Candy: critical to have on hand for Halloween. Costumes: always fun to do. Cocktails: now there’s a Halloween must-do! Here are Halloween-friendly cocktails from several mixologists around the state.
Morris Tap & Grill, Randolph
Ginger Spice Margarita
- 1 ounce silver tequila
- ½ ounce amaretto
- ½ ounce ginger liqueur
- 1 ounce cinnamon simple syrup
- 1 dash nutmeg
- Fill with sour mix
Directions:
Rim the glass with cinnamon/sugar.
Add all ingredients and shake.
Serve over ice.
Amanti Vino, Montclair
Corpse Reviver, courtesy of Wes Kirk, Crafts Spirits Manager,
- 1 oz. lemon juice
- 1 oz. Cointreau
- 1 oz. Lillet Blanc
- 1 oz. gin
- Absinthe rinse on the glass
- Lemon peel for garnish
Directions:
Shake, strain and serve.
Avenue, Long Branch
Avenue Pumpkin Martini, courtesy of Thierry Carrier, general manager/director of pperations
For pumpkin puree mix:
- 5 oz. pureed pumpkin
- 8 oz. milk
- 2 oz. cream
- ½ tsp nutmeg
- ½ tsp cinnamon
Pumpkin puree mix directions:
Combine and blend until smooth.
Makes enough for 7 cocktails.
Martini Ingredients:
- 1 oz. Rittenhouse rye
- ½ oz. Sailor Jerry rum
- 2 oz. pumpkin puree mix (see above recipe)
- 1 oz. vanilla syrup
- Orange wedge and nutmeg for garnish
Directions:
Combine all with ice in a cocktail shaker.
Shake and strain into chilled martini glass.
Garnish with an orange wedge and a dash of nutmeg.
Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus
Haunted Orchard, courtesy of Ho-Ho-Kus Inn & Tavern
- 5 oz. Appleton Signature Blend rum
- ½ oz. simple syrup
- 5 oz. apple cider
- 5 oz. ginger beer, chilled
- Lime and apple slices for garnish
Directions:
Shake with ice, drain and pour into glass.
Garnish with lime wedge and slice of apple.
The Ryland Inn, Whitehouse Station
Zombie Jamboree Punch, courtesy of Andrew Johnston, bar manager/head bartender
- 12 oz. overproof rum
- 12 oz. dark spiced rum
- 12 oz. cinnamon syrup
- 6 oz. fresh squeezed lime juice
- 6 oz. fresh pressed pineapple juice
- 20-25 dashes Angostura bitters
Directions:
Mix ingredients and serve in punch bowl garnished with half-moons of lemon and orange.
Serves 20 to 25.
Spuntino Wine Bar & Italian Tapas, Clifton
Stormy Apple, courtesy of Spuntino Wine Bar & Italian Tapas
- ¾ oz. El Dorado spiced rum
- ½ oz. Laird’s Applejack brandy
- ½ oz. Domaine de Canton ginger liqueur
- Splash lemon juice
- 2 oz. Red Jacket apple juice
- Garnish dried apple wheel
Directions:
- Fill pint glass with ice. Add spiced rum, Laird’s Applejack Brandy and Domaine de Canton ginger liquor to pint glass. Add splash of lemon juice and top with apple juice.
- Add contents of pint glass into cocktail shaker and shake vigorously.
- Fill highball glass with ice.
- Strain contents of cocktail shaker on top of ice in highball glass.
- Garnish with an Apple Wheel
The Shannon Rose Irish Pub, Clifton
Pumpkin Martini, courtesy of The Shannon Rose
Simple syrup ingredients:
- 2 cups of sugar
- 2 cups of water
- 4 cinnamon sticks
- 2 vanilla sticks
- 1 tsp nutmeg
Martini ingredients:
- 1½ oz. Skyy Vanilla Vodka
- ½ oz. White Crème de Cocoa
- ¼ oz. vanilla, cinnamon and nutmeg simple syrup
- 1 oz. Carolan’s Irish Cream
For simple syrup:
- Combine all ingredients in a saucepan.
