Halloween is right around the corner and soon the streets and bars will be filled with zombies, sexy witches, and vampires -- all thirsting for a cocktail.
You want to know what's even more frightening than having all these creatures of the night walking the streets of Miami?
An empty glass....
That's why we've conjured up a collection of some of Miami's scariest and most potent potables. Enjoy. But watch out for the monsters.
Death in the Afternoon
(Available at Fontainebleau Miami Beach Hotel Bleau Bar)
3/4 oz. St Germain
3/4 oz. absinthe
2 oz. champagne
Maraschino Cherry
Pour absinthe into a chilled champagne flute. Add St. Germain and top with champagne. Garnish with a Maraschino cherry.
Satan's Whiskers
(Available at Fontainebleau Miami Beach Hotel Bleau Bar)
1/2 oz. gin
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
1/2 oz. freshly squeezed orange juice
1/2 oz. Grand Marnier
1 dash orange bitters
Add all ingredients in the order listed into a mixing glass. Stir with ice until bitingly cold and strain into a stemmed cocktail glass. Garnish with orange twist.
Corpse Reviver No. 2
(Available at Clarke's)
Absinthe (for rinse)
3/4 oz. Grand Marnier
3/4 oz. London gin
3/4 oz. Lillet
3/4 oz. fresh lime juice
Rinse your glass with absinthe. Add remaining ingredients in mixing glass and shake with ice. Strain into glass. Garnish with lemon twist.
Drunk-o-Lantern Punch Bowl
(Available special evenings at Clarke's)
2 bottles Kappa pisco
1 bottle sparkling rose
1 liter water
1 pineapple, cut into chunks and allowed to soak in pisco overnight
Shrub*
Spoon the pineapple chunks into a round glass punchbowl. Add pisco, sparkling wine, and water. Add shrub to taste. Garnish with lemon peel.
El Diablo
(Available at Toro Toro)
2 1/2 oz. Tito's vodka
1/2 oz. dry vermouth
3/4 oz. jalapeno olive brine*
Filthy olives with peppers (available at larger liquor stores)
Combine ingredients in mixing glass. Shake, then strain into chilled martini glass. Top with olives to create devil horns.
(Note: If you can't find Filthy olives, buy a jar of extra large Spanish olives with pimentos. Take the pimento out of each olive, unfold the pimento and form into a horn. Place carefully back into the olive.)
*Jalapeno olive brine
Slice two fresh jalapenos and place into a jar filled with olive brine. Allow to sit for at least six hours.
*Basic Shrub
2 cups brown sugar
Dozen lemons
2 Navel oranges
Whole cloves
Peel lemons and oranges. Take peels only and place in bowl. Cover with brown sugar and cloves. Let sit for three hours. The sugar will release the oils from the peels. The peels can then be used for the punch garnish.
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