With the official start of spring, the welcoming of longer days, and finally the warmer weather, the month of March is all about new beginnings. Not that we need a reason to drink, but it all feels like a pretty damn good one. So, when thinking of which cocktail we wanted to name our official Cocktail of the Month for March, we knew we needed to celebrate the coming season.
Enter the Braun Derby, a German twist on the classic Brown Derby. Created by our friends over at Bärenjäger Honey Liqueur, the recipe combines their liqueur with bourbon and a grapefruit radler for a sip that has that perfect mix of bold, tangy, and sweet. The bourbon brings the kind of potency you want in a cocktail while the honey brings to mind the season’s blooming flowers. Top it all off with a bit of the fruity, fizzy beer and you’ve got a drink that’s just as refreshing as the beginning of spring.
If you want to make this cocktail even more appropriate for March, you can channel St. Patrick’s Day and swap the bourbon for Irish whiskey. For non-dark liquor drinkers, the sip could also be equally enjoyable with vodka. The recipe is undoubtedly strong, but hey, that’s never been a problem for us. If you choose, you can lighten things up by replacing the radler with ginger beer for an extra kick without the extra booze.
Ingredients 1 1/2 ounces bourbon or Irish whiskey
2 ounces Bärenjäger Honey Liqueur
1 can grapefruit radler
Grapefruit twist, for garnish
Directions In a cocktail shaker with ice, stir together the bourbon and honey liqueur until cold. Strain into an old fashioned glass with fresh ice. Fill the glass until full with the radler and garnish with a grapefruit twist.
Here, at Cocktail Builder, we love experimenting with new ingredients and flavor profiles — both trying something completely unexpected and putting an updated spin on time-tested libations. But in 2018, we’re going back to the basics, focusing our efforts on perfecting the classic cocktails that we all think we know.
Sure, they’ve been around for a long time and it can be easy to believe that you’ve mastered them. But these cocktails are classics for a reason and they take care and finesse to get right. So, once a month we’ll be turning to bartenders, our taste buds, and, yes, even science to determine just what makes the perfectly crafted drink. First up: an International Bartenders Association “Contemporary Classic” and everyone’s favorite Sunday brunch sip, the Bloody Mary.
Now, a Bloody Mary seems easy enough — a little vodka, some tomato juice, a little Tabasco, and you’re done. But according to the American Chemical Society, the Bloody is not only difficult to master but it’s the most complex cocktail in the world.
“It’s a very complicated drink,” explains Neil Da Costa, an expert on chemical analysis at International Flavors & Fragrances. “From the standpoint of flavor chemistry, you’ve got a blend of hundreds of flavor compounds that act on the taste senses. [The Bloody Mary] covers almost the entire range of human taste sensations — sweet, salty, sour, and savory — but not bitter.”
Taking the ingredients from the traditional recipe, Da Costa analyzed them for composition and sensory attributes. Based on his findings, he came up with a number of tips for perfecting the flavor profile of the Bloody Mary while also increasing its health benefits and costing down on cost. These tips including using inexpensive vodka (if made right, the flavor should mask the taste of alcohol), using high-quality tomato juice (ideally freshly squeezed), and using lots of ice (it helps to slow down the chemical reactions involving acids that can degrade the taste).
Keeping those things in mind, here’s the perfect recipe to reference the next time you host brunch at home.
THE PERFECT BLOODY MARY
Ingredients 2 ounces vodka
4 ounces freshly squeezed tomato juice
1 lemon wedge
1 lime wedge
2 dashes tabasco sauce
2 tsp prepared horseradish
2 dashes Worcestershire sauce
1 pinch celery salt, plus more to rim glass
1 pinch ground black pepper
1 pinch smoked paprika
Celery stalk and lime wedge, for garnish
Additional garnishes such as green olives, asparagus, and (our personal favorite) bacon, as desired
Directions Pour some celery salt onto a small plate. Using a lemon or lime wedge, wet the rim of a pint glass and dip it into the salt until it’s fully coated. Fill the glass with ice and set aside. In a cocktail shaker, squeeze the lemon and lime wedges and drop them in. Add the remaining ingredients and fill the shaker with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk, a lime wedge, and any other desired garnishes.
Is there anything better than a hot drink on a cold winter night? And is there any hot drink better than a hot toddy? The classic mixture of liquor, spices, honey, and citrus imparts a cozy sense of warmth while also boasting soothing properties for winter-induced coughs and colds.
