Halloween is just around the corner. Large gatherings are definitely out, but that gives you more time to make some of the spookiest Halloween cocktail recipes around. The Halloween cocktail recipes, from two of Chicago’s top restaurants are great year round. Once things get back to normal, you can get some practice in and look like a professional mixologist serving some of the most dramatic looking drinks around.
Smoke and Cure, from FireLake
The Smoke and Cure cocktail incorporates the flavours of the grill house with local rye from Few spirits based in Evanston, peaty scotch, French Amer with lots of spices, cinnamon syrup and lemon. To tie it all together, its wooden base is charred and glass is smoked to allow the smoky flavours to permeate prior to pouring.
Ingredients:
1.5 oz (45 mL) Few Rye
0.25 oz (7.5 mL) Laphroaig 10
0.5 oz (15 mL) China China Amer Bitter Liqueur
0.75 oz (22 mL) Cinnamon Syrup
0.75 oz (22 mL) Lemon Juice
Shaken then served in smoked glass
Creating Smoke:
Small piece of wood (pine is suggested; larger than diameter of glass)
Lighter
Glass of choice
Instructions:
- Light the center of the pine wood until it begins to burn and create smoke.
- Place the glass upside down on the wood until it fills with smoke (the flames will go out once the glass it placed over it).
Made famous for its smoky chest bearer, the Lost Somewhere at Sea is a rum lover’s cocktail incorporating three types: aged, spiced and fruity. Sweet vermouth and coffee bean-infused orange liqueur add a special FireLake twist.
Lost Somewhere at Sea from FireLake
Made famous for its smoky chest bearer, the Lost Somewhere at Sea is a rum lover’s cocktail incorporating three types: aged, spiced and fruity. Sweet vermouth and coffee bean-infused orange liqueur add a special FireLake twist.
1 oz (30 mL) DonQ Spice
0.5 oz (15 mL) Diplomatico 12
0.5 oz (15 mL) Plantation Pineapple
0.5 oz (15 mL) Espresso Bean Infused Cointreau
2 dashes Angostura Bitters
Smoke:
Stirred and hot box smoked in treasure chest
Cocktail Recipes: Churchill’s Breakfast, from BLVD Steakhouse
The smoke in this cocktail tells a story — a glass full of smoke is presented on a tray, as Churchill received his breakfast. When the glass is flipped, it releases a puff of smoke representative of Churchill’s cigar and smoky flavours of bacon and maple syrup thanks to a blend of Palo Santo, cinnamon, and pistachio shells. Top the glass with a smoked amarena cherry to keep the smokey sensation going.
2 oz (60 mL) blended scotch
1 oz ( 30 mL) sweet vermouth
2 dashes coffee infused Angostura bitters
Pinch of pistachio shell, Palo Santo and cinnamon to smoke and capture in glass
Smoked Amarena Cherry with Celtic Salt for garnish
