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The Masque Of The Red Death

THE INGREDIENTS:
  • 1oz Nonino Amaro
  • 1½ Knob Creek
  • 1 Laird's Apple Brandy
  • ½ Cointreau
  • ¾ 6 spice demerara syrup: fennel, cinnamon, allspice, cloves, star anise, Sichuan peppercorns
  • ½ lime
  • 2 dashes Angostura Bitters
  • 1 dash Regan's orange bitters
INSTRUCTIONS:
Shake strain over new ice. Garnish with lime wheel and several drops of fresh beet juice.
Recipe By: Keith Rua / Redd's in Rozzie

Lethal Injection

THE INGREDIENTS:
  • 1½oz Lairds Apple Jack
  • ¾oz Luxardo Amaro Abano
  • ½oz Drambuie
  • ½oz Lemon Juice
  • ¼oz Cinnamon Syrup
  • 0.75oz Syrah (such as Rapitalà "Nadir")
  • Laphroaig 10yr Spritz
INSTRUCTIONS:
Combine Laird's, Amaro Abano, Drambuie, Lemon & cinnamon syrup in a cocktail shaker. Shake & strain into a snifter over fresh ice.  Spritz with Laphroaig (add dry ice for Spooky effect.) Finish with Syringe filled with Syrah.
Recipe By: Josh Cummiskey / Posto

Witchcraft

Now Serving At The Independent
THE INGREDIENTS:
  • 1½oz Bols Genever
  • ¾oz fig-infused Dolin Dry
  • ¼oz Averna
  • ¼oz Braulio
Instructions:
Combine all ingredients in a mixing glass, stir, strain into a Nick and Nora glass.  Garnish with orange oil.
Recipe By: Andrea Pentabona / The Independent

Bone Daddy

THE INGREDIENTS:
  • 1oz Nonino Amaro
  • 1oz Four Roses Bourbon
  • ¾oz simple syrup
  • 2oz cold brewed coffee
  • 2oz Nitro Stout
  • 3 dashes Corazon Bitters
INSTRUCTIONS:
Shake everything except for the stout. Serve down in a rocks glass and top with Nitro beer. Garnish with cinnamon-dusted stencil.
Recipe By: Joshua Newhouse / Rosebud American Kitchen & Bar

Pumpkin Pyre

Now Serving At Cantina La Mexicana
THE INGREDIENTS:
  • 1½oz Daron Fine Calvados
  • ½oz Gracias a Dois Mezcal Espadin
  • 1oz lemon juice
  • ½oz Pumpkin Syrup*
  • 2 dashes of Pooter "Smoke and Salt" bitters
Instructions:
Shaken and served on the rocks
*Pumpkin Syrup Ingredients:
  • 2 cups water
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 5 sticks of cinnamon
  • 1 tablespoon cloves
  • Grate half nutmeg
Slow boil on medium heat until sugar is dissolved.
Recipe By: Robert Rendon / Cantina La Mexicana

Dracula’s Wedding

Now Serving At Shojo
THE INGREDIENTS:
  • 1oz Angostura bitters
  • ¾oz Don Papa rum
  • ½oz lemon juice
  • ½oz Cherry Heering
  • 1oz beet syrup (equal parts diced beets, hot water, sugar, strain)
  • 1 egg white
INSTRUCTIONS:
Shake, double strain into martini glass.
Recipe By: Mike Patterson / Shojo

Night of the Living Daiquiri

THE INGREDIENTS:
  • 1½oz white rum
  • ½oz banana liqueur
  • ½oz lime juice
  • Irish cream
  • Strawberry purée
  • Lime wedge
Instructions:
Combine rum, banana liqueur and lime juice in a tin, shake and strain into a single rocks glass (or glass of your choice) assuring there are no remaining ice chips. Using a straw, drip the Irish cream into the cocktail slowly. Make sure to put the tip of the straw into the cocktail before releasing the irish cream otherwise the curdles will be feathery rather than noodle-y tubes. Using a squeeze bottle, dribble strawberry purée into the cocktail in streamers and around the inside rim of the glass. Garnish with a lime wedge.
Recipe By: Bonnie Nag / Trina's Starlite

