10 scary good cocktails. Only 3 will survive. Vote today for your favorites. The top three drinks will be served at our tasting event on October 28th, and only one will be crowned the winner!

Bring Out the Boos is Image Conscious Studios' annual Halloween cocktail competition where Boston’s best bartenders duke it out for bragging rights and the coveted tombstone trophy.

Join us for our cocktail tasting party at State Park in Cambridge on Monday, October 28!

Brought to you by:

This Year's Participants:

Presented by Highland Fried
3+

Nashville Predator

Melissa Benson Highland Fried
The Ingredients
  • 1 ½ oz Mezcal
  • ½ oz Ancho Reyes Chili Liqueur
  • ½ oz Punt E Mes
  • ¼ oz pure agave

Stir, serve on the rocks with a Nashville Hot rim. BURN.

Presented by Smoke Shop BBQ
2+

Wood’n Bone

Michael Boughton Smoke Shop BBQ
The Ingredients
  • 1½ oz Woodford Reserve Rye
  • ½ oz Privateer Navy Yard Rum
  • ¾ oz Carrano Antica
  • 1 barspoon Amaro Averna
  • 1 dash Cocoa Tincture*
  • 1 Lone BBQ Pork Rib - garnish
Instructions

Combine first five ingredients in a mixing glass with ice. Stir for 10-15 seconds. Strain into a COUPE GLASS. Serve with a bbq pork rib. *Cocoa Tincture: combine 100grams of cacao nibs and 100grams of overproof rum in a mason jar. Seal and let sit for one week, shaking frequently. Strain into dropper bottles or bitter bottles.

Presented by A4cade
44+

Gomez Addams

Giorgio Hayes A4cade
The Ingredients
  • 1 ½ oz Privateer Gin
  • ¼ oz Bitter Truth Violet Liqueur
  • ½ oz lemon juice
  • ¼ oz grapefruit juice
  • ½ Orgeat
  • ¾ thai chili-infused simple syrup
 

Served on crushed iced.

Presented by Bancroft & Co.
2+

The Tell-Tale Heart

Joel Atlas Bancroft & Co.
The Ingredients
  • 2 oz Old Monk dark rum
  • ¾ oz fresh lime juice
  • ½ oz Merlet strawberry liqueur
  • ¾ oz red beet syrup*
Instructions

Shake ingredients and double strain into coupe glass. Garnish with fanned strawberry in cocktail pick.

red beet syrup Instructions

*Red beet syrup Slice red beets and add to small sauce pan with enough water to fully submerge. Simmer on medium low heat until beets are tender. Recuse to low and reduce liquid by half to intensify color. Strain out beets and add an equal amount of sugar to the remaining liquid volume. Allow to chill fully before using. (Smaller pieces reduce cook time)

Presented by Sumiao Hunan Kitchen
17+

Waters of Oblivion

Johnny Newyen Sumiao Hunan Kitchen
The Ingredients
  • ½ Jian Nan baijiu
  • 2 ½ mulberry juice
  • ½ oz Chambord
  • ½ oz lemon
  • ¼ tbsp activated carbon powder
  • Luxardo cherry in wrapped lychee for garnish

Served in a coupe glass and garnished with a Luxardo cherry in lychee.

Presented by Highland Kitchen
4+

Leaf Peeper

Bice and Ned Highland Kitchen
THE INGREDIENTS
  • 1 ¾ oz Short Path Autumn Gin
  • ½ oz Cocchi Americano
  • ½ oz Yellow Chartreuse

Stir all ingredients in a mixing glass filled with ice 20 to 25 times, really let it mellow out. Strain into an empty but chilled old fashioned glass. Garnish with a large orange twist. Chug-a-lug.

Presented by The Painted Burro
23+

The Pumpkin King

Marcio Garcia & Brian Willis The Painted Burro
THE INGREDIENTS
  • 1 oz pumpkin syrup
  • 2 oz Bourbon
  • ¼ oz lemon juice
  • 2 dashes Holiday Pie Bitters
  • Soda water
 
COCKTAIL INSTRUCTIONS

Pour all ingredients beside soda water into tin shaker with ice. Shake WELL and strain over new ice in proper glassware. Top with Soda Water.

PUMPKIN SYRUP Instructions

  • 16 oz Pumpkin Puree
  • 2 Cup Water
  • 2 Cup Sugar
  • 1 tsp Pumpkin Pie SpicePlace all ingredients in a pot and bring to a boil. Remove from heat and let sit for 15 minutes. Strain into an airtight container and store for up to one week.

 

Presented by The Independent
6+

245 Trioxin

Charles Coykendall The Independent
THE INGREDIENTS
  • 1 egg white
  • 1 scant barspoon activated charcoal powder
  • 1 ½ oz Stolen Smoked Rum
  • ½ oz St. George Spiced Pear Liqueur
  • ¾ oz Pepita Orgeat
  • ¾ oz lemon juice
Presented by Osteria Posto
49+

Maleficent’s Elixer

Antoine Vaughn Osteria Posto
The Ingredients
  • 2 ½ oz housemade fig vodka (Platinum Vodka)
  • 1½ oz pomegranate juice (Pom Wonderful)
  • ½ oz Simple Syrup
  • 2 dashes Bar Keeps Organic Apple Bitters
  • Apple Slices
  • Green & Black Sugar
Instructions

Housemade Fig Vodka- Take 64 ounces of Organic Black Mission Figs and slice them in half. Once all figs are sliced place figs into container with 2 bottles of Platinum Vodka. Allow at least 3 days to complete. The longer you allow the figs to infuse the stronger the flavor. During the infusion process, follow up each day by stirring and smashing figs vigorously to release more & more fruit infsuion. Once infusion process is complete strain with a cheese cloth into a new container. Squeeze out as much vodka from the figs when straining through cheese cloth. Once completed bottle and enjoy!

Apple Horn’s Garnish- Slice a Granny Smith Apple into six. Take one wedge and slice in half. This should make two thin apple wedges. Try to cut the wedges into the shape of a horn as much as possible. Also make a slice at the bottom of each wedge, so they can be placed onto the Couped Martini Glass. Dust each apple wedge with green & black sugar and place on martini glass. Use food coloring to create your desired colors.

Enjoy!

Presented by Posto
10+

Caribbean Smoke

Cote Kilbride Posto
THE INGREDIENTS
  • ¾ oz Plantation Dark Rum
  • ¾ oz Dewars
  • ½ oz Drambuie
  • 1 oz dry vermouth
  • 1 dash orange bitters
  • Laphroaig (spritz)
  • orange swath

Finish with a Spritz of Laphroaig Garnish with an orange swath. Served in a rocks glass with a king cube.