THE BLOG
10/21/2014 12:37 EDT | Updated 12/21/2014 05:59 EST

Halloween Cocktail Recipes by Top Toronto Restaurants

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!

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!

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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