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Making Halloween, Day of the Dead-themed cocktails

Wednesday - 10/16/2013, 10:21am  ET

DOTD_Ashes_to_Ashes_Scott_Suchman2.jpg
Tips and recipes for making Halloween-inspired cocktails, like Ashes to Ashes, at home. (Courtesy Scott Suchman)

Dia de los Muertos cocktails

WTOP's Rachel Nania

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Making Halloween/Day of the Dead cocktails

WTOP's Rachel Nania

Download

WASHINGTON - Candy gets all the credit when it comes to Halloween, but one Arlington bar and restaurant is working to change that.

Fuego Cocina y Tequileria will feature a Dia de los Muertos menu Oct. 30 through Nov. 2, proving to adults that it's not about what's in your trick-or-treat bag, it's about what's in your glass.

The Clarendon establishment, known for its extensive tequila list, held its first Day of the Dead celebration last year, and is bringing the holiday-inspired cocktail menu back for another round.

Drinks -- such as The Devil's Apple and Blood in, Blood Out -- will take center stage for four days.

If you have trick-or-treaters to tend to, or are hosting your own celebration, don't worry about missing out on the flavors.

Scott Clime, beverage and purchasing food director for Fuego Cocina y Tequileria, shares tips and recipes for making spooky (and spiked) beverages at home.

To maximize your time with guests and minimize your time bartending, Clime says to plan your beverage menu ahead of time, and keep it simple.

"When you're planning a party or a celebration at home, it's best to choose some (beverages) that are easy to reproduce, that you can make most of the ingredients ahead of time," Clime says.

As for adding that spooky element to a themed drink's presentation, Clime says some of the most common ingredients, such as grenadine, can give your beverage that edge.

"You can buy your own grenadine, but making your own is also fairly easy to do and it gives (drinks) that nice, blood red color," says Clime, who adds that grenadine made with pomegranate seeds gives the deepest color red.

Frozen sangria is another ingredient that can add a pop of "blood" in a drink, Clime says.

Thirsty yet? Break out the shaker, fire up the mixer and save the candy for the children.

Halloween and Day of the Dead Cocktail Recipes:

Ichabod's Bane

Ichabod's Bane, made with pumpkin bourbon. (Courtesy Scott Suchman)

Ashes to Ashes

Scott Clime, wine and beverage director, Fuego Cocina y Tequileria, Arlington, Va.

Ingredients:

  • 1.5 ounces Patron XO
  • 0.5 ounce cocoa liquor
  • 1 ounce espresso
  • 0.5 ounce Mexican arbol syrup

    Directions: Mix all the ingredients and serve on ice in a special rocks glass, rimmed with confectioner's sugar.

    Manzana del Diablo (The Devil's Apple)

    Scott Clime, wine and beverage director, Fuego Cocina y Tequileria, Arlington, Va.

    Ingredients:

  • 1 ounce Sauza Silver
  • 0.25 ounce Apple Pucker
  • 1 splash lime juice
  • 1 splash agave
  • Maraschino cherry, to garnish

    Directions: This drink is a shooter. Build the drink in a shaker tin, packed with ice. Add tequila, Apple Pucker, lime and agave. Shake and pour into a rocks glass. Garnish it with a maraschino cherry.

    Sangre por Sangre (Blood in, Blood Out)

    Scott Clime, wine and beverage director, Fuego Cocina y Tequileria, Arlington, Va.

    Ingredients:

  • 1.5 ounces Cazadores Reposado Tequila
  • 1.5 ounces cucumber-lime aqua fresca
  • 1.5 ounces sangrita
  • Cucumber wheel, dusted with arbol salt for garnish

    Directions: Build the drink in a shaker tin, packed with ice. Add tequila, cucumber-lime aqua and sangrita. Shake and pour the drink into a specialty cocktail glass. Garnish it with a cucumber, dusted with chili de arbol salt.

    Ichabod's Bane

    Quill at The Jefferson

    Ingredients:

  • 2 ounces pumpkin infused bourbon
  • 0.5 ounce simple syrup
  • 0.25 ounce lemon juice
  • 0.5 ounce egg white
  • 1 dash angostura

    Procedure: Shake all of the ingredients together with ice and strain into a martini glass. Garnish with lemon peel.

    Related:

  • Nonprofit offers free sober rides on Halloween

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