Blood of the Saxon Men

The ingredients
  • 1 oz. Real McCoy 12 year rum
  • .5 oz. Pierre Ferrand 1840
  • .5 oz. Brovo Falernum
  • .25 oz. Hamilton 151
  • 1 oz. Blood Mix*
  • .75 oz. Lime
  • .75 oz. Pineapple
The instructions
Combine all ingredients and shake on crushed ice. Dump into tiki vessel and garnish with hollowed out orange shell filled with 151, three marshmallow heads on stakes, grapefruit peel, and fire.
*Blood Mix
  • 12 oz. Raspberries
  • Peels of 12 limes
  • 4 toasted and crushed cinnamon sticks
  • 12 oz. sugar
  • 2 oz. apple cider vinegar
  • 2 oz. La Cascade Absinthe Rouge
Combine, vacuum seal and let sit for 24 hours. After 24 hours strain through cheesecloth and add apple cider vinegar and La Cascade Absinthe Rouge.
Recipe By: Tiger Mama Bear Team / Tiger Mama

The Devil’s Nest

The ingredients:
  • Jalapeños
  • 2 oz Jose Cuervo
  • 1 oz passion fruit purée
  • 1 oz lime juice Dash of grenadine
The instructions:
Muddle jalapeños in shaker and double strain into tumblr glass with tajin spice rimmed. Garnish with red chili peppers.
Recipe By: / Sumiao Hunan Kitchen

The Conspiracy Points to Baltus

The ingredients
  • 2 Bourbon
  • 1 Lustau East India Sherry
  • 4 dash Black Walnut Bitters (House made)
  • 2 Spoons Maple (local)
the instructions
Served in a lowball.
Recipe By: Sean Maher / Bancroft & Co.

“Beetcha” it won’t “quil-a”

the ingredients
  • 1.5 oz blanco tequila
  • .75 oz beet shrub*
  • .5 oz lime
  • .5 brown sugar simple syrup
Top with ginger beer
*Beet Shrub
  • 2 cups peeled and sliced dark red beets
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon kosher salt
Recipe By: Christy Wezowicz & Josh Cummiskey / Posto

Basic “Witch”

The ingredients
  • 1.5 oz Banhez Mezcal
  • ½ oz Ancho Reyes Verde
  • ¾ oz Fresh Lemon Juice
  • ¾ Pumpkin Shrub*
  • ½ oz Ginger Infused Agave**
The instructions
Shake all Ingredients with ice. Strain into Coupe Glass with Cinnamon Sugar Rim. For the garnish, cut an orange slice with small slice of lime sticking out of the top (to look like a Pumpkin Top).
*Pumpkin Shrub
  • 1.5 Qt Red Wine Vinegar
  • 3 Quarts White Wine Vinegar
  • 3 Quart Sugar
  • 1 Whole Pumpkin Chopped, Pulsed in Robocoop
Put all ingredients in Pot. Bring to Boil. Simmer for 5 mins. Double Strain
**Ginger Infused Agave
  • 1 Gallon Agave
  • ¼ lb chopped fresh ginger
Put all ingredients in Pot. Bring to Boil. Simmer for 5 mins. Strain.  
Recipe By: Welitom Ramos / The Painted Burro

Apple & Synonym

Now Serving At Rosebud
The ingredients
  • 2oz 2018 Rosebud Buffalo Trace Single Barrel
  • .5 oz Campari
  • .75 oz Fresh Lemon Juice
  • 1.5 oz Heirloom Apple Puree*
the instructions
Build in shaker over ice. Shake. Double strain in a coupe glass. Garnish with dehydrated apple cinnamon chip.
*Heirloom Apple Puree
  • 5 Heirloom Apple (Peeled & Cored)
  • 3 Cups Water
  • 3 Cups Brown Sugar
  • 5 Star Anise
  • 5 Cinnamon Sticks
In large saucepan bring all ingredients to a boil. Simmer for 10 minutes. Take out cheesecloth. Blend rest of ingredients together till smooth.
Recipe By: Leandro Suarez / Rosebud

Pearanormal Activity

  • 0.5oz Fresh squeezed lemon juice
  • 0.5oz Ginger-Pear Shrub*
  • 1oz Campari
  • 1.5oz Leatherbee Autumnal Gin
  • Splash of Fevertree Ginger Beer
  • Splash of Angelón Pear Sidra
the instructions
Build drink in a brandy snifter. First, add to the bottom of the glass Campari and Ginger-Pear Shrub. Then fill with ice. Pour in lemon juice and Leatherbee Autumnal Gin. Top with a splash of both Fevertree Ginger Beer and Angelón Pear Sidra. Draw your favorite jack-o-lantern face on the outside of the glass and enjoy!
*Ginger-Pear Shrub
  • apple cider vinegar
  • 2 cut pears
  • 1 medium piece of peeled ginger
  • zest of one lemon
  • cinnamon
  • simple syrup
Simmer apple cider vinegar with cut pears, peeled ginger, lemon zest, and a sprinkle of cinnamon for 20 mins, then add 2 parts simple syrup and strain.
Recipe By: Katie Hubbard / Taberna de Haro

