1. Altos Tequila Blood Orange Margarita

Source: Altos

2 ounces Tequila Altos
1 ounce fresh blood orange juice
¾ ounce lime juice
½ ounce agave syrup
Blood orange slice for garnish

(This should be a shaken drink served over ice and an optional salted rim, it doesn’t come with instructions but that’s how I would make it – DL)

2. Ardbeg Begroni

Source:Ardbeg

1 ounce Ardbeg Little beast
0.75 oz Bitter Aperitif
0.75 oz sweet vermouth

Method:
Mix all ingredients over ice cubes into a mixture

3. Beet juice

Source: @justine.bartending

Ingredients:
2 ounces My camp White
1 ½ oz fresh beet juice
½ ounce of Triple Sec
¾ oz freshly squeezed lime
¾ ounce agave nectar

Instructions:
To prepare the beet juice, add the washed and cut beets in a juicer and the juice. Strain and discard the top layer of foam. Mix all the ingredients in a shaker. Add ice and a shaker until chilled. Strain over fresh ice into a rocks glass. Garnish with a slice of dehydrated lime.

4. Black Manhattan

Source: Averna

Ingredients:
1 part Avernus
2 parts Russell Reserve Rye 6 years
2 dashes of Angostura Bitters
Garnish: brandy cherry

Method:
Mix all the ingredients with ice. Strain into a coupe glass and garnish with a brandy cherry.

5. Bloody Punch

Source: Fraser & Thompson North American Whiskey

For 6 to 8 people

Method: In a large pitcher, combine Fraser & Thompson, pomegranate juice, orange zest and orange juice. Refrigerate until ready to serve. Just before serving, add ice to the punch bowl and pour over the contents of the pitcher. Garnish with Prosecco and pomegranate arils. Appreciate!

6. Bubbling cauldron

Source: Marin Jerry

Ingredients:
1 cup Sailor Jerry Spiced Rum
¾ cup frozen lemonade concentrate (about 1/2 12-ounce can), thawed
3 ½ cups cold water
3 12-ounce cans ginger beer, chilled
1 pint of green tea ice cream

How to do it:
Combine Sailor Jerry spiced rum, lemonade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Pour the ice cream into the punch. Pour the remaining 2 cans of ginger beer over the top to create a foam. Optional: Garnish with candy eyeballs. Serve and enjoy your Halloween cocktail!

7. Candy Corn Shooter

Source: Koloa Kaua’i

Ingredients: (Note: recipe serves 16 people)

1.5 cups boiling water
1 package (3 ounces) lemon-flavored gelatin mix
1 package (3 ounces) orange-flavored gelatin mix
1 envelope (0.25 ounce) unflavored gelatin
2 cups Kōloa Kauaʻi Golden Rumsplit
Ice
2 tablespoons of lukewarm water
1 can (14 ounces) sweetened condensed milk
½ cup Kōloa Kauaʻi Spiced Rum

Glass: Divide into shot glasses (Note: For a less alcoholic shot, adjust the rum with water)

Directions: Step 1: Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mixture; stir until dissolved. Pour 1 cup rum into a glass measuring cup; add enough ice to make 1 1/4 cups. Stir into lemon gelatin until mixture thickens slightly; remove any unmelted ice. Fill large shot glasses 1/3 full with lemon gelatin mixture.

Step 2: Refrigerate until lemon gelatin layer is set, at least 90 minutes.

Step 3: Pour the remaining 3/4 cups boiling water into the small bowl. Add orange gelatin mixture; stir until dissolved. Pour remaining 1 cup rum into a glass measuring cup; add enough ice to make 1 1/4 cups. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over the lemon gelatin layer.

Step 4: Refrigerate until orange gelatin layer is set, at least 90 minutes.

Step 5: Pour 2 tablespoons of lukewarm water into a bowl. Add the unflavored gelatin; stir until dissolved. Stir in the condensed milk and ½ cup of rum. Pour over the orange gelatin layer.

Step 6: Refrigerate until top layer is set, at least 30 minutes.

8. Chocolate-Espresso Mezcal Martini

Source: Gracias à Dios

Ingredients:
1 ½ ounces Thanks to Dios Espadin
0.5 ounce agave syrup
1 dose of Double Espresso
1/3 oz homemade allspice*
1 pinch of salt
2 tablespoons grated bitter chocolate (Note: we use Oaxacan chocolate made by “La Jefa”, the mother of our mezcalero maestro)

Garnish: Jack O’Lantern pumpkin face

Directions: Add ingredients to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a Jack O’Lantern pumpkin face.

9. Devil’s Negroni

Source: City of Fear

Ingredients:
1 ounce Fear City Gin
1 ounce of Campari
1 ounce dry vermouth
1 ounce pomegranate juice
Orange zest (optional)
Dying flower, for drama (optional)

Instructions:
Add the gin, Campari, dry vermouth and pomegranate juice to a rocks glass over ice. Stir until cool. Garnish with orange zest and a dying rose for added drama.

10. The Diablo

Source: Tequila Partida

Ingredients:
1.5 ounces Tequila Partida Rested
0.5 oz creme de cassis
0.5 oz fresh lime juice
4 ounces ginger beer
Garnish: lime wedge

Directions: Add tequila and lime juice to a shaker with ice. Shake and strain into a highball glass with ice. Pour in the ginger beer and garnish with crème de cassis. Garnish with a lime wedge.

11. Elysian Brew Pumpkin Pack

Source: Elysian Brewery

Usually, I join other media professionals to sample Elysian Brewing’s annual lineup of pumpkin beers, but that didn’t happen this year. I also missed the 20th annual Great Pumpkin Beer Festival and definitely would have checked that one out. Maybe next year. Anyway, they have a new Pumpkin Patch beer sampler that I’m waiting to get my hands on.