Delicious Restaurant Cocktails to Get You in the Halloween Spirit

Posted October 24, 2012 by in

The Midnight Aura

$11 at 901 Restaurant in Washington, DC all throughout October
901 (901 9th St. NW. 202.524.4433. www.901dc.com)

Ingredients:

  • 1 ½ oz Belvedere vodka
  • ½ oz lemon
  • ½ oz ginger syrup
  • ¾ oz pear puree
  • Dash of triple sec

Preparation: Shake and pour in to a Martini glass, add raspberry puree.

The Bloody Bang

$11 at 901 Restaurant all throughout October
901 Restaurant (901 9th St. NW., DC. 202.524.4433. www.901dc.com)

Ingredients:

  • 1 oz Emperor Imperial Vodka
  • ¾ Raspberry Puree
  • Top with Sparkling wine

Preparation: Build and Serve over ice in a double rocks glass or martini glass, garnish with 3 raspberries and a lemon peel.

$11 Photo credit: Alfredo Flores.

Misty Mummy at Capitale

$12 Capitale (1301 K St. NW. 202.962.3933. www.capitaleofdc.com)

Ingredients:

  • 1 1/2oz Cinnamon Spiced Vodka (house made)
  • 3/4 oz Simple Syrup
  • 3/4 oz Fresh Lemon Juice
  • 1 egg white
  • 2 drops black food coloring

Preparation: Combine these ingredients, shake without ice, then with ice. Pour over ice in a tall collins glass covered in streamers. Fill with soda.

Capitale’s Misty Mummy – $12 Photo credit: Vithaya Photography.

The Bruja Brew

Served at Capitale in Washington, D.C. $12 the entire month of October.
Capitale (1301 K St. NW. 202.962.3933. www.capitaleofdc.com)

In a mixing tin add:

  • 2oz reposado tequilla
  • .75oz Cointreau
  • 1oz simple syrup
  • .75oz fresh lemon juice
  • .75oz fresh lime juice

Here is the tricky part: If making it at home- add two drops of “liquid smoke” (can be found in any grocery store)

Capitale- ingredients are combined and “smoked” with black peppercorns and applewood.

Preparation: Shake with ice, strain into a cocktail (martini) glass rimmed with black and orange salt. Finally drop a small piece of dry ice in the drink for effect.

Capitale’s Bruja Brew – $12. Photo credit: Vithaya Photography

Wicked Negroni

$6 during happy hour. Daily Grill (1200 18th St., NW. 202.822.5282. www.dailygrill.com)

Ingredients:

  • 1.5 oz Knob Creek Rye
  • 1.5 oz Campari
  • 1.5 oz Sweet Vermouth
  • Orange Twist
  • Ice

Preparation: Stir (not shaken), stain in bucket with fresh ice, orange twist around the rim, and float on top. Add one cube of dry ice.

Wicked Witch PUBLIC Apple Punch

$10 (Public Tenley – 4611 41st St. NW. 202.237.1783. www.publicbar.co)

Ingredients:

  • 2 cup(s) Pineapple Juice
  • 1 bottle(s) Apple Cider (750 ml)
  • 1 bottle(s) Cranberry Juice (64 oz.)
  • 1 bottle(s) Ginger Ale (1 Liter)
  • 1 bottle(s) Skyy Infusions Passion Fruit Vodka (750 ml)

 

Preparation: Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.

Public Tenley’s Wicked Witch PUBLIC Apple Punch – $10. Photo credit: Vithaya Photography.


About the Author

Chilled
Chilled

Chilled Magazine is a publication committed to the drinking, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.

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