While the traditional recipe calls for whiskey, honey, and lemon juice, there are endless ways to tailor a toddy to your needs. Prefer Scotch over bourbon? No problem. Want to add an extra healing kick? Throw some spicy ginger in. Here, we’ve rounded up five of our favorite renditions on the hot toddy, from the time-honored to the super creative.
Classic Hot Toddy A tried-and-true classic, the basic recipe calls for whiskey, honey, lemon juice, and hot water, plus a lemon wedge and cinnamon stick for garnish. The toasty beverage is best enjoyed while curled up in a blanket on the couch or while sitting in front of the fire. We may not be doctors, but the concoction is also said to have a bevy of medicinal benefits, from helping you sleep to soothing a sore throat. See recipe
Hot and Cold Toddy In the Hot and Cold, gin is used in place of whiskey — preferably New Amsterdam for its citrus-forward flavor. Next, instead of plain hot water, healing mint tea makes the drink extra relaxing, while cranberry syrup is used in place for honey for a sweetly tart twist. The syrup also imparts an eye-catching ruby red hue, making the drink particularly festive during the holidays. See recipe
Spiced Averna Toddy For an extra interesting take on the hot toddy, turn to Averna, an amaro with hints of baking spices, citrus, and caramel. Together with homemade black peppercorn syrup, the Spiced Averna Toddy becomes more intriguing and complex. And thanks to Averna’s low alcohol-by-volume — 29% compared to whiskey’s typical 40% — you don’t have to feel bad about having a few. See recipe
Remontel Toddy The toddy goes south of the border as smoky mezcal pairs with vegetal Green Chartreuse, sweet agave nectar, and exotic mole bitters for a distinctly Mexican-inspired rendition. Lime instead of lemon keep things on theme, while mint and a splash of ginger beer lend a final bright finish. See recipe
Chai Toddy Nothing quite represents the warming flavors of winter like the classic chai spices of cardamom, cloves, cinnamon, and ginger. That comforting feeling gets taken up a notch with black tea (we recommend Indian Assam) and heavy cream for a latte-like sip. Sweet brandy balances the spice for a toddy with added depth and dimension. See recipe
Few drinks are more luxurious, mouthwatering, and seemingly indulgent than an egg white cocktail. The once-feared ingredient — actually totally safe to drink! — is being used by today’s generation of talented bartenders in both superb renditions of long-standing favorites and inventive new creations. After a little shake, the result is a silky foam that delivers incredible creaminess, perfectly complementing the tang of sours, the herbaceousness of bitters, or highlighting an eye-catching garnish.
The original 1888 recipe of the classic Ramos Gin Fizz demanded a 12-minute marathon of shaking to create that ideal luscious foam — an approach that has led many people to believe that all egg white cocktails require such time (and arm strength) to create. Today, however, bartenders will agree this notion is nothing but outdated, and most cocktails can be whipped in no more than a mere two to three minutes.
You can also easily create these delectable libations on your own at home. While there may be no 12-minute time requirement, the one thing you absolutely do need are fresh eggs. Pasteurized whites from a carton or (gag) powdered egg whites simply won’t cut it. After all, you and liquor only deserve the very best. Here, four of our favorite egg white cocktails that everyone should be shaking up.
Pisco Sour One of the most well-known and beloved of the egg white libations, the Pisco Sour is a South American classic combining Peruvian brandy, lime juice, simple syrup, egg white, and a couple drops of Angostura bitters. The recipe as it exists today dates back to the 1910s or ‘20s, and is a hard-to-resist combination of potent, tart, sweet, and frothy. See recipe
Ace Cocktail Though you’re not likely to find it on many cocktail menus, the Ace does appear in two books: first in Boothby’s 1934 World Drinks and How to Mix Them and later in Victor Bergeron’s 1972 Trader Vic’s Bartender’s Guide. Not much is known about how the drink originated, but the combination of gin, grenadine, cream, lemon, and egg white makes for a delicious mix that’ll be the ideal complement to your next Sunday brunch. See recipe
Absinthe Suissesse Like the Ramos Gin Fizz, the Absinthe Suissesse dates back to New Orleans — specifically Bourbon Street’s Old Absinthe House, once frequented by the likes of Oscar Wilde and Mark Twain. This potent mix of absinthe, orgeat syrup, half and half, and egg makes for a refreshing sip on a hot summer’s day or a “hair of the dog” hangover cure. NOLA bartender Chris Hannah likes to add a half-ounce of white creme de menthe for a lightly minty kick. See recipe
French 77 Though restaurant Cadet in Santa Monica has since closed its door, their updated take on the French 75 has been one of our favorites since 2015. Featuring the classic cocktail’s combination of lemon juice and Champagne, the libation uses vodka instead of gin, creme de peche for a bright and fruity twist, and egg white to create that undeniably irresistible foam. We may no longer be able to get them at Cadet, but you better believe we’re recreating them at home. See recipe
Like fashion and food, the landscape of cocktails is largely predicted by popular trends. Thanks to the resurgence of tiki drinks such as the Jungle Bird, refined disco sips like the Harvey Wallbanger, and anything and everything made with mezcal, 2017 was a fun time for liquor lovers. But with a new year come new trends and new techniques. Here are three things to look out for in 2018.