The Shipwrecked Geist

the ingredients
  • 1oz Virginia Highland Whiskey
  • 1oz Spiced Rum
  • .75oz Lemon Juice
  • .5oz Pineapple
  • 1.25oz Apple Cider Syrup
  • 1 Dash Tiki Bitters
the instructions
Serve in a Rocks glass or Hollowed out Pumpkin Garnish with Umbrella, Cherry,  and Pineapple.
Recipe By: Patrick Mcquaid / Tiki Rock

Spooky Sunrise

The ingredients
  • 1 ½ ounces Mastro Dobel Tequila
  • 1 ½ ounces Fresh Tangerine Juice
  • Black Salted Rim ( just for garnish)
  • ½ ounce Grenadine Float
The instructions
Serve in a highball glass with a black salted rim and a tangerine slice to garnish.
Recipe By: Bruno Marini / CHOPPS American Bar and Grill

Jack the Ripper

The ingredients
  • 1.5 oz. Laird's Applejack
  • .5 oz. Hibiscus Syrup*
  • .5 oz. Campari
  • .75 oz. Lemon Juice
  • (top) Tonic Water
the instructions
Shake all ingredients with ice, except tonic water. Strain into highball glass (~10-12oz volume glass) filled with crushed ice or cracked ice. Top with tonic water. No garnish. Serve with straw.
*Hibiscus Syrup
  • 8 cups sugar
  • 6 cups water
  • 20 g. dried hibiscus flowers
Combine ingredients in a pot and heat on stove over low heat for about 15 min, stirring occasionally. Make sure sugar has been dissolved. Strain out solids. Once cooled, bottle up and store in refrigerator.
Recipe By: Jimmy Khaw / Pagu

The Ghost in the Smoke

the ingredients
  • 1.5 oz Banhez Mezcal
  • .5oz Cranberry-Rosemary Infused Dry Vermouth*
  • .5oz Grenadine, .5oz Lemon Juice
  • 1 dash Ghost Pepper Tincture (or Bittermen's Hellfire Bitters)
the instructions
Shake all ingredients in a shaker with ice; Double strain into coupe glass and garnish with a torched sprig of rosemary
*Cranberry-Rosemary Dry Vermouth
  • 1 Cup Cranberries, Whole (Fresh or Frozen)
  • 4 Sprigs Fresh Rosemary
  • 1 Liter Dry Vermouth
Place cranberries in a large bowl (or infusion container) and lightly crush; add vermouth and rosemary; let sit overnight, strain, and rebottle.
Recipe By: Michael Boughton / Smoke Shop BBQ

The Afterlife

  • 1.5 oz Sipsmith Gin
  • .5 oz Genepy
  • .5 oz grapefruit juice
  • .5 oz lime juice
  • .5 oz orgeat
the instructions:
Float mint syrup. Whip shake and serve in a double old fashioned over crushed ice. Garnish with a skeleton on a lime wheel island and a beach umbrell. Mint syrup: blend a handful of blanched mint (roughly a quart before blanching) and a quart of cold simple syrup in a blender until smooth. Strain out the pulp.
Recipe By: Melissa Benson / A4cade

Boo Berry Pop

Now Serving At Osteria Posto
the ingredients
  • 2 ounces Blueberry Infused Vodka*
  • 2 dashes of Rhubarb bitters
  • 1 ounce Fresh squeezed Lime Juice
  • 1 ounce simple syrup
the instructions
Shake all ingredients and double strain into a Coupe or Martini Glass, Finished with a Prosecco floater! Garnish-Stuff 2 blueberries into 2 raspberries and wrap them both in orange swaths.
*Blueberry Vodka
  • 24oz of smashed blueberries
  • one bottle of Vodka
  • strainer with a cheese cloth
Muddle smashed blueberries in a container. Add one bottle of Vodka and stir very well. Allow blueberries to infuse for at least 2 days, stirring periodically each day. Pour the infusion into a strainer with a cheese cloth using the cloth to squeeze out all the juice from the blueberries into container. Pour into a bottle. The color should be a dark blue, almost purple.
Recipe By: Antoine Vaughn / Osteria Posto

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 Zumix.

State Park
Kendall Square — Cambridge
Monday, October 29, 2018 at 6:00pm.

Get Tickets