Fall-Filling

Now Serving At Sumiao Hunan Kitchen
THE INGREDIENTS:
  • 1oz pumpkin vodka
  • ½oz Pumpkin King
  • ½oz bourbon
  • ¼oz ginger syrup
  • 1oz apple juice
  • ½oz pumpkin puree
  • Brut
Instructions:
Shake with ice, stream into chilled coupe. Top with Brut.
Recipe By: Sumiao Bar Team / Sumiao Hunan Kitchen

Fantasma

Now Serving At Pammy's Cambridge
THE INGREDIENTS:
  • 1½oz Del Maguey Vida Mezcal
  • 1oz Luxardo Bitter Bianco
  • 1oz Dolin Blanc Vermouth
  • 2 dashes Scrappy's Cardamom Bitters
  • Lime twist
This is a stirred drink that is served on a large clear cube.
Instructions:
Pour all ingredients into mixing glass. Add ice to the top and stir to proper dilution. Single strain into a double old-fashioned glass with a large clear ice cube. Express the oils of 1 lime swath. Twist and place in drink.
Recipe By: Moe Isaza / Pammy's Cambridge

In Your Sleep

THE INGREDIENTS:
  • 1oz Spice-Infused Rum
  • ½oz Vida
  • ½oz Becherovka
  • ½ lemon
  • ¾oz smoked pineapple juice
  • ½oz demerara sugar
INSTRUCTIONS:
Take all ingredients and shake with ice in a tin.  Strain over fresh ice into a rocks glass and garnish a pineapple leaf.
Recipe By: Malcolm Wilbur / Burro Bar Brookline

Calavera Catrina

Now Serving At Trina's Starlite
THE INGREDIENTS:
  • 1½oz Cranberry-infused Tequila*
  • ½oz Drambuie
  • ¾oz Perfect Puree
  • ¾oz honey simple syrup†
  • ½oz lime juice
INSTRUCTIONS:
Pour ingredients into a large container, muddle cranberries just a bit. Let sit for three days.
*Cranberry Tequila:
  • 2 lbs frozen cranberries
  • 1 liter El Jimador Silver Tequila
†Honey simple:
Equal parts honey and hot water.
Recipe By: Rosa Ortiz / Trina's Starlite

Dia de los Muertos

THE INGREDIENTS:
  • 1½oz Bacardi
  • ½oz Rhum JM Blanc
  • 1oz pineapple juice
  • ½oz lime juice
  • ¾oz Coconut Horchata
  • ½oz Brovo Falernum
  • ¼oz cinnamon syrup
  • 1 dash Angostura Bitters
Instructions:
Combine all ingredients in a shaker and shake with crushed ice.  Dump into tiki vessel and top with crushed ice.  Garnish with mint, pineapple leaves, burnt cinnamon stick and other tiki adornments.
Recipe By: Brian Callahan / Tiger Mama

From Husk ‘Till Dawn

THE INGREDIENTS:
  • 2oz Privateer Amber
  • ¾oz husk cherry shrub
  • ½oz amaro Montenegro
  • ¾oz lime juice
  • 3 dashes orange bitters
Instructions:
Shake. Double strain into a coupe. Skewered husk cherry with the husk pulled back but still attached.
Recipe By: Dave Werthman / The Webber Group

Whistle past the grapeyard

THE INGREDIENTS:
  • 1oz El Jimador Blanco Tequila
  • ½oz Vida Mezcal
  • ½oz Pierre Ferrand Dry Curacao
  • ¼oz St. Elizabeth's Allspice Dram
  • 1oz house-made concord grape "juice"*
  • ½oz fresh lime juice
Instructions:
Add all ingredients to a shaker with ice.  Shake vigorously and double strain into a coupe or Nick & Nora glass. Garnish with ornamental flowers and concord grapes on a pick.
Recipe By: Scott Shoer & Olivia Rose Vienneau (2016 Winner) / Sycamore