Tiki Cocktails Tiki cocktails were big in 2017, with recipes that were formerly deemed overly sweet getting retooled with premium spirits and more balanced proportions. Drinks that were once popular in the 1930s and ‘40s came back full swing, and we don’t anticipate this slowing down anytime soon. What’s more, you don’t have to walk through a bamboo door toward a waiter wearing a Hawaiian-print shirt to get a tropical drink. Refined tiki creations can and will continue to be found at many craft cocktail bars, listed right alongside other classics like the Manhattan and the Old Fashioned.
Japanese Gin A few years back, Japan wouldn’t have been the first place you’d think to look when shopping for whisky, but the country’s been making waves in the spirit world and people have been taking notice. Home to award-winning whisky labels like Nikka and Suntory, Japan has recently been churning out gins from these same brands that rival those from the UK. As you wait for the next batch of whisky to finish aging, get your hands on some yuzu, pepper, and green tea-laced gin. By the time that whisky comes around, you may just have forgotten that you were waiting for it in the first place.
Sherry-Based Cocktails For many, the thought of sherry brings to mind an old dusty bottle sitting in their grandmother’s cupboard that hasn’t been opened for years. What was once considered one of the world’s best and most versatile wines, sherry has become widely misunderstood in recent decades due to an influx of cheap and cloyingly sweet blends. But all of that is changing. Thanks to a focus on small bodegas producing tiny batches, along with increased interest in artisanal wines, sherry has regained popularity. Expect to see it pop up on liquor menus all across the world, proving itself to be equally enjoyable when served straight or mixed into a cocktail.
With the holiday season in full swing, you’re probably spending much of the month searching for that perfect present for everyone on your list. The trouble is, shopping for the right gifts can be an exhausting challenge and it’s easy to get overwhelmed.
Unfortunately, there’s no store called Here’s the Perfect Gift For You, so to make your life a little easier, we’ve compiled the ultimate guide for every imbiber on your list. (After all, who doesn’t love getting a nice bottle of their favorite booze or something sleek to put on their bar cart?)
Whether you’re looking for basics to help a pal build out their home bar or something to wow a cocktail connoisseur who has everything, we’re certain that we’ve got a gift for everyone on your list. What’s more, we’ve found presents at every price point, with one even as affordable as $5.
While you’re at it, don’t forget to treat yourself to a little something as well. After all, the end of the year is a time to look back and celebrate your accomplishments, and we think you deserve to raise a glass to everything you did in 2017. Cheers!
$10 and Under
Metrokane Rabbit Wine Foil Cutter – $5
This handy tool neatly and safely removes foil from wine bottles with a simple squeeze and a twist. It’s the perfect accessory for any wine lover, and at $5, you can feel free to toss one into the stockings of just about everyone on your list.
Trademark Innovations Slate Drink Coasters – $7
Made of 100% all-natural slate, this set of four coasters offers a rugged sexiness to any kitchen, living, or dining room. On top of holiday gifts, you can stock up on these to give out as a host or hostess present all throughout the year.
Cresimo 10-Inch Cocktail Muddler and Mixing Spoon – $8
A great gift for that newly turned 21-year-old who’s just beginning to build their home bar. This muddler-and-mixing spoon combo is made of durable stainless steel, is backed by a two-year guarantee, and even comes with a digital book of cocktail recipes.
$25 and Under
Bourbon Barrel Foods Miniature Set – $15
Simple sugar is fine enough, but smoked sugar is so much better. The bourbon-smoked sugar in this set brings a caramel, oaky richness to just about any whiskey cocktail. What’s more, the set also includes salt, pepper, paprika, and vanilla sugar for use in drinks like a Margarita, an Alexander, or a Mint Julep.
