Halloween is just around the corner and you’re probably looking for something a little spooky for your ghoulish friends! Don’t worry, we didn’t want to leave you hanging. Our favorite cocktail of the season is the “Shady Lane,” which is crafted with Clyde May’s Whiskey, mezcal, four different types of bitters (including a drop of BBQ bitters!) and IPA cumin reduction.
Clyde May’s Whiskey “Shady Lane”
1 part Clyde May’s
1 part Mezcal
.5 IPA cumin reduction
.5 gran Classico bitters
.5 fernet vallet
2 dashes orange bitters
Dropped BBQ bitters
Combine all ingredients. Stir and serve in a Nick and Nora glass. Garnish with a lemon twist.
Potion de Muerto
· 2 parts Hornitos® Black Barrel® Tequila
· ¾ part orange juice
· ¾ part lemon juice
· ¾ part chipotle agave *
· 2 dashes orange bitters
· ½ part beet juice
*Substitute agave nectar for chipotle agave if unavailable.
Preparation: Serve in a tall glass over crushed ice with a beet juice float – the beet juice will slowly float down the glass through the crushed ice, making it look like blood dripping down. Garnish with an orange slice.
Hornitos Black Barrel Cider
· 1 ½ parts Hornitos® Black Barrel® Tequila
· ¾ part apple cider
· ¾ part cinnamon syrup *
· 1 part lemon juice
· 2 dashes Angostura® Bitters
· 2 parts water
*To make cinnamon syrup: Mix together 1 part sugar, 1 part water and 4 crushed cinnamon sticks. Bring to a boil (approximately 1-2 minutes). Once cooled down, strain into a glass.
Preparation: Combine all ingredients together and serve. Garnish with a cinnamon stick and an apple wedge. Can be served hot or cold.
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