Monday, June 25, 2018
Bars & Spirits

Local bars offer spooky cocktail recipes for Halloween

Several Tampa Bay bars are going all out for the holiday, crafting seasonal cocktails that pack a hallowed punch. Datz in Tampa and the Mandarin Hide in St. Petersburg use squid ink to turn their cocktails a shocking black. Datz uses it in their Black Widow cocktail, one of their specialities this time of year. It's categorized as a beer cocktail because it contains chocolate porter, among other ingredients like spiced rum and cacao liqueur. Their Dracoola uses fig jam and red food paste to turn the drink a bright red.

One of the Mandarin Hide's seasonal cocktails, La Noche Oscura, is made with a tequila base, lime juice and a dash of that squid ink. Erin Davey, director of eduction at the bar, says, "The cocktail tastes like a refreshing, salt-touched spicy margarita, but is an eerily disconcerting black color. Perfect for Halloween." Over at Ciro's Speakeasy and Supper Club in Tampa, a Prohibition-themed bar, they go the pumpkin route, with actual pumpkin puree in their Harvest Moon drink.

Feeling extra adventurous? Here are the cocktail recipes from the three bars.

MODERATE

Dracoola

2 ounces High West double rye

½ ounce lemon juice

1 ounce brown sugar simple syrup (equal parts brown sugar and water, melted together and cooled)

3 to 4 dashes fennel bitters

½ ounce fig jam

3 dashes red food paste

Shake all ingredients together in a cocktail shaker and double strain. Garnish with a dried fig.

Makes 1 drink.

Source: Datz

MODERATE

La Noche Oscura

1 ½ ounces Don Julio Blanco Tequila

½ ounce lime juice

½ ounce lime cordial

½ ounce jalapeno-infused agave nectar

Dash squid ink

Combine all ingredients with ice, shake and double strain into a coupe glass. No garnish.

Makes 1 drink.

Source: Mandarin Hide

MODERATE

Harvest Moon

½ ounce Demerara syrup

¾ ounce lemon juice

1 ounce Averna Amaro

1 ounce Zubrowka Bison Grass Vodka

Bar spoon of pumpkin puree

Ginger beer

Add first five ingredients to a cocktail shaker and shake. Double strain into a Collins glass. Top with ginger beer and garnish with a lemon twist.

Makes 1.

Source: Ciro's Speakeasy and Supper Club

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