Lost Recipes of Prohibition: Notes From a Bootlegger’s Manual – $19
Prompted by a found notebook of illicit booze recipes, Matthew Rowley presents a beautifully illustrated collection of more than 100 forgotten formulas for bitters, cordials, cocktails, and spirits. It’s the ideal gift for that history-loving boozehound in your life.
Rittenhouse Bottled-in-Bond Straight Rye Whiskey – $24
If you want to get your friends some booze without breaking the bank, just look to the experts. According to Julie Reiner, owner of NYC’s Clover Club, Rittenhouse Rye is not only drinkable, but rivals that of other higher-priced whiskeys. You can find it at your local liquor store for around $24.
$50 and Under
EMcollection Whiskey Stones Gift Set with Crystal Glasses – $33
Help your friends and family redefine drinking “on the rocks” by gifting them a set of elegant whiskey stones. Paired with striking crystal glasses, these FDA-approved cubes are crafted from 100% pure granite, guaranteeing that a drink stays cold without watering it down.
B.Weiss 100% Pure Copper Moscow Mule Mugs – $40
Few things beat ordering a Moscow Mule and having it delivered in a true-to-its-roots pure copper mug. Give someone that same experience at home (and add some style to their bar cart in the process) with this eye-catching set complete with a shot glass and straws.
Molecule-R Cocktail R-Evolution Mixology Kit – $50
Bring a burst of creativity to cocktail making with this molecular mixology kit. Plant-based additives, user-friendly tools, and a 30-recipe DVD turn cocktails into works of art topped with beautifully airy foams.
$100 and Under
12-Tube Vodka Tasting Collection – $65
Treat a vodka-lover to a special gift with this collection of 12 1-ounce samples. Along with a booklet that teaches the drinker how to distinguish the differences, the box comes with vodkas ranging from well-known brands like Ketel One and Belvedere to more obscure labels such as Snow Queen from Kazakhstan.
Bright and tangy with that distinct crispness of the seasonal fruit, few alcoholic beverages have become more synonymous with fall and winter than hard apple cider. Not only that, but the balance of sweet and tart make the drink not only enjoyable on its own, but a versatile ingredient to include in cocktails. (Not to mention pair with some of our favorite foods of the cold weather season.)
Given that, we thought it was only appropriate to round up a list of the perfect libations to be mixing this season, so we turned to our friends at Angry Orchard Cider. A staple in the United States since 2011, the brand has since released a wide variety of styles to suit every taste. There’s the fruity notes of the Summer Honey and the slightly oaky edge of the Knotty Pear. But two of our favorites, especially this season, are the traditional Crisp Apple and Cinnful Cider Blends.
The former boasts a bright, crisp, and light flavor that’s much like biting into the freshly picked fruit. It’s offers an ideal blend of sweetness and acidity, with an added dryness for a complex sip. The Cinnful Apple, on the other hand, gives off a slight heat thanks to the warming nature of cinnamon spice. Either of the blends are perfect for using in your drinks these season, and we can’t recommend enough the five recipes below.
Angry Eggnog Made with cinnamon cider, rum, cream, port, sugar, and eggs, this holiday-appropriate cocktail requires a bit more work than you might typically put into making at home. That said, if you’re willing to put in the extra work, it’s totally worth it for this irresistibly creamy concoction. See recipe
Winter Orchard Punch Not only is this cocktail sweet, tangy, and easy to drink, but it’s the perfect festive addition to any holiday table. Choose your pick of vodka, gin, or rum, and then mix with Crisp Cider, cranberry syrup, raspberry puree, and hint of lemon. A sprinkling of fresh cranberries on top makes this punch as decorative as it is delicious. See recipe
Angry Orchard Toddy (pictured) There’s nothing quite like a Hot Toddy on a cold winter’s day. Now the classic recipe is getting kicked up a notch with the help with warming Cinnful Apple Cider and a homemade honey syrup simmered with spicy ginger. See recipe
Angry By the Fire As the name suggests, this is a drink you’ll want to be sipping by the fireplace all winter long. Crisp Apple Cider comes together with Fireball whiskey, orange juice, cream, and a hint of a vanilla for a cocktail that’s at once fruity, spicy, sweet, and clean. See recipe
Cinnful Angry Pie Bring the taste of apple pie to life in a glass with Cinnful Cider, bourbon, and a few brandied cherries. Can’t seem to find brandied cherries? Simply soak fresh ones in sweet vermouth overnight. And if you really want to get that apple pie taste, Angry Orchard suggests rimming the glass with crushed graham crackers and honey before adding the ingredients. See recipe
When it comes to drinking, there’s no city in America — and perhaps the world — that does it better than New Orleans. After all, this is a town where bars can stay open 24 hours a day and it’s totally legal, at least in the French Quarter, to carry a drink as you’re walking down the street.
