Ever heard of cocktails that change in color, taste & aroma over the course of consumption? Well, after you read this post, you will. We also have thrown in a few savory shock-tails for good measure. Happy Halloween! Stay spooky. Drink responsibly.
The Girl with the Mermaid Hair
Cocktail Created by Niccole Trzaska, The Liberty NYC
A cotton candy garnish shifts the coloration on this delicious shock-tail
1 part Sugar Island Coconut Rum
¼ part Butterscotch Schnapps
1 part coconut water
¼ part fresh lemon juice
In a mason jar, gently place two different colored cotton candy bunches (Mermaid Hair); mix all ingredients and shake over ice; slowly pour over the Mermaid Hair to liquefy and morph the color of the cocktail. Once all is liquefied, top with ice, a straw and enjoy!
Morphing Potion #9
Cocktail Created by John Henderson
The addition of cola cubes slowly morph this Old Fashioned into a Maker’s & Coke….
2 parts Maker’s Mark Bourbon
¼ part Cherry Heering
1 dash Chocolate Mole Bitters
1 2×2 cola cube*
¾ part soda water
Orange swath
Place one cola cube into a short rocks glass; add Maker’s Mark, bitters, and soda water. Drizzle Cheery Herring over the top of the ice cube (which will slowly sink to the bottom of the cocktail for bloody effect!); stir briefly to incorporate and place  an orange swath over the surface of the drink.
*Cola cube: Freeze Mexican Coca-Cola overnight in a 2×2 ice cube tray
Haunted Hacienda
Cocktail Created by John Henderson
The Campari skull cube transforms this Pisco Portón riff on a Manhattan into a pisco Negroni in no time!
1 ½ parts Pisco Portón
¾ part sweet vermouth
1 dash Angostura bitters
1 Campari ice cube*
In a short rocks glass, combine Pisco Portón, sweet vermouth and dash of Angostura bitters. Place the Campari ice cube in glass and if desired, garnish with a SMALL pinch of pink salt. As the salt hits the cube, it will spur the Campari cube to melt.
*Campari ice cube: Overnight, freeze a mixture of Campari and water, at a ratio close to 50:50
Fact: Pisco Portón is produced at the oldest distillery in the Americas, Hacienda la Caravedo.
Cacao Corpse Reviver Numero Dos
Cocktail Created by April Wachtel
A modified sidecar becomes a new take on a Corpse Reviver no. 2 when topped with a vermouth/ absinthe foam! Â
¾ part Solbeso
¾ part Cointreau
¾ part fresh lemon juice
Cocchi Americano and Absinthe Foam*
Build all ingredients except foam in a mixing tin. Add ice, shake and strain into a cocktail glass; garnish with ample topping of Cocchi/Absinthe foam
**Cocchi Americano/ Absinthe Foam
Isi cream whipper (whipped cream canister)
1 cream charger (use 2 if you want more bubbles)
1 gelatin sheet
4 oz. Cocchi Americano
½ oz. absinthe (or several droplets for visual effect)
CRUZ Green Goblin
Cocktail Created by Niccole Trzaska, The Liberty NYC
1 part CRUZ Blanco Tequila
1 ½ part Green Goblin Juice*
Add both mixtures over ice and garnish with pumpkin peep!
*Green Goblin Juice:
1/4 cup Pumpkin Pie filling or pumpkin puree
1 cup spinach
2 cucumbers with Skin
2 small red apples
2 small green apples
1/2 lemon
Combine all in a juicer!
Tres Sangres Pollos
2 parts Tres Agaves Blanco Tequila
4 parts Tres Agaves Organic Bloody Mary Mix
1 fresh lemon wedge
1 stick celery
2-3 green olives
1 friend chicken wing or leg
Combine tequila and Bloody Mary mix; build cocktail with ice in a Collins glass. Squeeze fresh lemon and add garnishes.
Ménage à Voila Martini
Created by Niccole Trzaska, The Liberty NYC
1 part Ménage à Trois Vodka
1 bar spoon Dry Vermouth
1 bar spoon indicator solution (cabbage water concentrate)*
Pour refrigerated indicator solution; top with vodka and vermouth (stirred) pour on top of indicator solution; Top with bar spoon Baking soda and a few dry ice pellets and watch the magic!
**Cabbage water concentrate: Chop or shred 1 leaf of red cabbage. Cover the cabbage with water and microwave it on high until boiling (four to six minutes). It should turn a deep purple color.
Enjoy!
