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Southern Glazer's Wine & Spirits Scares Up Spooky Cocktails for the Hippest Halloween Party

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MIAMI & DALLAS--(BUSINESS WIRE)--

There's nothing scarier than a boring party! That's why Southern Glazer's Wine & Spirits ("Southern Glazer's")—the largest North American wine and spirits distribution company—has asked its expert Master Mixologists to come up with their most creative and creepy cocktail recipes for this season's haunted Halloween house parties.

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Beetle Juice Cocktail by Armando Rosario, Southern Glazer's Master Mixologist (Photo: Business Wire)

Beetle Juice Cocktail by Armando Rosario, Southern Glazer's Master Mixologist (Photo: Business Wire)

From Goblin Goblets and Poisoned Apple Martinis, to Blood Orange Margaritas and Cannibal Corpse Revivals, these recipes from Southern Glazer's award-winning mixologists are sure to help consumers raise their spirits this Halloween.

Southern Glazer's employs 15 Master Mixologists across North America, responsible for educating bartenders, beverage buyers, and corporate clients about the latest trends in cocktail culture. Michelin star chefs, national restaurant chains, international hotels, and top spirits brands rely on Southern Glazer's expert Mixologists to help them develop world-class beverage programs that raise the bar for today's demanding consumers. Southern Glazer's Mixologists hold multiple certifications from accredited organizations such as the U.S. Bartenders Guild, BarSmarts, the Wine & Spirit Education Trust, Society of Wine Educators, and the Cicerone Certification Program, to name a few.

Stir things up this Halloween with one of these custom concoctions created by a few of Southern Glazer's "monster" mixologists. To see more Halloween recipes throughout the month of October, follow us @sgwinespirits on Twitter and Instagram.

Armando Rosario, Director of Mixology, Florida

Beetle Juice

  • 1 ½ oz Vanilla vodka
  • 1 ½ oz Dark Crème de Cacao
  • 2 oz Pumpkin Puree
  • 1 oz Cream

Method: Shake cream and pumpkin puree over ice to combine. Pour in remaining ingredients and shake well. Strain into a cocktail glass
Garnish: Rim Cocktail glass with graham cracker crumbs

Allen Katz, Director of Mixology & Spirits Education, New York

Cannibal Corpse Reviver #2

  • 1.5 oz Navy Strength Gin
  • .50 oz Fresh Lemon Juice
  • .50 oz Simple Syrup
  • 4 dashes Pear Eau de Vie
  • 1 tsp Fernet Liqueur

Method: Shake ingredients over ice and strain into collins glass filled with fresh ice.
Garnish: Top with chilled Prosecco and garnish with a half-lemon wheel in the glass. Serve with a straw.

Francesco Lafranconi, Executive Director Mixology & Spirits Education, Nevada

Witchcraft

  • 1 1/4 oz Aged Rum
  • 3/4 oz Pumpkin Pie Cream Liqueur or Pumpkin Spice Liqueur
  • 1/2 oz Vanilla Liqueur

Method: Shake first three ingredients with ice then strain into a chilled cocktail glass and float the chai-flavored cream over it.
Garnish: Sprinkle of edible pumpkin crystals by Fresh Origin.
Glassware: Cocktail coupe
Floater: Heavy Cream-Spice Mix (serves 8): 12 oz Heavy Cream shaken with 3 oz Chai Syrup. Shake without ice until fluffy, but must not be whipped. Keep refrigerated after use. Shelf life: up to cream expiration date.


Natalia Cardenas, Mixologist, Illinois

Goblin Goblet

  • 1.5 oz Vodka
  • 1 oz Simple Syrup
  • .5 oz Fresh Squeezed Lemon Juice
  • .5 oz Carrot Juice
  • Top with Bitter Lemon Soda
  • 2 Dashes Angostura Bitters

Method: Shake all ingredients with ice (except Fever Tree mixer), Strain.
Glassware: Ice-filled Collins
Garnish: Lemon wheel

Michael Przydzial, Beverage Program Specialist, Nevada

Poisoned Apple Martini

  • 1 ½ oz Vodka
  • ½ oz Melon Liqueur
  • ½ oz Unfiltered Apple Juice
  • ½ oz Fresh Lime Juice
  • ½ oz Simple Syrup (1:1)

Method: Combine all ingredients in mixing glass/tin; shake/strain into Martini glass.
Glass: Martini
Garnish: Halloween inspired candies

Debbi Peek, Mixologist, North Florida

Pumpkin Spice Old Fashioned

  • 2 oz Bourbon
  • ½ oz Housemade Pumpkin Spice Syrup*
  • ½ Orange Wheel
  • Maraschino Cherries

Method: Muddle orange, cherry and pumpkin spice. Add bourbon and ice. Stir. Strain into an ice filled old fashioned glass.
Garnish: Candied orange slice and a cherry.
*Housemade Pumpkin Spice Syrup: 1 cup sugar, 1 cup water, 1 Tbsp. Pumpkin Pie Spice - add pumpkin pie spice to sugar. Add hot water, stir until dissolved. Let cool.

Jeff Rogers, Mixologist, Minnesota

Blood Orange Margarita

  • 2 oz Blanco Tequila
  • 3/4 oz Fresh Lime Juice
  • 1/2 oz Orange Liqueur
  • 1/2 oz Blood Orange Liqueur - May use blood orange puree or juice instead. Must play with recipe if you use either of these as the sugar content can be high.
  • *1/4 oz agave nectar - if using liqueur you may add if looking for more sweetness

Garnish: thin lime wheel
Glassware: coupe
Procedure: Shake hard all ingredients and strain.

David Nepove, Director of Mixology, California

Dead Man Walking

  • 1 1/2 oz Bourbon
  • 1 oz Cloudy Apple Juice
  • 3/4 oz Lemon Juice
  • 1/2 oz Apple Spiced Syrup
  • 1-2 oz Ginger Beer

Method: Shake and strain over fresh ice in a tall glass, add ginger beer, stir.
Garnish: Lemon and nutmeg garnish


About Southern Glazer's Wine & Spirits

Southern Glazer's Wine & Spirits is North America's largest wine and spirits distributor, and the preeminent data insights company for alcoholic beverages. The Company has operations in 44 U.S. states and the District of Columbia, Canada, and the Caribbean, and employs more than 20,000 team members. Southern Glazer's urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit www.southernglazers.com. Follow us on Twitter and Instagram @sgwinespirits and on Facebook at Facebook.com/SouthernGlazers.

Southern Glazer's Wine and Spirits, LLC
Lee Brian Schrager, Office: 305-625-4171, ext. 1040
Senior Vice President, Communications and Corporate Social Responsibility
Mobile: 786-417-5164
leeschrager@sgws.com
or
Cindy Haas, Office: 305-625-4171, ext. 1166
Senior Director, Public Relations
Mobile: 786-498-7640
cynthia.haas@sgws.com








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