New Orleans is also rumored to be the birthplace of America’s very first cocktail, the Sazerac. While this has been up for debate, what isn’t debatable is that the city has given rise to many of the world’s most enduring drinks. As cocktail historian and legendary barmen Chris McMillian has said, “As long as people have been drinking cocktails, they’ve been drinking them in New Orleans.” Here, we detail the six classic NOLA creations that any imbiber should know and love.
Sazerac Ah, the most famous of New Orleans’s classic cocktails. First invented by bitters-maker Antoine Peychaud in 1838, the drink was originally made with cognac and named after Peychaud’s favorite brand, Sazerac de Forge et Fils. Around the 1870s, the main ingredient was changed to rye whiskey due to drinkers’ changing tastes, and an absinthe rinse was added. Today, there are many versions of this cocktail, but we’re purists at heart. Our go-to is a blend of whiskey, Peychaud’s, sugar, and a lemon twist, all served in an absinthe-coated glass. You can find hand-crafted Sazeracs in NOLA’s finest restaurants and bars, most notably the Sazerac Bar at the Roosevelt Hotel. See recipe
Brandy Milk Punch Though not originally invented in New Orleans — some say the basis for the drink dates back to the 1600s — the recipe as it’s most known today first appeared in an 1862 guide by New York City bartender Jerry Thomas. The decadent punch has long been a holiday staple in Louisiana, and thanks to the renowned Brennan restaurant family, it’s now a brunch staple too. They take credit for perfecting the recipe, with brandy, simple syrup, vanilla, equal parts whole milk and cream, and sprinkling of nutmeg on top. See recipe
Absinthe Frappe Absinthe first made its way to New Orleans via Europe in the early 1800s and quickly became popular with the town’s writers, artists, and musicians. In 1874, the Absinthe Frappe was invented by head bartender Cayetano Ferrer at the Old Absinthe House, and was served to the likes of Oscar Wilde and Mark Twain. Today, the potent mix of absinthe, simple syrup, soda water, and mint can still be enjoyed in its original setting on the corner of Bourbon and Bienville streets — or you can use their tried-and-true recipe to whip one up at home. See recipe
Ramos Gin Fizz First invented in 1888 by bartender Henry C. Ramos, the Ramos Gin Fizz has become one of those drinks that can be difficult to find outside of New Orleans. The combination of gin, citrus, sugar, egg white, and orange flower water may seem strange at first, but one sip is guaranteed to make you fall in love with the rich and silky drink. It takes time to craft the perfect Ramos Gin Fizz — the original recipe called for a 12-minute marathon of shaking to create that lush and frothy egg white foam — but the end result is always worth the effort. See recipe
Vieux Carré Dating back to 1938 at the Hotel Monteleone, the Vieux Carré was created by head bartender Walter Bergeron and named after an old title given to the French Quarter. Made with equal parts rye, cognac, and vermouth, plus a splash of Benedictine, the Vieux Carré has become synonymous with the city itself — at once complex, potent, and smooth. Though the cocktail was invented in a lounge that no longer exists, you can still order the classic creation at the hotel’s Carousel Bar, which opened in 1949. See recipe
Hurricane A little sweet, a little tart, and not lacking in attitude, the Hurricane is much like the city from which it hails. According to the legend, the cocktail was created in the 1940s at Pat O’Brien’s when Pat’s liquor distributor would only sell him other alcohol if he agreed to buy 50 cases of surplus rum. In order to use up the excess, Pat whipped up a libation featuring a whopping four ounces of rum, plus fruit juices and grenadine to cover up the boozy bite. The recipe took off and today can still be found at O’Brien’s as well as other establishments around town. You can make a Hurricane at home, but beware — they pack a Category-5 punch. See recipe
Photo Credit: Jager Weatherby for Cocktail Builder
When the weather starts to cool down, as it’s certainly doing in many parts of the world right now, few things can warm you up better than a steaming mug of mulled wine. Much like a classic hot toddy, this concoction uses spices such as cinnamon, cloves, and nutmeg to create that toasty feeling that we want in the fall and winter.
Though mulled wine isn’t nearly as popular in the United States, the drink has been a tradition in Old World countries for ages. In fact, wine was first recorded as spiced and heated as far back as 2nd-century Rome. The recipe has evolved over time to include other ingredients such as citrus, ginger, and brandy. Today, the drink serves as the perfect treat for warming up after a day out in the cold.
