Hauntingly creative cocktails

Johnathan Pogash, the cocktail guru, stopped by to whip together some delicious Halloween drinks.

The Forbidden Apple

  • 1 oz. Tap 8 yr old sherry finish canadian rye whisky
  • 1 oz. Van Gogh dutch caramel vodka
  • 1 oz. apple cider
  • 1 oz. Cranberry juice

METHOD: Shake ingredients very well with ice and strain into martini glass.
GARNISH: apple slice dipped in caramel and candy snake

Los Muertos Paloma

  • 1 1/2 oz. Chinaco Tequila
  • 1 oz. fresh grapefruit juice
  • 1 dash The Bitter Truth grapefruit bitters
  • 3 dashes The Bitter Truth chocolate bitters
  • Top w/ Soda water

METHOD: Build ingredients directly into a tall glass with ice.
GARNISH: spiders

Jonathan’s Wicked Medieval Sangria

(batch recipe to serve approx. 30)
**Made in a batch in a hollowed out pumpkin!
*can also be made as a “Mocktail” – just hold the liquor!

  • 1 bottle Greenhook Ginsmiths Beachplum Gin
  • 1 bottle Plantation 5 yr old rum
  • 1 bottle HobNob Wicked Red wine blend
  • 1/2 bottle. The Bitter Truth Pimento Dram
  • 1/2 gallon Good quality lemonade
  • 1/2 quart pear nectar

METHOD: Add all ingredients to a hollowed out pumpkin punch bowl – or other punch bowl – and stir well with ice. When ready to serve, serve over ice into rocks glasses.
GARNISH: eyeballs