Halloween Worthy Cocktails
Cocktails to give that sinister thirst of yours a playful place to play …
In Los Angeles, the extent of incredible bars and talented mixologists is neverending. Couple that with the spirit of Halloween in LA? And watch out!
So, in that spirit of haunt and excitement, I reached out to a few of my friends for some tasty cocktail recipes in honor of Halloween + Día de Muertos. Below is what they created but first? A little history.
Day of the Dead (Spanish: Día de Muertos [sometimes called Día de los Muertos]) is a Mexican holiday celebrated throughout Mexico, in particular the Central and South regions, and acknowledged around the world in other cultures. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey. It’s both beautiful and haunting and certainly worth celebrating.
by Gioconda St. George
- 1 1/2 oz Martin Miller Gin
- 3/4 oz antica formula sweet vermouth
- 1 bar spoon Zucca aperitif
- 1 dash angostura bitters
- 1 dash orange bitters
- 1 small piece of dry ice.
Pour all ingredients in a mixing glass (except the dry ice), add regular ice and stir the cocktail. Stir enough times to get the proper chill and dilution. Take your glass and put in fresh ice, 1 small dry ice cube (about the size of your pinky nail – No BIGGER).
Pour your cocktail into the glass and watch the magic happen.
ESTRELLA | 8800 Sunset Boulevard | West Hollywood, CA 90069
by Scott Cushman
- 3/4 Lemon
- 3/4 liquid alchemist spicy apple syrup
- 2 drops cinnamon bitters
- 1/4 cherry heering
- 1.5 gin
- 1 egg white
- Drizzle of caramel syrup
Put all contents into a tin, dry shake, wet shake, then strain the ingredients to dry shake once more.
Use a hawthorn strainer to strain contents into a coupe.
Drizzle caramel sauce on top after the head foam settles.
Garnish with Apple fan
The Continental Club | 116 W 4th St. | Los Angeles, CA 90013
Death at Dusk
by Scott Cushman
- 5oz Champagne
- .5oz Creme de Violette
- .5oz Absinthe
- marachino cherries
Add creme de violette to a flute, fill with champagne, add 6 dashes of Absinthe on top to create clouds.
The ASSOCIATION | 110 E 6th St. | Los Angeles, CA 90014 (Courtesy of Farah Cassis)
(Courtesy of Herradura Tequila)
- 2 oz Herradura Silver
- ½ oz Pickle Juice
- 2 oz Tomato Juice
- ½ Orange Juice
- ½ oz Lemon Juice
- ½ oz Lime Juice
- ¼ oz Cholula sauce
- 4 large dashes of Tobasco
- ½ oz Worcestershire sauce
- ½ oz red wine
Combine all ingredients together in a large cocktail shaker, stir and strain into a large glass filled with cubed ice. Garnish with a cayenne salter pickle and a lemon wedge.
Shark Attack Bloody Mary
(Courtesy of Crystal Head Vodka)
- 2 oz. Crystal Head Vodka
- 5 oz. Clamato (Caesar) or tomato juice (Bloody Mary)
- dash of Worcestershire sauce
- dash of hot sauce
- tiny dash of liquid smoke
- garnish of your choice
- *1⁄4 tsp. salt
- *1⁄4 tsp. pepper
- *1⁄2 tsp. smoked paprika
Rub the rim of the glass with a lemon wedge and dip into salt, pepper and smoked paprika mix*. In a shaker half filled with ice, add all ingredients and shake well. Strain into the pre rimmed glass filled with ice.