Vita Coco’s Black Widow
1/2 cup ice
1/2 cup orange or tangerine juice
1/2 cup Vita Coco Tangerine
1 1/2 ounces black vodka
1 black licorice twist, for garnish
How to make it: Place ice in a highball glass. Pour juice and Vita Coco into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice. Slice ends off a licorice twist and use as a straw.
Vampire’s Punch (Serves 12)
18 oz. SKYY Infusions Cherry
8 oz. lime juice
6 oz. cranberry juice
2.5 oz. Grenadine
How to make it: Wash and remove pits and stems from fresh cherries and muddle in cocktail shaker. Combine the rest of the ingredients except 7UP in bowl and stir. Top with 7UP and muddled cherries.
Midori Melon Eye-Tini
1 1/4 parts Midori Melon liqueur
3/4 parts SKYY Infusions Citrus
1/2 part Finest Call Agave Syrup
2 parts of Canada Dry Green Tea Ginger Ale
2 parts Finest Call Sweet & Sour Mix
3 orange wedges
2 fresh ripped basil leaves
Strawberry sundae syrup
How to make it: In a shaker glass, combine liqueur, vodka, agave syrup, orange wedges and basil leaves. Muddle ingredients together. Add ice and sweet ‘n’ sour mix. Shake for 10 seconds. Add ginger ale and roll drink back and forth between your mixing tin and shaker glass. Strain into a chilled martini glass drizzled with strawberry sundae syrup to give an effect of a bloodshot eye.
Garnish: Chilled red seedless grape at bottom of glass (to look like an eyeball) and a basil leaf floated on top of the cocktail for aroma.
Max Brenner’s Drunken Punken Nog
1 oz white chocolate ganache
2 1/2 oz organic pumpkin puree
2 1/2 oz Cruzan # 9
How to make it: Mix all ingredients together and garnish with a cinnamon stick and nutmeg on the rim.
NYC’s Barclay Bar & Grill’s ICU
2 oz Van Gogh espresso vodka
1 oz Grand Marnier
Blood orange puree
How to make it: Pour into rocks glass. Float orange slice on drink, top with gummy eyeballs.