4 Spooky Halloween Cocktails for Grown-ups

Halloween is upon us! So today I'm making some sophisticated and delicious drinks for grown-ups (kids can't have all the fun). No smoke and mirrors here - just good cocktails. Here are four you can make at home for your upcoming costume party, or to sip on as a distraction from the ghost and ghouls outside (actually I'd suggest consulting some ghost-busting professionals if that really is the case). Of course enjoy responsibly, and enjoy the spooky season! Cheers, everyone! Get your bottles at House of Bitter Bear 👉 https://houseofbitterbear.com Use code "ANDERS10" to receive your discount at Liber & Co.! 👉 https://bit.ly/3JCP9GQ We’ve officially launched our Patreon page! 👉 https://www.patreon.com/anderserickson Thank you! Video/editing/illustrations by Azusa Inaba 🎥 🎨 TIME STAMPS Intro: 0:00 The Haunted House: 0:30 The Psycho Killer: 1:38 El Diablo: 3:03 The Black Dragon No. 13: 4:51 Sign off: 6:27 THE HAUNTED HOUSE RECIPE 0:30 1 oz. (30 ml) Appleton Estate Signature Jamaican Rum 1 oz. (30 ml) Rittenhouse 100 proof Rye 1/2 oz. (15 ml) Kronan Swedish Punsch 1/4 oz. (7.5 ml) ginger syrup 2 dashes Angostura Bitters Expressed orange oil and cherry for garnish 👉 This recipe’s found in Robert Simonson’s The Old Fashioned: https://amzn.to/2VmB60v THE PSYCO KILLER RECIPE 1:38 2 oz. (60 ml) Red Breast 12 year Irish Whiskey 3/4 oz. (22.5 ml) cocoa nib infused Campari* 1/2 oz. (15 ml) Marie Brizard White Crème de Cacao 1/2 oz. (15 ml) Giffard Banane du Brésil 2 dashes Absinthe - Created by Jillian Vose in 2014 (I misspoke and said "Rose" in the video - sorry, Jillian) *COCOA NIB INFUSED CAMPARI 1:51 Combine 1 Tbs cocoa nibs with 1 cup (~240 ml) Campari. Seal and shake. Allow to infuse for 1-2 hours (I like a longer infusion). Strain off cocoa nibs. THE EL DIABLO RECIPE 3:03 1.5 oz. (45 ml) Siete Leguas Reposado Tequila 1/2 oz. (15 ml) Jules Theuriet Crème de Cassis de Dijon 1/2 oz. (15 ml) fresh lime juice 3 oz. (90 ml) ginger beer Inverted lime rind filled with the crème de cassis for “interactive” garnish THE BLACK DRAGON No 13 RECIPE 4:51 1 oz. (30 ml) Ferrand 1840 Cognac 1/2 oz. (15 ml) Amaro Averna 1 oz. (30 ml) cold brew concentrate** 1/4 oz. (7.5 ml) rich Demerara syrup (2:1 sugar:water) ~4 oz. (~120 ml) New Holland Brewing Dragon’s Milk (or your favorite dark beer) **COLD BREW CONCENTRATE Combine 1 part by weight coarsely ground coffee with 8 parts by weight cold water. Stir to combine. Seal and store in fridge for 12-14 hours. Strain off coffee grounds. 👉 Check out my coffee blend! ☕️ https://www.thatbarcoffee.com/ THE TOOLS My workhorse double jigger: https://amzn.to/3lmmKrK My go-to large shaking tin: https://amzn.to/33vnMLJ My go-to small cheater tin: https://amzn.to/3qecbe5 Hawthorne strainer: https://amzn.to/2VBUSWh My favorite mixing glass: https://amzn.to/45nvvvq Bar spoon: https://amzn.to/3wkkDhg Julep strainer: https://amzn.to/3mymEyA Zester: https://amzn.to/2VCLDF0 Hand juicer: https://amzn.to/3ioOwFeRubber My syrup carafe: https://amzn.to/3iezKkZ Rubber bar mat (6"x12"): https://amzn.to/3h2IJER Lowball glass: https://libbeyglass.pxf.io/9WEyoE (Use code ANDERS10 to get 10% off!) The Nick & Nora Glass: https://amzn.to/3GreJQD The collins glass: https://amzn.to/3BVcy2U As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. Special thanks to our top-tier patrons: Adam Greetis Jacob Swain Brandon Carey Randy Calegari Mike Russo Bdxman Alex Smith Matt Dougherty Michael Cooney Sarah Duncan Matthew Crowley Kevin Callum Evans Dzomery Lisa Worsham Sean Follow Me: Instagram: https://www.instagram.com/anderserickson/ Twitter: https://twitter.com/anderserickson_ Facebook: https://www.facebook.com/andersericksoncocktails Send stuff to: Anders Erickson PO Box 248 Baileys Harbor, WI 54202