS

Brown Sugar Syrup

  • 1/2 cup dark brown sugar
  • 1 tablespoon pumpkin butter (optional)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Russian 

  • 2 ounces (1/4 cup) vodka
  • 2 ounces (1/4 cup) Kahlua
  • 1 ounce espresso or use black coffee
  • 1-2 ounces (2-4 tablespoons) vanilla spice syrup in directions below
  • 1-2 ounces (2-4 tablespoons) half and half or cream

Instructions

  • 1. To make the brown sugar syrup. In a medium pot, combine 1/2 cup water, the brown sugar, pumpkin butter, and pumpkin pie spice. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks. This makes enough for 6 drinks.
  • 2. To make Jack Skellington’s Haunted White Russian. Fill your glass with ice. Add the vodka, Kahlua, espresso, and syrup. Stir. Add the half and half and stir to combine. Garnish with cinnamon, if desired.

Brad’s Drinks

Psycho Killer

INGREDIENTS

  • 2 oz. (60 ml) Irish Whiskey
  • 3/4 oz. (22.5 ml) cocoa nib infused Campari*
  • 1/2 oz. (15 ml) Crème de Cacao
  • 1/2 oz. (15 ml)  Crème de Banane
  • 2 dashes Absinthe (or sub with an anise flavoured spirit like Ricard)
  1. Put all elements in a mixing glass.
  2. Add ice and stir ~30sec until chilled.
  3. Strain into a chilled glass.
  4. Serve.

*COCOA NIB INFUSED CAMPARI RECIPE

  • 1 Tbs cocoa nibs
  • 1 Cup (~240 ml) Campari

STEPS

  1. Combine cocoa nibs with Campari in a jar.
  2. Seal and shake. Allow to infuse for 1-2 hours (or longer if preferred).
  3. Strain off cocoa nibs and keep in a bottle or jar.

The Haunted House

INGREDIENTS

  • 1 oz. (30 ml) Jamaican Rum
  • 1 oz. (30 ml) 100 proof Rye
  • 1/2 oz. (15 ml) Swedish Punsch*
  • 1/4 oz. (7.5 ml) ginger syrup**
  • 2 dashes Angostura Bitters
  • Expressed orange oil and peel for garnish (optional cocktail cherry)

STEPS

  1. Put all elements in a mixing glass.
  2. Add ice and stir ~30sec until chilled.
  3. Strain into a chilled glass.
  4. Express orange oil over top.
  5. Garnish with orange peel and optional cocktail cherry.
  6. Serve.
*SWEDISH PUNSCH RECIPE
**GINGER SYRUP RECIPE
  • 1.5 cups (360ml) white sugar
  • 1 cup (240ml) water
  • 250g fresh ginger
  1. Use a spoon to peel the ginger (optional).
  2. Slice ginger into small pieces. Set aside.
  3. In a medium saucepan, combine sugar and water. Stir over heat until sugar is completely dissolved.
  4. Add sliced ginger and simmer for 3-5 minutes.
  5. Remove from heat and pour into a jar, let cool.
  6. Seal and steep in the refrigerator for up to 24 hours.
  7. Strain syrup with a fine mesh strainer once steeping is complete.
  8. Store in the fridge for ~2 weeks.

The El Diablo

INGREDIENTS

  • 1.5 oz. (45 ml) Reposado Tequila
  • 1/2 oz. (15 ml) Crème de Cassis
  • 1/2 oz. (15 ml) fresh lime juice
  • 3 oz. (90 ml) ginger beer
  • 1/2 lime rind inverted for garnish

STEPS

  1. Put fresh lime juice and tequila in a shaker.
  2. Add ice and shake ~10 seconds until chilled.
  3. Add ice to a Collins style glass. Leave space at top.
  4. Pour tequila/lime mixture into glass at the same time as the ginger beer. Leave space at top.
  5. Set the inverted lime rind on top of drink and fill with the crème de cassis.
  6. Add straw and serve.
  7. Tip the lime shell with straw to have the crème de cassis cascade down through drink.

Laura’s Drinks

Midnight Margarita (credit: A Farmgirl’s Dabbles)

INGREDIENTS

  • 3 oz. fresh-squeezed Cara Cara orange juice, or your favorite orange variety
  •  2 oz. silver or blanco 100% agave tequila
  •  1 oz. Cointreau
  •  1 oz. fresh squeezed lime juice
  •  1/4 to 1/2 oz. simple syrup, depending on how sweet you want it

STEPS

  1. Stir together all ingredients. Pour into a salted-rimmed glass full of chopped ice. Garnish with fresh orange and lime wedges.
  2. Put some activated charcoal into the drink to turn it black and spooky. (Laura’s spin on the drink that makes it “midnight”)

Bloody Mary Syringes (credit: Delish)

INGREDIENTS

  • 2 c. tomato juice
  • 8 oz. vodka
  • 2 tbps. Worcestershire sauce
  • 1. tpsp. horseradish
  • 2 tsp. hot sauce (such as Tabasco)
  • Juice of 1/2 a lemon
  • Freshly ground black pepper

STEPS

1. In a large bowl, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper. Whisk to combine.

2. Fill syringes with mixture and chill. Serve cold.

Boozy Screamsicle (credit: Delish)

INGREDIENTS

  • Chocolate sauce, for garnish
  • 6 Oreos, finely crushed
  • 1 qt. orange sherbet
  • 3/4 c. milk
  • 8 oz. vanilla vodka
  • Whipped cream, for garnish Orange & black sprinkles, for garnish

DIRECTIONS

Step 1

Pour 2 tablespoons chocolate sauce onto a small, shallow plate. Place Oreo crumbs on a second small plate. Dip rims of serving glasses first in chocolate sauce, then in Oreo crumbs.

Step 2

Combine sherbet, milk, and vodka in a blender and blend to combine. Drizzle some chocolate sauce on the inside of each serving glass, then fill with milkshake. Garnish with whipped cream, remaining Oreo crumbs, and sprinkles.

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