Fire and Brimstone

THE INGREDIENTS:
  • ½oz 100 proof rye (such as Rittenhouse)
  • ½oz Laphroaig 10yr Single Malt
  • ½oz Blue Lion Chicoree Liquor
  • ¼oz St Elizabeth's Allspice Dram
  • Orange twist
INSTRUCTIONS:
Add all ingredients into a pint glass, add ice, stir, and strain into a coupe. Flame an orange twist over the drink and place it into the glass.
Recipe By: Doug Capozzoli / Beat Brasserie

Spectre

THE INGREDIENTS:
  • 1½oz Reposado Tequila (such as Espolon)
  • ¼oz Mezcal (such as Del Maguey Vida)
  • ¼oz Elderflower Liquor (such as St. Elder)
  • ½oz Averna
  • ½oz Solera Sherry (such as Lustau East India Solera Sherry)
  • Orange twist
  • Cinnamon stick
Instructions:
Prepare the cocktail glass by briefly torching a stick of cinnamon, then covering it with the glass to capture the smoke. In your mixing glass, add all liquid ingredients, then stir with ice (~30 secs). Strain drink into prepared cocktail glass. Add orange twist. Optional: cut orange twist into the shape of a ghost or the Spectre logo from James Bond.
Recipe By: Jimmy Khaw / The Automatic

Van Helsing

Now Serving At Sarma
THE INGREDIENTS:
  • 1½oz Union Mezcal
  • ½oz Amaro Nardini
  • ½oz fresh lime juice
  • ½oz demerara simple syrup
  • Pinch black lime salt*
  • 1-2 cloves black garlic
INSTRUCTIONS:
In tin, muddle black lime salt, 1 large or 2 small cloves of black garlic, and demerara simple syrup. Add remaining ingredients and shake. Tea strain into coupe glass, and garnish with dehydrated lime wheel.
  • To make black lime, crush three whole Persian black limes, and add 1 box (8.5 oz) of Maldon sea salt. Process through a spice grinder until fine.
Black garlic should be whole cloves, not suspended in oil or water.
Recipe By: Hillary Neuman / Sarma

The Willow Wisp

Now Serving At Yellow Door Taqueria
THE INGREDIENTS:
  • 1.5 oz Maestro Dobel Tequila
  • 1 oz Coconut cream
  • .5oz Combier Pamplemousse
  • .25oz Passionfruit juice
  • Juice of half a lime
  • 1 oz Butterfly Pea Infused Ghost Tequila

Mix and pour into old fashioned glass. Float Ghost Tequila. Garnish with lime cup.

Recipe By: Irvin Rivas / Yellow Door Taqueria

Witch’s Brew

Now Serving At The Smoke Shop
THE INGREDIENTS:
  • 2oz bourbon
  • 1oz vanilla syrup*
  • ¾oz chai vermouth**
  • ½oz lemon
INSTRUCTIONS:
Mix all ingredients into an old fashioned glass. *Vanilla syrup is made with 1 cup turbinado sugars and  1 cup water. Heat until sugar is dissolved. Add 3 tablespoons vanilla extract. **Chai vermouth is made by heating the vermouth to roughly 100 degrees and letting black chai tea infuse in it for 15-20 minutes. Strain and cool.
Recipe By: Jordan McCusker / The Smoke Shop

Blood Bath

Now Serving At The Painted Burro
THE INGREDIENTS:
  • 1.5oz Exótico Reposado
  • ½oz Ancho Reyes
  • 1oz Golden Beet Shrub
  • 1oz Lemon Juice
  • ½oz Agave Nectar
INSTRUCTIONS:
Shake vigorously with ice. Double strain into martini glass, green chartreuse spritz. Garnish with floating slice or red beet.
Recipe By: Lindolfo Silva / The Painted Burro

Taste the Winning Drinks

This year’s tasting event will take place at State Park where the top vote-getting cocktails will be available for sampling during the event which will also include southern-inspired bar snacks, DJ Ryan Brown, and a silent auction featuring local artists to benefit Red Cross Disaster Relief.

State Park
Kendall Square — Cambridge
October 30th at 6:30pm.

Get Tickets