One of our favorite parts about Halloween, aside from the tasty treats, is sipping on a festive cocktail as we prepare our costumes for the night. This year you’ll find us indulging in these Spiked Mexican Hot Chocolates made with Don Julio Tequila and the spices of the season.
We love how Mandy Kellogg Rye from Waiting on Martha has added some black magic to the cocktail with Ancho Chili Powder and Cayenne Pepper to give it a spicy kick and a bold devilish taste! Click here see what else makes this spooka-licious drink extraordinary.
Click here to enjoy more recipes from Waiting on Martha.
Click here to shop our seasonal designs.
TGIH – Thank Goodness It’s Happy Hour friends! This week we’re continuing our Friday Cocktail Series with a full-of-flavor Blackberry Smash crafted by Eden Passante from Sugar and Charm. Served in our Library Glassware, this refreshing sip is just too good to wait until Halloween to serve. We’re planning on whipping up a few this weekend – no skull accessories required, but they sure are fun!
RECIPE: Blackberry Smash
For the blackberry simple syrup:
1 C water
1 C sugar
1 C blackberries
Put all ingredients over medium high heat until the blackberries start to burst and the mixture thickens. Remove from heat to cool. Makes 11 oz of simple syrup
1 1/4 ounce gin
1 ounce lemon juice
1 ounce blackberry simple syrup
Pack a rocks glass with crushed ice. In a shaker, mix the Gin, lemon juice and blackberry simple syrup together. Shake, pour over the crushed ice and finish with a drizzle of blackberry simple syrup on top.
For the rest of the cocktails featured in this scary good bar scene, click HERE! For Eden’s tips & tricks for throwing the ultimate Halloween party click HERE.
And to shop our entire Halloween Barware Collection click right HERE!
(Photography by Madcitizen)