Fall is here, Halloween is near and that means Broadway-worthy costumes, candy for days, and parties that embrace the otherworldly and make the occasion a little more wicked.
To get into the spirit of things, some of New York City’s best bartenders have devised sinister concoctions that are both seasonal and sophisticated, because you needn’t devour any fluorescent green slushies to be on-theme this month.
Some of these potions are sure to sate any saccharine cravings, while others are notable for the sheer novelty factor alone. Having Death Co.’s Zombie Punch, which is served in a skull, in hand is practically a costume in itself. Other showstoppers around town include Balthazar’s zeitgeist-capturing King Walker (in an ode to the White Walkers on Game of Thrones), The Flower Shop’s Insta-worthy Pirate Rose, and the ghostly Aviation from The Campbell—which is perhaps the most haunted bar in Manhattan.
If you’re planning on playing host this year, trick-or-treat like an adult and greet your guests with one of these macabre concoctions.
Zombie Punch From Death Co.
1 oz. Plantation OFTD
1 oz. Cana Brava
1 oz. Smith and Cross
1 oz. Don’s Mix
0.75 oz. Lime
0.5 oz. Falernum
0.25 oz. Grenadine
2 dashes of Absinthe
1 dash Ango
Add all ingredients into a shaker and mix together. Pour the liquid into a Tiki mug and garnish with mint sprigs and orchids, working from the outside in. Place various citrus wheels inside the orchids (orange and lime work well). If you really want to unleash your inner mixologist, place a lime shell in the center of the mug filled with 151 Rum and light it on fire. Sprinkle a heavy amount of pulverized cinnamon to create a smoky, spicy aroma.
The Kawakubo From The New York Edition
2 oz. Gem and Bolt Mezcal
0.75 oz. lemon juice
0.75 oz. ginger syrup
0.5 tsp. activated charcoal
Shake ingredients briefly and strain into an etched rocks glass with crushed ice. Garnish with a yellow flower.
Send the Calvary From Employees Only
1.75 oz. Daron Calvados Apple Brandy
0.75 oz. Luxardo Maraschino Liqueur
0.75 oz. pineapple juice
0.50 oz. lemon juice
0.25 oz. simple syrup
2 Dashes of Angostura Bitters
Add all ingredients into a cocktail shaker with ice. Shake and strain into a chilled coupe cocktail glass and garnish with dried apple chips (available at most bodegas) and a sprinkle of cinnamon.
Aviation From Campbell Bar
1.5 oz. Nolets Gin
0.5 oz. Luxardo Maraschino
0.75 oz. fresh lemon juice
1 bar spoon of Creme de Violette
Add all contents into a mixing glass. Shake and strain into a coupe cocktail glass and garnish with three skewered brandied cherries.
The Midnight Hour From Top of the Standard
1.5 oz. pumpkin puree
0.5 oz. vanilla syrup
0.75 oz. chilled espresso
0.75 oz. half half
2 oz. butter-infused rye whiskey
Add all ingredients into a shaker with ice and shake vigorously until the contents are combined and smooth. Pour into a chilled highball glass and dust with espresso powder.
The Pirate Rose From The Flower Shop
2 oz. vodka
1 oz. fresh lime juice
0.5 oz. mint simple syrup
Mint (steeped in hot water for 5 minutes to gently bruise)
Splash of cranberry juice
Add all ingredients into a shaker and shake vigorously. Pour into a highball glass filled with kold-draft ice. Finish with soda and dried rose petals.
Mata-Hari From Orient Express
2 oz. Bulliet bourbon
1 oz. Buho Mezcal,
0.75 oz. fresh lemon,
0.50 oz. blue agave
Add all ingredients into a shaker and shake until the mix is chilled and frothy. Serve in a rocks glass and top with a dollop of fresh ginger soda and a large piece of candied ginger (a much healthier treat than the standard fun-sized Snickers).
Rosemary s Baby From The Tippler
2 oz Greenhook Gin
3/4 oz Rosemary Grenadine
1/2 oz Lemon Juice
Top with Fever Tree Mediterranean Tonic
Combine lemon juice, rosemary grenadine, and Greenhook Gin in a cocktail tin. Shake with ice for 20 seconds and strain into a tall Collins Glass (over fresh ice cubes). Top with Fever Tree Mediterranean Tonic. Garnish with a lemon wheel and a rosemary sprig.
I Ain’t Afraid of No Ghost Pepper From Park Avenue Autumn
2 oz. Ghost Pepper Tequila*
¾ oz. Crème de Cacao
¼ oz. cinnamon infused syrup*
¾ oz. fresh grapefruit juice
To make Ghost Pepper Tequila:
Infuse one dried ghost pepper into 1 liter of vodka for 24 hours.
To make cinnamon infused syrup:
Mix 1 cup of sugar, 1 cup of water, and 6 cinnamon sticks into a pot. Simmer on a low heat for 5 minutes. Let cool before straining out the cinnamon.
Shake all ingredients with ice and strain into a martini glass. Garnish with a grapefruit slice and cinnamon stick.
King Walker From Balthazar
1.5 oz. Appleton Estate Rum
1.5 oz. Clément Select Rhum
0.5 oz. Plantation O.F.T.D. Rum
0.75 oz. lime juice
0.75 oz. grapefruit juice
0.5 oz. agave syrup
0.25 oz. pomegranate molasses
0.5 oz. Falernum
3 dashes Peychaud’s Bitters
3 blood orange slices
2 mint sprigs
Combine all ingredients in a shaker. Once the contents are properly mixed, serve over crushed ice and garnish with blood orange slices and mint sprigs.
El Carbon From Alta Calidad
2 dashes Aztec Chocolate Bitters
2 oz. Montelobos Mezcal
0.5 oz. lemon juice
0.5 oz. Ancho Reyes
0.5 oz. agave simple syrup
1 rounded teaspoon of activated charcoal
Crushed sesame palanquetta (sesame brittle) for rimming the glass
Orange peel for garnish
Smoked agave
Combine all ingredients in a shaker. Shake vigorously and strain over fresh ice in a rocks glass that has been rimmed with smoked agave and sesame palanquetta (the sesame brittle). Garnish with a rolled orange twist.
Blood Roots Tequila From Graffiti Earth
1/2 oz. lime juice
3 slices jalapeño
4 oz. tequila
3 oz. pomegranate juice
4 oz. ice
Splash of lemonade
Muddle the jalapeño and add to a shaker along with tequila, pomegranate juice, and lime juice. Shake and strain into a tall champagne flute topped with a splash of lemonade. Garnish with basil leaves, pickled carrots, turnips and Thai chili. Graffiti Earth uses a knife as drink décor, which may not be ideal for wading through a cobwebbed dance floor; if you’re trying this one at home, a skewer is the way to go.
The Great Pumpkin From Irvington
0.75 oz. Buffalo Trace Bourbon
0.75 oz. Myers Rum
0.5 oz. Pierre Ferrand Cognac
0.75 oz. Cinnamon-Vanilla simple syrup
0.75 oz. egg white
1 oz. pumpkin puree
Shake ingredients together and pour into a chilled coupe glass. Top with freshly grated nutmeg.