Cocktails & Spirits

Scare Up Some Spooky Cocktails For Halloween

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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.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss