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Halloween Cocktail Recipes by Top Toronto Restaurants

10/21/2014 12:37 EDT | Updated 12/21/2014 05:59 EST
Flickr: mariobonifacio

This Halloween, be sure to raise the spirits at your monster mash with delicious and spooky cocktails. Check out the top Halloween cocktails from a few of the city's favourite restaurants and draw some inspiration to get creative for your own haunted festivities!

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1. The Dark & Spooky by Nota Bene

Ingredients:

- 1 ½ oz Smoked Maker's Mark Bourbon

- ½ oz Maple Syrup

- 4 dashes of Angostura Bitters

- Juice of half a lime

- House Ginger Beer

Method:

- Fill rocks glass with ice.

- Pour in bourbon, maple syrup and bitters

- Top with ginger beer and stir

- Add juice of half a lime and lightly stir

- Garnish with lime wedge

2. The Angry Badger by The Carbon Bar

Ingredients:

- 2 oz Charcoal infused Jack Daniels

- 3/4 Lemon Juice

- 1/2 Lime Juice

- 1 oz Egg White

- 1 oz Spiced Pumpkin Syrup

- 2 dashes of Wormwood bitters

Method:

- Add one half of a teaspoon of charcoal powder to Jack Daniels and use a fine strain to remove any leftover particles from the liquid

- Pour 2 oz of Charcoal Jack into to a shaker tin along with the egg white, lemon juice and lime juice

- Dry shake vigorously to emulsify the ingredients

- Add ice to the shaker with spiced pumpkin syrup and Dillon's wormwood bitters

- Fine strain into a coupe glass

- Garnish with a few drops of Peychaud Bitters and a cherry

3. Chartreuse or Dare by Bestellen

Ingredients:

- 1.5 oz Jim Beam Infusion: Apple, Mulling Spices & Ginger

- .75 oz Green Chartreuse

- 1 oz Lemon Juice

- 1 oz Simple Syrup

- 1 oz Egg White

Method:

- Combine all ingredients into shaker & dry shake (no ice)

- After shaken, add ice to shaker and stir to chill

- Fill a rocks glass with ice

- Strain contents into rocks glass

- Garnish with thinly sliced Royal Gala apple & top with fresh nutmeg

4. Autumn Sangria by Barsa Taberna

Ingredients:

- 700 ml Chardonnay

- 300 ml Soda Water

- 2 oz Plum Wine

- 1-2 oz Reduced Apple Cider

- 1 oz Spanish Brandy

- 75 ml Smoked Maple Syrup

- 75 ml Vanilla and Ginger Syrup

- Roasted Pears

- Preserved Black Plums

- 4 Dashes of Pumpkin Spice

- Cranberries

- Thai Basil

Method:

- Start with sugar base by adding smoked maple syrup and the vanilla ginger syrup to a glass pitcher

- Add the brandies, plum wine and cider

- Add the pears and plums

- Add chardonnay and soda

- Top with ice and Thai basil, pumpkin spice and cranberries

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