But it’s not just wine that can get the mulling treatment. Cider and even ale also pair incredibly well with these traditional spices. Here, we’ve rounded up five of our favorite recipes featuring wine, beer, and cider to keep you warm this season. Each is as delightful as the next and takes less than 20 minutes to whip up.
Mulled Red Wine The most classic of the recipes, mulled red wine is a delicious drink that’s sweet, spicy, and boozy. This recipe includes brandy, sugar, cinnamon, clove, star anise, and orange for a drink that’s both robust and bright. See recipe
Mulled White Wine The same mulled recipe can be made with white wine for a sip that has a slightly tangier kick. Simply use the same recipe from above and swap red wine for your favorite dry white. If you choose, seasonal ingredients such as cranberries and pomegranate seeds make for festive additions. See recipe
Mulled Ale Not a wine drinker? Worry not, because beer works just as well with mulling spices and citrus. Created by celebrated chef Neil Rankin, this rendition features hoppy IPA paired with honey, cinnamon, ginger, cardamom, lemon, and a pinch of salt. See recipe
Mulled Cider Use fresh apple cider to create a drink that highlights some of the greatest flavors of fall. This recipe boasts an additional bite thanks to zesty brandy, but that can easily be left out to make a drink that non-imbibers can enjoy. See recipe
Mulled Wine Syrup Take your mulling skills one step further with this incredible creation from Honestly Yum. A large dose of sugar transforms wine into an ooey, gooey syrup that can be drizzled on top of ice cream, pancakes, yogurt, and more. This recipe also uses vanilla bean and pink peppercorn for an extra warm and spicy twist. See recipe
Halloween comes but once a year, so when it does we do it in style. That’s right: We’re talking about award-worthy costumes, king-size candy bars, and pumpkins carved with the skills of Edward Scissorhands.
But of course, none of that is any fun if you’re sitting on the couch alone in your costume, getting sick on the aforementioned candy. This year, it’s time to step up your game by throwing a Halloween party to end all parties. Bust out the decorations, hit play on the spooky music, and whip up a batch of punch to get the energy going.
In honor of the occasion, we’ve rounded up five of our favorite boozy creations to serve on Halloween. These big-batch recipes are easy to make ahead of time so you’re not shaking drinks all night long. They’re also guaranteed to wow your guests with festive ingredients like black vodka, spiced pumpkin, and, yes, fake eyeballs.
Black Widow Vodka has never looked so sinister as it does in the Black Widow, a tart yet potent sip that’s far less evil than it looks. Channel your dark side with an easy three-ingredient recipe that uses nothing than more than equal parts black vodka (we suggest Blavod), cranberry juice, and lemonade. While the original recipe is only enough to make one drink, you can easily multiply the ingredients depending on your needs. Give the drinks an extra witchy feel by sprinkling each with a pinch of edible white pearl dust. See recipe
Bloody Rum Punch A take on traditional sangria, the Bloody Rum Punch is the perfect dark red to lend an eerie environment on Halloween. Made with light rum, red wine, and triple sec, this recipe is certainly not for the faint of heart (or the faint of liver). Amp up your presentation by decorating the punch bowl with cobwebs or floating fake spiders in the mixture. See recipe
Salted Caramel Apple Cider Punch (makes about 20-30 servings) An irresistible blend of fresh apple cider with sweet-and-salty caramel vodka, this punch combines two of fall’s most beloved flavors. If you really want to make an impression, try serving the cocktails in hollowed-out green apples. Can’t find salted caramel vodka? Use regular vodka and top with a drizzle of caramel sauce and a dash or two of sea salt. See recipe
Cherry Eyeball Punch Really creep out your guests by whipping up this Cherry Eyeball Punch, a refreshing blend of vodka, cherry, orange, and club soda. The recipe gets its spook factor thanks to the addition of fake eyeballs made of white, squishy lychees stuffed with gooey blackberries. See recipe
Spiced Pumpkin Punch This sweet and savory punch brings a double whammy of festive flavor with spiced rum and pumpkin puree. Pair those two with cinnamon, cloves, and fresh citrus, and you’ve got fall in a glass. We recommend serving the orange-colored mixture out of a carved-out pumpkin, and upping the atmosphere with dry ice. Simply place a bowl with dry ice in the bottom of the pumpkin or punch bowl and top with another bowl to hold your punch. See recipe