- Bring to a boil, then simmer for 5 minutes.
- Allow syrup to cool, then strain to remove cinnamon sticks.
For pumpkin martini:
- Add all ingredients into a mixing glass.
- Strain into a martini glass.
- Garnish with powdered cinnamon.
The Orange Squirrel Restaurant, Bloomfield
Jack’s Lantern, courtesy of the Orange Squirrel
- 2 oz. Bailey’s irish cream
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- Pinch of ground cardamom
- Jack Daniels (and some for soaking marshmallows)
Directions:
- Take a small (mini) pumpkin cut off top. Hollow out center – remove and discard seeds and pulp. Set pumpkin and top aside.
- In a shaker with ice place 2 oz. Baily’s Irish Cream just a pinch just ground nutmeg, a pinch just ground cinnamon, a pinch of freshly ground cardamom plus 1 oz. Jack Daniels shake and strain into hollowed mini pumpkin.
- Top with mini marshmallows that have been soaked with Jack Daniel’s and light on fire to toast marshmallows. Serve with a small spoon.
Bin 14, Hoboken
Bin 14 Apple Cider, courtesy of Bin 14
- 1½ oz. Lemon Bootlegger vodka
- ¾ oz. organic maple syrup
- ¼ oz. Sorel Hibiscus liqueur
- ¼ oz. Balsam American Amaro
- ½ oz. Rock town apple whiskey
- 1 oz. Cidre Bouche sparkling cider
- ½ oz. lemon juice
- ½ oz. cranberry juice
- Old Salt Merchants Jamaican ginger sugar rim
- Fuji apple garnish
Directions: Combine all the ingredients and serve over ice.
Jersey Spirits Distilling Co., Fairfield
Pumpkin’s Ghost, courtesy of Jersey Spirits Distilling Co.
- 2 oz. pumpkin spice coffee infused Main Street vodka
- ¾ oz. vanilla bean infused Main Street vodka
- 3½ oz. half and half
- ¾ oz. simple syrup
Directions:
Combine and serve on ice in a glass with a graham cracker rim, garnished with shaved dark chocolate on top.
Applebee’s Neighborhood Grill & Bar, multiple locations
Candy Corn Martini, courtesy of Applebee’s Neighborhood Grill & Bar
Glass: Chilled martini glass
Ingredients:
- 1 ¼ oz. whipped cream vodka
- ½ oz. sour mix
- 2 oz. pineapple juice (shake)
- ½ oz. grenadine
Directions:
Chill martini glass with ice and soda water.
Fill mixing glass 2/3 full with ice.
Pour ingredients into mixing glass in order listed (except for the grenadine).
Cap with mixing tin and shake for 4 seconds.
Remove mixing tin.
Strain liquid into chilled martini glass.
Slowly pour grenadine down the side of the glass so it sinks to the bottom.
Garnish with 3-inch pyramid of whipped cream.
Crystal Springs Resort, Hardyston
The Vampire’s Transfusion, courtesy of Mixologist Stephen Thomas
- ½ oz. Sour Cherry Reduction (made in house)
- ½ oz. Blood Orange Juice
- 1oz Agave
- ½ oz. Fresh Lime
- 1 oz. Ilegal Mezcal Reposado (Died black using housemade beet and kale dye)
Directions:
Fill rocks glass with ice.
On the side fill a test tube with cherry, orange and lime juice.
Place in rocks glass.
On the side fill a plastic syringe with agave and Mezcal.
Upon service pour the test tube over ice and squeeze the syringe (in that order).
Harvest Julep, Courtesy of Cavalry Bourbon
- 1 ½ ounce Cavalry Bourbon
- 1 ½ ounce St Germain Elderflower Liqueur
- 1 ½ ounce Cranberry Juice
- Candied cranberries, for Garnish
Directions: Combine ingredients in cocktail shaker and pour over crushed ice. Garnish with 3 or 4 candied cranberries