Four Wicked Halloween Cocktails

Ingredients

• 2 oz Kraken Gold Spiced Rum
• 4 oz Canada Dry Ginger Ale
• 2 dashes Angostura Aromatic Bitters
• ½ oz fresh lime juice
• Lime wheel to garnish

Method

1. Fill a highball glass with ice and add the lime juice.
2. Top with ginger ale, leaving an inch of room.
3. Slowly pour the rum over the back of a spoon so it floats as a dark storm cloud.
4. Finish with bitters on top and a lime wheel.

Ingredients

• 2 oz Cabo Wabo Blanco Tequila
• ½ oz Ancho Reyes Chile Liqueur
• 1 oz fresh lime juice
• ½ oz agave syrup
• ¾ oz 7 Deadly Zins Zinfandel (float)
• Tajín rim (optional)

Method

1. Rim a rocks glass with Tajín and fill with fresh ice.
2. Shake tequila, Ancho Reyes, lime and agave hard with ice for 10 seconds.
3. Strain into the glass.
4. Pour the Zinfandel slowly over the back of a spoon so it sits on top as a red layer.

Ingredients

• 1½ oz Santa Teresa 1796 Arabica Coffee Cask Rum
• 1½ oz RumChata
• 1 oz chilled espresso or cold brew
• Ground cinnamon to dust

Method

1. Add rum, RumChata and espresso to a shaker with ice.
2. Shake hard for 15 seconds to build a silky foam.
3. Double-strain into a chilled coupe.
4. Dust cinnamon through a paper ghost stencil on top.

Ingredients

• 2 oz Buffalo Trace Bourbon
• ¼ oz demerara syrup
• 2 dashes Angostura Aromatic Bitters
• 1 dash Angostura Orange Bitters
• Orange peel & a black cherry

Method

1. Add bourbon, syrup and both bitters to a mixing glass with ice.
2. Stir for 30 seconds until well chilled.
3. Strain over one large ice cube.
4. Flame the orange peel over the glass, drop it in and add the cherry.