10 SCARY-GOOD HALLOWEEN COCKTAILS

The gang over at Image Conscious Studios asked their favorite Boston bartenders to concoct some ghoulish cocktails for Halloween. They responded, with the most spine-chilling drinks of the season. Scroll down to Bring Out The Boos… if you dare!

    THE INGREDIENTS:
  • 1 oz white rum*
  • 1 oz Bully Boy aged rum
  • 0.5 oz cinnamon syrup
  • 0.5 oz lime juice
  • 0.25 oz cassis
  • Shake/strain/rox
  • Top w/ 0.25 oz Fernet Vallet float
  • Lime wheel garnish

RECIPE BY: Lani Cromwell / Redd's in Rozzie

    THE INGREDIENTS:
  • 1 oz Bourbon (four roses)
  • 1 oz Becherovka
  • 3/4 oz fresh squeezed lemon juice
  • 1/2 oz housemade grenadine (recipe follows)
Add all ingredients to a shaker with ice. Shake vigorously. Double strain into coupe. No garnish. Sip. Repeat until no pain is felt.

House grenadine:
Equal parts sugar and POM juice. A couple drops of orange blossom water (3-4 for a small bottle of POM). Shake ingredients without heat until sugar is dissolved.

RECIPE BY:reigning champ Olivia Rose Vienneau / Sycamore

    THE INGREDIENTS:
  • 1.5 oz overproof rye
  • .75 oz Zirbenz Stone Pine Liqueur
  • .5 oz Canton Ginger
  • .5 oz Vermouth Blanc
  • 3 dashes orange bitters
Combine all ingredients over ice and stir till well chilled. Strain into a cocktail glass and garnish with an orange twist.

RECIPE BY: Nate Hayden / Beat Brasserie & Beehive

    THE INGREDIENTS:
  • Muddle 4 shiso leaves
  • 2 oz mezcal
  • 3/4 oz lime juice
  • 1/2 oz simple syrup
  • pinch activated charcoal
Combine all ingredients and shake hard with ice. Strain into a chilled cocktail glass.

RECIPE BY: Lauren Vigdor /The Independent & River Bar

    THE INGREDIENTS:
  • 1.5 oz Don Julio Reposado
  • .5 oz Campari
  • .5 oz salted tamarind syrup
  • .5 oz grapefruit
  • .5 oz lime
Combine ingredients, shake, pour over a king cube in an old fashioned glass. Garnish with a lime wheel.

RECIPE BY: Dave Werthman / The Bancroft & Scarlet Oak Tavern & Gibbet Hill Grill

Wet Grave

    THE INGREDIENTS:
  • 1 OZ Eliagh Craig Bourbon
  • 1.5 OZ Rind - Far From The Tree Cider
  • .5 OZ Yellow Chartreuse
  • .25 OZ Fresh Lemon Juice
  • 1 Dash Orange Bitters.
Garnish with a Toasted Apple Chip
Serve Up in a Martini.

RECIPE BY: Vincent Conte / Posto

    THE INGREDIENTS:
  • 2 OZ Siete Misterios Joven Mezcal ( Dia de los
  • Muertos Mezcal)
  • 1/2 OZ Chipotle Agave
  • 1OZ Mixed Berry Shrub
  • 4 Dashes of Housemade Smoke Bitters
Stir all ingredients, Strain over large ice cube. Garnish with marigold flower.

RECIPE BY: Lindolfo Silva / The Painted Burro

    THE INGREDIENTS:
  • 1.5 oz Privateer Silver
  • 1.5 oz Carrot Juice
  • 1 oz Cilantro & Thai Chili Syrup
  • .5 oz Lemon Juice
Take all ingredients and shake with ice in a tin. Strain over fresh ice into a snifter and garnish with pumpkin tendrils.

RECIPE BY: Beth Herron / Rosebud American Kitchen & Bar

    THE INGREDIENTS:
  • 1 1/2 oz Prairie Organic Gin
  • 1/2 oz Vida Mezcal
  • 3/4 oz Lime
  • 1 oz Spiced Apple Simple
Shake, double strain. Serve in a coupe glass. Garnish with dehydrated spiced apple chip.

RECIPE BY: Cote Kilbride / Osteria Posto

    THE INGREDIENTS:
  • 3/4 ounce Campari
  • 3/4 ounce falernum
  • 1/2 ounce mezcal vida
  • 1/2 ounce lime juice
Serve over crushed ice with a float of 1/2 ounce Amaro CIA Cairo

RECIPE BY: Evan Harrison / State Park

    THE INGREDIENTS:
  • 1 1/2 oz. Mezcal Vida
  • 1/2 oz. Becherovka
  • 1/2 oz Lime Juice
  • 1/2 oz. Hibiscus Syrup
  • 1/2 oz. Campari
Combine first three ingredients in a tin with ice and shake. Strain into pint glass filled with crushed ice.
Garnish with large grapefruit swath pierced with a nail Slowly drizzle Hibiscus & Campari over grapefruit 'tongue'.

    Hibiscus Syrup Recipe:
  • 1/2 C hot water
  • 1/2 C sugar
  • 1/2 C Dried Hibiscus Flower
  • 1/4 oz. Angostura bitters
  • 1 cinnamon stick
Steep for 5-10 minutes, then strain and cool.

RECIPE BY: Cory Buono / Highland Kitchen

    THE INGREDIENTS:
  • 1 oz Plantation 3 Star Rum
  • 1 oz Appleton Estate Jamaican Rum
  • 1/2 oz Smith & Cross
  • 1 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 3/4 oz Cinnamon-Grapefruit Oleo Saccharum
  • 1 dash Whiskey Barrel-Aged Bitters
Shake and strain over crushed ice into a Tiki mug, garnish with mint and orange peel.

RECIPE BY: The bar team / Tiger Mama



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